Chewy Salted Caramel Cookies Recipe
Hello, I’m here at the Kwamsa Dolly Shop in Soho and remember last week when I showed you my recipe for really yummy chewy salty caramels and remember how I promised you I’d have a recipe where they were featuring. Well this is the time and I’m gonna show you guys how to make these amazing chewy salted caramel cookies as Scott says.
Ingredients
- 350 grams of plain flour
- half a teaspoon of salt
- a whole teaspoon of bicarbonate of soda
- 230 grams of soft unsalted butter
- a hundred grams of cast sugar
- 155 grams of soft light brown sugar
- 45 grams of Demerara sugar
- one large free-range egg
- a teaspoon of vanilla extract
- 18 chewy salted caramels
Instructions
- So the first thing I’m gonna do is get my dry ingredients together and I have 350 grams of plain flour in this bowl. I’m just gonna whisk in half a teaspoon of salt and a whole teaspoon of bicarbonate of soda. So I’m just gonna put that to one side for later.
- Then into my mixing bowl I’m gonna put 230 grams of soft unsalted butter along with a hundred grams of cast sugar and 155 grams of soft light brown sugar and then 45 grams of Demerara sugar and then I’m gonna beat that together for about a minute. I don’t want to make it light and fluffy, I just want to get it combined.
- Once that’s all combined it’s time to add the egg and I’ve got one large free-range egg here and I’ve got a teaspoon of vanilla extract just gonna whisk that together gently and that goes into the butter and sugar mixture and then just beat that together for about 30 seconds.
- Lastly I’m gonna whack in my dry ingredients and I’m just gonna fold that together slowly just until it’s combined. All right my dough has come together.
- Now it’s time to get making my cookies. If you’re looking to make easy cookies at home, ensuring consistent size is key. I have some weighing scales here, just electronic ones, because I want all my cookies to be the same size. I found that 50 grams is about the right amount for a really nice big cookie, but what I’m gonna do is measure it in two halves so that I can sandwich the caramels in between. So just grab little balls of dough and whack them onto your scales to make sure it’s right, and I want both halves of my cookie to be the same weight so you’re looking for about 25 grams per ball.
- So now I’m just gonna roll them in my hands to make the balls and just flatten them slightly like this and then I’m just gonna put this one down and do the other one.
- And then I’m gonna grab my yummy tholter caramel pop it right in the middle of that if you need to give it a squeeze to fit then that’s fine and then just put your other one on the top and then press down with your palms so that it connects all the way around give it a little squeeze make sure it’s nice and round and that just needs to go on a baking sheet and then just keep going until the views up all your dough this should make about 18 cookies.
- Preheat oven to 170 degrees C. So as you can see I’ve spaced them out quite far apart from each other because they’re gonna spread a lot but now I’m gonna bake them at 170 degrees C for 12 minutes.
Serving & Final Thoughts
My cookies are out of the oven and they’ve cooled down and they look so pretty you’ve got like little puddles of caramel poking through in lovely beautiful cracks and they’re gonna really nice color but the best thing about them is obviously the eating of them and I cannot wait to see what’s going on inside. That was pretty cool. All that yummy chewy tholter caramel is kind of melted but stayed really gooey. I can’t wait. So here it goes, yum they’re really soft in the middle with a little crunch on the outside and that flavor of the caramel is really really good really coming through. Oh that is a that’s a banger. You’ve got to make these.
Thanks so much for watching I hope you’ve enjoyed this video. I’m really gonna struggle not to eat all of these by myself so I’m gonna have to go and find some friends pretty quickly. I’ll be back next week with another recipe video for you guys. Until then don’t forget to hashtag cupcake jammer if you if you make anything from my channel you take pictures you can do that on Twitter and Instagram and also don’t forget to subscribe by clicking on the link at the end that way you’ll get the scoop on when I do a video you’ll get a nice little email in your inbox so you can watch it see you then bye.
Easy Chewy Salted Caramel Cookies Recipe with Gooey Center
Indulge in these amazing chewy salted caramel cookies, featuring a soft middle, a slight crunch on the outside, and a wonderfully gooey salted caramel center. This recipe guides you through creating perfectly sized cookies with delectable melted caramel puddles poking through.
- 350 grams of plain flour
- half a teaspoon of salt
- a whole teaspoon of bicarbonate of soda
- 230 grams of soft unsalted butter
- 100 grams of caster sugar
- 155 grams of soft light brown sugar
- 45 grams of Demerara sugar
- one large free-range egg
- a teaspoon of vanilla extract
- 18 chewy salted caramels
- Get dry ingredients together: In a bowl, whisk 350 grams of plain flour with half a teaspoon of salt and a whole teaspoon of bicarbonate of soda. Set aside for later.
- Combine butter and sugars: Into a mixing bowl, add 230 grams of soft unsalted butter, 100 grams of caster sugar, 155 grams of soft light brown sugar, and 45 grams of Demerara sugar. Beat together for about a minute until just combined. Do not make it light and fluffy.
- Add egg and vanilla: Whisk one large free-range egg with a teaspoon of vanilla extract. Add this mixture to the butter and sugar mixture and beat for about 30 seconds.
- Fold in dry ingredients: Lastly, add the dry ingredients to the wet mixture and fold together slowly until just combined and the dough comes together.
- Form cookie balls and stuff with caramel: Use electronic scales to ensure uniform cookie size. For a 50-gram cookie, measure out two 25-gram balls of dough to sandwich the caramel. Roll each small ball in your hands and flatten them slightly.
- Place caramel: Take one flattened 25-gram dough ball, place a chewy salted caramel in the middle. Top with the other flattened 25-gram dough ball. Press down with your palms to connect the dough all the way around, forming a nice round cookie and ensuring the caramel is fully enclosed. Repeat this process until all your dough and caramels are used, which should make about 18 cookies.
- Prepare for baking: Place the formed cookies onto a baking sheet, spaced quite far apart from each other, as they will spread significantly during baking.
- Bake: Preheat oven to 170 degrees C. Bake the cookies at 170 degrees C for 12 minutes. Allow them to cool down slightly before serving.
a:2:{i:0;s:134:”Using chewy salted caramels is key to achieving the desired gooey center. If the caramels are too firm, they may not melt as smoothly.”;i:1;s:142:”The cookies will spread a lot during baking, so ensure they are adequately spaced on your baking sheet to prevent them from sticking together.”;}