Salted Caramel Rolled Cookies
Prep
20 mins
Cook
25 mins
Servings
8
Difficulty
Easy
Salted Caramel Rolled Cookies are buttery, tender cookies with pockets of melted chocolate and sweet caramel sauce, finished with a sprinkle of flaky sea salt. Made with simple ingredients including flour, sugar, butter and eggs, these treats take just 20 minutes to prepare and 25 minutes to bake. They suit anyone looking for an indulgent homemade biscuit with a perfect balance of sweet and salty flavours.
Ella x
Ingredients
- 250 gall-purpose flour
- 150 ggranulated sugar
- 120 gunsalted butter(softened)
- 2 eggeggs
- 5 gsea salt(finely ground)
- 100 gcaramel sauce(store-bought or homemade)
- 10 gflaky salt(optional for extra flavor)
- 1 gbaking soda
- 1 mLvanilla extract
- 100 gsemi-sweet chocolate chips
- 20 gmilk powder(optional for extra chew)
Detail level
Instructions
- 1
Preheat the oven to 180°C (350°F) and line a baking sheet with parchment paper.
Tip: Use a rack in the middle of the oven for even baking.
- 2
Whisk together flour, sugar, baking soda, and salt in a medium bowl.
Tip: Make sure to sift the dry ingredients to remove any lumps.
- 3
Cream the butter and sugar in a large bowl until light and fluffy.
Tip: Use a stand mixer or a hand mixer to get the job done quickly.
- 4
Beat in eggs one at a time, followed by vanilla extract.
Tip: Scrape down the sides of the bowl after each addition to ensure everything is well combined.
- 5
Gradually mix in the dry ingredients until just combined, being careful not to overmix.
Tip: Use a rubber spatula to scrape the sides and bottom of the bowl.
- 6
Roll the dough into balls, about 1-inch in diameter.
Tip: Use a small cookie scoop or your hands to get consistent balls.
- 7
Roll each ball into a tight cylinder and press the ends to seal.
Tip: Make sure the edges are sealed tightly to prevent filling from escaping during baking.
- 8
Place the cookies on the prepared baking sheet, leaving about 2 inches of space between each cookie.
Tip: Make sure to leave space for the cookies to spread slightly during baking.
- 9
Bake for 15-20 minutes, or until the edges are lightly golden.
Tip: Check for doneness by gently pressing on the top of a cookie – it should feel firm to the touch.
- 10
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Tip: Let the cookies cool completely before rolling them with caramel sauce.
- 11
Once the cookies are cool, roll each one into a cylinder and press the ends to seal.
Tip: Repeat with the remaining cookies to have a complete set.
- 12
Melt the caramel sauce and drizzle it over the cookies in a zig-zag pattern.
Tip: Sprinkle flaky salt over the caramel for added flavor and texture, if using.
- 13
Serve the Salted Caramel Rolled Cookies immediately, or store them in an airtight container at room temperature for up to 3 days.
Tip: Enjoy the gooey caramel centers and crunchy edges – perfect for snacking!
Recipe Variations
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