Y’all, these are seriously the best cookies ever!
Like, salty, sweet, chewy, caramely, best cookies ever, that I’m totally obsessed with!
With the holidays right around the corner, like Christmas is in 3 days right around the corner, I started thinking about new cookie recipes that I could make for the holidays.
Since I knew I was heading back to Oklahoma for the holidays, and I know that my Mom and future Sister In Law LOVE salted caramel anything, I thought up this cookie recipe and decided to give it a whirl before heading home.
They were so good, that between my roommate, boyfriend and myself, three dozen of these cookies disappeared in a mere 2 days!
I couldn’t wait to come home and make them for my family in Oklahoma, and today, I’ll do just that! But first, I had to share the recipe with you all so that you can make them for your family this Christmas too!
- 2 cups flour
- ½ tsp salt
- ½ tsp baking powder
- ¾ cup butter (melted)
- 1 cup brown sugar
- ½ cup white sugar
- 1 tbsp vanilla extract
- 1 egg
- 1 egg yolk
- 1 cup chopped caramels
- ½ cup cashew halves
- ½ tsp sea salt
Preheat the oven to 325°F.
In a small mixing bowl, combine the flour, salt and baking powder.
In a large mixing bowl, combine the melted butter, brown sugar and white sugar. One at a time, mix in the vanilla, then egg, then egg yolk.
Add the dry ingredients to the wet ingredients and combine well.
Mix in the chopped caramels and cashews.
Cover in plastic wrap and chill in the refrigerator for 15-20 minutes, or up to 24 hours.
Remove from the refrigerator and scoop the cookie dough out onto a baking stone.
Sprinkle the additional sea salt over the cookie dough, then place in the oven for 20-25 minutes, or until golden brown.
Cool on the baking stone for 2-3 minutes, then remove from the stone and place on a cooling rack so that the caramel doesn’t stick to the baking stone.
Now, just try not to eat half a dozen in a row!
Wishing you all a Merry Christmas, filled with great family, friends, and lots of delicious cookies 😉
♣ Vegetarian Option: This recipe is vegetarian.
♦ Gluten Free Option: Substitute gluten-free flour to make this recipe gluten-free.