Crunchy Delights: Caramel Nut Salt Cookies (Revised Edition)

Hey there, baking enthusiasts! Today, we're revisiting a classic and elevating it to new heights - Caramel Nut Salt Cookies. This recipe, discovered on Cotta, takes the familiar flavors of caramel and nuts, adds a dash of sea salt, and transforms them into irresistible, crunchy cookies.

So, dust off your apron, preheat that oven, and let's dive into the world of sweet, salty, and nutty goodness!


For the Cookie Dough:

- 1 cup (2 sticks) unsalted butter, softened

- 1 cup granulated sugar

- 2 large eggs

- 1 teaspoon pure vanilla extract

- 2 cups all-purpose flour

- 1/2 teaspoon baking soda

- 1/2 teaspoon salt

- 1/2 cup chopped pecans or walnuts

- 1/2 cup caramel bits (or caramel squares, chopped into small pieces)

For the Salted Caramel Drizzle:

- 1/2 cup caramel bits

- 1 tablespoon heavy cream

- A pinch of sea salt flakes


1. Cream the Butter and Sugar:

- In a large mixing bowl, beat together the softened butter and granulated sugar until it's creamy and fluffy. This usually takes about 2-3 minutes.

2. Add Eggs and Vanilla:

- Beat in the eggs, one at a time, ensuring each is fully incorporated before adding the next. Stir in the pure vanilla extract.

3. Combine Dry Ingredients:

- In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.

4. Blend Dry and Wet Mixtures:

- Gradually add the dry mixture to the wet ingredients, mixing until just combined. Be careful not to overmix. We want tender cookies, not tough ones!

5. Fold in Nuts and Caramel:

- Gently fold in the chopped pecans or walnuts and the caramel bits into the cookie dough. The caramel bits will add a lovely gooey sweetness to each bite.

6. Chill the Dough:

- Cover the dough with plastic wrap and refrigerate it for at least 30 minutes. Chilling prevents the cookies from spreading too much while baking.

7. Preheat and Scoop:

- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Using a cookie scoop or a spoon, drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.

8. Bake to Perfection:

- Bake in the preheated oven for 10-12 minutes or until the edges are golden brown. The centers should still be slightly soft.

9. Make the Salted Caramel Drizzle:

- While the cookies cool on a wire rack, prepare the salted caramel drizzle. In a microwave-safe bowl, melt the caramel bits and heavy cream in 20-second intervals until smooth. Stir in a pinch of sea salt flakes for that delightful salty contrast.

10. Drizzle and Enjoy:

- Once the cookies have cooled slightly, drizzle them generously with the salted caramel mixture. Allow the caramel to set for a few minutes before indulging.

Pro Tips:

- Experiment with different nuts like almonds or cashews for a unique twist.

- Sprinkle a touch of extra sea salt on top of the caramel drizzle for an extra burst of salty goodness.

These Caramel Nut Salt Cookies are a delightful dance of sweet and salty, making them perfect for those who crave a harmonious blend of flavors. So, go ahead, bake up a batch, and let the delightful crunch of nuts and gooey caramel take your taste buds on a journey. Happy baking! 🍪🥜🍬