Description
Delight in these irresistible Salted Caramel Cookies featuring a buttery cookie dough encasing a luscious, homemade salted caramel center. Optional chocolate chips add an extra layer of decadence, while a sprinkle of flaky sea salt on top perfectly balances the sweetness. These cookies deliver a soft, chewy texture with a gooey caramel surprise, ideal for any occasion.
Ingredients
Scale
For the Cookie Dough
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup light brown sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 1 cup chocolate chips or chunks (optional)
For the Salted Caramel (Homemade)
- 1 cup granulated sugar
- 1/4 cup water
- 1/2 cup heavy cream
- 2 tablespoons unsalted butter
- 1/2 teaspoon fine sea salt
Instructions
- Prepare Your Salted Caramel (if homemade): In a heavy-bottomed saucepan, combine 1 cup granulated sugar and 1/4 cup water. Heat over medium heat, stirring only until the sugar dissolves. Stop stirring once it boils. Boil without stirring but gently swirl the pan occasionally until the syrup turns a deep amber color, about 8-10 minutes. Meanwhile, gently warm 1/2 cup heavy cream and 2 tablespoons unsalted butter in a separate small pan until steaming but not boiling. Remove caramel from heat and carefully pour the cream and butter mixture into it while whisking constantly. It will bubble vigorously, so proceed with caution. Stir in 1/2 teaspoon sea salt and mix until smooth. Transfer to a heatproof container and let cool completely; refrigerate if too thin.
- Cream Butter and Sugars: Using an electric mixer, beat together 1 cup softened unsalted butter, 3/4 cup granulated sugar, and 3/4 cup light brown sugar until light and fluffy, approximately 2-3 minutes. Scrape down the bowl sides as needed.
- Add Eggs and Vanilla: Beat in 2 large eggs one at a time, mixing well after each. Stir in 1 teaspoon pure vanilla extract until combined.
- Combine Dry Ingredients: Whisk together 2 1/4 cups all-purpose flour, 1 teaspoon baking soda, and 1/2 teaspoon fine sea salt in a medium bowl.
- Gradually Add Dry to Wet: On low mixer speed, slowly add the dry ingredients to the wet mixture until just combined. Avoid overmixing to keep cookies tender.
- Fold in Chocolate (Optional): Gently fold in 1 cup chocolate chips or chunks with a spatula until evenly distributed.
- Chill the Dough: Cover the dough with plastic wrap and refrigerate for at least 30 minutes or up to 2 hours to prevent spreading and enhance flavor.
- Preheat Oven & Prep Baking Sheets: Preheat oven to 375°F (190°C). Line two baking sheets with parchment paper or silicone mats.
- Scoop and Fill: Scoop 1 1/2 tablespoons of dough and flatten into a disk. Place 1 teaspoon of cooled salted caramel in the center. Fold dough edges over the caramel, sealing completely with no cracks. Repeat and space dough balls 2 inches apart on baking sheets.
- Bake: Bake each sheet for 10-12 minutes until edges are golden and centers slightly soft. Cookies will firm as they cool.
- Finish with Salt: Immediately after baking, sprinkle each cookie with flaky sea salt to enhance flavor.
- Cool: Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Be cautious as caramel inside remains very hot.
Notes
- Chilling the dough is crucial for preventing spreading and intensifying flavor.
- If using store-bought caramel, ensure it is thick enough to avoid leakage during baking.
- Use a heavy-bottomed saucepan for even caramel cooking to prevent burning.
- Cookies are best enjoyed once fully cooled but can be warmed slightly to revive gooey caramel.
- Use flaky sea salt on top rather than fine salt for a delicate crunch and salt burst.
- Prep Time: 25 minutes
- Cook Time: 12 minutes per baking sheet
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Salted caramel cookies, caramel filled cookies, chocolate chip cookies, homemade caramel, soft chewy cookies, dessert, baking
