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–+ servings
A dish of Cherry Caramel Sea Salt Cookies.
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5 from 1 vote
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Cherry Caramel Sea Salt Cookies

Enjoy these easy homemade cookies with a blend of dried cherries, rich caramel, and a touch of sea salt.
Prep Time15 minutes
Total Bake Time24 minutes
Chill1 hour
Total Time1 hour 39 minutes
Course: Cookies, Fall
Cuisine: American
Difficulty: Easy
Servings: 24 cookies
Calories: 154kcal
Author: Barbara Hall

Ingredients

  • ½ cup (113.5 g) Butter unsalted room temperature
  • 4 ounces (113.4 g) Cream cheese
  • 1 ½ cups (180 g) Powdered sugar
  • 1 Egg room temperature
  • 1 teaspoon Vanilla extract
  • 1 ¾ cup (218.75 g) All-purpose flour
  • ½ teaspoon Baking powder
  • 1 cup (138 g) Dried tart cherries left whole
  • ½ cup (118.29 g) Caramel sea salt chips
  • ½ cup (100 g) Super fine sugar

Instructions

  • Measure or weigh the powdered sugar into a small bowl and set it aside. In another bowl, measure or weigh the flour and baking powder, then whisk to blend.
  • Cube the butter into the mixer bowl and cream it for one minute. Add the cream cheese and blend on medium speed for about 1 minute. Stop the mixer, scrape down the sides, then turn it back on to low speed.
  • Gradually add the powdered sugar until incorporated, then turn the mixer to medium speed and mix for 3 minutes. Add the vanilla extract, then the egg, and mix until combined. Turn the mixer to low speed and add the flour mixture. Try not to overmix.
  • Remove the mixer bowl from the stand and, using a spatula, fold in the cherries and caramel chips until evenly distributed. 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. Pour the superfine sugar onto a flat plate.
  • Take the cookie dough out of the refrigerator, scoop using a medium cookie scoop, and roll into balls with your hands. Roll each ball in the superfine sugar and place twelve on a cookie sheet pan.
  • Bake for 11 to 13 minutes, then move to a cooling rack after removing them from the oven.

Notes

  • If using regular caramel chips instead of caramel sea salt chips, add a light sprinkle of sea salt to maintain the sweet and salty balance.
  • For caramel bits or soft caramels, cut into small pieces and then chill before adding to the dough so they do not stick together.
  • Do not overmix once the flour is added to keep the cookies soft and tender.
  • Chilling the dough helps the cookies hold their shape and improves texture.
  • Superfine sugar gives the cookies a light crisp edge. If you do not have it, you can pulse regular sugar briefly in a food processor.

Nutrition

Calories: 154kcal | Carbohydrates: 26g | Protein: 2g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 22mg | Sodium: 28mg | Potassium: 20mg | Fiber: 1g | Sugar: 17g | Vitamin A: 371IU | Calcium: 18mg | Iron: 1mg