Salted Caramel Cookies
A chewy cookie loaded with caramel flavor!
Equipment
- Large mixing bowl
- Wooden spoon
- cookie sheet
- medium cookie scoop
- parchment paper or silicone baking liner
- large skillet
- Whisk
- Measuring cups and spoons
Ingredients
- 1 cup salted butter 2 sticks
- 1 cup light brown sugar packed
- ½ cup granulated white sugar
- 2 teaspoons vanilla extract
- 2 large eggs
- 1 teaspoon baking soda
- 2 ½ cups all-purpose flour
- 1 ½ cups Kraft caramel bits
- 1 cup toffee bits
- 2 teaspoons flakey sea salt
Instructions
- Preheat oven to 350° F
- In a large skillet, add the butter and melt over medium to begin making the browned butter.
- While stirring continuously, allow the butter to come to a boil and watch the butter closely as it begins to boil. After coming to a boil the butter will begin to develop a foam on top before it turns to an amber brown. Once the foam is gone and the butter has turned amber brown, approximately 3-4 minutes, remove from heat and transfer to a medium mixing bowl to stop the cooking and set aside to cool.
- Stir together the light brown sugar, granulated sugar, vanilla, and baking soda and add to the cooled butter. Stir 3-4 times with a rubber spatula or wooden spoon, just to start incorporating.
- Add the eggs to the sugar/butter mixture and stir until mixture is homogeneous
- Add the flour, and stir with the wooden spoon to combine. Once the flour is mostly combined add the caramel and toffee bits, stir until evenly combined. There will be enough dough for three full cookie sheets of 8 cookies
- Optional, but highly recommended: cover dough with plastic wrap and refrigerate for 1-2 hours or as long as overnight. Your cookies will be good if you don't, but they will be great if you do!
- On a parchment paper or silicone lined cookie sheet, using a medium cookie scoop or rounded tablespoon portions of the cookie dough spaced approximately 2 inches apart. Repeat on a second and third cookie sheet if you're baking all batches at once.
- Optional: for a more uniform cookie, roll each dough ball between your hands until smooth, place back on cookie sheet and lightly press down on the top to make a thick disc of dough.
- Bake for 10-12 minutes or until the cookies are golden brown. Remove from the oven, sprinkle with flakey sea salt.
- Allow to cool on the pan for 5 -10 minutes before moving to a cooling rack to cool completely.
Nutrition
Serving: 1cookieCalories: 279kcalCarbohydrates: 40gProtein: 3gFat: 13gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.4gCholesterol: 45mgSodium: 358mgPotassium: 69mgFiber: 0.3gSugar: 29gVitamin A: 376IUVitamin C: 0.1mgCalcium: 38mgIron: 1mg
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