Salted Caramel Speculaas
Prep
20 mins
Cook
25 mins
Servings
6
Difficulty
Easy
These Salted Caramel Speculaas cookies are my go to when I want something special without spending hours in the kitchen. With just 20 minutes of prep and 25 minutes of baking, you'll have a batch of stunning cookies ready to share or keep all for yourself. The combination of warm spices and that gorgeous salted caramel swirl makes them feel fancy, but honestly, they're incredibly simple to pull together. Brown sugar brings natural molasses and minerals to the dough while keeping costs down, and the flaky sea salt on top really makes the caramel sing. Trust me, these will become a regular in your baking rotation.
Ella x
Ingredients
- 250 gall-purpose flour
- 12 gbaking powder
- 6 gbaking soda
- 10 gsalt
- 100 gbrown sugar
- 100 ggranulated sugar
- 150 gbutter
- 2 nulleggs
- 1 mLvanilla extract
- 100 gsalted caramel sauce
- 10 gflaky sea salt
Detail level
Instructions
- 1
Preheat the oven to 180°C (350ºfF). Line a baking sheet with parchment paper.
Tip: Optional: For easier cleanup, line the baking sheet with parchment paper.
- 2
Whisk together flour, baking powder, baking soda, and salt in a medium bowl.
Tip: Make sure to sift the dry ingredients for an even texture.
- 3
In a large bowl, use an electric mixer to cream together brown sugar, granulated sugar, and butter until light and fluffy.
Tip: Make sure to scrape down the sides of the bowl frequently.
- 4
Beat in eggs one at a time, followed by vanilla extract.
Tip: Scrape down the sides of the bowl frequently to avoid lumps.
- 5
Gradually mix in the dry ingredients until just combined, being careful not to overmix.
Tip: Avoid overmixing to maintain the cookie's texture.
- 6
Stir in salted caramel sauce and flaky sea salt.
Tip: Be gentle to avoid crushing the caramel chunks.
- 7
Scoop tablespoon-sized balls of dough onto the prepared baking sheet, leaving 2 inches of space between each cookie.
Tip: For a crisper cookie, bake for 25-30 minutes. For a chewier cookie, bake for 20-22 minutes.
- 8
Bake for 20-22 minutes or until the edges are lightly golden.
Tip: Use a toothpick to check for doneness.
- 9
Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Tip: Let the cookies cool completely to ensure they retain their shape.
- 10
Drizzle with additional salted caramel sauce, if desired.
Tip: For a more indulgent treat, drizzle with extra caramel sauce.
Recipe Variations
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