Oh, cookies! There’s just something about a warm, homemade cookie that feels like a hug, right? Especially when it’s got that magical combo of sweet and salty. Today, I’m so excited to share my absolute favorite recipe for Indulgent Irresistible Salted Caramel Cookies. These aren’t just any cookies; they’re the kind that have that perfect chewy center with slightly crisp edges, bursting with gooey caramel goodness and just a pinch of sea salt to make everything pop. Honestly, I first whipped these up on a whim one rainy afternoon when I was craving something sweet but also something a little bit special. Let me tell you, they were an instant hit and have been a go-to in my kitchen ever since!
Why You’ll Love This Indulge In Irresistible Salted Caramel Cookies Recipe
Trust me, these cookies are a winner! Here’s why you’ll be making them again and again:
- Easy Peasy to Make: Seriously, if you can cream some butter and sugar, you can make these! They come together so quickly.
- The Perfect Balance: That sweet, chewy caramel meets just the right amount of salty sea salt. It’s a flavor explosion in your mouth!
- Amazing Texture: We’re talking golden, slightly crisp edges with a wonderfully soft and chewy middle. Pure cookie perfection!
- Crowd-Pleaser Guaranteed: Whether it’s for a bake sale, a holiday gathering, or just movie night, these salted caramel cookies are always the first to disappear.
Gather Your Ingredients for Indulge In Irresistible Salted Caramel Cookies Recipe
Okay, time to get our supplies ready! You’ll need a few simple things from your pantry to whip up these beauties:
- 1 cup unsalted butter, make sure it’s nice and softened.
- 1 cup granulated sugar.
- 1 cup packed brown sugar – don’t skip on packing it in!
- 2 large eggs; just your standard ones will do.
- 1 teaspoon vanilla extract for that cozy aroma.
- 3 cups all-purpose flour; this is our base.
- 1 teaspoon baking soda to help them spread just right.
- 1/2 teaspoon salt, but we’ll also add more later for that key salty kick!
- 1 cup caramel candies, chopped up into little pieces. Think about the small, chewy ones!
- And finally, about 1/2 teaspoon of sea salt, just for sprinkling on top right before baking. It makes all the difference!
Step-by-Step Guide to Your Indulge In Irresistible Salted Caramel Cookies Recipe
Alright, let’s get baking! It’s not hard at all, and trust me, the smile on someone’s face when they bite into one of these makes it all worth it. Here’s exactly how we make these delicious little treats:
Mixing the Dough for Your Salted Caramel Cookies
First things first, crank that oven up to 350°F (that’s 175°C). While it’s heating, grab a couple of baking sheets and line ’em with parchment paper – this stops any sticking drama later. Now, into a big bowl goes our softened butter with both the granulated and brown sugars. Cream them together until it’s super light and fluffy. Then, beat in those two eggs one by one, and stir in that splash of vanilla extract. In another bowl, give your flour, baking soda, and the ½ teaspoon of salt a quick whisk. Just mix them up so they’re all friends before they meet the wet stuff!
Incorporating the Caramel and Shaping the Cookies
Now for the fun part! Gradually add your dry ingredients to the creamy butter mixture, just mixing until everything is *barely* combined. Seriously, don’t overdo it here; we want tender cookies, not tough ones! Then, gently fold in those yummy chopped caramel candies. Make sure they’re spread out nicely. Once that’s all mixed, drop rounded tablespoons of this glorious dough onto your prepared baking sheets. Give them a little breathing room, about 2 inches apart, because they will spread out a bit. Don’t forget to sprinkle the tops with that sea salt – it’s the secret weapon!
Baking and Cooling Your Irresistible Salted Caramel Cookies
Pop those trays into the preheated oven. You’ll want to bake them for about 10 to 12 minutes. Keep an eye on them! You’re looking for the edges to be a lovely golden brown, while the centers still look just a tiny bit soft. That’s the key to that perfect chewy texture. Once they’re out, let them hang out on the baking sheets for a few minutes – they need a little rest before you move them. Then, carefully transfer them to a wire rack to cool completely. They get even better as they cool, I swear!
And oh, if you’re curious about making super crispy cookies, check out this amazing tip for crispy cookies – it might give you some ideas for variations!
Tips for Perfect Indulge In Irresistible Salted Caramel Cookies
Okay, so you’ve got the recipe, but let’s chat about how to make these truly *perfect*. A few little tricks up my sleeve can take these from great to absolutely unforgettable. First off, that butter? It really, really needs to be soft, but not melty! You should be able to easily indent it with your finger. If it’s too cold, it won’t cream properly, and if it’s too melty, your cookies will spread like crazy. Speaking of spreading, don’t overmix the dough once you add the flour! Mix just until you don’t see any dry streaks. Overmixing makes for tough cookies, and nobody wants that. You can also play around with the bake time a bit. For that classic chewy center, pull them out when the edges are golden but the middle still looks a little soft. They’ll continue to bake a bit on the hot pan. Oh, and if you want to see some other cool cookie tricks, especially for getting that perfect crispiness, you should totally check out this amazing tip for crispy cookies. It’s a game-changer for texture!
Ingredient Notes and Substitutions for Salted Caramel Cookies
Let’s talk a little more about these ingredients, because small details can make a big difference! For the caramel candies, I usually grab those little individually wrapped squares, the soft chewy kind. You can use almost any brand, but just avoid the super hard caramels. If you can’t find them or want to try something different, you could also chop up a bit of caramel baking chip, but the candies give a really nice gooey pocket. And that sea salt on top? It’s crucial for balancing the sweetness! You can use flaky sea salt like Maldon, or even just some coarse kosher salt in a pinch. For the butter, if you absolutely have to, you *could* use a good quality margarine, but it won’t give quite the same depth of flavor. And if you need an egg substitute, a flax egg (1 tablespoon flaxseed meal mixed with 3 tablespoons water, let sit for 5 mins) should work in a pinch for one egg!
Frequently Asked Questions about Indulge In Irresistible Salted Caramel Cookies Recipe
Can I make these cookies ahead of time?
Oh, absolutely! These salted caramel cookies are fantastic for making ahead. You can actually freeze the cookie dough balls before baking. Just place them on a parchment-lined tray, freeze until solid, then pop them into a freezer bag. When you’re ready for a cookie fix, you can bake them straight from frozen – just add a minute or two to the baking time. They’ll stay yummy for about 2-3 months in the freezer!
My cookies keep spreading too much. What am I doing wrong?
This is a common cookie puzzle! Usually, spreading happens when your butter is too soft or melty, or if you overmix the dough after adding the flour. Make sure your butter is just softened, not liquidy. Also, try chilling the dough in the fridge for about 30 minutes before baking; that helps prevent excessive spreading and can even make the caramel gooey pockets more intense!
What kind of caramel is best for these cookies?
For the absolute best gooey pockets, I really love using those little individually wrapped soft caramels. You know, the ones that are already pretty chewy. You just chop them up! Some people have luck with caramel baking chips, but they can sometimes melt and disappear more than the actual candies. Just make sure whatever you use is soft enough to be chopped easily and will get lovely and gooey in the oven.
Can I use store-bought caramel sauce instead of candies?
While the chopped candies give you those amazing pockets of gooey caramel, you *could* try drizzling a thick caramel sauce over the tops *after* they’ve baked and cooled a bit. However, adding liquid sauce *into* the dough might make them way too wet and spread even more. Stick to the chopped candies for the best texture and that signature salted caramel cookie experience!
Storage and Reheating Instructions
Once these yummy salted caramel cookies are completely cooled, pop them into an airtight container! They’ll stay wonderfully fresh and chewy at room temperature for about 3 days. Honestly, they rarely last that long in my house! No need to reheat most of the time, but if you want that fresh-from-the-oven warmth, just pop one in the microwave for about 10-15 seconds. It’s like magic!
Estimated Nutritional Information
Just to give you a general idea, each of these delightful salted caramel cookies comes in at around 200 calories. You can expect about 10g of fat, 25g of carbs, and 2g of protein per cookie. Remember, these are just estimates, and your numbers might wiggle a bit depending on the brands you use and how big you make your cookies. But hey, that’s the joy of homemade!
Print
Salted Caramel Cookies
- Total Time: 32 min
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
A recipe for delicious salted caramel cookies.
Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup caramel candies, chopped
- 1/2 teaspoon sea salt, for sprinkling
Instructions
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Stir in the chopped caramel candies.
- Drop rounded tablespoons of dough onto the prepared baking sheets, about 2 inches apart.
- Sprinkle the tops of the cookies with sea salt.
- Bake for 10-12 minutes, or until the edges are golden brown and the centers are still slightly soft.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Notes
- For chewier cookies, slightly underbake them.
- Store cooled cookies in an airtight container at room temperature for up to 3 days.
- Prep Time: 20 min
- Cook Time: 12 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 200
- Sugar: 20g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Keywords: salted caramel cookies, caramel cookies, chewy cookies, chocolate chip cookies, dessert recipe, baking, homemade cookies