Easy Salted Caramel Cookies
Ingredients:
1 cup (2 sticks) unsalted butter, softened
3/4 cup brown sugar, packed
1/2 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup caramel bits (or chopped soft caramel candies)
1/2 cup sea salt flakes, for sprinkling
Optional: 1/2 cup chocolate chips for extra indulgence
Instructions:
Preheat the oven: Set your oven to 350°F (175°C) and line two baking sheets with parchment paper.
Cream the butter and sugars: In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy (about 2–3 minutes).
Add egg and vanilla: Beat in the egg and vanilla extract until fully combined.
Mix the dry ingredients: In a separate bowl, whisk together flour, baking soda, and salt.
Combine wet and dry: Gradually add the dry ingredients to the wet mixture, mixing until just combined. Don’t overmix.
Fold in caramel (and chocolate if using): Gently fold in caramel bits and chocolate chips until evenly distributed.
Scoop and shape: Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheets, spacing them 2 inches apart.
Sprinkle with salt: Lightly sprinkle each cookie with a pinch of sea salt flakes just before baking.
Bake: Bake for 10–12 minutes, or until the edges are golden and the centers are just set.
Cool: Let the cookies cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
Serve: Enjoy your cookies warm or at room temperature with milk, coffee, or tea.
Notes:
For best texture, avoid overmixing the dough.
Add a pinch of cinnamon or nutmeg for a warm twist.
Store in an airtight container at room temperature for up to 5 days.
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