Salted Caramel Cookies


I’ve always loved baking for special occasions, christmas time birthdays etc but when I was pregnant with the twins I took my baking to a whole new level.

I was baking a cake a day and some cupcakes or slices too – this wasn’t ideal considering we had just moved to Singapore, I had no one to share my baked good with, I was feeling so sick I couldn’t eat them myself and Tom doesn’t really like sweets – needless to say our new neighbours and Tom’s work colleagues became very familiar with my baking!

I try to be as healthy as possible most of the time but I defiantly have a big sweet tooth and I think as long as you eat everything in moderation it is fine, If I’m going to treat myself to a slice of cake or cupcakes I want it to be worth the calories and these Salted Caramel Cookies were totally worth the calories!

I find this quite an easy recipe as I usually have caramel sauce In the fridge that I have previously made (I do a big batch of caramel sauce as it will last for up to 6 weeks refrigerated) These cookies will last 2 weeks refrigerated – but they will all be gone by then trust me!

What you’ll need (makes 30 cookies)

For the cookie

1 1/2 cups unsalted butter, softened
3/4 cup caster sugar
1 teaspoon vanilla essence
3 3/4 cups plain flour

For the caramel

1/2 cup water
1 1/2 cups caster sugar
1 cup thickened cream
Sea salt flakes

Dark chocolate for melting on top

How to
– I would make the caramel 1 hour before you do the cookies so it gives it time to cool, or even days before and keep refrigerated
– Add water and sugar to a sauce pan and heat on medium heat whisking occasionally until sugar is dissolved
– Increase the temperature to high and leave the sugar mix to boil for 10 minutes without stirring
– Watch the sugar mixture until it turns a deep amber colour then remove straight away from the heat when it is amber
– Add cream to the saucepan and whisk vigorously (the cream will bubble just keep mixing until all combined)
– Set aside caramel to cool and thicken
– Pre heat the oven to 180 degrees C and line baking 2 trays with baking paper
– In an electric mixer on high speed beat butter until light and creamy
– Add sugar and vanilla
– Lower speed and gradually add flour until it forms a dough like mixture (you may need to add more flour as it should be soft not sticky)
– Press out dough with your fingers until about 1cm high, cut out cookies placing them on the baking tray (today I did star shaped cookies but if you don’t have a cookie cutter you can even use the rim of a champagne flute or anything circular to cut the cookies)
– With your finger tips create a well in the middle for the caramel to eventually go in
– Put in the oven for between 8-12 minutes until golden
– Once you take the cookies out of the oven press the centre well in again before cooling as they will rise slightly when cooking
– Once cookies are cooled pour 1-2 tsp of the caramel into the cookie wells
– Top caramel with a pinch of sea salt on each
– Heat chocolate in the microwave until melted
– Pour into a zip lock bag and slightly cut the end creating a piping bag
– Pipe melted chocolate over the cookies in a zig zag pattern
– Once the chocolate is set serve and enjoy! (the caramel will stay a little runny so the are best stored flat)


Share This Post
Share on facebook
Share on twitter
Share on linkedin

Leave a Reply