Salted Caramel Rolled Cookies
Prep
20 mins
Cook
25 mins
Servings
8
Difficulty
Easy
Rich, chewy cookies rolled with a gooey salted caramel filling, perfect for a sweet treat.
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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