Ingredients
Scale
- 2 ¼ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- ¾ cup granulated sugar
- ¾ cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 ½ cups caramel bits or chopped soft caramel candies
- Coarse sea salt for sprinkling
Instructions
- Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
- In a medium bowl, sift together the flour, baking soda, and salt. Set aside.
- In a large bowl, cream the softened butter, granulated sugar, and brown sugar until light and fluffy (about 3–5 minutes).
- Beat in eggs one at a time, mixing well after each addition. Add vanilla extract and blend briefly.
- Gradually add the dry ingredients to the wet ingredients. Mix on low speed just until combined—do not overmix.
- Fold in the caramel bits gently to distribute evenly.
- Drop rounded tablespoons of dough onto prepared baking sheets, spacing them about 2 inches apart.
- Lightly sprinkle coarse sea salt over each cookie dough ball.
- Bake for 10 to 12 minutes or until edges are golden but centers remain soft.
- Let cookies cool on baking sheets for 5 minutes, then transfer to wire racks to cool completely.
Notes
Use room temperature ingredients for best results.
Do not overbake; cookies will firm up as they cool.
Adjust caramel bits and sea salt amount to your taste preference.
For a twist, add chopped nuts or chocolate chips.
- Prep Time: 15
- Cook Time: 12