Salted Caramel Slice and Bake Cookies
Prep
20 mins
Cook
25 mins
Servings
8
Difficulty
Easy
These salted caramel slice and bake cookies are my go to when I want something impressive without spending hours in the kitchen. The beauty of this recipe is that you can prepare the dough ahead of time and bake fresh cookies whenever you need them, making it perfect for busy weeks. I love how the flaky sea salt cuts through the sweetness of the caramel, creating this amazing balance of flavors. Plus, the brown sugar in here gives you a bit of molasses, which contains minerals like potassium and magnesium that your body actually needs. Ready in just 45 minutes total, these cookies never fail to impress friends and family.
Ella x
Ingredients
- 200 gbutter(softened)
- 400 gwhite granulated sugar
- 150 gbrown sugar
- 2eggs
- 250 gplain flour
- 20 gsalt
- 10 gbaking soda
- 30 gflaky sea salt
- 100 mlunsalted butter, melted
- 200 mlcaramel sauce
- 1 mlvanilla extract
Detail level
Instructions
- 1
Preheat the oven to 180°C (350ºfF). Line a baking tray with parchment paper.
- 2
Whisk together the flour, baking soda, and salt in a medium bowl.
Tip: Make sure to sift the flour before measuring.
- 3
In a large bowl, cream together the butter and sugars until light and fluffy.
Tip: Use an electric mixer for this step.
- 4
Beat in the eggs one at a time, followed by the melted butter and vanilla extract.
Tip: Make sure each egg is fully incorporated before adding the next.
- 5
Gradually mix in the flour mixture until just combined, being careful not to overmix.
Tip: The dough should still be slightly crumbly.
- 6
Scoop the dough into balls, about 25g each, and flatten slightly into disks.
Tip: Leave about 5cm of space between each cookie.
- 7
Bake for 15-20 minutes, or until the edges are lightly golden.
Tip: Keep an eye on the cookies during the last 5 minutes of baking.
- 8
Remove from the oven and let cool for 5 minutes before transferring to a wire rack to cool completely.
Tip: Let the cookies cool completely before filling with caramel.
- 9
Drizzle the cooled cookies with caramel sauce and sprinkle with flaky sea salt.
Tip: You can also drizzle with additional caramel sauce if desired.
- 10
Serve and enjoy!
Tip: These cookies are best served fresh, but can be stored in an airtight container at room temperature for up to 3 days.
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