Gooey Salted Caramel Vanilla Butter Cookies | Homemade Cookie Recipe (2024)

These Gooey Salted Caramel Vanilla Butter Cookiesare to die for.The vanilla butter cookie is decadently soft and buttery, so it melts in your mouth! Luxurious pools of gooey salted caramel join in to send thisdelicious dessertover the top!I’m so excited to share these incredible cookies with you today! They are outrageously delicious.

They are super gorgeous and impressive so they are perfect for any cookie swaps you my have coming up!

Here’s all you need to make them. Brown sugar, a little heavy whipping cream, vanilla, butter, flour, eggs, and sugar.

The cookie part calls for 2/3 cup butter, which seems like a weird amount, but it’s usually labeled right there on the butter for you. Just use two 1/3 cups. It’s about 11 tablespoons.

Mix the butter, 1/2 cup sugar, 2 egg yolks, and a teaspoon of vanilla on medium speed until light and fluffy. Add the flour and beat on low speed until well combined. Shape dough into 1.5″ balls and place onto a baking sheet lined with parchment paper.

Now you will need to make an indentation in the dough for your salted caramel sauce. You can use your thumb or the end of a wooden spoon handle.

Tips for Making The Best Vanilla Butter Cookies

I used a wooden pestle dipped in flour, because the dough is kind of sticky. Now these cookies are so buttery that they tend to spread a lot, so you will need to chill the dough before baking. I recommend chilling overnight. They need to be really cold and firm! You could also stick them in the freezer for 30-60 minutes. The great thing about these cookies is that you can chill in the refrigerator, covered, for up to 72 hours! You can also freeze them and bake them straight from the freezer. So you can do all the hard work one day, and then just get up the next day and bake. Easy! When you’re ready to bake, bake at 375 for 8-10 mins

While the cookies are baking, it’s time to make the salted caramel sauce! Melt the butter and brown sugar in a small saucepan over medium heat. Cook, whisking constantly, until mixture begins to bubble. Continue cooking and stirring for one minute. Remove from heat. Slowly whisk in whipping cream until smooth. Cool for about 15 minutes.

When the cookies come out of the oven, you may need to press them down again slightly in the center to make a good shallow pool for the sauce.

Let the cookies cool completely, then spoon about 1 teaspoon of caramel sauce into center of each cookie. Let the caramel set about 5 minutes. Sprinkle with flaky sea salt, like kosher salt or Fleur De Sel.

They are SO addictive!! Enjoy, fellow butter lovers!! Hope you love these cookies as much as we do!! :) xoxo

Print