Salted Caramel Cookies

I first tried Salted Caramel Cookies last December at a cookie exchange party and I totally fell in love with them.  They are SO, SO good, I love the perfect combination of the sweet with the salt.  I haven't tried to bake them, {for fear of eating the entire batch} until a few days ago. 

Because there is nothing healthy about these cookies.

Nothing.

The ingredients are simple; butter, sugar, egg, vanilla extract, flour and salt and whipping cream to make the caramel.

Cream together the wet ingredients with the sugar.

Sift the flour and salt and add to the wet mixture.  Refrigerate dough for one hour.

Scoop up some dough, I use a mini ice cream scoop to keep the cookies uniform in size, roll into balls, press down in the center with your thumb and bake.

While the cookies are cooling, make the caramel.  This was my first time making caramel from scratch and I was surprised at how easy it is to do.  Heat the sugar and water over medium high heat, swirling as it begins to boil.

Heat until it turns a caramel color, remove from heat and whisk in the butter and then the warmed whipping cream until it's a creamy caramel.

Pour the caramel onto the cookie.

Sprinkle some Kosher salt on top and enjoy!

Salted Caramel Cookies

Ingredients for cookies:
1 1/2 stick of unsalted butter, room temperature
1/2 cup of granulated sugar
1 large egg
1/2 tsp of pure vanilla extract
1 3/4 cups of all purpose flour
1/8 tsp Kosher salt

Ingredients for caramel:
1/2 cup of granulated sugar
2 1/2 T unsalted butter, room temperature
1/4 cup heavy whipping cream
Kosher salt for sprinkling

Use an electric mixer to cream together the butter, sugar and egg.  Add the vanilla.  Separately sift together the flour and salt.  With the mixer on low speed, add the four mixture to the creamed mixture.  Mix just until the dough comes together.  Refrigerate for 1 hour.

Scoop level tablespoons of dough and roll into balls.  Place on a silpat or parchment-lined cookie sheet.  Hold the cookie steady with one hand and press a light indentation into the top of each with your finger or thumb.....the larger the indentation, the more caramel it will hold!  Bake at 350 for 10-15 minutes, until they're barely golden on the sides.  Remove from the oven and immediately re-press your thumbprints if they've faded.  While the cookies are cooling, make the caramel.

Combine the sugar and 2 tablespoons of water in a medium saucepan.  Do not stir.  Cook over medium-high heat to a dark caramel color, swirling as it begins to brown and distribute the sugar.  While the sugar and water are boiling, heat up the cream in a saucepan or microwave just until warm.

Take the caramel off the heat and add your room temperature butter.  Whisk the butter in, until completely combined.  Add the warmed cream and whisk vigorously.  Mixture will bubble, then settle to a smooth, velvety caramel.

Use a teaspoon to pour caramel onto cooled cookies and sprinkle with Kosher salt.