Go Back

Simple Caramel Cookies

Simple Caramel Cookies are a sweet, buttery treat highlighted by the rich flavor of caramel. With minimal ingredients and straightforward steps, these cookies are perfect for a quick baking session or a last-minute dessert.
Print Recipe Pin Recipe

Equipment

  • Mixing bowls
  • - Hand or stand mixer (optional, but makes creaming easier)
  • Whisk
  • - Baking sheet
  • - Parchment paper or silicone baking mat
  • Measuring cups and spoons
  • - Spatula or wooden spoon

Ingredients
  

  • - 1/2 cup 1 stick unsalted butter, softened
  • - 3/4 cup light brown sugar packed
  • - 1 large egg room temperature
  • - 1 teaspoon vanilla extract
  • - 1/4 cup caramel sauce store-bought or homemade, plus extra for drizzling (optional)
  • - 1 3/4 cups all-purpose flour
  • - 1 teaspoon baking powder
  • - 1/4 teaspoon salt
  • - Optional: 1/4 teaspoon baking soda for a bit more spread and chew

Instructions
 

  • **Preheat the oven**: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
  • **Cream the butter and sugar**: In a mixing bowl, beat the softened butter and brown sugar on medium speed until light and fluffy, about 2–3 minutes.
  • **Add wet ingredients**: Beat in the egg, vanilla extract, and caramel sauce. Mix just until combined, scraping down the sides of the bowl as needed.
  • **Combine dry ingredients**: In a separate bowl, whisk together the flour, baking powder, salt, and optional baking soda.
  • **Mix the dough**: Gradually add the dry ingredients to the wet ingredients. Stir until a soft dough forms. If the dough is very sticky, chill it in the refrigerator for 15–20 minutes.
  • **Shape the cookies**: Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart. Flatten slightly with your fingertips or the back of a spoon.
  • **Bake**: Bake for 10–12 minutes, or until the edges are lightly golden. The centers may look slightly soft but will set as they cool.
  • **Cool and serve**: Let the cookies cool on the baking sheet for 2 minutes before transferring them to a wire rack to cool completely. Drizzle with extra caramel sauce if desired.