Caramel Blossom Cookies

A close up image of a caramel blossom cookie on a pan.

These caramel blossom cookies are a sweet-salty twist on a classic! Soft, chewy, and topped with melty Rolos and sea salt, they’re easy to make and perfect for any occasion.

Course Dessert

Cuisine American, Christmas, Cookies, holidays

Diet Low Salt

Prep Time 1 10

Cook Time 10

Total Time 1 20

Servings cookies

Calories 80kcal

Author Jessy Freimann

Equipment

Ingredients

½ cup salted butter softened but NOT melted
½ cup caramel sauce
⅓ cup granulated sugar
⅓ cup light brown sugar packed
1 large egg
1 Tablespoon milk
1 tsp. vanilla extract
2 ½ cups flour
1 tsp. baking soda
¾ tsp. kosher salt
3 Tablespoons granulated sugar for rolling cookie dough
3 pinches Malden salt
36 Rolo candies wrappers removed

Instructions

Combine flour, baking soda and salt and set aside.
Beat butter and caramel until well combined.
Add granulated sugar and brown sugar and beat until fluffy, about 2 minutes.
Beat in egg, milk and vanilla until well combined.
Gradually mix in dry ingredients until it all comes together.
Cover and refrigerate for at least an hour, preferably overnight.
Preheat the oven to 375 degrees F and line sheet pan with parchment paper. Shape dough into 1 inch balls and roll in additional granulated sugar.
Bake 8-10 minutes or until golden.
Immediately after the cookies come out of the oven (while they are still hot) press a Rolo candy into the middle of each cookie and sprinkle lightly with Malden salt.
Cool completely and serve.

Video

Notes

Chill the dough before baking. It keeps the cookies from spreading and gives them that thick, chewy texture everyone loves.
Unwrap all your Rolos first. It makes assembling way faster once the cookies come out of the oven.
Press the Rolos in right after baking. The heat from the cookies melts them just enough for that gooey center, so don't delay this step!
Don’t skip the salt! A tiny sprinkle of flake salt brings out the caramel and chocolate flavors perfectly.
Use a cookie scoop for even sizes. This helps them bake consistently and look picture-perfect on the tray.
Let them cool completely before storing. This keeps the tops shiny and prevents condensation in your container.
Ingredients to prep ahead- Measure your dry ingredients, unwrap Rolos, and soften the butter a bit before you start mixing.
Leftovers and storage- Store with a slice of bread or in a container for 3-4 days at room temperature, or refrigerate for up to 5 days. Freeze for up to 2 months.

Nutrition