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Salted Caramel Cookies on a plate

Salted Caramel Cookies

Ingredients
  

  • ¼ cup butter
  • ½ cup heavy whipping cream
  • 1 ½ cups packed brown sugar
  • ½ cup butter softened
  • 2 eggs room temperature
  • 1 ½ teaspoons vanilla extract
  • 2 ½ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ½ teaspoon cream of tartar
  • 1 cup chopped pecans optional
  • Coarse sea salt for topping

Instructions
 

  • In a heavy sauce pan, combine caramel ingredients, and stirring constantly, bring to a boil. Boil for 3 minutes, and remove from heat. Allow to cool to room temperature (about 30 minutes).
  • In a mixing bowl, whisk together flour, baking soda, salt, and cream of tartar.
  • In bowl of stand mixer, combine cooled caramel mixture with ½ cup butter. Beat until mixture lightens in color and gets fluffy. Add eggs and vanilla, and beat another 2 minutes.
  • Fold in dry ingredients, just until combined. Do NOT over-mix. Add pecans, if desired.
  • Divide dough in half, and shape into two logs about 1 ½ to 2 inches in diameter. Wrap the dough in plastic, and refrigerate several hours or overnight.
  • Line a baking sheet with parchment, and preheat oven to 375 degrees F.
  • Slice chilled dough into disks about ¼ inch thick (try to make them as uniform as possible), and place them about 2 inches apart on the prepared baking sheet. Sprinkle tops with coarse sea salt, and bake at 375 degrees for 8-10 minutes. Cool in pans for 2 minutes, and then remove to cooling rack.