Ingredients with Measurements:
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup caramel sauce
- 1/4 teaspoon sea salt flakes
Special equipment needed:
- 9-inch cake pan
- Parchment paper
- Electric mixer
- Mixing bowls
Step-by-step instructions:
1. Preheat the oven to 350°F (175°C). Grease a 9-inch cake pan and line the bottom with parchment paper.
2. In a mixing bowl, cream together the softened butter and granulated sugar with an electric mixer until light and fluffy.
3. Add the eggs and vanilla extract to the mixture and beat until well combined.
4. In a separate bowl, whisk together the flour, baking soda, and salt.
5. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
6. Spread half of the cookie dough into the prepared cake pan, pressing it down evenly.
7. Drizzle the caramel sauce over the cookie dough, then sprinkle with sea salt flakes.
8. Drop spoonfuls of the remaining cookie dough on top of the caramel layer, spreading it out evenly.
9. Bake for 25-30 minutes or until the edges are golden brown and the center is set.
10. Allow the cookie cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Time:
Preparation time: 15 minutes
Cooking time: 25-30 minutes
Total time: 40-45 minutes
Temperature:
350°F (175°C)
Serving size:
8-10 servings
Nutritional information:
Calories: 420
Fat: 22g
Saturated Fat: 13g
Cholesterol: 95mg
Sodium: 320mg
Carbohydrates: 52g
Fiber: 1g
Sugar: 31g
Protein: 4g
Substitutions for ingredients:
- Salted butter can be used instead of unsalted butter, but omit the additional salt.
- Brown sugar can be used instead of granulated sugar for a richer flavor.
- Chocolate chips or chopped nuts can be added to the cookie dough for extra texture.
Variations:
- Swap out the caramel sauce for chocolate sauce or peanut butter sauce.
- Add a layer of sliced bananas or strawberries between the cookie dough and caramel layer.
- Use a different type of cookie dough, such as chocolate chip or oatmeal.
Tips and tricks:
- Make sure the butter is softened to room temperature before creaming it with the sugar to ensure a smooth mixture.
- Use a sharp knife to cut the cookie cake into slices to prevent it from crumbling.
- Serve the cookie cake warm with a scoop of vanilla ice cream for an extra indulgent treat.
Storage instructions:
Store the cooled cookie cake in an airtight container at room temperature for up to 3 days.
Reheating instructions:
To reheat the cookie cake, place it in a preheated oven at 350°F (175°C) for 5-10 minutes or until warmed through.
Presentation ideas:
Serve the cookie cake on a cake stand or platter and dust with powdered sugar for a simple yet elegant presentation.
Garnishes:
Drizzle additional caramel sauce over the top of the cookie cake and sprinkle with sea salt flakes for a beautiful finishing touch.
Pairings:
Serve the cookie cake with a cup of hot coffee or tea for a cozy afternoon treat.
Suggested side dishes:
Fresh fruit, such as sliced apples or pears, make a great accompaniment to the rich and sweet cookie cake.
Troubleshooting advice:
- If the cookie cake is undercooked in the center, cover it with foil and bake for an additional 5-10 minutes.
- If the cookie cake is overcooked or dry, try reducing the baking time or adding a tablespoon of milk to the cookie dough.
Food safety advice:
Make sure to use fresh and properly stored ingredients to prevent foodborne illness. Wash your hands and cooking surfaces thoroughly before and after handling food.
Food history:
The origins of the cookie cake are unclear, but it is believed to have originated in the United States in the early 20th century.
Flavor profiles:
The Salted Caramel Cookie Cake is rich and sweet with a salty finish, making for a perfect balance of flavors.
Serving suggestions:
Serve the Salted Caramel Cookie Cake as a dessert or a sweet snack.
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