Description
Delight in these Salted Caramel Cookies featuring a soft, chewy texture infused with rich salted caramel flavors and topped with a luscious caramel glaze. Perfectly balanced with a hint of flaky salt, these cookies offer an irresistible combination of sweetness and saltiness that will satisfy any dessert craving.
Ingredients
Scale
Dry Ingredients
- 2½ cups (300 g) all purpose flour
- 2 teaspoons cornstarch
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
Wet Ingredients
- 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
Caramel Glaze
- 1½ cups (180 g) powdered sugar
- 2 tablespoons (30 ml) salted caramel
- 2 – 3 tablespoons (30 – 45 ml) milk or heavy cream
Topping
- 1 tablespoon flaky salt (optional)
Instructions
- Mix Dry Ingredients: In a large mixing bowl, whisk together the all purpose flour, cornstarch, baking soda, baking powder, and salt until evenly combined. Set this mixture aside to ensure even distribution of leavening agents and salt.
- Cream Butter and Sugars: Using a stand mixer fitted with a paddle attachment, cream the cubed unsalted butter, light brown sugar, granulated sugar, and salted caramel on medium speed for 2 to 3 minutes until smooth and well combined. This step incorporates air and dissolves sugars for a tender, flavorful dough.
- Add Eggs and Vanilla: Reduce mixer speed to low and add the egg yolk and vanilla extract. Mix until fully incorporated and smooth. Then gradually add the dry ingredient mixture and mix until just combined to avoid overworking the dough. Cover and chill the dough in the refrigerator for 30 to 60 minutes to firm up, which helps prevent spreading during baking.
- Prepare for Baking: About 20 to 30 minutes before baking, preheat the oven to 375°F (190°C). Line a large baking sheet with parchment paper. Use a medium cookie scoop (2 tablespoons) to portion out the dough, placing scoops on the baking sheet spaced about 3 inches (8 cm) apart to allow for spreading.
- Bake Cookies: Bake at 375°F (190°C) for 9 to 11 minutes, until cookie edges are set and centers are slightly puffed but not fully firm. Let cookies cool on the baking sheet for 5 minutes, then transfer to a cooling rack to cool completely to room temperature.
- Prepare and Apply Caramel Glaze: While cookies cool, whisk together powdered sugar, salted caramel, and milk or heavy cream until smooth and well blended. Once cookies are completely cooled and firm, evenly spread the glaze on top of each cookie. Allow 30 to 45 minutes for the glaze to set. Optionally, sprinkle flaky salt over the glaze for a finishing touch.
Notes
- Chilling the cookie dough is essential to prevent cookies from spreading too much during baking and helps develop flavor.
- You can use store-bought salted caramel or homemade caramel for both the dough and glaze.
- If the glaze is too thick, add more milk or cream a teaspoon at a time to achieve desired consistency.
- Flaky salt topping is optional but enhances the salted caramel flavor profile.
- Store cookies in an airtight container at room temperature for up to 3 days or freeze for longer storage.
