Salted Cajeta Cookies
Indulge in the decadent charm of Salted Cajeta Cookies—soft, buttery treats featuring a luscious Mexican caramel center and a delicate sprinkle of flaky sea salt for the perfect sweet-and-salty balance. These cookies showcase a rich, homemade dough infused with vanilla and brown sugar, baked to golden perfection with a tender bite. The crowning touch is the cajeta, a silky, traditional caramel sauce that adds a uniquely luxurious flavor, complemented by a subtle hint of salt. Ready in just over 30 minutes, this easy dessert recipe is perfect for entertaining or satisfying your caramel cravings. Serve them fresh or store them for later—though they’re almost guaranteed to disappear in no time! Perfect for lovers of gourmet cookies, salted caramel, and Mexican-inspired desserts.
Train Anywhere. No Excuses.
Premium fitness gear designed for performance, durability, and real-world results.
From home to gym to on-the-go
Recipe Information
Ingredients
- 170 grams unsalted butter
- 150 grams granulated sugar
- 100 grams brown sugar
- 1 piece large egg
- 1 teaspoon vanilla extract
- 250 grams all-purpose flour
- 1 teaspoon baking soda
- 0.5 teaspoon salt
- 120 grams cajeta (Mexican caramel sauce)
- 1 teaspoon flaky sea salt
Instructions
Preheat your oven to 175°C (350°F). Line two baking sheets with parchment paper.
In a large mixing bowl, cream together the unsalted butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.
Add the egg and vanilla extract to the butter-sugar mixture, and mix until fully incorporated.
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 and a soft dough forms.
Scoop out tablespoon-sized portions of dough and roll them into balls. Space them about 2 inches apart on the prepared baking sheets.
Using your thumb or the back of a small spoon, create a shallow indentation in the center of each cookie dough ball.
Fill each indentation with about 1/2 teaspoon of cajeta.
Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are lightly golden. Be careful not to overbake.
Remove the cookies from the oven and immediately sprinkle a small pinch of flaky sea salt on top of each cookie while they are still warm.
Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Serve the cookies once cooled, or store them in an airtight container for up to 5 days.
Nutrition Facts
Calories |
154 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 6.6 g | 8% | |
| Saturated Fat | 4.1 g | 20% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 25 mg | 8% | |
| Sodium | 187 mg | 8% | |
| Total Carbohydrate | 22.1 g | 8% | |
| Dietary Fiber | 0.3 g | 1% | |
| Total Sugars | 13.5 g | ||
| Protein | 1.7 g | 3% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 18 mg | 1% | |
| Iron | 0.6 mg | 3% | |
| Potassium | 33 mg | 1% | |
*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.
