Easy Salted Caramel Cookies
There is nothing like the delicious combination of salt and caramel, and adding these to a soft cookie makes it even better. They start with our super easy cookie recipe, which could quite possibly be the best ever cookie recipe, and are then filled with store bought caramel sauce. You can of course use homemade sauce, but I had some caramel sauce already on hand so I used that instead. To make a small hole to fill with the caramel sauce, use your thumb to make an indent in the cookies before baking them, and again as soon as they come out of the oven.
To make the cookies, first place some softened butter, brown sugar and vanilla extract into a stand mixer, and beat until light and fluffy. Add an egg and mix once again until well combined, then add the plain flour and mix until a dough forms. Take spoonfuls of the dough, roll into balls and place on a lined baking tray. Flatten the balls slightly, then use your thumb to make a slight indent in the centre of each cookie. Bake for around 15 minutes, or until cooked to your liking. The longer you bake the cookies for, the firmer they will be once they cool.
Once the baking time has finished, use your thumb to deepen the indent in each cookie slightly (the indents may not be as deep after baking). Fill each cookie with the caramel sauce, and allow to cool on the baking tray. Once cooled, sprinkle with a little sea salt flakes and serve.
Easy Salted Caramel Cookies
Ingredients
- 150g softened butter
- 1/2 cup brown sugar
- 1 teaspoon vanilla extract
- 1 egg
- 1 3/4 cups plain flour
- Caramel sauce
- Sea salt flakes
Instructions
Preheat the oven to 160c. Line 2 baking trays with baking paper and set aside.
Add the butter, brown sugar and vanilla extract to the bowl of a stand mixer and beat until light and fluffy.
Add the egg and mix again until well combined. Add the flour and mix until a dough forms.
Take spoonfuls of dough, roll into a ball and flatten slightly on the tray. Use your thumb to make an indent in each cookie. Bake for around 15 minutes or until cooked to your liking. The longer you bake the cookies, the firmer they will be once cooled.
Use your thumb to deepen the indent a little more, the fill each indent with a small teaspoon of caramel sauce. Allow to cool on the tray before sprinkling with sea salt flakes and serving.
