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Salted Caramel Cookies Recipe

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★★★★★

4.6 from 84 reviews

These Salted Caramel Cookies are a delightful treat featuring a soft, chewy texture with a rich buttery flavor and a luscious salted caramel twist both inside the cookie dough and as a sweet glaze on top. Perfect for caramel lovers, these cookies combine the balance of sweet and salty tastes with a tender crumb and an irresistible glaze finish for an elegant homemade dessert.

Ingredients

Scale

Caramel Cookies:

  • 2½ cups (300 g) all purpose flour
  • 2 teaspoons cornstarch
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • ¾ cup (170 g) unsalted butter, cubed
  • ¾ cup (150 g) light brown sugar
  • ¼ cup (50 g) sugar
  • ¼ cup (76 g) salted caramel (homemade or store bought)
  • 1 large egg, room temperature
  • 1 large egg yolk, room temperature
  • 2 teaspoons (10 ml) vanilla extract

Salted Caramel Glaze:

  • 1½ cups (180 g) powdered sugar
  • 2 tablespoons (30 ml) salted caramel
  • 2 – 3 tablespoons (30 – 45 ml) milk or heavy cream
  • 1 tablespoon flaky salt for topping, optional

Instructions

  1. Preheat and Prepare: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper or silicone mats to prevent sticking.
  2. Mix Dry Ingredients: In a medium bowl, sift together the all purpose flour, cornstarch, baking soda, baking powder, and salt. Set aside while you prepare the wet ingredients.
  3. Cream Butter and Sugars: In a large mixing bowl, beat the cubed unsalted butter with light brown sugar and sugar on medium speed until light and fluffy, about 3-5 minutes. This aerates the dough for a tender texture.
  4. Add Salted Caramel and Eggs: Mix in the salted caramel until fully incorporated, then add the whole egg and egg yolk along with the vanilla extract. Beat well until the mixture is smooth and glossy.
  5. Combine Wet and Dry: Gradually add the dry flour mixture into the wet ingredients, mixing on low speed just until combined. Do not overmix to keep the cookies tender.
  6. Shape Cookies: Using a cookie scoop or tablespoon, scoop the dough onto the prepared baking sheets, spacing them about 2 inches apart to allow spreading.
  7. Bake: Bake the cookies in the preheated oven for 10-12 minutes or until the edges are lightly golden but the centers still look slightly soft. The cookies will firm up as they cool.
  8. Prepare Salted Caramel Glaze: While the cookies bake, whisk together powdered sugar, salted caramel, and 2 tablespoons of milk or heavy cream in a small bowl until smooth. Add an extra tablespoon of milk or cream if the glaze is too thick for drizzling.
  9. Cool Cookies: Once baked, remove the cookies from the oven and allow them to cool on the baking sheet for 5 minutes, then transfer to wire racks to cool completely before glazing.
  10. Glaze and Finish: Drizzle the salted caramel glaze over the cooled cookies and sprinkle with flaky salt if desired for an added salty crunch. Let the glaze set for at least 20 minutes before serving.

Notes

  • Allow butter and eggs to come to room temperature for best mixing results.
  • You can use store-bought salted caramel or homemade; homemade adds a fresher flavor and control over sweetness.
  • Do not overbake the cookies to maintain a chewy texture.
  • Flaky salt topping is optional but adds a nice contrast to the sweetness of the caramel glaze.
  • Store cookies in an airtight container at room temperature for up to 5 days, or freeze for longer storage.

Keywords: Salted Caramel Cookies, Caramel Cookies, Homemade Cookies, Sweet and Salty Cookies, Caramel Glaze Cookies

Find it online: https://mjrecipe.com/salted-caramel-cookies-recipe/