Ingredients
Scale
- 1 cup unsalted butter, softened
- 3/4 cup brown sugar, packed
- 1/2 cup granulated white sugar
- 1 large egg, room temperature
- 1 tablespoon vanilla extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 12 soft caramel candies (such as Werther’s Soft Caramels)
- Flaky sea salt (for topping)
Instructions
- In a large mixing bowl or a stand mixer fitted with the paddle attachment, beat the softened butter, brown sugar, and granulated sugar together. Mix on medium-high speed for about 3 minutes until the mixture looks pale and fluffy. This step incorporates air, which ensures your cookies have that perfect bakery lift. Scrape down the sides of the bowl to ensure everything is evenly incorporated.
- Add the egg and the vanilla extract to the butter mixture. Beat on medium speed until fully combined. Be careful not to overmix at this stage; you just want the egg to be fully integrated into the creamed butter. The mixture should look smooth and slightly glossy.
- In a separate small bowl, whisk together the all-purpose flour, baking soda, and kosher salt. Turn your mixer to the lowest speed and gradually add the dry ingredients to the wet mixture. Mix only until the white streaks of flour disappear. Overmixing at this stage will lead to a tough cookie, so keep it brief.
- Scoop about 2 tablespoons of dough and roll it into a ball. Use your thumb to create a deep indentation in the center of the ball. Place one soft caramel candy into the hole. Gently fold the dough over the caramel, pinching the seams shut so no caramel is visible. Roll it between your palms again to smooth it out into a perfect sphere. Repeat for all 12 cookies.
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Place the dough balls at least 3 inches apart, as they will spread. Bake for 10 to 12 minutes, or until the edges are just golden brown but the centers still look slightly soft. Remove from the oven and immediately sprinkle each cookie with a generous pinch of flaky sea salt. Let them cool on the pan for 5 minutes before moving them to a wire rack.
- Cook Time: 32 minutes