Easy Salted Caramel Cookies: 1 Bitter Mistake to Avoid

Okay, picture this: the *perfect* cookie. Slightly chewy, a little soft, and bursting with that incredible sweet-and-salty combo. That’s what we’re talking about today! I’m absolutely obsessed with salted caramel, always have been. And I mean, who doesn’t love a good cookie? These Salted Caramel Cookies are seriously easy, even if you’re a total beginner. I remember one time, I tried adding *way* too much salt (oops!), and they were… well, let’s just say everyone needed a big glass of milk! But after a few tweaks, I nailed it. This recipe is now fool-proof, trust me!

Why You’ll Love These Salted Caramel Cookies

Seriously, these cookies are kinda magical. Here’s why you’ll be making them on repeat:

• **That sweet and salty thing?** It’s addictive! The caramel is gooey and sweet, and the sea salt just kicks it up a notch.
• **Super soft texture:** They’re not crispy, they’re not cakey… they’re *perfectly* soft and chewy.
• **Easy peasy:** No crazy ingredients or complicated steps. You probably have most of this stuff in your pantry already!
• **They’re ready FAST!** From craving to cookie in under half an hour? Yes, please!

Ingredients for the Best Salted Caramel Cookies

Okay, let’s talk ingredients! You’ll want to grab these: 1 cup all-purpose flour, ½ teaspoon baking soda, ¼ teaspoon salt, ½ cup unsalted butter (make sure it’s softened!), ½ cup granulated sugar, ¼ cup packed brown sugar, 1 teaspoon vanilla extract, 1 large egg, 1 cup caramel bits, and some sea salt for sprinkling on top. That’s it! Oh, and when I say “packed” brown sugar, I mean *really* packed! We want all that molasses-y goodness.

How to Make Salted Caramel Cookies: Step-by-Step Instructions

Alright, let’s get baking! Follow these steps, and you’ll be sinking your teeth into warm, gooey Salted Caramel Cookies in no time. Don’t worry, I’ll walk you through it!

1. First things first: **Preheat your oven to 350°F (175°C).** Seriously, don’t skip this step! You need a nice, hot oven to get that perfect cookie texture. While the oven’s heating up, let’s move on to the next step.
2. **Whisk together the dry stuff.** Grab a bowl and whisk together 1 cup of all-purpose flour, ½ teaspoon of baking soda, and ¼ teaspoon of salt. Whisking is key here! It makes sure everything is evenly distributed, so you don’t end up with a salty bite.
3. **Cream together the butter and sugars.** In a *separate*, larger bowl (we’ll need the space!), cream together ½ cup of softened unsalted butter, ½ cup of granulated sugar, and ¼ cup of packed brown sugar. You can use a mixer for this, or do it by hand with a sturdy spoon. Keep going until it’s light and fluffy – this usually takes about 3-5 minutes. This is *super* important– it’s how we get a soft cookie!
4. **Add the wet ingredients.** Beat in 1 teaspoon of vanilla extract and 1 large egg. Make sure the egg is fully incorporated. Don’t overmix, though! Just until it’s combined.
5. **Gradually add the dry ingredients.** Now, slowly add the flour mixture to the wet ingredients. Mix until *just* combined. Don’t overmix! Seriously, I mean it! Overmixing leads to tough cookies, and nobody wants that. It’s okay if there are a few streaks of flour left.
6. **Stir in the caramel bits.** Gently stir in 1 cup of caramel bits. I like to use the Kraft caramel bits, but any kind will work!
7. **Drop by rounded tablespoons onto baking sheets.** Use a spoon or a cookie scoop to drop rounded tablespoons of dough onto ungreased baking sheets. Make sure to leave a little space between each cookie – they’ll spread a bit.
8. **Sprinkle with sea salt.** This is the *magic* step! Sprinkle each cookie with a pinch of sea salt. Don’t be shy! It really makes the caramel flavor pop.
9. **Bake for 10-12 minutes.** Bake for 10-12 minutes, or until the edges are golden brown. Keep a close eye on them! Every oven is different, so yours might need a little more or less time. For a softer cookie, aim for 10 minutes; for a slightly crispier edge, go for 12.
10. **Cool and enjoy!** Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. If you try to move them too soon, they’ll fall apart. And try to resist eating them all in one sitting! (Okay, maybe not.)

Tips for Perfect Salted Caramel Cookies

Want to take your Salted Caramel Cookies from good to *amazing*? I’ve got you covered! Here are a few tricks I’ve learned over the years:

• **Don’t melt the butter!** Seriously! Softened butter is key, but melted butter will make your cookies spread way too thin. Take it out of the fridge about an hour before you start baking.
• Chill the dough (if you have time): If you’re feeling fancy (or if your kitchen is super warm), chill the dough for 30 minutes before baking. This helps prevent spreading and gives you a slightly thicker cookie.
• **Watch that oven temperature!** Make sure your oven is *actually* at 350°F (175°C). An oven thermometer is your best friend here. Too hot, and the edges will burn before the center is cooked.
• Underbake them slightly: For that perfect soft texture, don’t overbake! Take them out when the edges are golden brown, even if the center still looks a little soft. They’ll continue to bake as they cool on the baking sheet.

Variations on Your Salted Caramel Cookies

Okay, so you’ve mastered the basic Salted Caramel Cookie. Now what? Let’s get a little crazy! Feel free to experiment, that’s what baking’s all about. Here are a couple ideas to get you started:

• **Chocolate Caramel Dream:** Add some chocolate chips! Semi-sweet, dark, milk chocolate… whatever you love! You could even check out these Chocolate Brownie Cookies for inspiration, and maybe add a little cocoa powder to the dough too!
• **Spice It Up:** A little cinnamon or nutmeg in the dough would be amazing! Or even a pinch of cayenne pepper for a little kick! Careful though, a little goes a long way!

Storing Your Delicious Salted Caramel Cookies

So you’ve baked up a batch of these amazing Salted Caramel Cookies… but what if you have leftovers (shocking, I know!)? Don’t worry, I’ve got you covered! For short-term storage, just pop them in an airtight container at room temperature. They’ll stay soft and chewy for about 3-4 days. For longer storage? You can totally freeze them! Just put them in a freezer-safe bag or container, and they’ll be good for up to 2 months. When you’re ready to eat them, just let them thaw at room temperature. Yum!

Frequently Asked Questions About Salted Caramel Cookies

Got questions about making these Salted Caramel Cookies? Don’t sweat it! I’ve rounded up some of the most common questions I get, so you can bake with confidence. Let’s get to it!

Can I use different types of flour?

I usually stick with all-purpose flour for these cookies, ’cause it gives ’em that perfect chewy-soft texture. But, if you’re lookin’ to experiment… you could try using a 50/50 mix of all-purpose and whole wheat pastry flour. It’ll give ’em a slightly nuttier flavor. Just don’t go full whole wheat, or they’ll be too dense!

What if my caramel bits melt too much?

Oh man, melted caramel nightmares! To avoid a total caramel meltdown, try chilling your dough before baking. That’ll help keep the caramel bits from spreading out too much. Also, make sure your oven isn’t running too hot! Little caramel puddles are tasty, but not what we’re going for with these Salted Caramel Cookies.

Can I freeze the dough?

Absolutely! Freezing cookie dough is a total game-changer. Just scoop the dough into balls, pop ’em on a baking sheet, and freeze ’em until they’re solid. Then, transfer them to a freezer bag. When you’re ready to bake, just bake ’em straight from frozen, adding a few extra minutes to the baking time. Fresh-baked Salted Caramel Cookies anytime? Yes, please!

My cookies are spreading too thin! What am I doing wrong?

Thin, sad cookies are a bummer! This usually happens when your butter is too warm (or melted!), or if you’re overmixing the dough. Remember – softened butter, not melted! And mix until *just* combined. Chilling the dough also helps prevent excessive spreading. Don’t give up! With a few tweaks, you’ll be a Salted Caramel Cookie pro in no time!

Nutritional Information for Salted Caramel Cookies

Okay, so here’s the deal: nutritional info can vary *a ton* depending on the brands you use and how big you make your cookies. So, I can’t give you exact numbers, but here’s a general idea!

Enjoy Your Homemade Salted Caramel Cookies!

Alright, my friends, you’ve done it! You’ve baked up a batch of the most amazing Salted Caramel Cookies EVER! Now it’s time to kick back, grab a glass of milk (or maybe a cup of coffee – *yum!*), and enjoy your delicious creations! And hey, if you loved this recipe, please leave a comment and let me know! Or even better, give it a rating! I always love hearing from you guys. And if you’re craving more sweet treats, check out all my other dessert recipes! Happy baking!

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