Salted Caramel Cookies with a Himalayan Twist
Indulge in the delightful flavors of these Salted Caramel Cookies with a Himalayan Twist! These soft, chewy cookies are a perfect balance of buttery caramel richness, the sweetness of sugar, and a hint of Himalayan pink salt that elevates the taste to a whole new level. With optional melty chocolate...
Ingredients
For the Cookies:
- 1cupunsalted butter, softened
- 226gunsalted butter, softened
- 1cuplight brown sugar
- 200glight brown sugar
- 1/2cupgranulated sugar
- 100ggranulated sugar
- 2large eggs
- 1tbspvanilla extract
- 2 1/2cupsall-purpose flour
- 315gall-purpose flour
- 1tspbaking soda
- 1/2tspsalt
- 1cupsoft caramel bits or chopped caramels
- 3/4cupdark or semi-sweet chocolate chunks (optional)
For Finishing:
- Flaky Himalayan pink salt, to sprinkle on top
Nutrition (per serving)
Calories
406.2kcal (20.31%)
Protein
4.2g (8.48%)
Carbs
51.0g (18.53%)
Sugars
36.9g (73.8%)
Healthy Fat
6.2g
Unhealthy Fat
14.4g
% Daily Value based on a 2000 calorie diet
How to make Salted Caramel Cookies with a Himalayan Twist
Instructions
Preheat your oven to 180°C (350°F). Line a baking tray with parchment paper.
In a large bowl, cream together the softened butter, brown sugar, and white sugar until light and fluffy (about 2-3 minutes).
Mix in the eggs one at a time, then add vanilla extract.
In a separate bowl, whisk together the flour, baking soda, and salt. Gradually mix this into the wet mixture until combined.
Fold in caramel bits and chocolate chunks. Chill the dough for 20–30 minutes to prevent spreading.
Scoop out balls of dough (about 2 tbsp each), place on the tray with enough space between. Bake for 10–12 minutes or until edges are golden.
Right after baking, sprinkle Himalayan pink salt flakes on top while cookies are still warm.
Let them cool on the tray for 5 minutes, then transfer to a wire rack.
Nutrition (per serving)
Nutrition (per serving)
Calories
406.2kcal (20.31%)
Protein
4.2g (8.48%)
Carbs
51.0g (18.53%)
Sugars
36.9g (73.8%)
Healthy Fat
6.2g
Unhealthy Fat
14.4g
% Daily Value based on a 2000 calorie diet
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Tips & Tricks
Use soft caramels, not hard toffee, for the best gooey texture.
Do not overbake; cookies will continue to cook a little as they cool.
Want it extra rich? Add browned butter for a nutty aroma.
FAQS
Can I use a different type of salt if I don't have Himalayan pink salt?
Yes, you can use sea salt or another flaky salt as a substitute, but Himalayan pink salt provides a unique flavor and visual appeal.
What is the best way to store these cookies?
Store the cookies in an airtight container at room temperature for up to 3-4 days to maintain their texture and flavor.
Can I freeze the cookie dough?
Yes, you can freeze the cookie dough. Scoop the dough into balls, place them on a baking sheet, and freeze. Once frozen, transfer them to a freezer bag. Bake from frozen, adding a few extra minutes to the baking time.
What can I use if I don't have caramel bits?
You can use store-bought caramels. Cut them into smaller pieces before adding them to the dough.
Can I add nuts to the recipe?
Yes, you can add chopped nuts like walnuts or pecans to the dough for extra flavor and texture. Fold them in along with the caramel bits and chocolate chunks.
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Poet's pantry
(@yovanchef)
Welcome to my kitchen corner! I’m yovan, a passionate pastry Chef who believes that every dish tells a story. Through simple ingredients and a little creativity, I love bringing comforting, delicious recipes to life. This blog is my space to share tried-and-true favorites, personal twists on classics, and easy meals that anyone can enjoy — whether you’re home baker or just starting your pastry journey Let’s explore flavors together, one recipe at a time! Welcome to my kitchen corner! I’m yovan, a passionate pastry Chef who believes that every dish tells a story. Through simple ingredients and a little creativity,...
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