SEA SALT CARAMEL COOKIES – CAN'T STAY OUT OF THE KITCHEN
This spectacular cookie uses a copycat recipe for Mrs. Field's chocolate chip cookie dough and sea salt caramel chips. This cookie is divine!
Provided by Teresa
Categories Cookies, Brownies and Bars Dessert
Prep Time 20 minutes
Cook Time 15 minutes
Yield 48
Number Of Ingredients 10
Steps:
- Preheat oven to 350°.
- In a large mixing bowl, mix the butter, sugars, eggs, vanilla, salt, baking powder and baking soda with an electric mixer until smooth.
- Stir in flour and sea salt caramel chips with a wooden spoon to combine.
- Shape dough with hands into golf ball-sized dough balls and place a couple inches apart on greased cookie sheets.
- Bake for 13-15 minutes or until edges are light brown.
- Rotate cookies on racks every six minutes while baking.
Nutrition Facts : ServingSize 1 serving, Calories 158 kcal, FatContent 7 g, SaturatedFatContent 5 g, UnsaturatedFatContent 0.13 g, CarbohydrateContent 22 g, SugarContent 15 g, ProteinContent 2 g, CholesterolContent 19 mg, SodiumContent 138 mg
SALTED CARAMEL COOKIES RECIPE - NYT COOKING
These soft and buttery cookies get dressed up with a thin layer of salted caramel and a dusting of flaky sea salt for good measure. Using store-bought caramels makes the process especially easy and ensures that the coating has some satisfying chew to it. Be sure to err on the side of under-baking the cookies, so they remain soft and tender.
Provided by Erin Jeanne McDowell
Total Time 1 hours 20 minutes
Yield 20 cookies
Number Of Ingredients 10
Steps:
- Position oven racks near the center and heat the oven to 375 degrees. Line two baking sheets with parchment paper.
- In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and brown sugar until light and fluffy, 4 to 5 minutes. Add the egg and vanilla and mix until well combined, about 1 minute. Scrape down the sides of the bowl.
- Add the flour, baking soda and fine sea salt and mix until fully incorporated. Scrape the dough out of the bowl and divide it in half. Wrap each piece in plastic wrap, patting into a 1-inch-thick disk. Refrigerate for at least 30 minutes.
- Scoop the dough into 1 1/2-tablespoon-size portions (you should have about 20). Using your hands, roll the dough into balls and place on the baking sheets, staggering dough and leaving about 2 1/2 inches between pieces.
- Wipe the bottom of a glass with a damp towel and use it to press the cookies flat (they should be about 1/3-inch thick).
- Bake the cookies, rotating the sheets halfway through baking, until the edges are golden brown, 9 to 11 minutes. Let cool completely.
- Place the unwrapped caramels and cream in a microwave-safe bowl or liquid measuring cup. Microwave the mixture for 30 to 45 seconds and stir well. Continue to microwave in 15-second increments until the caramels are fully melted and smooth, 1 to 2 minutes. (You could also do this on the stovetop in a small saucepan over medium-low heat.)
- Once the cookies have cooled completely, spoon a generous teaspoon of caramel into the center of each cookie. Spread the caramel evenly over the surface, leaving a 1/4-inch uncoated edge. Sprinkle flaky sea salt on top.
- If the caramel becomes too thick as you work, reheat in the microwave in 15-second increments, stirring in between, or over medium-low heat on the stovetop, until fluid.
- Let the cookies cool at room temperature until the caramel sets, about 15 minutes, before serving.
Nutrition Facts : @context http//schema.org, Calories 202, UnsaturatedFatContent 3 grams, CarbohydrateContent 29 grams, FatContent 9 grams, FiberContent 0 grams, ProteinContent 2 grams, SaturatedFatContent 5 grams, SodiumContent 112 milligrams, SugarContent 18 grams, TransFatContent 0 grams
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