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Salted Caramel Cookie Recipe

Chewy Salted Caramel Cookie Recipe That Will Steal Your Heart

Indulge in this Salted Caramel Cookie Recipe featuring a rich, chewy exterior and gooey caramel center.
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Prep Time 30 minutes
Cook Time 12 minutes
Chilling Time 30 minutes
Total Time 1 hour 12 minutes
Servings: 12 cookies
Course: Desserts
Cuisine: American
Calories: 210
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Dough
  • 1 cup Butter Softened; can substitute with margarine for dairy-free
  • 1 cup Brown Sugar Can replace with coconut sugar for healthier option
  • ½ cup Granulated Sugar
  • 2 Eggs Large; opt for free-range or organic for better flavor
  • 2 cups All-Purpose Flour For gluten-free, use a 1:1 blend
  • 1 teaspoon Baking Soda Do not substitute with baking powder without adjustments
  • 1 tablespoon Vanilla Extract Use pure vanilla for best flavor
  • ½ teaspoon Salt Can substitute with sea salt
For the Salted Caramel Filling
  • 1 cup Salted Caramel Sauce Thick enough to hold shape; homemade or store-bought

Equipment

  • Saucepan
  • Mixing Bowl
  • electric mixer
  • cookie scoop
  • Baking sheets
  • Parchment paper

Method
 

Step-by-Step Instructions
  1. Prepare Salted Caramel: In a saucepan over medium heat, combine sugar and water, stirring until dissolved. Boil without stirring until amber color, about 8-10 minutes. Add butter and cream; stir until smooth. Cool for 15-20 minutes.
  2. Mix Wet Ingredients: Cream together softened butter, brown sugar, and granulated sugar for 3-4 minutes until fluffy.
  3. Add Eggs and Vanilla: Incorporate eggs one at a time, then mix in vanilla extract until smooth.
  4. Combine Dry Ingredients: In a bowl, whisk together flour, baking soda, and salt until well combined.
  5. Incorporate Dry Mixture: Gradually add dry mixture to wet ingredients until just combined.
  6. Chill Dough: Cover and refrigerate dough for at least 30 minutes.
  7. Scoop and Fill with Caramel: Preheat oven to 350°F. Scoop dough, fill with caramel, and enclose.
  8. Bake: Place on parchment-lined sheets, bake for 10-12 minutes until edges are golden and centers soft.
  9. Cooling: Cool on baking sheet for 5 minutes before transferring to a wire rack.

Nutrition

Serving: 1cookieCalories: 210kcalCarbohydrates: 30gProtein: 2gFat: 10gSaturated Fat: 6gCholesterol: 30mgSodium: 150mgPotassium: 50mgFiber: 1gSugar: 18gVitamin A: 300IUCalcium: 20mgIron: 0.5mg

Notes

For best results, ensure the caramel is thick enough before using and chill the dough to avoid spreading.

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