Delicious Salted Caramel Cookies Recipe
Delicious Salted Caramel Cookies Recipe
Soft and chewy caramel biscuits sprinkled with sea salt. The perfect combination of sweet and salty in a delicious biscuit!
These cookies remind us of an old favorite-Galaxy Caramel Cookies! They have the same taste, with slimy caramel and a little chocolate and salt. This has become one of our favorite new cookie recipes!
Caramel in cookies? ! Yes, please!
We like caramel, we like biscuits, and want to combine the two. So here are the most delicious cookies we can think of.
These bad boys are filled with soft caramel candies, chocolate chips and caramel chips. We also like to sprinkle a bit of coarse salt on the biscuits after they are baked (Hello salted caramel!!).
I like autumn caramel. This recipe is perfect for the autumn months. As the leaves change and the weather cools, it’s time to bake a batch of these delicious caramel cookies.
Tips for Caramel Cookies
We have a secret The perfect caramel biscuits: so this is not a mess, this is what you have to do:
When the cookies are just out of the oven, press 3 pieces of caramel into the top of each cookie and sprinkle with coarse salt.
The caramel will melt and the salt will solidify. If necessary, return the biscuits to the oven and bake for another minute to help the caramel mass melt in the biscuits.
We also added caramel chips to the cookie dough to make them more caramelized.
How to make + bake
Make sure your oven is preheated to 350 degrees.
Dough. In a bowl, add flour, baking soda and salt. Mix it together and set aside the dry ingredients. In a separate bowl or a mixing bowl, whisk together the brown sugar, butter, and sugar until they are all creamy.
Add the eggs, one at a time, and beat until fluffy. Add vanilla and stir well. Add the dry ingredients to the sugar mixture. Mix until the dough is mixed. Fold the chocolate and caramel pieces into the cookie dough.
bake. Roll the dough into 1 ½ inch to 2 inch balls and place on a baking sheet. Bake the biscuits for 12-13 minutes. Don’t overbake these! You want them to be tasty and chewy.
caramel. When the cookies are just out of the oven, press 3 pieces of caramel into the top of each cookie and sprinkle with coarse salt.
The biscuits will become so soft and chewy without being too sticky!
if you have Leftovers (We highly doubt it), you can store it in a Ziploc bag or airtight container.Dough can also be made Advance time Up to 24 hours, the dough can be freezing also. We just recommend letting it thaw in the refrigerator overnight, and then wait for the caramel lumps and salt to be added to the dough after baking.
For more classic cookies, please check:
Course dessert
American cuisine
Preparation time 10 minutes
Cooking time 12 minutes
Total time 22 minutes
Serving 36
Calories 177 kcal
Author Little Luna
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 1 3/4 cup brown sugar
- 1 cup unsalted butter softened
- 1/4 cup white sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 1 cup chocolate chips
- 1 cup caramelized potato chips
- 18 Werther’s caramel candies, each cut into 6 pieces
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Preheat the oven to 350°F
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Add flour, baking soda, and salt to a bowl. mix.
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In a separate bowl or mixing bowl, whisk together the brown sugar, butter, and white sugar until creamy. Add the eggs, one at a time, and beat until fluffy. Add vanilla and mix.
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Add the dry ingredients to the sugar mixture. Mix until the dough is mixed.
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Add chocolate and caramel flakes. Roll the dough into 1 ½ inch to 2 inch balls and place on a baking sheet. Bake for 12-13 minutes,
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When the cookies are just out of the oven, press 3 pieces of caramel into the top of each cookie and sprinkle with coarse salt. The caramel will melt and the salt will solidify. If necessary, return the biscuits to the oven and bake for another minute to help the caramel mass melt in the biscuits.
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