These salted caramel walnut cookies combine two of my favorite ingredients into a perfectly crunchy sweet cookie that is full of rich, deep and nutty flavor.
Besides matcha green tea and coconut, I will go for any sweet treat that uses caramel sauce or nuts. This ingredient is one of my favorites to bake with and I’ve already turned it into scones, bread, even made it into a separate whole jar of salted caramel sauce that is usually (or always!) available in my pantry. I even made it in my flan cake, which has been one of my reader’s favorites so far. So, it was a matter of time until I combined it into my fall must-bake: salted caramel walnut cookies.
These cookies were made at my cousin’s house while I came over to watch Mina, my 3 year old niece as my cousins were going on a date for a couple hours. We had a great time, baking and enjoying these cookies together. At the end, I left some cookies for my cousins and they said ‘Hey you know what? Your cookies are all killed!” through the text. So I guess it’s a good thing and you should give them a try, right?
HOMEMADE SALTED CARAMEL SAUCE
Before you begin the cookie recipe, you need to make your caramel so it can cool down. One of the best things about homemade caramel sauce is you can make it whenever you want and however you prefer it to be. For a deeper flavor, cook the sugar until it is a deep golden brown. One of the best things about this homemade caramel is you can make it however you prefer. If you want a caramel with a deep toffee flavor, let it cook until it is a deep golden brown. For a more subtle and lighter flavored caramel, remove it from the heat before it turns amber.
In a medium heavy-bottomed saucepan over medium-low heat, heat the sugar until it dissolves in a few minutes. Increase the heat to medium high and cook the sugar to caramelize by stirring until it turns medium brown. Note that once you turn on the heat, gently stir and shake the pan occasionally so the caramel will cook evenly and not burn.
Once it reaches amber color (or amber shade you prefer), add the butter carefully and whisk constantly until it has melted and fully combined. In this step you would find the color of caramel a bit lighter. Remove from the heat. Carefully add salt and the heavy cream and stir until the sauce smooths out. Let the sauce cool a bit and while it’s still warm, transfer to a jar or container.
It’s walnut harvest season now and I couldn’t be happier than seeing them packed in big bags. My aunt usually buys them when they are still in shells and we all break them to get the kennels. If you are not a walnut type person, any nuts will work in this recipe: almonds, pecans, pistachios or cashews, you name it.
More Fall Cookie Recipes:
Salted Caramel Walnut Cookies
Homemade Salted Caramel Sauce
- 1/2 cup (100g) granulated sugar
- 1/4 cup (60mlml) heavy cream
- 1 tablespoon (12g) unsalted butter
- A pinch of salt
Salted Caramel Walnut Cookies
- 1 1/2 cup (195g) all purpose flour, leveled
- 1/2 cup (113g/1 stick) unsalted butter, room temperature
- 1/4 cup (50g) granulated sugar
- 1/4 cup (45g) brown sugar
- 2 tablespoons (30ml) salted caramel sauce
- 1 large egg room temperature
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon (5ml) vanilla extract
- 1/2 cup chopped walnuts
Make The Salted Caramel Sauce
- Add sugar to a medium heavy-bottomed saucepan, heat the sugar over medium-low heat until it dissolves in a few minutes.
- Increase the heat to medium high. Cook the sugar to caramelize by stirring until it turns medium brown (not too dark). No water needed in this step. Then reduce the heat to medium-low.
- Add the butter into the sauce. Bubbles may come in this step but keep whisking constantly and gently until it is melted and fully combined. The butter will stop the caramel cooking process and leave the smooth texture of the sauce. In this step you would find the color of caramel a bit lighter.
- Remove from the heat. Carefully add salt and the heavy cream and stir until the sauce smooths out.
- Let the sauce cool a bit and when it's still warm, then transfer to a jar or container.
Make Salted Caramel Walnut Cookies
- Preheat the oven to 350°F/175°C. Line 2 baking sheets with parchment paper.
- In a large bowl of a mixer with paddle attachment, beat butter with granulated sugar and brown sugar on medium speed until creamy and light. Add egg and keep beating until combined. Scrape down the bowl as needed. Add in caramel sauce, vanilla extract and beat until combined.
- In a medium bowl combine flour, baking soda and salt. Add the flour mixture to the butter mixture in 3 times. Mix until incorporated. Fold in chopped walnuts.
- Use an ice cream scoop to scoop out the dough and place them on the baking sheet, preferably 6-8 cookie dough per sheet as they will spread. Bake immediately for 14-16 minutes, until the edges turn golden and firm. Allow the cookies to cool on the baking sheet then transfer to a rack to cool completely.
- Drizzle some homemade caramel sauce on top of each cookie before serving as desired.
- Store cookies in an airtight container for up to 3 days. The leftovers (without the caramel drizzle) can be frozen for up to 2 months.