Easy Salted Caramel Cookies
These cookies combine a soft base with a rich 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, combine 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 to the butter mixture and mix well.
- Gradually add the dry ingredients to the wet ingredients, stirring until combined.
- For the salted caramel swirl, heat heavy cream, unsalted butter, and light brown sugar in a saucepan over medium heat until melted and smooth.
- Stir in the flaky sea salt and let it cool slightly.
- Drop spoonfuls of cookie dough onto the prepared baking sheet and swirl in the caramel mixture.
- Bake for 10-12 minutes, until the edges are golden.
- Allow to cool on the baking sheet for a few minutes before transferring to a wire rack.
Notes
Store cookies in an airtight container for up to a week.