Gourmet Thick Salted Caramel Cookies
Gourmet Thick Salted Caramel Cookies: Indulging in a warm, freshly-baked cookie is one of life’s simple pleasures. But what if I told you there’s a way to elevate that experience to a whole new level? Imagine sinking your teeth into a thick, chewy cookie with decadent layers of rich salted caramel – irresistible, right? Introducing gourmet thick salted caramel cookies, the latest obsession in the world of sweets. From artisanal bakeries to fancy cafes, these indulgent treats are taking the dessert scene by storm. In this article, In this post I show you how to create the perfect batch of these mouthwatering cookies, including key ingredients, tips for achieving the perfect texture, and creative twists to make them even more delicious. So get ready to satisfy your sweet tooth and impress your taste buds with these heavenly treats.
Trader Joe’s
Change Up the Recipe
- BROWN BUTTER: An easy way to add a caramel/nutty flavor to your dish. Whether that’s for baking or something savory.
- WHITE CHOCOLATE CHIPS: Add another layer of flavor to your cookie dough. Split the chip amount between the salted caramel chips and white chocolate chips.
- TOFFEE BITS: Push the caramel flavor to the limit and add crunch.
- MILK CHOCOLATE CHIPS: Chocolate and caramel go together like peanut butter and jelly. Split the chip amount between the salted caramel chips and milk chocolate chips.
- CARAMEL TOPPING: These amazing cookies have a wonderful chewy texture and are my new favorite cookies. But…let’s take that same cookie and boost it up even more. Adding another layer of texture and flavor is what I’m talking about. The caramel can be a homemade caramel sauce drizzle, store bought ice cream caramel topping, or a delicious creamy caramel frosting.
The Secret to Making the BEST Cookies
- BROWN SUGAR: Use more brown sugar then white sugar. The light brown sugar creates a thicker, softer, and chewier cookie than using mostly white sugar.
- BAKING POWDER: Baking soda can help create crisper cookies, but we want a thick soft cookie so omit the baking soda.
- HANDLING THE DOUGH: When forming the cookie ball, don’t press the dough together too much. Try to keep it airy. Only press it together enough for it to stay together.
- CHILL THE DOUGH BEFORE BAKING: Once the dough is formed into balls and placed on a cookie sheet lined with parchment paper, slide the cookie sheet into the refrigerator for 1 hour.
The Secret to Making a Delicious Salted Caramel Chip Cookie
BUTTER VS MARGARINE
Don’t skimp on this ingredient….YOU MUST USE REAL BUTTER. WHY? There are several reasons for choosing butter over margarine.
- FLAVOR: Butter provides a rich flavor. BAKERS TIP: Always use unsalted butter when baking. You want to be in control of how much salt is in your recipe.
- FAT CONTENT: Margarine contains more water and less fat, which makes for thin cookies that spread out while baking.
HOW TO MAKE GOURMET THICK SEA SALT CARAMEL COOKIES
INGREDIENTS (full printable recipe below in recipe card)
- 1 cup unsalted softened butter, at room temperature
- 1½ cups light brown sugar
- ½ cup granulated sugar
- 2 large eggs
- 1 tablespoon vanilla extract
- 3½ cups all purpose flour
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1 (10 ounce) bag salted caramel chips
- 1 cup toasted pecans, chopped
- Optional: flakey sea salt
DIRECTIONS
- Preheat oven to 350°.
- Line 2 cookie sheets with parchment paper.
- In a large mixing bowl, add the butter, sugars, eggs and vanilla.
- Mix with and electric mixer until light and fluffy, making sure to scrape down the sides of the bowl.
- In another medium bowl, whisk together the flour, salt, and baking powder until combined.
- Add dry ingredients to the wet ingredients, stir until combined.
- Stir in chips and pecans.
- Lightly form dough into balls (about 4.6 ounces each). Sorry, using a cookie scoop for these cookies won’t be big enough. *ONLY ADD 6 COOKIE DOUGH MOUNDS TO EACH COOKIE SHEET.*
- Refrigerate 1 hour.
- Leave the dough in a mound.
- Bake cookies 16 to 18 minutes until golden brown.
- Slide cookies (still on the parchment paper) onto the counter or wire rack to cool completely. Add a sprinkle of flaky sea salt or Flor De Sal.
MORE DELICIOUS COOKIE RECIPES
CAN THIS RECIPE MAKE SMALLER COOKIES?
This recipe was designed to make 12 large thick gooey cookies. Like the ones you get at a bakery.
However! This same dough can be used to make smaller size cookies. They will puff up beautiful and thick. Please keep in mind to adjust baking time. The serving size and nutrition information will also change.
CAN THIS COOKIE DOUGH BE MADE AHEAD?
REFRIGERATOR: The cookie dough can be kept chilled in the refrigerator for up to 4 days.
FREEZER (BAKED COOKIES): Place baked cookies in a freezer safe bag. The cookies will stay fresh in the freezer up to 3 months.
FREEZER (COOKIE DOUGH BALLS): Cookie dough balls will stay fresh in the freezer up to 3 months. HOW TO FREEZE: Place the balls on a cookie sheet for a few hours before placing them in a freezer bag to store. BAKE FROZEN COOKIE DOUGH FOR AN EXTRA MINUTE, no need to thaw.
How to Toast Pecans
Pecans are delicious all on their own. Elevate the flavor even more by toasting them. Add more flavor, crunch and aroma to all your favorite recipes. Toasting pecans can be done in the oven or stove top. This illustration is for a stove top.
Gourmet Thick Salted Caramel Cookies
These thick Salted Caramel Cookies are nice and golden on the outside and soft and gooey on the inside. Loaded with tons of melted caramel chips. The best part is the size. These cookies are thick and hearty!
Ingredients
- 1 cup unsalted butter, softened
- 1½ cups light brown sugar, packed
- ½ cup granulated sugar
- 2 large eggs
- 1 tablespoon vanilla extract
- 3½ cups all-purpose flour
- ½ teaspoon salt
- 1 teaspoon baking powder
- 1 (10 ounce) bag salted caramel chips
- 1 cup toasted pecans, chopped (optional)
- sea salt (optional)
Instructions
- Line 2 cookie sheets with parchment paper and set aside.
- In a large mixing bowl add the butter, light brown sugar, granulated sugar, eggs and vanilla.
- Mix until light and fluffy.
- In a medium bowl, whisk together the flour, salt and baking powder.
- Add dry ingredients to the wet ingredients, blend until combined.
- Stir in the salted caramel chips and toasted pecans.
- Divide dough into 12 balls (about 4.6 ounces each).
- Place 6 balls on each prepared cookie sheet.
- Refrigerate 1 hour.
- Preheat oven to 350°. NOTE: THESE COOKIES WERE BAKED IN A CONFECTION OVEN YOU MAY NEED TO ADJUST BAKING TIME FOR AN ELECTRIC OR GAS OVEN.
- Bake 16-18 minutes.
- Slide the cookies still on the parchment paper onto the counter to cool completely.
- Sprinkle sea salt on cooled cookies.
- NOTE: DO NOT REMOVE OR PICK UP COOKIES UNTIL THEY HAVE COOLED. These cookies are heavy and will fall apart if lifted too soon. BUT TOTALLY WORTH THE WAIT!
- Makes 12 Large Cookies
HOW TO TOAST PECANS: Pour pecans in a dry skillet. Heat on medium high. Stir frequently, keep a close eye on them, this will only take a few minutes. When you can smell them and see a few brown spots the pecans are done (about 5 minutes).
Notes
CHANGE UP THE RECIPE:
- BROWN BUTTER: An easy way to add a caramel/nutty flavor to your dish. Whether that’s for baking or something savory.
- WHITE CHOCOLATE CHIPS: Add another layer of flavor to your cookie dough. Split the chip amount between the salted caramel chips and white chocolate chips.
- TOFFEE BITS: Push the caramel flavor to the limit and add crunch.
- MILK CHOCOLATE CHIPS: Chocolate and caramel go together like peanut butter and jelly. Split the chip amount between the salted caramel chips and milk chocolate chips.
- CARAMEL TOPPING: These amazing cookies have a wonderful chewy texture and are my new favorite cookies. But...let's take that same cookie and boost it up even more. Adding another layer of texture and flavor is what I'm talking about. The caramel can be a homemade caramel sauce drizzle, store bought ice cream caramel topping, or a delicious creamy caramel frosting.
SIGN UP FOR THE LADY BEHIND THE CURTAIN NEWSLETTER
NEWSLETTER: Receive (twice a month) seasonally themed newsletters full of recipes, tips and tricks. Sometimes even FREE gifts! Click here for the Newsletter→CURTAIN CALL NEWSLETTER
THANKS FOR VISITING♥
Your ‘tip’ says to omit the baking powder, but it is listed in your recipe…Do I use it or not?
Hi Jenn….sorry about that. I corrected it to omit the baking soda.
Hi – These cookies look FABULOUS!! I’m going to make several batches for Kitten Central’s annual bake sale. They’ll sell in a heartbeat. I have one question, though. In the tips you say “BAKING POWDER: Baking soda can help create crisper cookies, but we want a thick soft cookie so omit the baking powder.” I still see baking powder listed in the ingredients. Did you mean to say “omit the baking soda”? I just want to make sure whether I’m to add the baking powder or omit it from the recipe list. I’m thinking I should include it, but want to be sure. Thanks! Janet
Hi Janet, yes I wrote the wrong one it should say to omit baking soda.
Hi, when you say eliminate the baking soda for a thicker cookie,, do you still recommend adding the 1 tsp baking soda that is in this recipe or eliminating it?
Hi Diane, There is no baking soda in this recipe.♥
Is there a way to make these without the pecans? It seems I would have to substitute something.
Carol
Hi Carol, You can substitute another nut or delete the nuts.
where did you get the salted carmel chocolate chips cant find anywhere?
Hi Deborah, I found them at Trader Joe’s. I also saw another brand at Target. I think the Caramel Chips might be seasonal.
What is the adjusted temperature and bake time to make smaller sized cookies?
Hi Christie, I would start at 10 minutes and work my way up to 13 minutes.
On your tips, you mention brown butter. Do you brown the whole cup of butter, and if so, do you refrigerate it to solidify?
Hi Talitha, Yes brown the cup of butter. Let the butter come to room temperature before adding to the cookie dough. To speed up the process you can refrigerate the butter making sure it doesn’t completely solidify.