Salted Caramel Cookies
Indulge in homemade Salted Caramel Cookies, a perfect blend of soft sugar cookies infused with chewy salted caramel and a sprinkle of sea salt. Key ingredients include all-purpose flour, light brown sugar, butter, and Werther's Chewy Caramels.
18 Servings
Ingredients
For the Sugar Cookies:
- 3 cups All-Purpose Flour
- 1/2 teaspoon Salt
- 1/4 teaspoon Baking Soda
- 1/4 teaspoon Cream of Tartar
- 1/2 cup Unsalted Butter softened
- 1/3 cup Vegetable Oil
- 2/3 cup Light Brown Sugar packed
- 1/2 cup Confectioners' Sugar
- 1 large Egg room temperature
- 1 tablespoon Milk
- 1 tablespoon Vanilla Extract
For the Salted Caramel Topping:
- 21 oz Werther’s Chewy Caramels unwrapped (2 packages of 10.5 oz each)
- 2 tablespoons Milk
- 2 teaspoons Salt
- Flaky Sea Salt for garnish
Instructions
- Oven Preparation: Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
- Dry Ingredients Mixture: In a medium bowl, whisk together the flour, salt, baking soda, and cream of tartar until well combined.
- Wet Ingredients Mixture: In a larger bowl, using an electric mixer, cream together the softened butter, vegetable oil, brown sugar, and powdered sugar until smooth and well blended. Add the egg, milk, and vanilla extract, mixing until fully incorporated.
- Dough Formation: Gradually add the dry ingredients to the wet ingredients, mixing until a consistent dough is formed.
- Dough Shaping: Shape the dough into balls approximately the size of a large golf ball. Place the balls on the prepared baking sheets, spacing them sufficiently apart.
- Creating Indentations: Press a small, buttered measuring cup or spoon into each dough ball to form a shallow indentation.
- Baking: Bake the cookies in the preheated oven for 8 to 10 minutes or until they are just lightly colored. Remove from the oven and allow to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
- Caramel Preparation: In a microwave-safe bowl, combine the unwrapped caramels and milk. Microwave in 30-second intervals, stirring after each interval, until the caramels are completely melted and smooth. Stir in the 2 teaspoons of salt.
- Finalizing the Cookies: Spoon or drizzle the melted caramel into the indentations of each cooled cookie. Sprinkle immediately with flaky sea salt. Allow the caramel to set before serving or storing the cookies.
- Storage: Store the cookies in an airtight container at room temperature for up to one week.
Notes
To make this recipe gluten-free, substitute the all-purpose flour with a gluten-free 1:1 baking flour blend. Ensure the blend includes xanthan gum for structure and texture consistency. Verify all other ingredients, such as the Werther’s Chewy Caramels and confectioners' sugar, are certified gluten-free to avoid cross-contamination. Baking time and method remain the same.