Sea Salt Cookies With Salted Caramel

An easy recipe for quick sea salt cookies with salted caramel. Adding salted caramel into the batter is optional.

Prep Time 15

Cook Time 45

Course Dessert, Snack

Cuisine American

Servings 30 cookies

Dissolve crystal sugar in the pan on medium heat. Stir well for 3-4 minutes.
When your sugar becomes caramel, add butter and cook everything over low heat. You can stir the caramel a few times but let it cook. It can also bubbly up - so don't worry. Cook for 8-10 minutes.
The cooking time also depends on your stove, so when the caramel gets this nice golden color, remove the pan from the heat, pour the double cream in and whisk well. Again, it can make weird noises and bubbles, so be careful.
At this point, the caramel should have a wanted runny consistency and color. Add sea salt and let the salted caramel cool. It gets thicker.

Melt the butter in the microwave or on the stove. Your butter should be runny, warm, not hot, and can contain chunks of soft butter.
Add brown sugar to the butter and whisk them together until creamy consistency.
Break the eggs into a bowl with a rum aroma. Pour them into the creamy mixture. If you want your cookies with extra caramel, add 8 tbsps of cold salted caramel. Mix well.
Add flour with baking soda and baking powder. Mix until the flour disappears.
Add chocolate chips. Put the cookie mixture into the fridge for at least 40 minutes. You can totally skip this step but your cookies will be flatter, if that's what you want.
Scoop the cookie dough on the baking paper and bake at 180°C for 8-10 minutes. I baked mine for 8 and then I let them cool on the baking sheet for extra 5 minutes. They are still baking even when they're out of the oven.
The crucial step is - to sprinkle some sea salt on top of them when you take them out of the oven!
You can add salted caramel while they're still hot but for nicer look, pour salted caramel on top of them once they're cool.

I baked 30 g cookies (1/2 tbsp) - they look small but they will get bigger in the oven - my tip is to use the biggest baking sheet you own and put 4 cookies the same size on it as far away as possible. This way you'll see how big they get, and how many cookies you can put on next time.
don't use hot butter, it can burn your cookies
use brown sugar for cookies so they have this nice caramel undertone, but you can also use crystal sugar
be careful with the salted caramel - this was my third try, so feel free to use a different recipe for salted caramel that works for you and your oven
you can use chocolate chips or whatever chopped chocolate you like - just keep in mind, use more chocolate for a nicer look as they get bigger

Keyword cookies, Salted Caramel