Salted Caramel Cookies
Salted Caramel Cookies
Ingredients
For the Cookies
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup light brown sugar, packed
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
For the Cream Cheese Frosting
- 8 ounces cream cheese, softened
- 1/2 cup unsalted butter, softened
- 1 teaspoon vanilla bean extract
- 3 cups powdered sugar
For the Salted Caramel
- 1 cup granulated sugar
- 1/4 cup water
- 4 tablespoons unsalted butter, cut into pieces, room temperature
- 1/2 cup heavy cream, warmed
- 1/2 teaspoon flaky sea salt, plus more for topping
Instructions
- 1
Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
⏱️ 5 min•🌡️ 375
- 2
In a large bowl of a stand mixer fitted with the paddle attachment, cream together the softened unsalted butter, granulated sugar, and light brown sugar on medium speed until light and fluffy, about 2-3 minutes.
⏱️ 3 min
- 3
Scrape down the sides of the bowl. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
⏱️ 2 min
- 4
In a separate medium bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined and a thick cookie dough forms. Do not overmix.
⏱️ 3 min
- 5
Using a 1 1/2 tablespoon cookie scoop, drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
⏱️ 5 min
- 6
Bake for 10-12 minutes, or until the edges are golden brown and the centers are set. Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
⏱️ 17 min•🌡️ 375
- 7
While cookies cool, prepare the salted caramel. In a heavy-bottomed saucepan, combine the granulated sugar and water. Cook over medium-high heat, stirring until the sugar dissolves. Once dissolved, stop stirring and allow the mixture to boil until it turns an amber color, about 8-10 minutes. Watch carefully to prevent burning.
⏱️ 10 min
- 8
Remove from heat. Carefully and slowly whisk in the softened butter pieces until melted and combined. Then, slowly pour in the warmed heavy cream, whisking constantly. The mixture will bubble up. Stir in 1/2 teaspoon flaky sea salt. Let the caramel cool completely, about 30 minutes, until it thickens.
⏱️ 35 min
- 9
Prepare the cream cheese frosting. In a clean stand mixer bowl fitted with the paddle attachment, beat the softened cream cheese and softened unsalted butter on medium speed until smooth and creamy, about 2-3 minutes. Add the vanilla bean extract and mix until combined.
⏱️ 3 min
- 10
Gradually add the powdered sugar, 1 cup at a time, mixing on low speed until incorporated, then increase to medium-high and beat until light, fluffy, and smooth, about 3-4 minutes. Scrape down the sides of the bowl as needed.
⏱️ 5 min
- 11
Once cookies are completely cool, place a dollop of cream cheese frosting on top of each cookie. You can use a small cookie scoop or a spoon.
⏱️ 5 min
- 12
Drizzle a generous amount of the cooled salted caramel over the frosting on each cookie. Use the back of a spoon to gently smear and swirl the caramel into the frosting.
⏱️ 5 min
- 13
Finish by sprinkling a pinch of flaky sea salt over each cookie.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Salted Caramel Cookies
Ingredients
For the Cookies
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup light brown sugar, packed
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
For the Cream Cheese Frosting
- 8 ounces cream cheese, softened
- 1/2 cup unsalted butter, softened
- 1 teaspoon vanilla bean extract
- 3 cups powdered sugar
For the Salted Caramel
- 1 cup granulated sugar
- 1/4 cup water
- 4 tablespoons unsalted butter, cut into pieces, room temperature
- 1/2 cup heavy cream, warmed
- 1/2 teaspoon flaky sea salt, plus more for topping
Instructions
- 1
Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
⏱️ 5 min•🌡️ 375 - 2
In a large bowl of a stand mixer fitted with the paddle attachment, cream together the softened unsalted butter, granulated sugar, and light brown sugar on medium speed until light and fluffy, about 2-3 minutes.
⏱️ 3 min - 3
Scrape down the sides of the bowl. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
⏱️ 2 min - 4
In a separate medium bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined and a thick cookie dough forms. Do not overmix.
⏱️ 3 min - 5
Using a 1 1/2 tablespoon cookie scoop, drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
⏱️ 5 min - 6
Bake for 10-12 minutes, or until the edges are golden brown and the centers are set. Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
⏱️ 17 min•🌡️ 375 - 7
While cookies cool, prepare the salted caramel. In a heavy-bottomed saucepan, combine the granulated sugar and water. Cook over medium-high heat, stirring until the sugar dissolves. Once dissolved, stop stirring and allow the mixture to boil until it turns an amber color, about 8-10 minutes. Watch carefully to prevent burning.
⏱️ 10 min - 8
Remove from heat. Carefully and slowly whisk in the softened butter pieces until melted and combined. Then, slowly pour in the warmed heavy cream, whisking constantly. The mixture will bubble up. Stir in 1/2 teaspoon flaky sea salt. Let the caramel cool completely, about 30 minutes, until it thickens.
⏱️ 35 min - 9
Prepare the cream cheese frosting. In a clean stand mixer bowl fitted with the paddle attachment, beat the softened cream cheese and softened unsalted butter on medium speed until smooth and creamy, about 2-3 minutes. Add the vanilla bean extract and mix until combined.
⏱️ 3 min - 10
Gradually add the powdered sugar, 1 cup at a time, mixing on low speed until incorporated, then increase to medium-high and beat until light, fluffy, and smooth, about 3-4 minutes. Scrape down the sides of the bowl as needed.
⏱️ 5 min - 11
Once cookies are completely cool, place a dollop of cream cheese frosting on top of each cookie. You can use a small cookie scoop or a spoon.
⏱️ 5 min - 12
Drizzle a generous amount of the cooled salted caramel over the frosting on each cookie. Use the back of a spoon to gently smear and swirl the caramel into the frosting.
⏱️ 5 min - 13
Finish by sprinkling a pinch of flaky sea salt over each cookie.
⏱️ 2 min