Caramel Slice and Bake Cookies
Prep
20 mins
Cook
25 mins
Servings
8
Difficulty
Easy
These caramel slice and bake cookies are my go to when I want something impressive but don't have hours to spend in the kitchen. The whole process takes just 45 minutes from start to finish, and honestly, most of that is just waiting for them to bake. I love using golden syrup in the dough because it adds moisture and richness while being incredibly budget friendly. Brown sugar brings those lovely molasses notes and actually contains minerals like calcium and potassium that white sugar lacks. The best part? You can prep the dough ahead of time and bake fresh cookies whenever the craving hits. They're crispy on the edges, chewy in the middle, and that ribbon of caramel sauce running through makes them feel totally homemade and special.
Ella x
Ingredients
- 250 gall-purpose flour
- 200 gcaster sugar
- 150 gbrown sugar
- 6 gsalt
- 1 gbaking soda
- 200 gunsalted butter
- 100 ggolden syrup
- 150 gcaramel sauce
- 2 eggeggs
- 1 gvanilla extract
- 100 goptional chopped nuts (e.g., almonds, walnuts)
Detail level
Instructions
- 1
Preheat the oven to 180°C (350°F). Line a baking tray with parchment paper.
- 2
In a large mixing bowl, cream together the butter and sugars until light and fluffy.
Tip: Use an electric mixer for this step if desired.
- 3
Add the eggs one at a time, beating well after each addition. Beat in the vanilla extract.
- 4
In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms.
Tip: If using nuts, fold them into the dough at this stage.
- 5
Scoop tablespoon-sized balls of dough onto the prepared baking tray, leaving space between each cookie.
Tip: Try to make the balls of dough as uniform as possible for even baking.
- 6
Bake for 10-12 minutes, or until the edges are lightly golden.
Tip: Don't overbake, as the cookies will set and become firmer as they cool.
- 7
Remove from the oven and immediately press a small indentation into the center of each cookie.
Tip: This will help the caramel sauce pool in the center of the cookie.
- 8
Drizzle the caramel sauce over the cookies, then sprinkle with flaky sea salt if desired.
- 9
Allow the cookies to cool on the tray for 5 minutes before transferring them to a wire rack to cool completely.
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