A rich brown sugar cookie dough, with the flavors of caramel and the addition of caramel baking bits or pieces, baked and then topped with flaky sea salt.
To get the ultimate caramel flavoring in these, I used the caramel flavoring from Dolce Flav. Highly recommend! A few drops of their concentrated flavoring goes a long ways. 
Or you can use caramel extract/emulsion (use 1 teaspoon). And if you do not have any extracts or concentrates, you can add a tablespoon of thick caramel sundae sauce to the batter. Or just add more caramel baking chips.
For this recipe you can use the plain Heath baking bits or the Kraft caramel baking chips.
Salted Caramel Cookies
Print RecipeIngredients
- 1/2 cup unsalted butter, room temperature
- 2/3 cup light brown sugar
- 1/4 cup white sugar
- 1/8 teaspoon concentrated caramel flavoring (optional)
- 1 teaspoon vanilla extract (I used Rodelle Gourmet Vanilla Extract)
- 2 egg yolks, room temperature
- 1-1/3 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1-1/2 teaspoons cornstarch
- 1 cup caramel baking bits
- TOPPING:
- Sprinkle of fine, flaky sea salt
Instructions
Preheat oven to 350-degrees and line a large cookie sheet with parchment paper and set aside. Or skip this step and let the dough chill overnight (I prefer to do it this way).
In a large bowl mix together the butter, brown sugar, white sugar, caramel flavoring and vanilla extract. Mix until combined. Stir in the egg yolks. Stir in the flour, baking soda, salt and cornstarch and mix until just combined. Fold in the caramel bits.
If choose to chill your dough overnight, wrap it in plastic wrap and place it in the refrigerator. Chilling cookie dough (even if it’s just for an hour after you have scooped them into balls, makes a difference in how they bake).
Use a standard sized cookie scoop to scoop cookie dough balls. Leave a few inches between the dough balls. Bake cookies in 350-degrees for 9-10 minutes, depending on your desired cookie doneness. Once you remove from the oven, immediately sprinkle a few flakes of flaky sea salt on top. Let cookies set on cookie sheet for 5-minutes before transferring to a wire rack to cool completely.
Notes
Store in an airtight container at room temperature. Cookies stay fresh for 5-7 days.
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