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Maple Salted Caramel Cookies

Enjoy these maple salted caramel cookies, packed with creamy caramel chips and topped with a sweet maple drizzle. These chewy cookies have a perfect balance of sweet and salty.

maple drizzled salted caramel cookies

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Who doesn’t love a good cookie recipe?

Today I want to share with you one of my new favorite cookie recipes I’ve come up with, and that’s these maple salted caramel cookies.

Can I tell you a little secret? In previous years I’ve had a love-hate relationship with making cookies. I’ve always LOVED a good cookie recipe, however, I had little success with making cookies.

My cookies would either burn, or spread out too much, or be too crispy. After years of failed cookies I just gave up and stuck mostly to desserts in bar form, like brownies.

That’s why you’ll find so many bar recipes on my blog.

However, I was determined to figure it out. So, I did a bunch of trial and error.

What I’ve learned since then is that baking cookies is more of a science then an art. And wouldn’t you know, science was my worst subject in school so it made sense that this is where I struggled.

The first thing I did was replace my cookie sheets. If you have old, dark cookie sheets, it might be time for an upgrade. Lighter cookie sheets are better.

Then I bought some good quality baking mats.

I’m telling you, these were cookie game changers for me.

The first batch of cookies after buying those things was so much better! But, they weren’t quite perfect. So I buckled down and did my research.

Turns out, there are SO many variables in why cookies might not turn out. Your oven might run hot (mine definitely does.)

If your cookies are spreading too much you may need to refrigerate your dough. Or your recipe has too much fat in it.

Or, it might mean you need to bake your cookies at a higher heat to set your edges a little faster.

You might need to make sure your butter and egg are at room temperature (pretty much for any cookie recipe, unless otherwise specified, you should do this.)

Basically, there are many factors that could be causing your cookie failures if you are like I was and are struggling with making some really good cookies.

I have good news for you though – I figured out how to troubleshoot cookies and for the past few years I’ve no longer had to avoid making cookies anymore.

Should you Refrigerate this cookie dough before baking?

I found these cookies had the perfect amount of spreading (not too little, not too much) without refrigeration, but if you find your cookies are spreading too much, put the rest of the dough in the fridge for 30 minutes.

I know, I know, it’s hard to wait for dough to chill, but sometimes it really is helpful!

Why you should weigh your ingredients

It’s always best to weigh your cookie ingredients such as flour, sugar, and butter. Why? Because air gets trapped in your measuring cups and so not weighing them means your measurements can be off. I’ve added the weight measurements in the ingredient list.

A kitchen scale is extremely useful for baking and cooking. I highly recommend one.

Maple Salted Caramel Cookies

Ingredients:

  • 3/4 cup sugar (150 g)
  • 3/4 cup brown sugar (150g)
  • 3/4 cup unsalted butter, room temperature (170 g)
  • 1 egg, room temperature
  • 2 tsp vanilla
  • 2 1/4 cups flour (280 g)
  • 1 tsp baking soda
  • 3/4 tsp salt
  • 1 1/2 cup caramel chips
  • sea salt (optional)

for the maple glaze:

  • 2 tbsp butter
  • 1/4 cup maple syrup
  • 1 1/2 cup icing sugar (187 g)
  • 1 tbsp milk

Step 1:

Preheat your oven to 350 degrees Fahrenheit. Line a cookie sheet with a baking mat, or parchment paper. Alternatively, you can grease your cookie sheet.

Step 2:

In a medium bowl, with a hand-held electric mixer combine the white sugar, brown sugar, and butter until well mixed.

Step 3:

Add the egg and vanilla and beat until completely combined.

Step 4:

Add the flour, baking soda, and salt to the wet ingredients and mix until completely combined. Do not overmix.

Step 5:

Add in the caramel chips and fold into the batter.

Step 6:

Using a standard-sized cookie scoop, (or rolling into balls with about 2 tbsp of batter) place cookies evenly spaced on a baking sheet.

Step 7:

Bake for about 8-10 minutes. You want the edges to be just starting to brown. You don’t want to overbake them.

Step 8:

This is optional, but if you want more salt, sprinkle coarse sea salt on the cookies RIGHT when they come out of the oven. If you wait the sea salt won’t stick. I don’t sprinkle mine with sea salt as I find the salt in the cookie dough make them salty enough, but I don’t eat a lot of salt so sea salt sprinkled on top make them too strong for me. (My husband, the salt lover, on the other hand…)

Make the maple glaze:

Step 1:

In a small saucepan on low-medium heat, melt the 2 tbsp of butter.

Step 2:

Add the maple syrup and mix well. Once fully combined remove from heat.

Step 3:

Mix in the icing sugar and stir well until the glaze is smooth.

Step 4:

Set aside until completely cooled.

Step 5:

Before glazing the cookies, mix in the tbsp of milk. This will thin it out enough to allow you to drizzle it over the cookies. Use a spoon to drizzle it on. Make sure the cookies are completely cooled before you glaze them or the glaze will melt right off.

And now it’s time to enjoy them!

Maple cookies

Storing the cookies

You can store these cookies in an airtight container at room temperature for up to a week. You’ll want to let the glaze harden before you store them. Don’t worry, the glaze hardens quite quickly.

These cookies are great to share, make for the holidays, or just because! Enjoy them with some hot chocolate or a hot coffee for a perfect afternoon break!

Maple Salted Caramel Cookies

These chewy cookies are full of a salted caramel flavor, topped with a maple drizzle.
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Dessert
Servings 24 cookies

Ingredients
  

  • 3/4 cup sugar 150 g
  • 3/4 cup brown sugar 150g
  • 3/4 cup unsalted butter room temperature (170 g)
  • 1 egg
  • 2 tsp vanilla
  • 2 1/4 cups flour 280 g
  • 1 tsp baking soda
  • 3/4 tsp salt
  • 1 1/2 cup caramel chips
  • sea salt optional

for the maple glaze:

  • 2 tbsp butter
  • 1/4 cup maple syrup
  • 1 1/2 cup icing sugar 187 g
  • 1 tbsp milk

Instructions
 

  • Preheat your oven to 350 degrees Fahrenheit. Line a cookie sheet with a baking mat, or parchment paper. Alternatively, you can grease your cookie sheet.
  • In a medium bowl, with a hand-held electric mixer combine the white sugar, brown sugar, and butter until well mixed.
  • Add the egg and vanilla and beat until completely combined.
  • Add the flour, baking soda, and salt to the wet ingredients and mix until completely combined. Do not overmix.
  • Add in the caramel chips and fold into the batter.
  • Using a standard-sized cookie scoop, (or rolling into balls with about 2 tbsp of batter) place cookies evenly spaced on a baking sheet.
  • Bake for about 8-10 minutes. You want the edges to be just starting to brown. You don’t want to overbake them.
  • This is optional, but if you want more salt, sprinkle coarse sea salt on the cookies RIGHT when they come out of the oven. If you wait the sea salt won’t stick. I don’t sprinkle mine with sea salt as I find the salt in the cookie dough make them salty enough, but I don’t eat a lot of salt so sea salt sprinkled on top make them too strong for me. (My husband, the salt lover, on the other hand…)

Make the maple glaze:

  • In a small saucepan on low-medium heat, melt the 2 tbsps of butter.
  • Add the maple syrup and mix well. Once fully combined remove from heat.
  • Mix in the icing sugar and stir well until the glaze is smooth.
  • Set aside until completely cooled.
  • Before glazing the cookies, mix in the tbsp of milk. This will thin it out enough to allow you to drizzle it over the cookies. Use a spoon to drizzle it on. Make sure the cookies are completely cooled before you glaze them or the glaze will melt right off.
  • Let the glaze harden and then store in an airtight container for up to a week.

Notes

  • Make sure that the butter and egg are at room temperature.
  • If cookies are spreading too much, chill the dough for 30 minutes.
 
Keyword cookies, maple, salted caramel

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