Salted Caramel Cookies
Salted caramel cookies are a sweet and tasty treat to enjoy with friends and family during the autumn months, and leading up to the holiday season.
These cookies are a great recipe to bring to any fall or holiday parties you have coming up, and are for sure going to be a hit with the other guests!
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Why you’ll love this recipe
The salt in these caramel cookies helps to break up some of the sweetness. Salted caramel is the perfect fall and winter flavor combination that you and your loved ones are sure to enjoy!
Ingredients for this recipe
Butter: Unsalted, softened.
Sugar: Sugar, white.
Vanilla: For sweetness.
Egg: Additional egg yolk.
Flour: White, all-purpose.
Caramel sauce: Salted caramel.
Sea salt: Flaky.
How to make salted caramel cookies
Step 1: In the bowl of a stand mixer, combine the softened butter and sugar. Cream until smooth.
Step 3: Add in about half of the flour and mix on low speed until combined. Add in the remaining flour and mix until combined. This is a thick dough – if needed, switch out the whisk attachment to the paddle for an easier mix without bending your whisk wires.
Step 6: Using your pinky or the back of a rounded spoon, make an indentation in the center of each cookie.
Step 7: Place the cookies in the fridge/freezer for about 30 minutes prior to baking to decrease spread.
Step 10: Remove the pan(s) from the oven. Allow to cool.
Step 11: Fill the indent of each cookie with salted caramel.
Step 12: Sprinkle with the flaky sea salt to garnish.
Step 2: Add in the egg, egg yolk and vanilla. Mix until combined.
Step 4: Line your baking sheet(s) with parchment and set aside.
Step 5: Portion out the dough and roll in about ping pong ball size balls. Place on the parchment lined sheets with about two inches separation between each cookie.
Step 8: Preheat the oven to 375 degrees.
Step 9: Bake in the preheated oven for 12 minutes.
Storage suggestions
Cookies can be stored in an airtight container for up to 3 days.
Common Questions
Caramel is made by heating sugar until it melts and turns golden brown. Salted caramel is essentially caramel with the addition of salt.
Traditionally salted caramel is made with sugar, butter and cream to make the caramel, then salt to make it salted caramel.
The difference between butterscotch and caramel is that butterscotch is made with brown sugar, and regular caramel is made with white sugar.
Other holiday cookie recipes to try next
These Raspberry Thumbprint Cookies are perfect for any time of year, but the red color of the raspberry makes them a great option for the fall and Christmas seasons. For the fall time, you’ll love these Weight Watchers Pumpkin Cookies! For a flavor that’s great for the Christmas season, I highly recommend these Snickerdoodle Cookies.
Salted Caramel Cookies
Ingredients
- ¾ c unsalted butter softened
- ¾ c sugar
- 2 t vanilla
- 1 egg
- 1 egg yolk
- 2 ½ c flour
- ½ c salted caramel sauce
- 1 Tbsp flaky sea salt
Instructions
- In the bowl of a stand mixer, combine the softened butter and sugar. Cream until smooth.
- Add in the egg, egg yolk and vanilla. Mix until combined.
- Add in about half of the flour and mix on low speed until combined. Add in the remaining flour and mix until combined. This is a thick dough – if needed, switch out the whisk attachment to the paddle for an easier mix without bending your whisk wires.
- Line your baking sheet(s) with parchment and set aside.
- Portion out the dough and roll in about ping pong ball size balls. Place on the parchment lined sheets with about two inches separation between each cookie.
- Using your pinky or the back of a rounded spoon, make an indentation in the center of each cookie.
- Place the cookies in the fridge/freezer for about 30 minutes prior to baking to decrease spread.
- Preheat the oven to 375 degrees.
- Bake in the preheated oven for 12 minutes.
- Remove the pan(s) from the oven. Allow to cool.
- Fill the indent of each cookie with salted caramel.
- Sprinkle with the flaky sea salt to garnish.
