Salted Caramel Cookies
Prep
20 mins
Cook
25 mins
Servings
8
Difficulty
Easy
Soft-baked cookies filled with gooey salted caramel and topped with flaky sea salt.
Ella x
Ingredients
- 250all-purpose flour
- 5 gbaking soda
- 10 gsalt
- 250 gunsalted butter
- 200 gwhite granulated sugar
- 100 glight brown sugar
- 2large eggs
- 5 mlvanilla extract
- 20 gflaky sea salt
- 100 gsalted caramel sauce
- 100 gchopped pecans
Detail level
Instructions
- 1
Preheat the oven to 180°C (350°F). Line a baking sheet with parchment paper.
- 2
Whisk together the flour, baking soda, and salt in a medium bowl.
Tip: Make sure to sift the dry ingredients to ensure even distribution.
- 3
Beat the butter and sugars until light and fluffy, about 2-3 minutes.
Tip: Use an electric mixer for best results.
- 4
Beat in the eggs one at a time, followed by the vanilla extract.
Tip: Make sure each egg is fully incorporated before adding the next.
- 5
Gradually mix in the dry ingredients until just combined, being careful not to overmix.
Tip: Stop mixing as soon as the dough comes together in a ball.
- 6
Stir in the chopped pecans and flaky sea salt.
Tip: These add a nice texture and flavor to the cookies.
- 7
Scoop tablespoon-sized balls of dough onto the prepared baking sheet, leaving about 2 inches of space between each cookie.
Tip: Make sure to leave room for spreading.
- 8
Drizzle the salted caramel sauce over the cookies in a zig-zag pattern.
Tip: You can use as much or as little sauce as you like, depending on how gooey you like your caramel.
- 9
Bake for 12-15 minutes, or until the edges are lightly golden.
Tip: Keep an eye on the cookies as they can burn quickly.
- 10
Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Tip: These cookies are best served fresh, but they can be stored in an airtight container at room temperature for up to 5 days.
- 11
Serve warm and enjoy!
Tip: These cookies are perfect for a special occasion or a cozy night in.
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