A sweet & savoury cookie slathered with salted caramel topping.
Beware, this recipe is not for the faint of heart, there is an unspeakable amount of salt, butter, and sugar in these. If you feel as though knowing what’s in the most deliciously savoury salty sweet cookie recipe might deter you from eating, stop here. Now. Don’t ruin it.
If you are singing in glorified notes with large wide eyes at the thought of finding out just how much of all of those ingredients there are in this recipe, then come along for this decadent ride.
Many have divulged that, while they don’t want to be prejudge against other cookie types, this particular cookie has been their favourite, don’t tell the s’mores. It’s salty, sweet, crunchy and chewy at the same time, it’s really just so simple and so perfect. Maybe even add a little pepper if you want to go bizerk! The richness is sublime, the salt cuts through the fat and sugar, and a triangle of sexy repeats with every bite.
Recipe: Salted caramel cookies
Cooking time: 20min prep, 10-12min baking
Servings: 20 – 24 cookies
- treacle sugar | 1 cup
- white sugar | 1 cup
- butter | 1/2 cup
- eggs | 2
- vanilla | 1 tsp
- flour | 2 cups
- baking powder | 1 tsp
- salt | 2 tsp
- butter | 1/4 cup
- white sugar | 1/2 cup
- milk | 2 tbsp
- salt | 1 tsp
- Preheat oven to 180°C/375°F
- Cream together butter and sugar, add 2 eggs, then vanilla, until smooth.
- In a separate bowl mix together flour, and baking powder, save salt for later.
- Add flour mixture to butter mixture slowly removing all lumps.
- Add in salt mixing thoroughly.
- Add spoon full dollops to greased baking tray or using something like Glad baking paper.
- Leave about 2-3cm between cookies for spreading.
- Bake in oven for 10-12 minutes, when edges turn light brown.
- While cookies are baking, add butter, salt, and sugar to a sauce pot.
- Then bring to a slight simmer for about 20 minutes, until the mixture turns a golden brown and a bit stickier.
- Drizzle sauce onto slightly cooled cookies.
- Keep warm and constantly stir and use the back of the spoon to spread the mixture.