Easy Salted Caramel Cookies
These cookies combine a soft, buttery base with a delicious salted caramel swirl.
Equipment
- Mixing bowl
- Baking sheet
Ingredients
Cookie Base
- 2 ¼ cups all-purpose flour
- 2 tablespoons cornstarch
- ½ teaspoon baking soda
- ¼ teaspoon fine sea salt plus extra for topping
- ¾ cup unsalted butter softened
- ¾ cup packed light brown sugar
- ¼ cup granulated sugar
- 1 large egg room temperature
- 1 teaspoon pure vanilla extract
Salted Caramel Swirl
- ½ cup heavy cream
- ¼ cup unsalted butter
- ⅓ cup light brown sugar
- ¼ teaspoon flaky sea salt plus extra for garnish
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a mixing bowl, whisk together the flour, cornstarch, baking soda, and fine sea salt. In another bowl, beat the softened butter, light brown sugar, and granulated sugar until creamy. Add the egg and vanilla extract, mixing well. Gradually add the dry ingredients to the wet ingredients.
- In a small saucepan, combine the heavy cream, unsalted butter, light brown sugar, and flaky sea salt. Heat over medium heat until the mixture is smooth and slightly thickened.
- Fold the salted caramel into the cookie dough. Drop spoonfuls of dough onto the prepared baking sheet. Sprinkle with extra sea salt.
- Bake for 10-12 minutes, or until the edges are golden. Let cool on the baking sheet for a few minutes before transferring to a wire rack.
Notes
These cookies are best enjoyed fresh. You can store them in an airtight container for up to a week.