I guess you all know these delicious cookies you can buy in coffee shops. I don’t want to name any of the coffee shop franchises, but you know which ones I mean ;) Nowadays you can get those kinds of cookies even in fast food chains for burgers and sandwiches. Even at our local pizza delivery service, you can get cookies and cakes for dessert. No matter where you can get those cookies, they all have something in common: they are sweet, delicious and big ;) These Salted Caramel Cookies fit into that category. Very well actually ;)
I call these kinds of cookies “Coffee House Cookies”. For Americans, they are probably something absolutely normal cause they are used to make these kinds of cookies at home. Here in Germany we normally bake smaller cookies I’d say. But I really love this type of cookies, that’s why I actually started my Cookie Friday couple years ago ;)
To show you the best “Coffee House Cookies” I decided to create a Cookie Friday “subcategory”. So the next weeks or better said months you will get some recipes for these typical coffee shop cookies. Big, sweet and delicious cookies. Of course, not the “original” recipes those shops use for their bakes, but similar ones. I got me some cookies from several coffee shops and started baking and try to recreate those cookies. Was pretty easy. You just need one basic recipe and then you add this and that to get different flavors.
So let’s start the new Cookie Friday category with these Salted Caramel Cookies. If you are a fan of “sweet meets salty” you will love these. You don’t need “real” salted caramel here. Regular soft caramels work in this bake. We get the salt with some flaky sea salt on top of the cookies. A really nice combination! But I guess you know that already ;)
The following weeks/months you will get a recipe for the “Coffee House Cookies” here and there in between the “regular” Cookie Friday cookies. You can recognize them because of the little logo I made ;) And who knows… maybe there will be more “Coffee House Classics” coming some day. Those shops do not only sell cookies, you can get many delicious mouthwatering bakes there ;)
INGREDIENTS / ZUTATEN
1/2 cup (115g) butter, melted and cooled to room temperature
1/2 cup (200g) cane sugar
1 large egg
1 tsp. vanilla extract
1 1/3 cups (180g) all-purpose flour
1/2 tsp. baking soda
1/2 tsp. salt
5.3 oz. (150g) soft caramels
flaky sea salt
115g Butter, geschmolzen und handwarm
200g Rohrzucker
1 Ei (L)
1 TL Vanille Extrakt
180g Mehl (Type 405)
1/2 TL Natron
1/2 TL Salz
150g weiche Sahnekaramellbonbons
Meersalzflocken
DIRECTIONS / ZUBEREITUNG
2. Add the sugar and melted butter to a large bowl and mix for about 1-2 minutes until the mixture gets creamy and light. Add the egg and mix in well. Add the vanilla extract and mix in. Mix the flour with baking soda, and salt and add to the bowl. Mix until just combined. Add the caramel pieces and fold in. Place the dough in the fridge for at least 30-45 minutes.
3. Preheat the oven to 350°F (175°C). Line a baking sheet with baking parchment. Use a cookie scoop or two tablespoons and place dough balls (about 2 tbsp. each) with enough space (about 1.5 in/4cm) on the baking sheet and sprinkle with some sea salt flakes. Bake for 10-12 minutes. Take out of the oven and let cool down on the baking sheet until you can move the cookies, then transfer to a wire rack and let cool down completely.
2. Den Rohrzucker mit der geschmolzenen Butter in eine große Schüssel geben und dann auf höchster Stufe für 1-2 Minuten hell und cremig aufschlagen. Das Ei dazugeben und gut unterrühren. Den Vanille Extrakt zugeben und unterrühren. Das Mehl mit dem Natron und Salz vermischen und dann zur großen Schüssel dazugeben und nur kurz unterrühren. Die Karamellbonbonstücke unterheben und dann für mindestens 30-45 Minuten in den Kühlschrank stellen.
3. Den Backofen auf 175°C (350°F) vorheizen. Ein Backblech mit Backpapier auslegen. Mit einem Cookie-/Eisportionierer oder zwei Esslöffeln Teig mit genügend Abstand (etwa 4cm/1.5 inches) auf das Blech setzen und mit ein paar Meersalzflocken bestreuen. Die Cookies für etwa 10-12 Minuten backen. Aus dem Ofen nehmen und die Kekse ein paar Minuten auf dem Blech abkühlen lassen, bis man sie bewegen kann, dann auf ein Kuchengitter legen und komplett auskühlen lassen.
Craving more? Keep in touch on Facebook, Twitter, Instagram and Pinterest for new post updates and more. You can also contact me with any questions or inquiries!
Here is a version of the recipe you can print easily.
Print
Salted Caramel Cookies
- Prep Time: 20
- Cook Time: 12
- Total Time: 105
- Yield: 14 1x
Description
If you are a fan of cookies, these are the ones to make. Large salted caramel cookies – crunchy on the outside, soft on the inside. Oh did I mention delicious already?! ;)
Ingredients
- 1/2 cup (115g) butter, melted and cooled to room temperature
- 1/2 cup (200g) cane sugar
- 1 large egg
- 1 tsp. vanilla extract
- 1 1/3 cups (180g) all-purpose flour
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 5.3 oz. (150g) soft caramels
- flaky sea salt
Instructions
- Melt the butter (either in a small pot on the stove or in the microwave) and let cool down again. Cut the soft caramels into dices.
- Add the sugar and melted butter to a large bowl and mix for about 1-2 minutes until the mixture gets creamy and light. Add the egg and mix in well. Add the vanilla extract and mix in. Mix the flour with baking soda, and salt and add to the bowl. Mix until just combined. Add the caramel pieces and fold in. Place the dough in the fridge for at least 30-45 minutes.
- Preheat the oven to 350°F (175°C). Line a baking sheet with baking parchment. Use a cookie scoop or two tablespoons and place dough balls (about 2 tbsp. each) with enough space (about 1.5 in/4cm) on the baking sheet and sprinkle with some sea salt flakes. Bake for 10-12 minutes. Take out of the oven and let cool down on the baking sheet until you can move the cookies, then transfer to a wire rack and let cool down completely.
Notes
- Enjoy baking!
I love my job, but in between I love to bake and try new things in the kitchen. A lot of my friends and colleagues encourage me to bake - for a very simple reason: they get the leftovers - and it seems they like it most of the time ;)
