SALTED CARAMEL COOKIES
These soft and buttery cookies get dressed up with a thin layer of salted caramel and a dusting of flaky sea salt for good measure. Using store-bought caramels makes the process especially easy and ensures that the coating has some satisfying chew to it. Be sure to err on the side of under-baking the cookies, so they remain soft and tender.
Provided by Erin Jeanne McDowell
Categories cookies and bars, dessert
Time 1h20m
Yield 20 cookies
Number Of Ingredients 10
Steps:
- Position oven racks near the center and heat the oven to 375 degrees. Line two baking sheets with parchment paper.
- In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and brown sugar until light and fluffy, 4 to 5 minutes. Add the egg and vanilla and mix until well combined, about 1 minute. Scrape down the sides of the bowl.
- Add the flour, baking soda and fine sea salt and mix until fully incorporated. Scrape the dough out of the bowl and divide it in half. Wrap each piece in plastic wrap, patting into a 1-inch-thick disk. Refrigerate for at least 30 minutes.
- Scoop the dough into 1 1/2-tablespoon-size portions (you should have about 20). Using your hands, roll the dough into balls and place on the baking sheets, staggering dough and leaving about 2 1/2 inches between pieces.
- Wipe the bottom of a glass with a damp towel and use it to press the cookies flat (they should be about 1/3-inch thick).
- Bake the cookies, rotating the sheets halfway through baking, until the edges are golden brown, 9 to 11 minutes. Let cool completely.
- Place the unwrapped caramels and cream in a microwave-safe bowl or liquid measuring cup. Microwave the mixture for 30 to 45 seconds and stir well. Continue to microwave in 15-second increments until the caramels are fully melted and smooth, 1 to 2 minutes. (You could also do this on the stovetop in a small saucepan over medium-low heat.)
- Once the cookies have cooled completely, spoon a generous teaspoon of caramel into the center of each cookie. Spread the caramel evenly over the surface, leaving a 1/4-inch uncoated edge. Sprinkle flaky sea salt on top.
- If the caramel becomes too thick as you work, reheat in the microwave in 15-second increments, stirring in between, or over medium-low heat on the stovetop, until fluid.
- Let the cookies cool at room temperature until the caramel sets, about 15 minutes, before serving.
Nutrition Facts : @context http, Calories 202, UnsaturatedFat 3 grams, Carbohydrate 29 grams, Fat 9 grams, Fiber 0 grams, Protein 2 grams, SaturatedFat 5 grams, Sodium 112 milligrams, Sugar 18 grams, TransFat 0 grams
HOMEMADE SALTED CARAMEL RECIPE
Made from only 4 simple ingredients, this homemade caramel is salty, sweet, and irresistibly buttery. No candy thermometer required and the possibilities for serving are endless. (Though just a spoon is acceptable!) Use caution as the cooking caramel may splatter. Stand back and wear kitchen gloves if desired. Review recipe notes prior to beginning.
Provided by Sally
Categories Dessert
Time 20m
Number Of Ingredients 4
Steps:
- Heat granulated sugar in a medium heavy-duty saucepan (avoid using non-stick) over medium heat, stirring constantly with a high heat resistant rubber spatula or wooden spoon. Sugar will form clumps and eventually melt into a thick brown, amber-colored liquid as you continue to stir. Be careful not to burn it.
- Once sugar is completely melted, immediately stir in the butter until melted and combined. Be careful in this step because the caramel will bubble rapidly when the butter is added. If you notice the butter separating or if the sugar clumps up, remove from heat and vigorously whisk to combine it again. (If you're nervous for splatter, wear kitchen gloves. Keep whisking until it comes back together, even if it takes 3-4 minutes. It will eventually- just keep whisking. Return to heat when it's combined again.)
- After the butter has melted and combined with the caramelized sugar, stir constantly as you very slowly pour in the heavy cream. Since the heavy cream is colder than the hot caramel, the mixture will rapidly bubble when added. After all the heavy cream has been added, stop stirring and allow to boil for 1 minute. It will rise in the pan as it boils.
- Remove from heat and stir in the salt. Allow to slightly cool down before using. Caramel thickens as it cools.
- Cover tightly and store for up to 1 month in the refrigerator. Caramel solidifies in the refrigerator. Reheat in the microwave or on the stove to desired consistency. See "What is the Texture of This Salted Caramel?" above.
CHOCOLATE SALTED CARAMEL COOKIES
A delicious combination of salty and sweet, perfect for holiday baking.
Provided by cheftini
Categories Desserts Cookies Filled Cookie Recipes
Time 58m
Yield 48
Number Of Ingredients 12
Steps:
- Beat butter in a bowl with an electric mixer until creamy. Beat in 1 cup white sugar and brown sugar gradually. Beat in eggs and vanilla extract.
- Combine flour, cocoa powder, baking soda, and 1/8 teaspoon salt in a separate bowl. Add to the butter mixture gradually, beating well. Cover dough and chill for 20 minutes.
- Preheat oven to 375 degrees F (190 degrees C). Line 2 baking sheets with parchment paper.
- Press a small amount of dough around each caramel-filled candy. Roll into balls. Pour 2 tablespoons white sugar into a small bowl. Dip the top of each ball into the sugar. Place 2 inches apart on the prepared baking sheets. Sprinkle each cookie with some of the coarse salt.
- Bake in the preheated oven until edges are set, about 8 minutes. Cool for 5 minutes on the baking sheets. Remove to wire racks to cool completely.
Nutrition Facts : Calories 111.6 calories, Carbohydrate 16.5 g, Cholesterol 18.3 mg, Fat 4.9 g, Fiber 0.6 g, Protein 1.3 g, SaturatedFat 3 g, Sodium 189.8 mg, Sugar 11.1 g
SALTED CARAMEL CHOCOLATE CHIP COOKIES
I had a craving for chocolate chip cookies with caramel chunks. All I had on hand for salt was coarse salt and, much to my surprise, the result was delicious.
Provided by tahoegirl
Categories Desserts Cookies Chocolate Cookie Recipes
Time 30m
Yield 36
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Whisk flour, baking soda, and salt together in a bowl.
- Beat brown sugar, butter, and white sugar together in a bowl using an electric mixer until creamy. Beat eggs, 1 at a time, into butter mixture until blended; beat in vanilla extract. Stir flour mixture into butter mixture until dough is just combined; fold in chocolate chips.
- Divide dough into thirty six 2 tablespoon-size balls; arrange on a baking sheet. Press 3 caramel pieces into each dough ball.
- Bake in the preheated oven until edges are golden brown, 13 to 15 minutes. Transfer cookies to a wire rack to cool.
Nutrition Facts : Calories 178 calories, Carbohydrate 24.9 g, Cholesterol 24.1 mg, Fat 8.6 g, Fiber 0.8 g, Protein 2 g, SaturatedFat 5.1 g, Sodium 104.7 mg, Sugar 15.7 g
SALTED CARAMEL COOKIES
Salted Caramel Cookies. Soft chewy caramel cookies with sea salt and drizzled with salted caramel.
Provided by Modern Honey - www.modernhoney.com
Categories Dessert
Number Of Ingredients 12
Steps:
- Heat oven to 390 degrees (unless you are chilling your dough). In a large mixing bowl, cream together butter, brown sugar, and sugar for at least 4 minutes, scraping the sides of the bowl often.
- Add egg, egg yolk, and vanilla and mix for 1 minute longer. Stir in caramel.
- Fold in flour, baking powder, baking soda, and salt. If sprinkling sea salt flakes on the top of cookies, reduce salt to 1/2 teaspoon. If you have time, I suggest chilling the dough for at least 30 minutes. This reduces the spreading of the cookies. I suggest a 24-hour chill time, if you can wait.
- If possible, use a light-colored baking sheet. Roll cookies into light balls and place on parchment paper-lined baking sheet. Bake for 8-11 minutes or until lightly golden on the sides. Remove from the oven and let set up for several minutes.
- Drizzle caramel all over each cookie before serving. If so desired, sprinkle with sea salt flakes.
SALTED CARAMEL COOKIES
Steps:
- Gather the ingredients. Line 2 baking sheets with parchment paper and set aside.
- In a large bowl, cream together the brown sugar and butter until light and fluffy.
- Add the egg and vanilla extract and mix well to combine.
- In another bowl, stir together the flour, baking soda, and table salt.
- Mix the dry ingredients into the butter mixture.
- Cover and refrigerate the dough for at least 1 hour. When ready to bake, preheat the oven to 375 F.
- Roll the dough into 1-inch balls and place on the prepared baking sheets about 1 inch apart. Bake for about 10 minutes or until golden brown.
- Cool completely on a wire rack.
- Meanwhile, place the unwrapped caramels and heavy cream in a microwave-safe bowl. Microwave for 30 seconds, then stir and continue to microwave in 15-second intervals until melted and smooth.
- Drizzle the melted caramel over each cookie. If the caramel begins to thicken as you work, microwave again in 15-second increments.
- Sprinkle with flaky sea salt. Cool at room temperature until the caramel sets. Enjoy.
Nutrition Facts : Calories 97 kcal, Carbohydrate 14 g, Cholesterol 15 mg, Fiber 0 g, Protein 1 g, SaturatedFat 3 g, Sodium 97 mg, Sugar 8 g, Fat 4 g, UnsaturatedFat 0 g
CARAMEL COOKIES
This recipe is from werther's Original Candies. If you like Werther's then you'll LOVE these cookies!!
Provided by crazycookinmama
Categories Drop Cookies
Time 25m
Yield 24 serving(s)
Number Of Ingredients 7
Steps:
- Combine flour, baking powder and salt in a bowl. In a separate bowl, cream butter, then add egg and brown sugar.
- Stir in dry ingredients and blend until mixed.
- Blend in crushed Werther's Original Candy.
- Drop teaspoonfuls of mixture 2 inches apart onto baking sheets lined with parchment paper.
- Bake at 350°F until done, approximately 12 to 15 minutes.
- Remove parchment paper with cookies and cool for 15 minutes.
Nutrition Facts : Calories 111.1, Fat 4.1, SaturatedFat 2.5, Cholesterol 19, Sodium 90.9, Carbohydrate 17.6, Fiber 0.2, Sugar 9.8, Protein 1.1
SALTED CARAMEL CASHEW COOKIES
Salted Caramel Cashew Cookies might just be the most delicious cookies ever created! The recipe is simple, unique and totally scrumptious!
Provided by Whitney Bond
Categories Dessert
Time 35m
Number Of Ingredients 12
Steps:
- Preheat the oven to 325°F.
- In a small mixing bowl, combine the flour, salt and baking powder.
- In a large mixing bowl, combine the melted butter, brown sugar and white sugar.
- One at a time, mix in the vanilla, then egg, then egg yolk.
- Add the dry ingredients to the wet ingredients and combine well.
- Mix in the chopped caramels and cashews.
- Cover in plastic wrap and chill in the refrigerator for 15-20 minutes, or up to 24 hours.
- Remove from the refrigerator and scoop the cookie dough out onto a baking stone.
- Sprinkle the additional sea salt over the cookie dough, then place in the oven for 20-25 minutes, or until golden brown.
- Cool on the baking stone for 2-3 minutes, then remove from the stone and place on a cooling rack so that the caramel doesn't stick to the baking stone.
Nutrition Facts : Calories 115 kcal, Carbohydrate 16 g, Protein 1 g, Fat 5 g, SaturatedFat 2 g, Cholesterol 20 mg, Sodium 107 mg, Sugar 10 g, ServingSize 1 serving
SALTED CARAMEL CHOCOLATE CHIP COOKIES
Chewy chocolate chip cookies with caramel hiding inside! These cookies are unbelievable and disappear every time I make them.
Provided by Sally
Categories Cookies
Time 4h
Number Of Ingredients 12
Steps:
- Whisk the flour, baking soda, cornstarch, and salt together in a large bowl. Set aside.
- In a medium bowl, whisk the melted butter, brown sugar, and granulated sugar together until no brown sugar lumps remain. Whisk in the egg, then the egg yolk. Finally, whisk in the vanilla extract. Pour the wet ingredients into the dry ingredients and mix together with a large spoon or rubber spatula. The dough will be very soft, yet thick. Fold in the chocolate chips. They may not stick to the dough because of the melted butter, but do your best to combine them. Cover the dough and chill in the refrigerator for 3 hours or up to 3-4 days. Chilling is mandatory. I highly recommend chilling the cookie dough overnight for less spreading.
- Take the dough out of the refrigerator and allow to slightly soften at room temperature for 10 minutes.
- Preheat oven to 325°F (163°C). Line two large baking sheets with parchment paper or silicone baking mats. (Always recommended for cookies.) Set aside.
- Roll the dough into balls, 1.5 Tablespoons each. You'll have about 30 balls, give or take. The dough will be crumbly, but the warmth of your hands will allow the balls to stay intact. Make a thumbprint into one dough ball and press the Rolo inside. Cover the Rolo with another dough ball and mold the two dough balls around the Rolo, making sure it is completely wrapped inside. See photo above for a visual. Gently press down on the large cookie dough ball to *slightly* flatten and press a few more chocolate chips on top. Sprinkle with sea salt. Put 7-8 balls of dough onto each cookie sheet. Put one cookie sheet into the refrigerator as you bake batch #1. Bake the cookies for 12-13 minutes. The cookies will look very soft and underbaked. They will continue to bake on the cookie sheet.
- Allow to cool on the cookie sheet for 10 minutes before transferring to a wire rack to cool completely. If the cookies still look too puffy when you remove them from the oven, gently press down on them a little more.
SALTED CARAMEL CHOCOLATE CHIP COOKIES
Provided by Valerie Bertinelli
Categories dessert
Time 55m
Yield about 36 cookies
Number Of Ingredients 12
Steps:
- Preheat the oven to 375 degrees F; position racks in the upper and lower thirds of the oven. Line two baking sheets with parchment paper.
- Whisk the flour, baking powder, baking soda and fine salt together in a bowl.
- With an electric mixer, beat the brown sugar, granulated sugar and butter together in a large bowl until light and fluffy, 3 minutes. Add the eggs, one at a time, beating well after each addition. Add the vanilla extract and beat to combine. Add the flour mixture and beat until just incorporated. Stir in the chocolate chips and caramel bits.
- Scoop heaping tablespoons of the dough onto the baking sheets, leaving about 2 inches of space between the cookies (you will have cookie dough left over). Sprinkle each cookie with a pinch of sea salt.
- Bake the cookies until golden brown, rotating the position of the baking sheets halfway through, 13 minutes. Transfer the cookies to a rack to cool. Meanwhile, cool the baking sheets and repeat with the remaining cookie dough.
SALTED CARAMEL BROWNIE COOKIES
Salted Caramel Brownie Cookies are an indulgent cookie recipe loaded with chocolate & caramel! Salty sweet perfection in a wonderful homemade cookie recipe that everyone loves!
Provided by Jessica & Nellie
Categories Cookies, Dessert
Time 27m
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees.
- In a mixing bowl, mix together the cocoa powder, white sugar, butter and vegetable oil. Whisk in the egg and vanilla until everything is combined.
- Using a wooden spoon stir in the flour, baking powder, and salt until just combined.
- Stir in 1/4 cup of chocolate chips and ¼ of the caramel baking bits to the dough.
- Use a cookie scoop that is about 2 tablespoons to scoop the cookies. Roll the cookies into a ball and place on the baking sheet. Press the cookies down slightly.
- Add caramel bits and pretzels to the top of the cookies. Bake for 12 minutes.
- Meanwhile in a small microwave safe bowl add the cream and remaining caramel bits and heat in 30 second intervals until all melted and smooth.
- Let rest on cookie sheet for 5 minutes before transferring to a cookie rack to cool (though I like to eat them warm from the oven!)
- Drizzle the melted caramel over the tops of the cookies and sprinkle with a little kosher salt and serve!
Nutrition Facts : Calories 278 kcal, Carbohydrate 41 g, Protein 3 g, Fat 13 g, SaturatedFat 8 g, TransFat 1 g, Cholesterol 30 mg, Sodium 184 mg, Fiber 1 g, Sugar 28 g, UnsaturatedFat 4 g, ServingSize 1 serving
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