Salted Caramel Cookies with Brown Sugar
Dessert

Salted Caramel Cookies

with Brown Sugar

115 MIN
$12.99 12 Cookies
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From the Test Kitchen

For these deliciously sweet-and-salty cookies, you'll use a spoon to create a well in the sugar cookie dough right after baking, then fill each well with a silky salted caramel sauce.
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Dietary Information

Vegetarian
  • Nutrition
    PER SERVING
  • Calories
    150 Cals (est.)
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fresh
ingredients
Salted Caramel Cookies with Brown Sugar
Title
  • ¼ cup Caramel Shards
  • ¼ cup Sugar
  • 1 cup All-Purpose Flour
  • 1 tsp Baking Powder
  • 5 Tbsps Light Brown Sugar
  • 1 Pasture-Raised Egg
  • 2 tsps Vanilla Powder
  • 2 oz Salted Butter
  • ¼ cup Cream
step-by-step
instructions
Make the dough
1 Make the dough

Melt the butter in a large bowl in the microwave (or melt in a small pot on the stove, then transfer to a large bowl). Add the brown sugar, granulated sugar, and egg; whisk to thoroughly combine. Add the flour, vanilla powder, and 1/2 teaspoon of the baking powder (you will have extra). Using a spatula, gently mix just until no streaks remain (be careful not to overmix). Cover the bowl with plastic wrap or transfer to an airtight container. Refrigerate 1 hour, or until firm.

Form & bake the cookies
2 Form & bake the cookies

Place an oven rack in the center of the oven, then preheat to 375°F. Line a sheet pan with parchment paper. Scoop 1 rounded tablespoon of the dough into your hands; roll into a ball, then transfer to the sheet pan. Repeat with the remaining dough, evenly spacing out the cookies on the sheet pan (you should end up with 12 cookies). Bake the cookies 8 to 12 minutes, or until the dough is set and cooked through. Remove from the oven. Using the bottom rounded side of a spoon, immediately press into the center of the cookie to form a deep well. Transfer to a wire rack or plate and let cool at least 10 minutes, or until cool enough to handle.

Make the caramel sauce & serve your dish
4 Make the caramel sauce & serve your dish

Once the cookies are cool enough to handle, in a small pot, combine the cream, caramel shards, and a pinch of salt. Cook on medium, stirring constantly, 3 to 4 minutes, or until the caramel has dissolved and the sauce is thickened. Turn off the heat and let the bubbles settle. Carefully spoon the caramel sauce into the wells of the baked cookies (top with flaky sea salt, if desired). Let stand about 10 minutes, or until set. Enjoy!

Tips from Home Chefs

Salted Caramel Cookies

Make the dough
1 Make the dough

Melt the butter in a large bowl in the microwave (or melt in a small pot on the stove, then transfer to a large bowl). Add the brown sugar, granulated sugar, and egg; whisk to thoroughly combine. Add the flour, vanilla powder, and 1/2 teaspoon of the baking powder (you will have extra). Using a spatula, gently mix just until no streaks remain (be careful not to overmix). Cover the bowl with plastic wrap or transfer to an airtight container. Refrigerate 1 hour, or until firm.

2 Form & bake the cookies

Place an oven rack in the center of the oven, then preheat to 375°F. Line a sheet pan with parchment paper. Scoop 1 rounded tablespoon of the dough into your hands; roll into a ball, then transfer to the sheet pan. Repeat with the remaining dough, evenly spacing out the cookies on the sheet pan (you should end up with 12 cookies). Bake the cookies 8 to 12 minutes, or until the dough is set and cooked through. Remove from the oven. Using the bottom rounded side of a spoon, immediately press into the center of the cookie to form a deep well. Transfer to a wire rack or plate and let cool at least 10 minutes, or until cool enough to handle.

Form & bake the cookies
Make the caramel sauce & serve your dish
4 Make the caramel sauce & serve your dish

Once the cookies are cool enough to handle, in a small pot, combine the cream, caramel shards, and a pinch of salt. Cook on medium, stirring constantly, 3 to 4 minutes, or until the caramel has dissolved and the sauce is thickened. Turn off the heat and let the bubbles settle. Carefully spoon the caramel sauce into the wells of the baked cookies (top with flaky sea salt, if desired). Let stand about 10 minutes, or until set. Enjoy!

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