Description
These Dark Caramel Sea Salt Cookies offer the perfect blend of rich caramel and a touch of sea salt. Chewy, sweet, and salty, they’re a crowd-pleasing treat that satisfies every craving.
Ingredients
Scale
- 1 cup (2 sticks) unsalted butter, softened
- 3/4 cup brown sugar, packed
- 1/2 cup white sugar
- 2 large eggs
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 cup dark caramel sauce (store-bought or homemade)
- 1/2 cup chopped dark chocolate (optional)
- 1/2 tsp sea salt, for topping
Instructions
- Preheat Oven & Prepare Baking Sheets:
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats for easy cleanup. - Cream Butter & Sugars:
In a large bowl, beat the softened butter, brown sugar, and white sugar together until light and fluffy, about 2 minutes. - Add Eggs & Vanilla:
Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract until fully incorporated. - Combine Dry Ingredients:
In a separate bowl, whisk together the flour, baking soda, and salt. - Mix Wet & Dry Ingredients:
Gradually add the dry ingredients to the butter mixture, mixing until just combined. Be careful not to overmix. - Add Caramel & Chocolate (optional):
Gently fold in the dark caramel sauce and chopped dark chocolate if using. - Scoop the Dough:
Using a cookie scoop or spoon, drop tablespoon-sized portions of dough onto the prepared baking sheets. Leave about 2 inches between each cookie to allow for spreading. - Sprinkle with Sea Salt:
Before baking, sprinkle a pinch of sea salt on top of each cookie dough ball for that signature sweet-salty flavor. - Bake:
Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown but the center is still soft. - Cool:
Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- For softer cookies, remove them from the oven when they are slightly underbaked, and let them finish cooking on the baking sheet.
- If you prefer a stronger caramel flavor, you can drizzle a little more caramel sauce on top after baking.
- Chilling the dough for 30 minutes before baking can help the cookies hold their shape and result in a thicker texture.
- Store cookies in an airtight container at room temperature for up to 5 days.
- Prep Time: 10 minutes
- Cook Time: 10-12 minutes
Nutrition
- Calories: 180
- Sugar: 16g
- Sodium: 180mg
- Fat: 9g
- Saturated Fat: 5g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 35mg