Salted Caramel Drop Cookies
Prep
20 mins
Cook
25 mins
Servings
12
Difficulty
Easy
Soft-baked cookies filled with gooey salted caramel, perfect for a sweet treat.
Ella x
Ingredients
- 250 gall-purpose flour
- 200 ggranulated sugar
- 100 gbrown sugar
- 120 gunsalted butter
- 2 egglarge eggs
- 6 gsalt
- 2 gbaking soda
- 12 gflaky sea salt
- 150 mlsalted caramel sauce
- 1 mLvanilla extract
Detail level
Instructions
- 1
Preheat the oven to 180°C (350°F) and line a baking sheet with parchment paper.
Tip: Use a silicone mat for easier cleanup.
- 2
Whisk together flour, granulated sugar, brown sugar, baking soda, and flaky sea salt in a medium bowl.
Tip: Sift dry ingredients to ensure even mixing.
- 3
Cream together unsalted butter and large eggs in a large bowl until light and fluffy.
Tip: Use an electric mixer for faster results.
- 4
Gradually add the dry ingredients to the wet ingredients and mix until just combined.
Tip: Be careful not to overmix the dough.
- 5
Scoop the dough into balls, about 20g each, and place them on the prepared baking sheet, leaving 2cm of space between each cookie.
Tip: Use a cookie scoop for uniform cookies.
- 6
Bake for 10-12 minutes or until the edges are lightly golden.
Tip: Don't overbake, as the centers will still be slightly undercooked.
- 7
Remove from the oven and immediately press a small indentation in the center of each cookie.
Tip: Use a spoon or your thumb to create the indentation.
- 8
Drizzle salted caramel sauce into the indentation and sprinkle with flaky sea salt.
Tip: Let the caramel set before serving.
- 9
Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Tip: Let the cookies set for at least 30 minutes before serving.
- 10
Serve the cookies warm, dust with powdered sugar if desired.
Tip: Perfect for a quick dessert or snack.
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