Sea Salt Caramel Chocolate Chip Cookies
Sea Salt Caramel Chocolate Chip Cookies are a decadent twist on the classic chocolate chip cookie. These cookies are soft and chewy, filled with rich chocolate chips and gooey caramel morsels, all topped off with a sprinkle of sea salt to enhance the flavors. They are perfect for holiday gatherings or simply for indulging your sweet tooth!
| Ingredients | Quantity |
|---|---|
| Unsalted butter | 1 cup (2 sticks) |
| Granulated sugar | 1 cup |
| Brown sugar | 1 cup packed |
| Large eggs | 2 |
| Vanilla extract | 1 tsp |
| All-purpose flour | 2 ½ cups |
| Baking soda | 1 tsp |
| Baking powder | 1 tsp |
| Sea salt | 1 tsp |
| Semi-sweet chocolate chips | 1 cup |
| Caramel bits (like Werther’s) | 1 cup |
| Flaky sea salt for topping | As needed |
Cooking Steps Instructions:
- Preheat the Oven: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
- Cream Butter and Sugars: In a large mixing bowl, use an electric mixer to cream together the softened unsalted butter, granulated sugar, and brown sugar until the mixture is light and fluffy, about 2-3 minutes.
- Add Eggs and Vanilla: Beat in the eggs one at a time, mixing well after each addition. Then, add the vanilla extract and continue to mix until fully incorporated.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, and sea salt. Gradually add this mixture to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Add Chocolate and Caramel: Gently fold in the semi-sweet chocolate chips and caramel bits until evenly distributed throughout the dough.
- Scoop the Dough: Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheets, leaving about 2 inches of space between each cookie to allow for spreading.
- Top with Sea Salt: Lightly sprinkle a pinch of flaky sea salt on top of each cookie dough ball before baking.
- Bake: Place the baking sheets in the preheated oven and bake for 10-12 minutes, or until the edges are golden brown and the centers look set but slightly soft.
- Cool: Once baked, remove the cookies from the oven and let them cool on the baking sheets for about 5 minutes. Then, transfer them to a wire rack to cool completely.
- Enjoy: Once cooled, dig in and enjoy your Sea Salt Caramel Chocolate Chip Cookies! Store any leftovers in an airtight container at room temperature for up to a week.
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Spiced Sea Salt Caramel Gingerbread Cookies
Spiced Sea Salt Caramel Gingerbread Cookies are a festive and flavorful holiday treat that combines the classic taste of gingerbread with the richness of caramel and a hint of sea salt. These cookies are soft and chewy, spiced with warm flavors like ginger, cinnamon, and nutmeg, making them a delightful addition to any holiday cookie platter.
| Ingredients | Quantity |
|---|---|
| Unsalted butter | 1/2 cup (1 stick) |
| Granulated sugar | 1/2 cup |
| Brown sugar | 1/2 cup packed |
| Large egg | 1 |
| Molasses | 1/4 cup |
| All-purpose flour | 2 cups |
| Ground ginger | 1 tsp |
| Ground cinnamon | 1 tsp |
| Ground nutmeg | 1/2 tsp |
| Baking soda | 1 tsp |
| Baking powder | 1/2 tsp |
| Sea salt | 1/2 tsp |
| Caramel bits (like Werther’s) | 1 cup |
| Flaky sea salt for topping | As needed |
Cooking Steps Instructions:
- Preheat the Oven: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
- Cream Butter and Sugars: In a large mixing bowl, cream the unsalted butter, granulated sugar, and brown sugar together using an electric mixer on medium speed for about 2 minutes until the mixture is light and fluffy.
- Add Egg and Molasses: Beat in the egg until combined, then gradually add the molasses, mixing until the mixture is smooth and evenly blended.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, ground ginger, ground cinnamon, ground nutmeg, baking soda, baking powder, sea salt, and set aside.
- Mix Dry into Wet: Slowly add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix.
- Fold in Caramel Bits: Gently fold in the caramel bits until they are evenly distributed throughout the cookie dough.
- Scoop the Dough: Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Top with Sea Salt: Lightly sprinkle a pinch of flaky sea salt on top of each cookie dough ball before baking, which will enhance the caramel flavor.
- Bake: Bake in the preheated oven for 10-12 minutes or until the edges are set and the centers look slightly soft.
- Cool: Remove the cookies from the oven and let them cool on the baking sheets for about 5 minutes before transferring them to a wire rack to cool completely. Enjoy your delicious Spiced Sea Salt Caramel Gingerbread Cookies!
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Sea Salt Caramel Snickerdoodles
Sea Salt Caramel Snickerdoodles are a delightful twist on the classic snickerdoodle cookie, blending the warm, cinnamon-sugar goodness with the rich taste of caramel and a hint of sea salt. These cookies are soft and chewy, with a slightly crispy exterior that adds a satisfying texture. Topped with a sprinkle of flaky sea salt, they make for a perfect holiday treat or everyday snack.
| Ingredients | Quantity |
|---|---|
| Unsalted butter | 1 cup (2 sticks) |
| Granulated sugar | 1 1/2 cups |
| Large eggs | 2 |
| Vanilla extract | 2 tsp |
| All-purpose flour | 3 cups |
| Ground cinnamon | 2 tsp |
| Baking soda | 1 tsp |
| Cream of tartar | 1/2 tsp |
| Sea salt | 1/2 tsp |
| Caramel bits (like Werther’s) | 1 cup |
| Flaky sea salt for topping | As needed |
Cooking Steps Instructions:
- Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Line two baking sheets with parchment paper.
- Cream Butter and Sugar: In a large mixing bowl, use an electric mixer to cream together the unsalted butter and granulated sugar until light and fluffy, about 2-3 minutes.
- Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each egg is well incorporated before adding the next. Then, mix in the vanilla extract until the mixture is smooth.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, ground cinnamon, baking soda, cream of tartar, and sea salt until fully combined.
- Mix Dry into Wet: Gradually add the dry ingredients to the wet mixture, mixing on low speed to combine. Avoid overmixing; you want the dough to be just combined.
- Fold in Caramel Bits: Gently fold in the caramel bits with a spatula until they are evenly distributed throughout the dough.
- Scoop the Dough: Using a cookie scoop or tablespoon, drop rounded balls of cookie dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Prepare Cinnamon Sugar Mixture: In a small bowl, combine 1/4 cup granulated sugar with 1 teaspoon of ground cinnamon.
- Roll in Cinnamon Sugar: Roll each cookie dough ball in the cinnamon sugar mixture until fully coated and then return them to the baking sheets.
- Top with Sea Salt: Lightly sprinkle each cookie dough ball with a pinch of flaky sea salt before baking, which will enhance the flavors.
- Bake: Bake in the preheated oven for 10-12 minutes, or until the edges are set and the tops look slightly crackled.
- Cool: Remove from the oven and let the cookies cool on the baking sheets for 5 minutes before transferring them to wire racks to cool completely. Enjoy your Sea Salt Caramel Snickerdoodles!
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Sea Salt Caramel Pecan Sandies
Sea Salt Caramel Pecan Sandies are a rich and buttery cookie that combines the crunch of pecans with the indulgence of caramel, all finished with a sprinkle of sea salt. These cookies have a crumbly texture that melts in your mouth, making them an irresistible treat for holiday gatherings or as a sweet addition to your dessert table.
| Ingredients | Quantity |
|---|---|
| Unsalted butter | 1 cup (2 sticks) |
| Granulated sugar | 3/4 cup |
| Brown sugar (packed) | 3/4 cup |
| Large egg | 1 |
| Vanilla extract | 1 tsp |
| All-purpose flour | 2 cups |
| Baking soda | 1/2 tsp |
| Sea salt | 1/2 tsp |
| Chopped pecans | 1 cup |
| Caramel bits (like Werther’s) | 3/4 cup |
| Flaky sea salt for topping | As needed |
Cooking Steps Instructions:
- Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Line two baking sheets with parchment paper.
- Cream Butter and Sugars: In a large mixing bowl, use an electric mixer to cream together the unsalted butter, granulated sugar, and brown sugar until the mixture is light and fluffy, about 2-3 minutes.
- Add Egg and Vanilla: Beat in the egg and vanilla extract, mixing until everything is well combined and smooth.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and sea salt until fully mixed.
- Mix Dry into Wet: Gradually add the dry ingredients to the wet mixture, mixing on low speed just until combined. Be careful not to overmix.
- Fold in Pecans and Caramel: Gently fold in the chopped pecans and caramel bits using a spatula, ensuring they are evenly distributed throughout the cookie dough.
- Scoop the Dough: Using a cookie scoop or tablespoon, drop rounded balls of cookie dough onto the prepared baking sheets, leaving about 2 inches of space between each cookie.
- Bake the Cookies: Place the baking sheets in the preheated oven and bake for 10-12 minutes or until the edges are lightly golden.
- Sprinkle with Sea Salt: Once out of the oven, while the cookies are still warm, lightly sprinkle each one with flaky sea salt for an added burst of flavor.
- Cool and Enjoy: Allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. Enjoy your delicious Sea Salt Caramel Pecan Sandies!
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Chocolate-coated Sea Salt Caramel Cookies
Chocolate-coated Sea Salt Caramel Cookies are a delightful treat that combines the textures of soft, chewy cookies with a luscious layer of chocolate and a hint of sea salt. These cookies are perfect for anyone who loves the rich flavor of caramel melded with the sweetness of chocolate. They’re an excellent option for holiday celebrations or as a special dessert any time of year.
| Ingredients | Quantity |
|---|---|
| Unsalted butter | 1 cup (2 sticks) |
| Granulated sugar | 1 cup |
| Brown sugar (packed) | 1/2 cup |
| Large egg | 1 |
| Vanilla extract | 1 tsp |
| All-purpose flour | 2 cups |
| Baking soda | 1/2 tsp |
| Sea salt | 1/2 tsp |
| Caramel bits (like Werther’s) | 1 cup |
| Semi-sweet chocolate chips | 1 cup |
| Flaky sea salt for topping | As needed |
Cooking Steps Instructions:
- Preheat the Oven: Start by preheating your oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent sticking.
- Cream Butter and Sugars: In a large mixing bowl, cream together the unsalted butter, granulated sugar, and brown sugar using an electric mixer. Beat the mixture for about 2-3 minutes until light and fluffy.
- Add Egg and Vanilla: Incorporate the large egg and vanilla extract into the creamed mixture, blending until fully combined and smooth.
- Combine Dry Ingredients: In another bowl, whisk together the all-purpose flour, baking soda, and sea salt, ensuring that all the dry ingredients are well mixed.
- Mix Dry Ingredients with Wet: Gradually add the dry mixture into the wet ingredients, mixing on low speed just until it comes together. Be mindful not to overmix, as this can make the cookies tough.
- Fold in Caramel Bits: Gently add the caramel bits into the cookie dough, using a spatula to evenly distribute them throughout the mixture.
- Scoop the Dough: Using a cookie scoop or tablespoon, drop rounded balls of the dough onto the lined baking sheets, making sure to leave about 2 inches of space between each ball.
- Bake the Cookies: Place the baking sheets in the oven and bake for 10-12 minutes, or until the edges turn lightly golden. The centers should look slightly underbaked for a chewy texture.
- Cool the Cookies: Once baked, remove the cookies from the oven and let them cool on the baking sheets for about 5 minutes before transferring them to a wire rack to cool completely.
- Melt the Chocolate: While the cookies are cooling, melt the semi-sweet chocolate chips in a microwave-safe bowl in 30-second intervals, stirring in between until smooth and fully melted.
- Coat the Cookies: Dip the cooled cookies halfway into the melted chocolate, allowing any excess chocolate to drip off. Place the dipped cookies back onto the parchment-lined baking sheets.
- Sprinkle with Flaky Sea Salt: While the chocolate is still wet, lightly sprinkle each cookie with flaky sea salt for that perfect sweet-and-salty balance.
- Let the Chocolate Set: Allow the chocolate-coated cookies to sit at room temperature until the chocolate has fully set, or you can place them in the refrigerator for quicker setting.
- Serve and Enjoy: Once the chocolate is set, your Chocolate-coated Sea Salt Caramel Cookies are ready to serve. Enjoy them with a glass of milk or share them with friends and family!
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Sea Salt Caramel Oatmeal Raisin Cookies
Sea Salt Caramel Oatmeal Raisin Cookies are a delicious twist on the classic oatmeal raisin cookie, combining hearty oats with sweet raisins and a touch of decadent sea salt caramel. These cookies offer a perfect balance of chewy and crunchy textures, making them an ideal treat for the holiday season or any time you crave something comforting and sweet.
| Ingredients | Quantity |
|---|---|
| Unsalted butter | 1 cup (2 sticks) |
| Granulated sugar | 1 cup |
| Brown sugar (packed) | 1/2 cup |
| Large egg | 1 |
| Vanilla extract | 1 tsp |
| All-purpose flour | 1 1/2 cups |
| Old-fashioned rolled oats | 2 cups |
| Baking soda | 1 tsp |
| Ground cinnamon | 1 tsp |
| Sea salt | 1/2 tsp |
| Raisins | 1 cup |
| Caramel bits (like Werther’s) | 1 cup |
| Flaky sea salt for topping | As needed |
Cooking Steps Instructions:
- Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Line two baking sheets with parchment paper for easy cleanup and to prevent sticking.
- Cream Butter and Sugars: In a large mixing bowl, cream together the unsalted butter, granulated sugar, and packed brown sugar using an electric mixer. Beat on medium speed for about 2-3 minutes until the mixture is light and fluffy.
- Incorporate Egg and Vanilla: Add the large egg and vanilla extract to the creamed mixture. Mix until well combined and smooth.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, rolled oats, baking soda, ground cinnamon, and sea salt, making sure that all dry ingredients are thoroughly mixed.
- Mix Dry with Wet: Gradually add the dry ingredient mixture into the wet mixture. Mix on low speed until just combined. Avoid overmixing to keep the cookies tender.
- Add Raisins and Caramel: Gently fold in the raisins and caramel bits using a spatula. Make sure they are evenly distributed throughout the cookie dough.
- Scoop the Dough: Utilize a cookie scoop or tablespoon to drop rounded balls of dough onto the prepared baking sheets. Leave about 2 inches of space between each ball to allow for spreading during baking.
- Sprinkle with Flaky Sea Salt: Just before baking, lightly sprinkle a pinch of flaky sea salt on top of each cookie.
- Bake the Cookies: Place the baking sheets in the preheated oven and bake for 10-12 minutes, or until the edges are golden brown and the centers look slightly underbaked.
- Cool and Enjoy: Remove the cookies from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Enjoy your Sea Salt Caramel Oatmeal Raisin Cookies fresh or store them in an airtight container for later!
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Peppermint Sea Salt Caramel Brownie Cookies
Peppermint Sea Salt Caramel Brownie Cookies are a festive delight that combines the rich, fudgy experience of brownies with the invigorating flavor of peppermint and the sweetness of caramel. Topped with a sprinkle of sea salt, these cookies provide a wonderful taste contrast that makes them the perfect holiday treat for family and friends.
| Ingredients | Quantity |
|---|---|
| Unsalted butter | 1/2 cup (1 stick) |
| Granulated sugar | 1 cup |
| Brown sugar (packed) | 1/2 cup |
| Large eggs | 2 |
| Vanilla extract | 1 tsp |
| All-purpose flour | 1/2 cup |
| Unsweetened cocoa powder | 1/2 cup |
| Baking powder | 1/2 tsp |
| Salt | 1/4 tsp |
| Peppermint extract | 1/2 tsp |
| Sea salt | 1/2 tsp (for dough) |
| Caramel sauce (store-bought) | 1/2 cup |
| Flaky sea salt for topping | As needed |
Cooking Steps Instructions:
- Preheat the Oven: Start by preheating your oven to 350°F (175°C). Prepare two baking sheets by lining them with parchment paper to prevent the cookies from sticking.
- Melt Butter and Mix Sugars: In a medium saucepan over low heat, melt the unsalted butter. Once melted, remove from heat and stir in granulated sugar and brown sugar until combined.
- Add Eggs and Vanilla: Allow the mixture to cool for a few minutes, then add the large eggs one at a time, mixing well after each addition. Stir in the vanilla extract and the peppermint extract until well combined.
- Combine Dry Ingredients: In a separate bowl, sift together the all-purpose flour, unsweetened cocoa powder, baking powder, and salt.
- Mix Dry with Wet: Gradually incorporate the dry ingredient mixture into the wet mixture, stirring until just combined. Be careful not to overmix; the batter should be thick.
- Fold in Sea Salt: Gently fold in the 1/2 tsp of sea salt into the batter.
- Scoop the Dough: Use a cookie scoop or tablespoon to portion out rounded balls of dough onto the prepared baking sheets. Leave about 2 inches between each ball, as they will spread while baking.
- Create a Well for Caramel: Using your thumb or the back of a spoon, create a small well in the center of each cookie dough ball. Fill each well generously with caramel sauce.
- Sprinkle with Flaky Sea Salt: Lightly sprinkle a pinch of flaky sea salt over each cookie to enhance the flavor.
- Bake the Cookies: Place the baking sheets in the preheated oven and bake for 12-15 minutes until the edges are set but the centers are a bit soft.
- Cool the Cookies: Once baked, remove the cookies from the oven and let them cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
- Serve and Enjoy: Once cooled, these cookies are ready to be served. Enjoy the delicious combination of brownie, peppermint, caramel, and sea salt!
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Sea Salt Caramel Filled Thumbprint Cookies
Sea Salt Caramel Filled Thumbprint Cookies are a delightful twist on the classic thumbprint cookie, featuring a buttery, melt-in-your-mouth cookie base, filled with rich caramel and topped with a sprinkle of flaky sea salt. These cookies not only look charming but also provide a perfect combination of sweet and salty that is sure to impress during the holiday season or any gathering.
| Ingredients | Quantity |
|---|---|
| Unsalted butter | 1 cup (2 sticks) |
| Granulated sugar | 3/4 cup |
| Brown sugar (packed) | 1/4 cup |
| Large egg | 1 |
| Vanilla extract | 1 tsp |
| All-purpose flour | 2 cups |
| Baking powder | 1 tsp |
| Salt | 1/4 tsp |
| Caramel sauce (store-bought) | 1/2 cup |
| Flaky sea salt for topping | As needed |
Cooking Steps Instructions:
- Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent sticking.
- Cream Butter and Sugars: In a large mixing bowl, cream together the unsalted butter, granulated sugar, and brown sugar using an electric mixer until the mixture is light and fluffy.
- Add Egg and Vanilla: Add in the large egg and vanilla extract to the creamed mixture, beating until fully incorporated.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt until evenly mixed.
- Mix Dry with Wet: Gradually add the dry ingredient mixture to the wet mixture, stirring with a wooden spoon or spatula until just combined. Avoid overmixing, as this can create tough cookies.
- Scoop and Shape the Dough: Using a cookie scoop or tablespoons, portion out the dough and roll it into balls about 1 inch in diameter. Place the balls onto the prepared baking sheets with space in between, as they will spread slightly while baking.
- Create the Thumbprint: Using your thumb or the back of a round measuring teaspoon, gently press down in the center of each dough ball to create an indention. This will be where the caramel filling goes.
- Fill with Caramel: Carefully spoon the caramel sauce into the well created by your thumb in each cookie. Fill them generously, but be cautious not to overfill to avoid spilling during baking.
- Sprinkle with Flaky Sea Salt: Before baking, sprinkle a small pinch of flaky sea salt on top of the caramel-filled cookies for that delicious sweet and salty contrast.
- Bake: Place the baking sheets in the preheated oven and bake for 12-15 minutes, or until the edges are lightly golden. The cookies will remain soft in the center.
- Cool: Allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Enjoy your Sea Salt Caramel Filled Thumbprint Cookies with a cup of tea or coffee!
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White Chocolate Sea Salt Caramel Macadamia Cookies
White Chocolate Sea Salt Caramel Macadamia Cookies are a decadent treat that perfectly marries the creamy sweetness of white chocolate with the nutty richness of macadamia nuts. These cookies feature a chewy texture and are finished with a drizzle of caramel and a sprinkle of sea salt, making them a luxurious addition to your holiday cookie platter or a delightful indulgence any time of the year.
| Ingredients | Quantity |
|---|---|
| Unsalted butter | 3/4 cup (1 1/2 sticks) |
| Granulated sugar | 3/4 cup |
| Brown sugar (packed) | 1/2 cup |
| Large egg | 1 |
| Vanilla extract | 1 tsp |
| All-purpose flour | 2 cups |
| Baking soda | 1 tsp |
| Baking powder | 1/2 tsp |
| Salt | 1/2 tsp |
| White chocolate chips | 1 cup |
| Chopped macadamia nuts | 1 cup |
| Caramel sauce (store-bought) | 1/2 cup |
| Flaky sea salt for sprinkling | As needed |
Cooking Steps Instructions:
- Preheat the Oven: Start by preheating your oven to 350°F (175°C). Line two baking sheets with parchment paper to assure your cookies don’t stick.
- Cream Butter and Sugars: In a large mixing bowl, cream together the unsalted butter, granulated sugar, and brown sugar using an electric mixer until the mix is light, fluffy, and smooth.
- Add Egg and Vanilla: Incorporate the large egg and vanilla extract into the creamed butter and sugar mixture. Beat until fully blended.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt until everything is well combined.
- Mix Dry with Wet: Gradually add the dry mixture to the wet ingredients. Stir gently with a spatula or wooden spoon until just combined, being careful not to overmix.
- Fold in Chocolate and Nuts: Gently fold in the white chocolate chips and chopped macadamia nuts until evenly dispersed throughout the dough.
- Scoop and Shape the Dough: Using a cookie scoop or tablespoons, portion out the dough and form it into balls about 1 inch in diameter. Place the dough balls on the prepared baking sheets, assuring there is enough space between them for spreading.
- Bake the Cookies: Place the baking sheets in the preheated oven and bake for 10-12 minutes, or until the edges are golden and the centers look slightly underbaked.
- Drizzle with Caramel: Once the cookies are out of the oven, allow them to cool slightly on the baking sheets for about 5 minutes. Then, transfer the cookies to wire racks to cool completely. Once cooled, drizzle the caramel sauce over the top of each cookie.
- Finish with Sea Salt: Finally, sprinkle a little flaky sea salt over the cookies to enhance the flavors. Allow the cookies to set for a few minutes before serving.
Enjoy these indulgent treats as a special gift or a sweet addition to your festive celebrations!
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Sea Salt Caramel Molasses Cookies
Sea Salt Caramel Molasses Cookies are a warm, spiced treat that brings together the rich flavors of molasses and brown sugar, complemented by a touch of sea salt and caramel. These chewy cookies offer a delightful balance of sweetness and spice, perfect for celebrating the festive season or enjoying with a cozy cup of tea or coffee.
| Ingredients | Quantity |
|---|---|
| Unsalted butter | 1/2 cup (1 stick) |
| Granulated sugar | 1/2 cup |
| Brown sugar (packed) | 1/2 cup |
| Molasses | 1/4 cup |
| Large egg | 1 |
| Vanilla extract | 1 tsp |
| All-purpose flour | 1 3/4 cups |
| Baking soda | 1 tsp |
| Ground cinnamon | 1 tsp |
| Ground ginger | 1 tsp |
| Ground cloves | 1/2 tsp |
| Salt | 1/2 tsp |
| Sea salt for sprinkling | As needed |
| Caramel bits or soft caramels | 1 cup |
Cooking Steps Instructions:
- Preheat the Oven: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper to guarantee the cookies bake evenly and do not stick.
- Cream Butter and Sugars: In a large mixing bowl, cream together the unsalted butter, granulated sugar, and brown sugar using an electric mixer until the mixture is light and fluffy.
- Add Molasses, Egg, and Vanilla: Incorporate the molasses, large egg, and vanilla extract into the creamed mixture. Beat until everything is well blended and smooth.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, ground ginger, ground cloves, and salt until fully combined.
- Mix Dry with Wet: Gradually add the dry mixture to the wet ingredients, stirring gently with a spatula or wooden spoon until the dough is just combined. Be careful not to overmix.
- Fold in Caramel: Gently fold in the caramel bits or chopped soft caramels until evenly distributed throughout the dough.
- Scoop and Shape the Dough: Utilizing a cookie scoop or spoon, portion out the dough and roll it into balls about 1 inch in diameter. Place the dough balls on the prepared baking sheets, leaving adequate space between them for spreading.
- Bake the Cookies: Place the baking sheets in the preheated oven and bake for 10-12 minutes or until the cookies are slightly crisp around the edges and soft in the center.
- Finish with Sea Salt: As soon as the cookies come out of the oven, sprinkle a light pinch of sea salt over the tops while they are still warm.
- Cool and Enjoy: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Enjoy your Sea Salt Caramel Molasses Cookies warm or at room temperature!
Hazelnut Sea Salt Caramel Shortbread Cookies
| Ingredients | Quantity |
|---|---|
| Unsalted butter | 1 cup (2 sticks) |
| Granulated sugar | 1/2 cup |
| Powdered sugar | 1/4 cup |
| Vanilla extract | 1 tsp |
| All-purpose flour | 2 cups |
| Ground hazelnuts (or finely chopped) | 1 cup |
| Sea salt for sprinkling | As needed |
| Caramel sauce | 1/2 cup (store-bought or homemade) |
Cooking Steps Instructions:
- Preheat the Oven: Preheat your oven to 350°F (175°C). Prepare two baking sheets by lining them with parchment paper for easy removal of the cookies.
- Cream Butter and Sugars: In a large mixing bowl, use an electric mixer to cream together the unsalted butter, granulated sugar, and powdered sugar until the mixture is light and fluffy. This step is essential for achieving the perfect texture in your shortbread.
- Add Vanilla: Mix in the vanilla extract until well incorporated, ensuring that the flavor is evenly distributed in the dough.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour and ground hazelnuts. This mixture will add the nutty flavor and structure to the cookies.
- Mix Dry with Wet: Gradually add the dry mixture to the creamed butter and sugar mixture. Mix on low speed until just combined. Be careful not to overmix; you want to maintain a delicate texture.
- Shape the Dough: Turn the dough out onto a clean surface and bring it together with your hands. Divide the dough into two equal portions, shaping each into a log about 2 inches in diameter. Wrap each log tightly in plastic wrap and refrigerate for at least 30 minutes until firm.
- Slice and Prepare for Baking: Remove the chilled dough from the refrigerator and unwrap it. Slice the logs into 1/4-inch thick rounds and place them on the prepared baking sheets, leaving space in between each cookie.
- Add Caramel: Bake the cookies in the preheated oven for about 12-15 minutes, until the edges are lightly golden. Halfway through baking, remove the cookies and make a small indentation in the center of each cookie using the back of a teaspoon. Fill each indentation with a small amount of caramel sauce and sprinkle with a pinch of sea salt.
- Finish Baking: Return the cookies to the oven and continue baking for another 2-3 minutes, just until the caramel is warm and bubbly, and the cookies are lightly golden around the edges.
- Cool and Serve: Once baked, remove the cookies from the oven and let them cool on the baking sheets for a few minutes. Then, transfer them to a wire rack to cool completely. Enjoy these decadent cookies with friends and family during the holiday season!
