I originally found this recipe from MunchiesbyMallory, whose recipes I love! But I tweaked it a little to make for my own preferences. The best part is the brown sugar frosting — I made my own golden powdered sugar by blending brown sugar, which gives it a rich, caramel-like flavour. I also added a touch of almond butter, which is optional but adds a subtle nutty depth that really complements the salted caramel.When I tested these cookies, they were a immediate fan favourite! My mom told me they were definitely worth sharing on my blog, and my boyfriend loved them as-well, definitly a crowd pleaser! There soft, chewy, sweet with just the right amount of salt, they’ve quickly become a go-to treat I’ll definitely be making more to come.
Equipment
- 1 large mixing bowl
- 1 medium bowl
- 1 electric whisk or stand mixer
- 1 spatula
- 1 baking sheet
- 1 small sauce pan
- 1 cooling rack
Ingredients
- 3/4 cup room temperature butter
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 2 eggs
- 1 tsp vanilla extract
- 1/4 tsp sea salt
- 1 tsp baking powder
For the frosting
- 1/2 cup room temperature butter
- 1 tsp vanilla extract
- 1 and 1/2 cup golden powdered sugar Put brown sugar in a blender or food processor
- 1/4 tsp sea salt
- 2 tbsp almond butter Completely optional, but I highly recommend.
Caramel
- 1/2 cup granulated sugar
- 2 tbsp butter
- 2 tbsp heavy cream or half and half Milk can be used as well
- 3 tbsp water
- 1/4 tsp sea salt
Instructions
Caramel sauce
- Add ½ cup granulated sugar and 2 tbsp water to a small saucepan.
- Place over medium heat and stir gently until the sugar begins to dissolve.
- add butter and reduce the heat to a simmer
- Slowly pour in 2 tbsp heavy cream (or milk). The caramel will bubble up quickly — whisk until combined.
- Continue to simmer and gently stir until the sugar is fully dissolved, add sea salt and vanilla extract
- Remove from heat and let it cool until use
For the cookie dough
- Preheat oven to 375°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, cream together ¾ cup room-temperature butter, ½ cup granulated sugar, and ½ cup brown sugar until light and fluffy.
- Beat in 2 eggs one at a time, then add 1 tsp vanilla extract
- In a separate bowl, whisk together 2 cups flour, 1 tsp baking powder, and ¼ tsp sea salt
- Gradually mix dry ingredients into the wet mixture until a soft dough forms
- Scoop dough (about 1 ½ tbsp per cookie) onto the baking sheet, spacing them 2 inches apart
- bake for 9-11 minutes, allow to cool completely
Brown sugar frosting
- In a bowl, beat together ½ cup room-temperature butter until smooth
- Add 1 tsp vanilla extract, 1 ½ cups golden powdered sugar, and ¼ tsp sea salt. Beat until creamy.(Tip: If too thick, add 1–2 tsp milk; if too thin, add more powdered sugar.)
- Optional: Beat in 2 tbsp almond butter for a extra caramel flavour.
- Set aside until cookies are cooled
Assembly the cookies
- Once cookies are fully cooled, spread each with a layer of frosting, about a table spoon each.
- Drizzle salted caramel over the top (about half a table spoon). You can also top with sea salt flakes for a deeper sweet and salted flavour!
- You can eat now, or let chill in the fridge, enjoy!
