Description
These crispy, sweet-and-salty cookies combine rich caramel and a touch of salt for an irresistible flavor. With crispy edges and chewy centers, they’re the ultimate treat for anyone who loves the perfect balance of sweet and salty.
Ingredients
Units
Scale
- 1 cup Butter, softened
- 1/2 cup Brown Sugar
- 1/2 cup Granulated Sugar
- 2 large Eggs
- 1 tsp Vanilla Extract
- 2 1/4 cups All-purpose Flour
- 1 tsp Baking Soda
- 1/2 tsp Salt
- 1 cup Caramel Bits (or chopped caramel)
- Coarse Sea Salt (for topping)
Instructions
- Prep and Preheat: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Cream the Butter and Sugars: Cream together softened butter, brown sugar, and granulated sugar until light and fluffy (about 2-3 minutes with an electric mixer).
- Add the Eggs and Vanilla: Add the eggs one at a time, mixing well after each addition. Stir in vanilla extract.
- Combine the Dry Ingredients: In a separate bowl, whisk together flour, baking soda, and salt. Slowly add this dry mixture to the wet ingredients, mixing until just combined.
- Fold in the Caramel Bits: Gently fold in caramel bits or chopped caramel.
- Shape and Bake: Scoop tablespoon-sized portions of dough and roll into balls. Place on the baking sheet, spacing them about 2 inches apart. Sprinkle with coarse sea salt. Bake for 10-12 minutes until edges are golden and centers are set.
- Cool and Enjoy: Allow the cookies to cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.
Notes
- Softened butter is key for a crisp texture.
- Don’t skip the coarse sea salt—it’s crucial for the sweet-salty balance.
- If caramel bits aren’t available, use chopped caramel squares or chunks.
- Chill dough for 30 minutes before baking if cookies spread too much.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 12g
- Sodium: 120mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 25mg