Nicole’s Sea Salted Caramel Filled Cookies

Congratulations to my friend Nicole on her recent engagement!!!  She just got engaged to the love of her life Zach while exploring Korea!  (They are quite the world travelers!)  They are also incredible planners and already set a wedding date for this coming September!!  I can’t wait for their wedding!!

This year for the cookie exchange, Nicole attempted Sea Salted Caramel Filled Cookies. While they weren’t the best tasting cookies or the prettiest in the bunch, she does get an A for effort and for trying something new that she has never made before!!  It definitely take a lot of courage to try out something new, especially when you are bringing it somewhere to share with people!

Based on these cookies turned out for Nicole, they would probably not be something I would try to make according to the recipe.  But the idea of these cookies sounds great!  So maybe I would test out playing around with some of the ingredients.

Recipe: Sea Salted Caramel Filled Cookies
This recipe should yield 2 to 3 dozen cookies.


  • 1 stick butter, at room temperature
  • 3/4 cup sugar
  • 1 egg
  • 1/2 teaspoon vanilla extract
  • 2 tablespoons milk
  • 1 package (3.4 oz) instant butterscotch pudding
  • 1 3/4 cup flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 30 caramel candies, unwrapped
  • Sea salt, for sprinkling
  • Preheat oven to 375°
  • Line two baking sheets with parchment paper.
  • In a mixing bowl, beat butter and sugar until creamy.  Add in the egg, vanilla, and milk until well combined.
  • In a separate bowl, combine the pudding mix, baking soda and baking powder.  Slowly add to the wet ingredients, mixing until well-combined.
  • Roll the dough into 1-inch balls.  Flatten each ball of dough and place and unwrapped caramel on it.  Wrap the dough around the ball to cover it completely.  Place the balls onto the prepared baking sheets and sprinkle with sea salt.
  • Bake in 375° oven for about 10 minutes until edges are lightly browned.
  • Remove from the oven and sprinkle with additional sea salt if you would like.
  • Allow to cool on the tray for 5 minutes before transferring to wire racks to cool completely.
Nicole’s Cookie Recipe from Last Year: Oatmeal Cranberry White Chocolate Chunk Cookies

xoxo, Food Marriage