Ingredients
Scale
- 1 cup unsalted butter, softened to room temperature
- 3/4 cup packed light brown sugar
- 1/2 cup granulated white sugar
- 1 large egg, room temperature
- 2 teaspoons pure vanilla extract
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 1 cup soft caramel candies, chopped into small pieces (or caramel bits)
- Flaky sea salt (for sprinkling)
Instructions
- Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper or silicone baking mats to prevent sticking. In a large mixing bowl, cream together the softened butter, brown sugar, and white sugar using a hand mixer or stand mixer. Beat on medium-high speed for about 3 minutes until the mixture is light, fluffy, and pale in color. Add the egg and vanilla extract, then beat again until fully incorporated, scraping down the sides of the bowl as needed.
- In a separate medium bowl, whisk together the all-purpose flour, baking soda, and fine sea salt. Gradually add the dry ingredients to the wet ingredients, mixing on low speed just until no streaks of flour remain. Fold in the chopped caramel pieces by hand using a spatula. Scoop rounded tablespoons of dough (about 2 tablespoons per cookie) and place them 2 inches apart on the prepared baking sheets. Bake for 9 to 11 minutes. The edges should be just lightly golden, but the centers should still look slightly soft and underbaked.
- Remove the cookies from the oven and immediately sprinkle each one with a pinch of flaky sea salt while they are still warm. Let the cookies sit on the baking sheet for at least 5 to 10 minutes to firm up; the caramel needs time to set so it doesn’t run. Carefully transfer the cookies to a wire cooling rack to cool completely. Serve them warm for maximum gooeyness or at room temperature for a chewier bite. Arrange them on a white ceramic platter to make the golden colors pop.
- Cook Time: 30 minutes