We can't get enough of vanilla caramel cookies. Decadently soft and buttery, they melt in your mouth. Luxurious, gooey salted caramel joins in to send this outrageously delicious dessert over the top.
There is something irresistible about the taste of salted caramel. It adds depth of flavour to the confection and makes it even more intriguing to the palate. Sweet and salty bites come together to create an irresistible taste sensation. A classic brown sugar cookie is the base for this recipe. Brown sugar is used in the cookie base instead of granulated sugar, enhancing the toffee flavour and giving the cookies a softer and chewier texture. Once the cookies are cooled, they get dressed up with a thin layer of salted caramel. To prepare this gooey sensation, all you need to do is combine soft caramels with heavy cream and microwave them until they reach the perfect drizzling consistency. Lastly, a dusting of flaky sea salt is sprinkled on top of each cookie.
Vanilla caramel cookies recipe
Total time: 85 mins
Servings: 40 servings
1 cup brown sugar
3/4 cup unsalted butter, softened
1 large egg
1 1/2 teaspoons vanilla extract
2 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon table salt
8 ounces soft caramels (unwrapped)
2 tablespoons heavy cream
Flaky sea salt, for topping
- Prepare the ingredients. Set aside two baking sheets lined with parchment paper.
- Combine the brown sugar and butter in a large bowl and cream until light and fluffy.
- Add the egg and vanilla extract and thoroughly combine.
- In another bowl, combine flour, baking soda, and salt.
- Combine the dry ingredients with the butter mixture.
- Wrap the dough in plastic wrap and refrigerate for at least an hour. Preheat the oven to 375 °F (190 °C) when you are ready to bake.
- Make 1 inch (2,5 cm) balls of dough and place about 1 inch apart on the prepared baking sheets. Let them bake for about 10 minutes or until golden brown.
- Let cool on a wire rack.
- Meanwhile, combine the unwrapped caramels and heavy cream in a microwave-safe bowl. Microwave for 30 seconds, stir and repeat for 15 seconds until smooth and melted.
- Drizzle each cookie with melted caramel. If the caramel begins to thicken as you work, microwave it again for 15 seconds.
- Sprinkle with flaky sea salt. Allow the caramel to cool at room temperature.
How to store
You can keep any leftover cookies in an airtight container for up to three days.
Cookie dough can be frozen for baking later. Put the dough in plastic wrap and place it in an airtight container in the freezer — it can be frozen for up to a month. Before using, defrost overnight in the fridge.
Salted caramel lovers who love chocolate can certainly incorporate chocolate chips into this recipe. You can mix in 1 cup of mini chocolate chips before chilling the batter. If you prefer, you can drizzle the tops with both melted caramel and melted chocolate chips before topping them with flaky sea salt.