Ingredients
Scale
- 1 cup unsalted butter, softened
- 3/4 cup packed light brown sugar
- 1/2 cup granulated white sugar
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 12 soft caramel candies (unwrapped)
- Flaky sea salt for topping
Instructions
- In a large mixing bowl, beat the softened butter, brown sugar, and white sugar together using a hand mixer or stand mixer. Continue mixing on medium-high speed for about 2 to 3 minutes until the mixture looks light, fluffy, and pale. This aeration process is crucial for a chewy texture.
- Add the egg and vanilla extract to the butter mixture. Beat again on medium speed until fully combined. Scrape down the sides of the bowl with a spatula to ensure everything integrates evenly. Do not overmix at this stage; just ensure the egg is no longer visible.
- Whisk the flour, baking soda, and salt together in a separate small bowl. Gradually add the dry ingredients to the wet mixture while mixing on low speed. Stop as soon as the last streaks of flour disappear. Overmixing the dough at this point will lead to tough cookies rather than soft, chewy ones.
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Scoop about 2 tablespoons of dough and flatten it in your palm. Place one soft caramel candy in the center. Fold the edges of the dough around the caramel, rolling it into a smooth ball. Ensure the caramel is completely sealed inside with no gaps.
- Place the dough balls on the prepared baking sheet, spacing them at least 2 inches apart. Bake for 10 to 12 minutes, or until the edges are lightly golden but the centers still look slightly soft. Remove from the oven and immediately sprinkle each cookie with a pinch of flaky sea salt. Let them cool on the pan for 10 minutes before transferring to a wire rack.
- Cook Time: 37 minutes