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Salted Caramel Walnut Cookies

These salted caramel walnut cookies combine two of my favorite ingredients into a perfectly crunchy sweet cookie that is full of rich, deep and nutty flavor.
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Course: Dessert
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Servings: 12 cookies

Ingredients

Homemade Salted Caramel Sauce

  • 1/2 cup (100g) granulated sugar
  • 1/4 cup (60mlml) heavy cream
  • 1 tablespoon (12g) unsalted butter
  • A pinch of salt

Salted Caramel Walnut Cookies

  • 1 1/2 cup (195g) all purpose flour, leveled
  • 1/2 cup (113g/1 stick) unsalted butter, room temperature
  • 1/4 cup (50g) granulated sugar
  • 1/4 cup (45g) brown sugar
  • 2 tablespoons (30ml) salted caramel sauce
  • 1 large egg room temperature
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 teaspoon (5ml) vanilla extract
  • 1/2 cup chopped walnuts

Instructions

Make The Salted Caramel Sauce

  • Add sugar to a medium heavy-bottomed saucepan, heat the sugar over medium-low heat until it dissolves in a few minutes.
  • Increase the heat to medium high. Cook the sugar to caramelize by stirring until it turns medium brown (not too dark). No water needed in this step. Then reduce the heat to medium-low.
  • Add the butter into the sauce. Bubbles may come in this step but keep whisking constantly and gently until it is melted and fully combined. The butter will stop the caramel cooking process and leave the smooth texture of the sauce. In this step you would find the color of caramel a bit lighter.
  • Remove from the heat. Carefully add salt and the heavy cream and stir until the sauce smooths out.
  • Let the sauce cool a bit and when it's still warm, then transfer to a jar or container.

Make Salted Caramel Walnut Cookies

  • Preheat the oven to 350°F/175°C. Line 2 baking sheets with parchment paper.
  • In a large bowl of a mixer with paddle attachment, beat butter with granulated sugar and brown sugar on medium speed until creamy and light. Add egg and keep beating until combined. Scrape down the bowl as needed. Add in caramel sauce, vanilla extract and beat until combined.
  • In a medium bowl combine flour, baking soda and salt. Add the flour mixture to the butter mixture in 3 times. Mix until incorporated. Fold in chopped walnuts.
  • Use an ice cream scoop to scoop out the dough and place them on the baking sheet, preferably 6-8 cookie dough per sheet as they will spread. Bake immediately for 14-16 minutes, until the edges turn golden and firm. Allow the cookies to cool on the baking sheet then transfer to a rack to cool completely.
  • Drizzle some homemade caramel sauce on top of each cookie before serving as desired.
  • Store cookies in an airtight container for up to 3 days. The leftovers (without the caramel drizzle) can be frozen for up to 2 months. 

Notes

If you prefer to use salted butter in making caramel sauce, leave out the salt.
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