Prepare to embark on a mouthwatering journey that will tantalize your taste buds and redefine your cookie experience! These Salted Caramel and Sea Salt Cookies are not just another dessert - they're a culinary masterpiece that perfectly balances sweet, rich caramel with a sophisticated sea salt crunch. Imagine biting into a perfectly golden cookie that melts in your mouth, delivering an explosion of complex flavors that will make you the star baker in your circle. Whether you're a seasoned pastry chef or a weekend kitchen adventurer, this recipe promises to elevate your baking game and impress everyone who takes a bite.
Prep Time: 15 mins
Cook Time: 12 mins
Total Time: 27 mins
Cuisine: American
Serves: 24 cookies
Ingredients
- 1 cup unsalted butter
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon sea salt
- 1 cup caramel bits
Instructions
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
- In a large mixing bowl, cream together the softened unsalted butter, brown sugar, and granulated sugar using an electric mixer until light and fluffy, approximately 3-4 minutes.
- Add the eggs one at a time, mixing thoroughly after each addition. Incorporate the vanilla extract and mix until well combined.
- In a separate bowl, whisk together the all-purpose flour, baking soda, and sea salt to ensure even distribution of dry ingredients.
- Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Do not overmix.
- Gently fold in the caramel bits using a spatula, distributing them evenly throughout the cookie dough.
- Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Sprinkle a small pinch of additional sea salt on top of each cookie dough ball for extra flavor and visual appeal.
- Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown and the centers are set but still soft.
- Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Once cooled, store in an airtight container at room temperature for up to 5 days. For best texture, consume within 2-3 days.
Tips
- Ensure your butter is softened but not melted for the perfect cookie texture.
- Use high-quality sea salt for the most authentic flavor - flaky sea salt works best for topping.
- Don't overmix the dough, as this can make cookies tough and dense.
- For extra caramel intensity, try freezing caramel bits briefly before adding to the dough.
- Use a cookie scoop for uniform size and even baking.
- Watch cookies carefully in the last few minutes of baking to prevent over-browning.
- Let cookies cool completely to allow caramel bits to set and flavors to develop.
- Store in an airtight container with a piece of bread to maintain moisture and softness.
Nutrition Facts
Calories: 220kcal
Carbohydrates: 28g
Protein: 2g
Fat: 12g
Saturated Fat: 7g
Cholesterol: 45mg
