Home » Salted caramel cookies

Salted caramel cookies

by Ada Parisi

Caramel biscuits. And that in itself would be a great reason to try them. But there is also another: the caramel is brown sugar and muscovado (a soft brown sugar, unrefined, with a strong taste of molasses, that makes the cakes very aromatic), and the flavor of these cookies is truly exceptional. The recipe is Montersino but I have added a pinch (abundant) of salt because I love the salted caramel. I give you the recipe for just 20 cookies, because once tasted them you'll end up eating all the cookies you have prepared, and I don't want to be guilty of indigestion.

Ingredients for about 20 biscuits:

  • 90 grams of brown sugar
  • 25 grams of cream
  • 175 grams soft butter
  • 25 grams muscovado sugar (soft brown sugar)
  • a pinch of salt
  • brown sugar to decorate cookies
  • 275 grams of flour of the type double zero

Prepare the caramel by dissolving the sugar in a saucepan over low heat, putting a little at a time, until it becomes liquid and a dark blonde color. Heat the cream and merge it with caramel and wire, beating with a whisk, bring to a boil. Then add the salt and, floor plan, the butter until dark caramel, smooth and dense. Put it in a bowl and let it cool completely. Put in a bowl the flour and sugar muscovado and pour the caramel, mixing everything until you have a ball hard and smooth. Put it in the fridge for at least five hours, until you are well set.

Preheat the oven to 180 degrees static. When the mixture is hard, roll out with rolling pin the mixture well floured work surface and cut out some thick biscuits about half a centimetre. Sprinkle cookies with brown sugar and bake for 13 minutes.


You've already seen these recipes?


Emmevale 14 March 2020 - 08:51

Ada Bonjour, well yes in this time of quarantine I succumbed to the temptation of these biscuits that have always made me awe because of the preparation of the caramel which seems to me an impossible undertaking and in fact, as had happened to me in the past, I made a mess but I don't understand where I went wrong because I followed your explanation step by step: in practice, after melting the sugar as soon as I put the hot cream, it thickened and however whisked it remained, even after adding the butter and at that point I no longer knew how to fix it! What a tragedy! Help me at least understand if I ever wanted to try again. Thank you very much….

Ada Parisi 15 March 2020 - 11:31

Hello! Caramel is one of the most difficult preparations, if you have to add cold ingredients to a hot melt it is really complex. You just have to let it cook over low heat and stirring constantly until it melts again and blends. The cooking time depends on the amount of lumps that have formed. Let me know, try again. ADA

emmevale 16 March 2020 - 06:57

Thanks, As always, of your diligent answer…I think I have given too little weight to the indication “very low fire” and maybe, having a thick-bottomed saucepan that retains a lot of heat, I have speeded up the process too much. I will try again with more patience. However, in the end I did not give up preparing the biscuits: I tried to make the lumps as small as possible and kneaded everything the same, certainly tasting every now and then they creak under the teeth but the pleasant taste is the master!!! the problem is that they are addictive

Ada Parisi 16 March 2020 - 11:11

Ah thank goodness! I feel so guilty when someone can't find my recipe… you raised my spirits! Yes in the caramel temperatures are fundamental, the fire must be very low otherwise the caramel burns and when it inserts the other ingredients it aggrumes. I know, they are too good, and then I would eat spoonful of caramel…

Pina December 16, 2013 - 09:29

I would try to get them this morning, but there are no eggs ? I await your response. Can you please send some cookies with coconut flour recipe? Thank you very much

Sicilians creative in the kitchen December 16, 2013 - 13:30

Hello Pina, No there are no eggs. Is’ a recipe with very few ingredients: the important thing is that you make the dough in the refrigerator to cool for long because it is very soft and fat. With the coconut flour I haven't made, but control between the recipes at home and if I find something good you send by mail. See you soon, ADA

Michela November 27, 2013 - 00:04

You've convinced me! I must try them.
But the muscovado where is?

Sicilians creative in the kitchen November 27, 2013 - 12:15

Hello Michael and welcome to my blog! You find very large supermarkets or in good medicine. If you don't find, use only the common sugar. A warm greeting, ADA

Sonia November 26, 2013 - 16:46

Oh yes! I know them and they are great! you played to perfection! you're very good dear!

Sicilians creative in the kitchen November 26, 2013 - 17:37

I didn't know you did you know them, from pastry expert which are! A hug dear!

Simona November 26, 2013 - 13:40

These cookies have a scent and taste fantastic!!!!!:) very good as always! A big kiss!

Sicilians creative in the kitchen November 26, 2013 - 13:44

Hello Simona! Let's say that the credit is not mine but of Montersino, I have made only small variation of aims of salt in the caramel… But are ideal to nibble on a cold day with a nice hot tea! A hug, ADA

Simona November 26, 2013 - 10:25

Good!How much flour you need?

Sicilians creative in the kitchen November 26, 2013 - 11:27

275 grams of flour of the type double zero.
I had actually forgotten to insert it.
My apologies and thanks for reporting

Anna November 26, 2013 - 08:18

Sorry, but it lacks the dose of flour?

Sicilians creative in the kitchen November 26, 2013 - 11:28

pardon: 275 grams of flour double zero.


Leave a comment

* Using this form you accept the storage and management of your data from this website. * By using this form you agree with the storage and handling of your data by this website.

This site uses Akismet to reduce spam. Learn how your comment data is processed.

This site uses profiling cookies, including third party, to improve your browsing experience. Ok Read More