Salted Caramel Speculaas
Prep
20 mins
Cook
25 mins
Servings
6
Difficulty
Easy
A sweet and crunchy cookie inspired by traditional Dutch speculaas, loaded with salted caramel and topped with a caramel drizzle.
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.
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