Ingredients
Scale
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 cup (2 sticks) unsalted butter, softened
- 1/2 cup granulated sugar
- 3/4 cup packed light brown sugar
- 1 large egg
- 1 teaspoon pure vanilla powder
- 1 cup soft caramel baking bits or chopped candies
- 1 teaspoon flaky sea salt (for finishing)
Instructions
- Step 1: Preheat the oven to 375°F (190°C). In a medium bowl, whisk together the flour and baking soda; set aside. Line two large baking sheets with parchment paper.
- Step 2: In a separate large bowl, use an electric mixer to cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy (about 2-3 minutes). Beat in the large egg and alcohol-free vanilla extract until just combined.
- Step 3: Gradually add the flour mixture to the wet ingredients, mixing on low speed until a soft dough forms. Be careful not to overmix. Fold in the caramel baking bits using a spatula.
- Step 4: Scoop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart. Immediately sprinkle the top of each dough ball generously with flaky sea salt.
- Step 5: Bake for 9 to 11 minutes, or until the edges are set and golden brown, but the centers still look slightly soft. The caramel may have melted slightly.
- Step 6: Let the cookies cool on the baking sheet for 5 minutes before carefully transferring them to a wire rack to cool completely.
Notes
- Store cookies in an airtight container at room temperature for up to 5 days, placing a small square of parchment paper between any stacked layers to prevent the gooey caramel from sticking.
- To revive that just-baked chewiness, microwave cooled cookies for about 8 to 10 seconds or warm them quickly in a 300°F oven until the edges are soft and the caramel is molten.
- For a decadent holiday serving suggestion, plate these warm cookies alongside a small scoop of vanilla bean ice cream or dip them into a steaming mug of spiced cider.
- Chef’s Tip: For the best flavor and texture contrast, make sure the flaky sea salt is sprinkled generously and immediately after scooping the dough, but *before* the cookies go into the oven.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American