Salted Caramel Cookies
Equipment
Ingredients
Cookie Dough
butter (softened)
115 g
granulated sugar
100 g
brown sugar
100 g
egg
1 piece
vanilla extract
5 ml
all-purpose flour
250 g
baking soda
5 g
salt
3 g
Cream Cheese Frosting
cream cheese (softened)
115 g
butter (softened)
60 g
powdered sugar
150 g
vanilla extract
2 ml
Salted Caramel & Salt
salted caramel sauce
120 ml
flaky sea salt
3 g
Instructions
Prepare cookie dough
Cream together the softened butter and both sugars until light and fluffy.
Add wet ingredients
Beat in the egg and vanilla extract until fully combined.
Mix dry ingredients
In a separate bowl, whisk together the flour, baking soda, and salt.
Combine wet and dry
Gradually add the dry ingredients to the wet mixture and mix until just combined. Do not overmix.
Chill dough
Cover the bowl and refrigerate the dough for 30 minutes to prevent spreading.
Preheat oven
Preheat the oven to 175°C (350°F) and line a baking sheet with parchment paper.
Scoop and bake
Scoop tablespoon-sized balls of dough onto the prepared baking sheet, spacing them 5 cm apart. Bake for 10-12 minutes until the edges are golden.
Cool cookies
Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Make cream cheese frosting
Beat together the softened cream cheese and butter until smooth, then gradually add powdered sugar and vanilla. Mix until creamy.
Frost and decorate
Once cookies are completely cool, spread cream cheese frosting on top, drizzle with salted caramel sauce, and sprinkle with flaky sea salt.
Original recipe
Storage
Store in an airtight container. Cookies taste best within 2 days of baking.
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