Salted Caramel Cookies
Buttery brown-sugar cookies with gooey caramel centers and a sprinkle of flaky salt. Sweet, salty, and irresistible.
Ingredients
Total time: 36 minutes
- 2 1/4 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup unsalted butter, softened
- 1 1/4 cups packed brown sugar
- 1/4 cup granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- 18 soft caramel candies, unwrapped
- Flaky sea salt, for topping
Instructions
- 1
Whisk the flour, baking soda, and salt together.
- 2
Cream the butter and both sugars until fluffy, then beat in the eggs and vanilla.
- 3
Stir in the dry ingredients to form a soft dough. Chill 20 minutes.
- 4
Heat the oven to 350°F and line two sheets with parchment.
- 5
Flatten 2 tablespoons of dough, place a caramel in the center, and wrap the dough fully around it, sealing well.
- 6
Place seam-side down 2 1/2 inches apart and sprinkle with flaky salt.
- 7
Bake 11–13 minutes, until golden. Cool 10 minutes so the caramel sets enough to hold.
Zoe's Tips
- Seal the caramel completely or it will leak out while baking.
- Let them cool before biting — molten caramel is very hot.
- Bake on parchment, never directly on the pan, in case of leaks.
Nutrition estimate
Approximate, per serving — a rough guide, not a lab measurement.
A note from Zoe:this recipe is newly developed from classic, trusted baking ratios — it hasn't been through rounds of reader testing yet. Bake with a baker's eye, and if you try it, I'd genuinely love your feedback so I can make it even better.
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