Salted Caramel Cookies Recipe

In a large bowl, cream together

In a large bowl, cream together butter and granulated sugar until light and fluffy, about 3 minutes. Add flour and salt, mixing until just combined into a soft dough.

Refrigerate for 30 minutes.

Preheat oven to 350°F (175°C).

Roll cookie dough into 1.5-inch balls

Roll cookie dough into 1.5-inch balls and place in a muffin tin. Press down in the center to create a cup shape.

Bake for 10-12 minutes until edges

Bake for 10-12 minutes until edges are just golden. While cookies are baking, beat cream cheese, powdered sugar, vanilla extract, and egg yolk until smooth and creamy. Once cookie cups are baked, remove from oven and immediately press centers down again if they’ve puffed up. Fill each cookie cup with the cream cheese mixture, about 1-2 teaspoons each. Return to oven and bake for an additional 5 minutes to set the filling. Allow to cool completely in the pan. Once cooled, carefully transfer cookies to a wire rack. Warm caramel sauce slightly if too thick, then transfer to a piping bag fitted with a star tip.

Pipe a decorative swirl of caramel

Pipe a decorative swirl of caramel on top of each cookie. Sprinkle with sea salt flakes.

Refrigerate the cookies for at least

Refrigerate the cookies for at least 1 hour to set completely. For best texture and flavor, allow cookies to sit at room temperature for 10 minutes before serving. Store any leftovers in an airtight container in the refrigerator for up to 5 days.

Salted Caramel Cookies

How to make it