Caramel Cookies Recipe
Caramel cookies are soft and chewy cookies made with sweet and salty caramel. These salted caramel cookies are topped with an easy to make caramel glaze and flaky salt. They’re the best cozy cookie.
Equipment
- 1 stand mixer with paddle attachment or electric hand mixer with beaters
- 1 - 2 large baking sheets
- 2 sheets parchment paper
- 1 medium (2 tablespoon, 30 ml) cookie scoop
- 1 small mixing bowl to make the glaze
Ingredients
Caramel Cookies
- 2½ cups (300 g) all purpose flour
- 2 teaspoon cornstarch
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ¾ cup (170 g) unsalted butter, cubed
- ¾ cup (150 g) light brown sugar
- ¼ cup (50 g) sugar
- ¼ cup (76 g) salted caramel (homemade or store bought)
- 1 large egg, room temperature
- 1 large egg yolk, room temperature
- 2 teaspoons (10 ml) vanilla extract
Salted Caramel Glaze
- 1½ cups (180 g) powdered sugar
- 2 tablespoons (30 ml) salted caramel
- 2 - 3 tablespoons (30 - 45 ml) milk or heavy cream
- 1 tablespoon flaky salt for topping, optional
Instructions
- In a large mixing bowl whisk the flour, cornstarch, baking powder, baking soda and salt until well combined. Set aside for now.2½ cups (300 g) all purpose flour , 2 teaspoon cornstarch, 1 teaspoon baking soda, ½ teaspoon baking powder, ¼ teaspoon salt
- In the bowl of a stand mixer fitted with paddle attachment, cream together the cubes of butter, light brown sugar, sugar and caramel on medium speed for 2 - 3 minutes or until the butter, sugars and caramel are smooth and well combined.¾ cup (170 g) unsalted butter, cubed, ¾ cup (150 g) light brown sugar, ¼ cup (50 g) sugar, ¼ cup (76 g) salted caramel
- On low, cream in the egg yolk and vanilla extract until smooth and well combined. Mix the dry ingredients into the wet until just combined. Cover the cookie dough and transfer to the fridge to chill for 30 - 60 minutes.1 large egg, room temperature, 1 large egg yolk, room temperature, 2 teaspoons (10 ml) vanilla extract
- Preheat the oven to 375 F (190 C) for about 20-30 minutes before baking the cookies. Line a large baking sheet with parchment paper. Using a medium cookie scoop (2 tablespoons, 30 ml), scoop the caramel cookie dough and place the cookie dough balls onto the lined baking sheet about 3 inches (8 cm) apart.
- Bake at 375 F (190 C) for 9 - 11 minutes or until the edges of the cookies are set and the centers are slightly puffed. Cool the chewy caramel cookies on the baking sheet for 5 minutes. Then transfer to a cooling rack to cool completely to room temperature.
- While the cookies cool, make the salted caramel glaze. Whisk the powdered sugar with caramel and heavy cream or milk until smooth and well combined. Once the cookies have cooled and firmed up, evenly spread with caramel glaze on top. Repeat with all baked caramel cookies, allow about 30 - 45 minutes for the glaze to set. If you like, top the wet glaze with a few flakes of flaky salt and enjoy.1½ cups (180 g) powdered sugar, 2 tablespoons (30 ml) salted caramel , 2 - 3 tablespoons (30 - 45 ml) milk or heavy cream, 1 tablespoon flaky salt for topping, optional
Notes
Store: Place the baked salted caramel cookies in an airtight container in a single layer. Store at room temperature for up to 3 - 4 days. To store unbaked cookie dough in the fridge, wrap the dough in plastic wrap and store in an air tight container for 1 - 2 days. Before baking, allow the chilled cookie dough to sit at room temperature for 20 - 30 minutes before scooping into balls and baking.
did you make this recipe?tag @olivesnthyme on Instagram