Cherry Caramel Sea Salt Cookies
Enjoy these easy homemade cookies with a blend of dried cherries, rich caramel, and a touch of sea salt.
Servings: 24 cookies
Calories: 138kcal
Ingredients
- ½ cup (113.5 g) Butter unsalted room temperature
- 4 ounces (4 ounces) Cream Cheese
- 1 ½ cups (180 g) Powdered sugar
- 1 (1) Egg room temperature
- 1 teaspoon (1 teaspoon) Vanilla Extract
- 1 ¾ cup (218.75 g) All-purpose flour
- ½ teaspoon (0.5 teaspoon) Baking powder
- ½ teaspoon (0.5 teaspoon) Sea Salt
- 1 cup (138 g) Dried Regular Cherries left whole
- ½ cup (118.29 g) Caramel Chips
- ½ cup (100 g) Super fine sugar
Instructions
- Measure or weigh the powdered sugar in a small bowl and set aside. In another bowl, weigh or measure the flour, baking powder, and sea salt, running a whisk through to blend.
- Add the butter and cream cheese to a stand or handheld mixer and mix on medium speed for 2-3 minutes. Shut the mixer off, scrape down the sides, and turn the mixer back on to a low speed. Gradually add the powdered sugar until incorporated, then turn the mixer to medium speed for 2 minutes. Add the vanilla extract and then the one egg and mix through. Turn the mixer to low speed and add the flour mixture. Try not to over mix.
- Turn the mixer off and add the cherries and the caramel chip to the batter. I turn the mixer on low and mix for about 15 seconds. You don't want to mix them too long with an electric mixer; it will tear the cherries apart. I take the mixer bowl off the stand and, using a spatula, distribute the cherries and caramel chips evenly throughout the cookie dough. Cover loosely and refrigerate for 1 hour.
- Preheat the oven to 350°F (175°C or 180°C) and line two cookie pans with parchment paper. I take a flat plate and pour the superfine sugar onto it. Take the cookie dough out of the refrigerator. Take a scoop of cookie dough using a medium cookie scoop, and roll it into a ball with your hands, then roll it in the superfine sugar. Add twelve balls to a cookie sheet pan. I slightly press down on the tops so they will not roll around. Bake for 11-13 minutes and move to a cooling rack once you take them out of the oven.
Nutrition
Calories: 138kcal | Carbohydrates: 20g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 23mg | Sodium: 40mg | Potassium: 23mg | Fiber: 1g | Sugar: 18g | Vitamin A: 373IU | Vitamin C: 1mg | Calcium: 23mg | Iron: 1mg