Ingredients
Scale
- 1 cup unsalted butter, softened
- 2/3 cup granulated sugar
- 1/2 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1 cup granulated sugar (for caramel)
- 6 tablespoons unsalted butter (for caramel)
- 1/2 cup heavy cream (or a non-dairy alternative)
- 1 teaspoon flaky sea salt
Instructions
- Cream the softened butter and sugar until light and fluffy, about 3 minutes. Mix in vanilla extract.
- In a separate bowl, whisk together flour and salt; gradually mix into the butter mixture until combined.
- Chill the dough for 30 minutes while preheating your oven to 350°F (175°C) and lining baking sheets with parchment paper.
- Roll dough into 1-inch balls, place on baking sheets, and make an indentation in each cookie using your thumb.
- Bake for 10-12 minutes or until edges are golden. Press indentations down if they puff up during baking and cool completely.
- For the caramel, melt sugar in a saucepan until amber-colored without stirring. Carefully add butter, whisking until combined, then slowly add cream and whisk until smooth.
- Spoon warm caramel into each cookie indentation and sprinkle with flaky sea salt.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie (28g)
- Calories: 150
- Sugar: 9g
- Sodium: 80mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: <1g
- Protein: 2g
- Cholesterol: 20mg