Caramel Cookies
Indulge in the rich, buttery goodness of these irresistible caramel cookies—a heavenly treat that combines the nutty allure of browned butter with gooey pockets of melted caramel. Perfectly soft and chewy with golden edges, these cookies are elevated by the subtle crunch of sea salt, making every bite a delightful balance of sweet and salty. With just 20 minutes of prep time and pantry-staple ingredients like all-purpose flour, brown sugar, and vanilla extract, this recipe is both quick and effortless for bakers of all skill levels. The addition of freshly chopped caramel candies creates a luscious burst of flavor, while the optional sea salt topping enhances the decadent caramel notes. Ideal for holiday cookie swaps, dessert platters, or a simple sweet craving, these caramel cookies are sure to become your new go-to treat!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 170 grams unsalted butter
- 100 grams granulated sugar
- 150 grams brown sugar (packed)
- 1 large egg
- 1 teaspoon vanilla extract
- 240 grams all-purpose flour
- 0.5 teaspoon baking soda
- 0.25 teaspoon salt
- 150 grams soft caramel candies (unwrapped and chopped into small pieces)
- 1 teaspoon sea salt (optional, for topping)
Instructions
Preheat your oven to 175°C (350°F) and line two baking sheets with parchment paper.
In a medium saucepan, melt the butter over low heat and cook it gently until it turns golden brown, developing a nutty aroma. This is called browned butter. Remove from heat, pour into a mixing bowl, and allow it to cool slightly for 5 minutes.
Add the granulated sugar and brown sugar to the browned butter, whisking until combined and smooth.
Mix in the egg and vanilla extract, beating until the mixture is slightly fluffy.
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix the dough.
Fold in the chopped caramel candies evenly throughout the dough.
Using a cookie scoop or spoon, drop tablespoon-sized balls of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
If desired, sprinkle a pinch of sea salt on top of each cookie to enhance the caramel flavor.
Bake the cookies in the preheated oven for 10-12 minutes, or until the edges turn golden brown but the centers are still soft.
Remove the cookies from the oven and let them cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Serve the cookies warm or at room temperature. Store any leftovers in an airtight container at room temperature for up to 5 days.
Nutrition Facts
Calories |
3816 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 177.3 g | 227% | |
| Saturated Fat | 98.1 g | 490% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 596 mg | 199% | |
| Sodium | 4030 mg | 175% | |
| Total Carbohydrate | 549.2 g | 200% | |
| Dietary Fiber | 6.5 g | 23% | |
| Total Sugars | 343.1 g | ||
| Protein | 34.9 g | 70% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 327 mg | 25% | |
| Iron | 13.1 mg | 73% | |
| Potassium | 680 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
