Salted Caramel Rolled Cookies
Prep
20 mins
Cook
25 mins
Servings
8
Difficulty
Easy
These salted caramel rolled cookies are my go to when I want something homemade that actually comes together quickly. With just 20 minutes of prep and 25 minutes in the oven, you'll have bakery quality treats without spending your whole afternoon in the kitchen. The sea salt and flaky salt really make the caramel shine, creating that perfect sweet and salty balance everyone loves. I also love that butter is the star ingredient here, providing those rich fats that keep your skin glowing while delivering irresistible flavor. They're simple enough for a weeknight bake but elegant enough to impress.
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
Get AI-powered ingredient substitution suggestions.
You Might Also Like
Beergarita
My go to drink for summer gatherings is this refreshing Beergarita, and let me tell you, it's a total crowd pleaser. The combination of tequila, triple sec, fresh lime juice, and a cold Corona creates something that tastes way more complicated than it actually is. Lime juice is packed with vitamin C, which is great for your immune system, and the whole thing takes just five minutes to throw together. Best part? It's incredibly budget friendly since you're probably already stocking most of these ingredients anyway.
Tropical Quinoa
This tropical quinoa bowl has become my go to weeknight dinner because it comes together in just forty minutes and tastes like a mini vacation on a plate. Quinoa is one of my favorite ingredients since it's a complete protein with all nine essential amino acids, making it so satisfying and perfect for keeping energy levels steady. The combination of papaya, red bell pepper, and fresh cilantro brings vibrant flavors and colors, while the rice wine vinegar and orange zest add just the right brightness. Best part is the ingredient list is simple and affordable, yet feels fancy enough to impress anyone at your table.
Crispy seabass with preserved lemon yogurt
This is one of my favorite quick weeknight dinners because it comes together in just ten minutes flat. Crispy seabass with preserved lemon yogurt is that perfect balance of impressive and effortless, with tangy Greek yogurt and zingy preserved lemon creating a sauce that feels restaurant quality but tastes like home. The seabass gets beautifully golden and flaky while the freekeh provides substantial whole grains packed with fiber and protein. It's the kind of meal that makes you feel like you're treating yourself without any fuss.
Reviews
Sign in to write a review.