Description
Soft, chewy salted caramel cookies made with brown butter, thick caramel sauce, and finished with flaky sea salt for the perfect sweet and salty treat.
Ingredients
Cookie stuff:
- 1 cup butter, soft (leave it on the counter for a couple hours)
- 1 cup packed dark brown sugar
- ½ cup regular white sugar
- 1 big egg
- 1 egg yolk (save the white for scrambled eggs tomorrow)
- 1 teaspoon vanilla
- ¼ cup thick caramel sauce (plus more for drizzling later)
- 2½ cups flour
- ½ teaspoon baking powder
- ¾ teaspoon baking soda
- 1 teaspoon salt (use ½ teaspoon if you’re doing sea salt on top)
For the fancy finish:
- More caramel sauce
- Sea salt flakes (the chunky kind, not regular salt)
Instructions
Heat oven to 390°F and get your parchment paper. Don’t skip this! Caramel glued to my pan once and it was a nightmare to clean.
Beat butter and both sugars for 4 minutes, stopping to scrape the bowl. Should look fluffy and almost white when done.
Mix in egg, egg yolk, and vanilla until smooth. Pour in caramel sauce and watch it turn golden!
Dump in all dry stuff at once and mix just until flour disappears. Stop there – nobody wants tough cookies.
30 minutes in the fridge makes them thicker and chewier. Worth waiting for!
Roll into golf balls, space them out good. Bake 8-11 minutes until edges are set but middles look underdone.
Let sit on hot pan 5 minutes, then move to racks. Drizzle caramel while warm so it soaks in.
Notes
Dark pans brown the bottoms too fast. Use light ones if you got them.
Don’t flatten the dough balls! I used to do this but it makes them too thin. Let them spread naturally.
Keep caramel in fridge, warm it up before drizzling. Way easier to work with. Dough too sticky? Add more flour till it behaves.
Cold eggs from fridge? Drop them in warm water for 5 minutes first. They mix better that way.
- Prep Time: 10 minutes (plus optional 30-minute chilling)
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American