These Salted Caramel Sourdough Discard Cookies are a sweet treat with a twist! They combine the unique flavor of sourdough with gooey caramel and a hint of salt. Yum!
Every bite gives a delightful crunch followed by chewy goodness. I love sharing these cookies, but honestly, I often end up keeping them all to myself! 😄
Making these cookies is super easy! Just mix everything, scoop, bake, and enjoy. They’re a fun way to use leftover sourdough starter and satisfy your sweet tooth at the same time!
Key Ingredients & Substitutions
Unsalted Butter: This gives the cookies a rich flavor. You could substitute with margarine or coconut oil; just note that they may taste slightly different.
Sourdough Discard: The sourdough adds a lovely depth of flavor. If you’re out of discard, you can replace it with plain yogurt or buttermilk to maintain moisture.
All-Purpose Flour: Standard flour works best for structure. Feel free to use whole wheat flour for a heartier texture, but you may need to adjust the liquid slightly.
Caramel Bits: I love these for their ease. If you can’t find them, soft caramel candies chopped into small pieces will do! For a twist, try adding dried fruit instead.
Chocolate Chips: These are optional, but they’re a delicious addition. You can swap them with nuts or even butterscotch chips for a different flavor.
How Do I Mix Ingredients Without Overmixing?
Mixing dough can be tricky, but overmixing can lead to tough cookies. Here’s how to avoid that:
- Mix wet ingredients until creamy before adding dry ingredients.
- When adding flour, mix gently with a spatula or wooden spoon. Stop as soon as you see dry flour.
- Folding in caramel and chocolate chips should be done carefully to keep the texture light.
Remember, it’s okay if there are a few lumps – they’ll bake out! Keeping the dough soft and fluffy makes for a better cookie.
Salted Caramel Sourdough Discard Cookies
Ingredients:
- 1 cup (227 g) unsalted butter, softened
- 3/4 cup (150 g) granulated sugar
- 3/4 cup (165 g) packed light brown sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1/4 cup (60 g) sourdough discard (unfed)
- 2 1/4 cups (280 g) all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup (90 g) caramel bits or chopped soft caramel candies, plus extra for topping
- 1/2 cup (90 g) chocolate chips (optional)
- Flaky sea salt, for sprinkling on top
How Much Time Will You Need?
This delightful cookie recipe takes about 15 minutes to prepare and about 10–12 minutes to bake. Make sure to allow 5 minutes for cooling before enjoying. In total, you’ll need about 30 minutes from start to finish for these delicious cookies!
Step-by-Step Instructions:
1. Preheat The Oven:
Start by preheating your oven to 350°F (177°C). This makes sure your cookies will bake evenly. Line your baking sheets with parchment paper or silicone baking mats to prevent sticking.
2. Cream The Butters and Sugars:
In a large mixing bowl, cream together the softened butter, granulated sugar, and packed brown sugar using a hand mixer or a whisk. Mix until the mixture is light and fluffy—it should look a little like whipped cream!
3. Mix In Egg And Extracts:
Next, beat in the egg until everything is combined. Then, stir in the vanilla extract and sourdough discard. Make sure it’s all mixed in well so every cookie has that delicious flavor.
4. Combine Dry Ingredients:
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. This ensures that your baking soda is evenly distributed, which helps with the cookie’s rise and texture.
5. Combine Wet and Dry Ingredients:
Gradually add your dry ingredients to the wet mixture. Use a spatula or wooden spoon to mix gently. Be careful not to overmix—just stir until there are no dry flour bits left. A few lumps are totally fine!
6. Fold In Caramels and Optional Chips:
Now it’s time to fold in the caramel bits and chocolate chips (if using). This gives your cookies that sweet and gooey delight that everyone will love.
7. Scoop The Dough:
Scoop the dough by rounded tablespoons and place them on the prepared baking sheets, leaving about 2 inches between each scoop. This gives them room to spread while baking.
8. Prepare for Baking:
Press a few extra caramel pieces on top of each cookie and sprinkle lightly with flaky sea salt. This adds that lovely salty-sweet balance that makes them irresistible!
9. Bake to Perfection:
Slide the cookie sheets into the preheated oven and bake for 10–12 minutes. Keep an eye on them—you want the edges to be golden, while they should still look soft in the center.
10. Cool Before Enjoying:
Let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely. This makes them easier to pick up and prevents breakage.
11. Time to Enjoy!
Now that your cookies are cool, grab a glass of milk or your favorite beverage and enjoy the chewy, gooey goodness of your salted caramel sourdough discard cookies!
Can I Use Cold Butter for This Recipe?
It’s best to use softened butter for optimal mixing. Cold butter can make it difficult to achieve a creamy texture. If you forget to soften it, you can cut it into small pieces and let it sit at room temperature for about 15-20 minutes.
Can I Freeze the Cookie Dough?
Absolutely! You can scoop the dough onto a baking sheet and freeze it until solid. Then transfer the dough balls to an airtight container or bag and store them for up to 3 months. When you’re ready to bake, add a couple of extra minutes to the baking time.
How Should I Store Leftover Cookies?
Store leftover cookies in an airtight container at room temperature for up to 5 days. If you want to keep them fresh longer, you can place them in the refrigerator, but be aware that this may change the texture a bit.
Can I Use Other Types of Chocolate or Mix-ins?
Definitely! You can swap out the chocolate chips for white chocolate, dark chocolate, or even butterscotch chips. You could also add nuts or dried fruit for added flavor and texture—get creative!