Salted Caramel Sugar Cookies

These Salted Caramel Sugar Cookies are AMAZING!  Melt in your mouth delicious!These Salted Caramel Sugar Cookies are AMAZING! Melt in your mouth delicious!

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I don’t think I’ve ever talked about it before, but Gavin is essentially me in the body of a seven year old boy.  We’re like the same person.

Which can be awesome at times.  I mean, I can’t even tell you the times we’ve been in tears together cracking up watching slap stick comedy.  I love that he got my sense of empathy.  He really understands when someone else is going through something hard.  It’s what drew me to social work, and I’m sure that it will serve him really well.

These Salted Caramel Sugar Cookies are AMAZING! Melt in your mouth delicious!

Some of our less redeeming qualities?  Ummm . . . stubborn.  Competitive.  And we HATE being wrong.

So lately, Gavin has been doing this to me:

“Mom.  What is 15 plus 8 plus 32 plus 9 plus 41?”

These Salted Caramel Sugar Cookies are AMAZING! Melt in your mouth delicious!

OMG.  The anxiety!  It’s like being in 3rd grade all over again and having to do Mad Minutes.  Did you have those?

I want to be the first one done.  I don’t want to get any wrong.  I’m horrible at taking tests.  I’m SO horrible at taking tests.  I have to be the first one done.  I have to get them all right.  I cannot get any wrong.  Wait.  Is Leslie almost finished??  OMGOMGOMGOMGOMG.  Why can’t I remember what 13 plus 3 is????

I just keep reminding myself that he’s keeping me young.

Or something.

These Salted Caramel Sugar Cookies are AMAZING! Melt in your mouth delicious!

My sweet little twinner loved these cookies.  And I could tell he really loved them, since he asked if he could have more.  Which he really never does when it comes to sweets . . . . it’s like he doesn’t want to push his luck, lol.

These start with the Perfect Sugar Cookie recipe and get a little extra salt and some caramel bits.  Caramel bits are found near the chocolate chips, heath chips, wrapped caramels, etc in the grocery store.  They are like little round balls and awesome because you get the caramel taste without all the annoying unwrapping.  They hold their shape in the dough, but then get melty while the cookie bakes.

These fresh out of the oven make any math problem solvable.  Seriously.  They are magical.

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Salted Caramel Sugar Cookies

Ingredients

  • 1 1/2 cups sugar
  • 2 1/2 cups all purpose flour
  • 1/2 tsp baking powder
  • 3/4 tsp salt
  • 14 TBSPS unsalted butter (1 3/4 stick) at room temperature
  • 2 tsps vanilla extract
  • 2 large eggs
  • 1 cup caramel bits
  • 2 TBSPS kosher salt

Instructions

  1. Preheat your oven to 350 degrees.
  2. In a large bowl, whisk together the flour, baking powder, and salt. Set aside.
  3. With your mixer on medium, mix together the butter and sugar until light and fluffy.
  4. Mix in the eggs (one at a time) and then the vanilla until well combined.
  5. Slowly mix in the flour mixture until well combined, with your mixer set to low. Scrape down the paddle and the sides of the bowl as necessary.
  6. Add the caramel bits and mix on low until fully combined.
  7. Roll the dough into one inch sized balls. Place on a parchment lined baking sheet or silicon mat and press down slightly. Sprinkle a small amount of the kosher salt on top of each cookie. Space the cookies about two inches apart.
  8. Bake for 13 minutes, rotating the pan halfway through the baking.
  9. Let cool on the pan for about two minutes before moving to a cooling rack to cool completely.
http://www.wineandglue.com/2015/02/salted-caramel-sugar-cookies.html

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These Salted Caramel Sugar Cookies are AMAZING! Melt in your mouth delicious!

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Comments

  1. says

    Oh, my goodness. I feel you! My 7 year-old son also does the math quizzing thing. I’m an English teacher, Lisa. That is not my skill set!
    I love anything with salted caramel, and when it’s stuffed into a cookie, I’m done for. These are great!
    Mir recently posted…Meyer Lemon Crumb CakeMy Profile

    • says

      I didn’t know you had a 7 year old, Mir! (Or I possibly did and it fell out of my brain like 50% of what goes in.) I can’t handle the math quizzes or his sudden ability to read my text messages, lol!

    • says

      Jackie, this was a total sleep-deprived mom brain fart moment. I have zero idea what that referred to. I’ve been racking my brain trying to remember. I think it was related to the types of caramels I used. Yikes. Thanks!

  2. Virginia Muccari says

    I was very excited to make these and while half of them did come out perfect, with half of them the caramel oozed out through the bottom. These were a stcky mess to get off of the parchment paper and then as they cooled the caramel that oozed out became hard and brittle, not good. Is there any way to prevent this from happening?

    • says

      Virginia, I am so sorry to hear this! I know how frustrating it is when a recipe you were looking forward to doesn’t come out right. I had this happen with a few of mine, but those tough pieces mainly stayed on the pan and the cookies were still good. I would suggest, to prevent this, make sure all the caramel pieces are in the middle of the cookie, and not poking out through the bottom of the dough. Does that makes sense? Another way around this is to not mix the caramel pieces into the dough but to just press it into the top of the dough balls before baking . . .though I am way too lazy of a baker for that.

  3. Kalli says

    Hi! What would be the modifications to this recipe for high altitude? I just made it & they came out extremely thin & flat, see through thin. I’m guessing because of the extremely high altitude where we live. Thanks a bunch!!

  4. Susie says

    I made these cookies lat night. They look nothing like the picture and came out hard as a rock and flat. Don’t know what happen, any ideas??

    • says

      Well that sure stinks! The two easiest ways for cookies to go wrong is too much flour and butter at the wrong consistency. You should scoop your flour with a spoon into the measuring cup and then level it off. Don’t tap down and don’t scoop right from the container. It will be too much flour. Your butter should be room temperature, which means you can push in a finger and have it dent the butter but not push all the way through. I’m so sorry these didn’t work for you!

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