Caramel Cookies
Delightful, chewy cookies featuring rich buttery flavor combined with gooey caramel bits, perfect for any occasion.
Ingredients
For the Cookie Dough
- 1 cup unsalted butter, softened Ensure butter is soft but not melted.
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour Can be replaced with some cake flour for a chewier cookie.
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup caramel bits or chopped soft caramel candy More can be added for additional sweetness.
- to taste sea salt for sprinkling Optional for extra flavor.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- Line a baking sheet with parchment paper.
- In a large mixing bowl, cream the softened butter with brown sugar and granulated sugar until light and fluffy.
- Beat in the large egg and vanilla extract until smooth.
- In another bowl, whisk together the all-purpose flour, baking soda, and salt.
- Gradually add the dry ingredients to the butter mixture and stir until just combined.
- Fold in the caramel bits gently into the dough.
Baking
- Scoop the dough onto the prepared baking sheet, leaving two inches between each scoop.
- Bake for about 10 to 12 minutes, until edges are set and lightly golden.
- Let the cookies cool on the baking sheet for a few minutes, then transfer to a wire rack.
- Sprinkle with sea salt while warm, if desired.
Notes
Store cookies in an airtight container for up to a week. For longer storage, wrap tightly and freeze for up to three months. Consider chilling dough for 30 minutes before baking for better shape retention.