Salted Caramel Blossoms

By Sarah Yaw, recipe adapted from
Makes Approximately 24 cookies

Salted caramel is everywhere these days, and these salted caramel blossom cookies are a fun, trendy take on the classic peanut butter and chocolate kiss cookies. You can use caramel kiss candies for these, but I prefer using the Dove brand sea salt and caramel chocolates for even more caramel and chocolate in every bite. Everyone I’ve ever made these for asks for the recipe with good reason. They are truly irresistible!

14 T salted butter
13⁄4 cups light brown sugar
2 cups, plus 2 T flour
1⁄2 tsp baking soda
1⁄4 tsp baking powder
1 tsp kosher salt
1 egg, plus 1 egg yolk
11⁄2 T vanilla
1⁄4 cup granulated sugar
1⁄4 light brown sugar
Approximately 24 chocolate caramel candies, such as Caramel Kisses or Rolos, unwrapped
Flaked sea salt for sprinkling

Heat butter in a medium skillet over high heat until melted. Once melted, cook for two to four minutes more until the butter turns a light-brown, caramel color. Let the butter cool for 15 minutes. While the butter is cooling, whisk together the flour, baking soda and baking powder in a medium bowl. Set aside. Also measure the 13⁄4 cups of brown sugar into the mixer bowl and combine the egg, egg yolk and vanilla into a separate, small bowl. Once the butter is cool, pour it into the mixer with the sugar and mix on medium speed until combined with no lumps. Next, add the egg and vanilla mixture and mix until combined. Then, add the flour mixture on low speed just until it comes together. Cover the dough with plastic wrap and chill for one hour. While the dough is chilling, combine the granulated sugar and remaining brown sugar in a small bowl and set aside. Preheat your oven to 350 degrees.

Once the dough is chilled, scoop dough into balls with a medium cookie scoop and roll them in the brown sugar/granulated sugar mixture. Place onto a silicone baking mat or parchment-paper-lined baking sheet about two inches apart and bake for 10 to 12 minutes. Immediately, press a caramel candy into the center. Sprinkle each with a little sea salt and transfer to a wire rack to cool.

[Photography by Amber Harris Photography]