Last weekend we had a friend come over, and I wanted a quick, delicious, melt in your mouth cookie as a welcome home. I decided on a salted caramel sugar cookie, and it was sooooo yummy! I love sugar cookies, and when they come straight out of the oven, they taste divine. The buttery sweet cookie combined with the salted caramel sauce is a match made in heaven. This is too good just to look at, and you’re going to want to try this asap 🙂
Note: Pair it with Ice Cream for some extra indulgence
Time:
- Prep time – 90 minutes
- Cook time – 10 minutes
Ingredients:
- Unsalted Butter (Softened)
- For the cookies – 2/3 cup
- For the caramel sauce – 1/4 cup
- For the baking sheet – 1 tbsp
- Granulated White Sugar – 1/2 cup
- Egg Yolks – 2
- Vanilla Extract – 1 tsp
- All Purpose Flour – 1.5 cups
- Brown sugar – 1/3 cup (Firmly Packed)
- Heavy Cream – 2 tbsp
- Salt – 1/4 tsp
Method:
- Prepare a baking sheet by greasing it with unsalted butter (1 tbsp). Set aside
- In a large mixing bowl, add the butter (2/3 cup), white sugar, egg yolks, and vanilla extract. Using a mixer, beat at medium speed until the mixture is light and fluffy (keep scraping the sides of the bowl so that everything gets whipped well)
- Add the all-purpose flour in smaller portions and beat on low speed until it is well combined with the other ingredients
- Once all the dough is well mixed, take 1.5 tbsp of the cookie dough and roll into a ball
- Place this on the baking sheet and slightly flatten
- Then make a slight indentation in the center of each cookie dough
- Repeat steps 4 to 6 for the remaining cookie dough until all the cookies are evenly spaced on the baking sheet
- Place the prepared baking dish in the fridge for 1 to 2 hours
- Meanwhile, prepare the caramel sauce:
- Heat a small saucepan and add the brown sugar and butter (1/4 cup)
- Melt the butter on medium heat and mix until the sauce starts to bubble
- Add the heavy cream and mix quickly for 1 minute
- Then take it off from the stove and let the sauce cool for 10 minutes
- Heat the oven to 375 F. Bake the cold cookies for 9 minutes. Once done, you might have to press the center of the cookie again as it might have lost the indentation while baking
- Let the cookies cool for 15 minutes then pour the caramel sauce into the indent at the center of each cookie. Sprinkle salt over the caramel
- Serve warm 🙂