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 mins
Total Bake Time24 minutes mins
Chill1 hour hr
Total Time1 hour hr 39 minutes mins
Course: Cookies, Fall
Cuisine: American
Difficulty: Easy
Servings: 24 cookies
Calories: 138kcal
- 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
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.
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