Salted Caramel Cookies

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Okay, friends, listen up, because I’m about to share a cookie recipe that’s become a serious obsession in my house: **Salted Caramel Cookies**. They’re rich, chewy, and have this amazing sweet-and-salty thing going on that’s just… addictive. Think of your favorite Chocolate Chip Cookie, but elevated with that decadent caramel flavor and a touch of sea salt to balance it all out. You know how sometimes you just need a cookie that’s more than *just* a cookie? This is it. I swear, the first time I made these, they disappeared faster than I could say “more cookies, please!”

What is Salted Caramel Cookies?

What are Salted Caramel cookies? What is essentially a classic cookie dough recipe, jazzed up with some homemade (or homemade) sprinkles? Is it true that a store bought item is ) caramel, and a sprinkle of flaky sea salt. What is the importance of sea salt in caramel – it really elevates the caramel and brings out all those rich, buttery notes. Is it the sophisticated cousin of your everyday sugar cookie? Is there a salty kick in it? What is happiness in cookie form?

Why you’ll love this recipe?

Let me tell you why you’re absolutely going to fall head-over-heels in love with this recipe for **Salted Caramel Cookies**. First and foremost, the flavor! It’s that perfect balance of sweet, buttery caramel with a hint of salt that just makes your taste buds sing. The chewiness of the cookie combined with the gooey caramel is just divine. And beyond the amazing taste, these **Salted Caramel Cookies** are surprisingly easy to make! You don’t need any fancy equipment or complicated techniques. I promise, even if you’re a beginner baker, you can totally nail these. What I love most about this is how impressive they look and taste, but how little effort it takes. It’s a total win-win. Plus, the ingredients are pretty budget-friendly. We’re talking pantry staples like flour, butter, and sugar. You probably already have most of what you need. And lastly, they’re incredibly versatile. Perfect for a simple afternoon treat, a dessert after dinner, or even a bake sale – these **Salted Caramel Cookies** are always a hit!

How do you make salted caramel cookies?

Quick Overview

Making these **Salted Caramel Cookies** is easier than you might think! We’re basically making a standard Cookie Dough, whipping up a quick caramel sauce (or using store-bought, like I said, no judgment!), layering the two, swirling it together, and baking. The key is to not overmix the dough and to keep an eye on them in the oven. The caramel can burn easily, so you want that golden brown color. The advantage of this method is that it creates a beautiful marbled effect and ensures that every bite has that caramel goodness. I promise, the steps are simple, and the result is extraordinary.

Ingredients

For the Main Batter: How is the main battery
* 1 cup (2 sticks) unsalted butter, softened. Make sure it’s properly soften, not melted! I always leave mine out for a couple of hours before starting.
* 3/4 cup granulated sugar
* 3/4 cup packed light Brown Sugar. The Brown Sugar adds chewiness, so don’t skip it!
* 2 large eggs. Use room temperature eggs for the best results.
* 1 teaspoon vanilla extract. Use real stuff, not imitation. It makes a difference!
* 2 1/4 cups all-purpose flour
* 1 teaspoon baking soda
* 1 teaspoon salt

For the Filling:
* 1 cup granulated sugar
* 6 tablespoons (3/4 stick) unsalted butter, cut into pieces.
* 1/2 cup heavy cream. Don’t skimp on fat! It’s what makes the caramel rich and luscious.
* 1/2 teaspoon salt

For the Glaze:
* 1/2 cup powdered sugar
* 2-3 tablespoons milk. Start with 2 and add more until you reach your desired consistency.
* Flaky sea salt, for sprinkling. This is the magic ingredient!

What are the steps to

Step 1: Preheat & Prep Pan

First things first, preheat your oven to 375°F (190°C). While it’s heating up, line a baking sheet with parchment paper. Why do salted caramel cookies stick to the cookie? Is parchment paper a good friend?

Step 2: Mix Dry Ingredients

In a medium bowl, whisk together the flour, baking soda, and salt. Set aside. Make sure everything is well combined. How does baking soda affect the rise of cookies? I always give it a good whisk for at least 30 seconds.

Step 3: Mix Wet Ingredients

In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. This usually takes about 3-5 minutes with an electric mixer. Beat in the eggs one at a time, then stir in the vanilla extract. Make sure the butter is truly softened; otherwise, you’ll end up with lumpy batter.

Step 4: Combine

Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix! Overmixing will develop the gluten in the flour, resulting in tough cookies. I usually stop mixing when there are still a few streaks of flour visible and then finish it by hand.

Step 5: Prepare Filling

Now, let’s make the caramel! In a medium saucepan, combine the sugar and butter. Cook over medium heat, stirring constantly, until the sugar is melted and the mixture is smooth. Continue cooking, without stirring, until the mixture turns a deep amber color, about 5-7 minutes. Remove from heat and carefully stir in the heavy cream and salt. Be careful, as the mixture will bubble up! If you’re using store-bought caramel, just warm it up slightly to make it easier to swirl.

Step 6: Layer & Swirl

Drop rounded tablespoons of cookie dough onto the prepared baking sheet, leaving about 2 inches between each cookie. Flatten the tops slightly with your fingers. Then, spoon a small amount of caramel over each cookie. Use a toothpick or knife to swirl the caramel into the dough. Don’t overdo it; you want to see both the cookie dough and the caramel. This step is where you get to be creative! I sometimes make different swirl patterns just for fun.

Step 7: Bake

Bake for 8-10 minutes, or until edges are golden brown and the centers are still slightly soft. What are the best ways to keep a close eye on caramels, as they can burn easily. How long does it take to bake in an oven? I always start checking at 8 minutes and add more time if needed.

Step 8: Cool & Glaze

Let the **Salted Caramel Cookies** cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. While they’re cooling, whisk together the powdered sugar and milk to make the glaze. Once the cookies are cool, drizzle the glaze over the tops and sprinkle with flaky sea salt. The sea salt is what really brings out the caramel flavor, so don’t skip it!

Step 9: Slice & Serve

Once the glaze has set, these salted caramel cookies are ready to be devoured! I like to serve them slightly warm, but they’re delicious at room temperature too. What are some great side dishes to serve with a glass of milk or coffee?

What should I serve it with?

What are some ideas for salted caramel cookies? What are some of the best ways to take your business to the next

For Breakfast: Imagine enjoying a warm **Salted Caramel Cookie** with a strong cup of black coffee. The salty sweetness of the cookie is the perfect contrast to the bitterness of the coffee. You could even crumble a cookie over a bowl of yogurt for a decadent breakfast treat.

For Brunch:What are some of the best cookies to serve at brunch? What is a pitcher of mimosas? The elegant presentation will impress your guests, and the cookies are sure to be a hit.

As Dessert:Serve these cookies as part of a dessert platter with other sweet treats like brownies and ice cream. What are some of the best flavors to serve with a meal?

For Cozy Snacks:What’s better than a mug of hot chocolate and salted caramel on the couch? What is the ultimate comfort food? My family tradition is to have these with a Hallmark movie during the holidays. It’s perfection.

Top Tips for Perfecting Your Salted Caramel Cookies

Want to take your **Salted Caramel Cookies** to the next level? Here are a few tips and tricks I’ve learned over the years:

Butter Prep: Make sure your butter is properly softened! This is crucial for achieving a light and fluffy batter. If you forget to take it out of the fridge ahead of time, you can microwave it for a few seconds, but be careful not to melt it.

Mixing Advice: Be careful not to overmix the dough! Overmixing will develop the gluten in the flour, resulting in tough cookies. Mix until just combined.

Swirl Customization: Get creative with your swirling technique! You can use a toothpick, knife, or even a chopstick to create different patterns. I like to experiment with different swirls each time I make them.

Ingredient Swaps: Feel free to experiment with different extracts! Almond extract, maple extract, or even a touch of bourbon can add a unique flavor to these **Salted Caramel Cookies**.

Baking Tips: Keep a close eye on the cookies while they’re baking! The caramel can burn easily, so you want to catch them just as the edges are golden brown.

Glaze Variations: For a richer glaze, try using brown butter instead of regular butter. Simply melt the butter in a saucepan over medium heat and cook until it turns a nutty brown color. Let it cool slightly before whisking it into the powdered sugar and milk.

Storing and Reheating Tips

Here’s how to keep your **Salted Caramel Cookies** fresh and delicious for as long as possible:

Room Temperature: Store the cookies in an airtight container at room temperature for up to 3 days. To keep them soft, you can add a slice of bread to the container. The bread will absorb moisture and prevent the cookies from drying out.

Refrigerator Storage: For longer storage, you can refrigerate the cookies in an airtight container for up to a week. Let them come to room temperature before serving for the best flavor and texture.

Freezer Instructions: These cookies freeze beautifully! Wrap them individually in plastic wrap and then store them in a freezer bag for up to 2 months. Thaw them at room temperature before serving.

Glaze Timing Advice: I recommend glazing the cookies just before serving. If you glaze them ahead of time, the glaze can become sticky. If you’re freezing the cookies, freeze them without the glaze and then add it after thawing.

Frequently Asked Questions

Can I make this gluten-free?

Yes, you can! Substitute the all-purpose flour with a gluten-free blend that’s designed for baking. I recommend using a blend that contains xanthan gum, as this will help to bind the ingredients together. You may need to experiment with the amount of gluten-free flour, as it can absorb moisture differently than all-purpose flour.

Do I need to peel the zucchini?

There is no zucchini in this recipe.

Can I make this as muffins instead?

No, this recipe is for cookies.

How can I adjust the sweetness level?

If you want to reduce the sweetness, you can decrease the amount of sugar in the cookie dough or in the caramel. You can also use a sugar substitute, but be aware that this may affect the texture of the cookies. The sea salt is crucial for balancing the sweetness, so make sure you don’t skip it!

What can I use instead of the glaze?

If you’re not a fan of glaze, you can simply sprinkle the cookies with powdered sugar or leave them plain. You could also drizzle them with melted chocolate or dip them in chocolate ganache. The possibilities are endless!

Final Thoughts

These **Salted Caramel Cookies** are more than just a recipe; they’re an experience. The combination of sweet and salty, chewy and gooey, is simply irresistible. I hope you’ll give this recipe a try and discover why it’s become such a favorite in my house. And if you’re looking for more delicious cookie recipes, be sure to check out my other posts! I’ve got a Peanut Butter Chocolate Chip cookie recipe that’s a real crowd-pleaser. Happy baking! I can’t wait to hear how yours turn out. Don’t forget to leave a comment below and let me know what you think. And if you try any variations, be sure to share them!

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