Salted Caramel Refrigerator Cookies Recipe
Recipe adapted from a popular cookie from the early 1900s.
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Servings: 44 servings
Calories: 145kcal
Ingredients
- 1 cup salted butter softened (2 sticks)
- 2 cups brown sugar
- 3 large eggs
- 4 cups all-purpose flour
- 1 tsp. baking soda
- 1/2 tsp. salt
- 14 oz. jar caramel ice cream topping
- Coarse sea salt for sprinkling
Instructions
- Using a stand mixer fitted with the paddle attachment (or a large mixing bowl with a hand mixer), combine the butter, brown sugar and eggs and beat on medium speed until creamy and free of lumps.
- In a separate bowl, combine the flour, baking soda and salt. Mix well. Gradually add to the butter mixture and beat on medium speed until just combined. Place 2 large pieces of plastic wrap on a flat surface. Divide batter in half and place on prepared plastic wrap. Form each half of dough into a log approximately 3 inches in diameter. Wrap tightly with the plastic wrap and refrigerate for a minimum of 1 hour.
- Preheat oven to 350 degrees F. Remove the dough from the fridge and remove plastic wrap. Slice into 1/2-inch pieces and place on prepared baking sheets. Bake in the preheated oven for 8-10 minutes, or until golden brown around bottom edges. Let cool.
- Top each cooled cookie with 1 tablespoon of the caramel topping and spread evenly. Sprinkle with sea salt.
Nutrition
Calories: 145kcal | Carbohydrates: 24g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 26mg | Sodium: 129mg | Potassium: 40mg | Fiber: 1g | Sugar: 10g | Vitamin A: 158IU | Vitamin C: 1mg | Calcium: 18mg | Iron: 1mg
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