Description
Indulge in these delightful Sea Salt Caramel Cookies, featuring a perfect balance of sweet caramel, crunchy pretzels, and rich white chocolate chips. Topped with flaky sea salt, these cookies offer a unique combination of salty and sweet flavors with a tender, chewy texture.
Ingredients
Scale
Wet Ingredients
- 1 cup salted butter (softened)
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 2 eggs
- 1/3 cup thick caramel dip/sauce
- 1 tsp vanilla extract
Dry Ingredients
- 4 cups all-purpose flour
- 1/2 tsp salt
- 1/2 tsp baking soda
Add-ins
- 1 cup white chocolate chips
- 1/2 cup crushed pretzels
- 1 cup toffee bits
Garnish
- Flaky sea salt (for garnish)
Instructions
- Preheat the Oven: Begin by preheating your oven to 375°F (190°C) to ensure it reaches the perfect temperature for baking your cookies evenly and achieving nice golden edges.
- Cream Butter and Sugars: In a large mixing bowl, cream together the softened salted butter, brown sugar, and granulated sugar using a hand mixer or stand mixer until the mixture is light and fluffy, incorporating plenty of air for a tender cookie texture.
- Add Wet Ingredients: Beat in the eggs one at a time, then mix in the caramel sauce and vanilla extract until the mixture is smooth and combined thoroughly.
- Mix Dry Ingredients: Gradually add the all-purpose flour, salt, and baking soda into the wet mixture, stirring continuously until a sticky dough forms. Be careful not to overmix to keep the cookies tender.
- Fold in Add-ins: Gently fold in the white chocolate chips, crushed pretzels, and toffee bits, distributing them evenly throughout the dough for a perfect mix of textures and flavors in every bite.
- Portion the Dough: Using a cookie scoop or tablespoon, portion out the cookie dough onto a parchment-lined baking sheet, spacing them apart to allow for spreading. Sprinkle each cookie with a pinch of flaky sea salt for that salty-sweet finish.
- Bake: Bake the cookies in the preheated oven for 9-11 minutes or until the edges turn golden brown, while the centers remain soft for chewy bites.
- Cool: Let the cookies cool on the baking sheet for about 5 minutes to firm up before transferring them to a wire rack to cool completely.
Notes
- For best results, use room temperature butter to ensure proper creaming with sugars.
- The caramel dip should be thick to prevent the dough from becoming too wet.
- If you prefer a softer cookie, reduce the baking time slightly.
- Substitute crushed pretzels with nuts if desired for a different crunch.
- Store cookies in an airtight container at room temperature for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: sea salt caramel cookies, caramel cookies, white chocolate cookies, salted pretzel cookies, toffee cookies, sweet and salty cookies
