Prepare to embark on a mouthwatering journey that will tantalize your taste buds and leave you craving more! These Salted Caramel Kiss Cookies are not just another dessert - they're a decadent experience that perfectly balances sweet, rich, and slightly salty flavors. Imagine biting into a soft, buttery cookie with a molten chocolate caramel center, topped with a delicate sprinkle of sea salt that elevates every single bite to pure culinary bliss. Whether you're a baking novice or a seasoned pro, this recipe is guaranteed to impress and become an instant favorite at gatherings, potlucks, or simply as a delightful treat to enjoy with your afternoon coffee.
Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 24 chocolate caramel candies (like Rolo)
- Sea salt for sprinkling
Instructions
- Preheat the oven to 375°F (190°C) and line two baking sheets with parchment paper or silicone baking mats.
- In a large mixing bowl, cream together softened butter, granulated sugar, and brown sugar using an electric mixer until light and fluffy, approximately 3-4 minutes.
- Add eggs one at a time, beating well after each addition. Mix in vanilla extract until fully incorporated.
- In a separate bowl, whisk together all-purpose flour, baking soda, and salt.
- Gradually add dry ingredients to the wet mixture, mixing on low speed until just combined. Do not overmix.
- Scoop rounded tablespoons of cookie dough and roll into balls, placing them about 2 inches apart on prepared baking sheets.
- Bake for 8-10 minutes, until edges are lightly golden but centers still look slightly soft.
- Immediately after removing from oven, gently press a Rolo chocolate caramel candy into the center of each warm cookie.
- Sprinkle a small pinch of sea salt over each cookie while the caramel is still warm.
- Allow cookies to cool on baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
- Store cooled cookies in an airtight container at room temperature for up to 5 days.
Tips
- Ensure your butter is truly softened but not melted - this creates the perfect cookie texture.
- Don't overmix the dough, as this can make cookies tough instead of tender.
- Press Rolo candies into cookies immediately after baking while they're still warm to help them melt slightly.
- Use a light hand when sprinkling sea salt - a little goes a long way!
- For uniform cookies, use a cookie scoop to measure dough balls.
- Let cookies cool completely before storing to prevent them from becoming soggy.
- Store in an airtight container to maintain freshness and soft texture.
- For an extra touch, slightly chill the dough before baking to prevent excessive spreading.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 35g
Protein: 3g
Fat: 12g
Saturated Fat: 7g
Cholesterol: 40mg
