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Salted Caramel Pinwheel Cookies

  • Author: Shelly
  • Prep Time Prep Time: 15 minutes
  • Cook Time Cook Time: 10 minutes
  • Total Time Total Time: 25 minutes
  • Yield Yield: 24 cookies 1x
  • Category Category: Dessert
  • Method Method: Oven
  • Cuisine Cuisine: American

Description:

These Salted Caramel Pinwheel Cookies are as pretty as they are delicious! They’re buttery cookies rolled with rich caramel and topped with flaked sea salt.


Ingredients:

Cookies

  • 1 cup butter, room temperature
  • 4 ounces cream cheese, room temperature
  • 1 cup granulated sugar
  • 1 egg yolk
  • 1 teaspoon vanilla extract
  • 1 teaspoon kosher salt
  • 2 3/4 cup all purpose flour

Filling

  • 30 soft caramels, unwrapped
  • 6 ounces cream cheese, room temperature

flaked sea salt for sprinkling


Instructions

  1. In the bowl of your stand mixer, fitted with the paddle attachment cream together the butter, cream cheese, and sugar for 2 minutes on medium speed, until light and fluffy.
  2. Add in the yolk, vanilla, and salt and mix for an additional minute, scraping the sides of the bowl as necessary.
  3. Turn the mixer to low speed and add in the flour, mixing until just combined. Cover the dough and chill for at least 2 hours.
  4. When the dough is chilled, melt the caramels on low heat in a medium saucepan, stirring frequently. Once melted, immediately add in the cream cheese and stir until smooth. Remove from the heat and set aside.
  5. Remove the dough from the refrigerator and divide it into 2 equal portions. On a lightly floured surface, roll both the doughs into a rectangular shape, 1/4- inch in thickness.
  6. Spread the caramel mixture evenly on top of both doughs, leaving 1/2- inch at the edges.
  7. Staring at the long side of the dough, roll it tightly, but be careful not to squeeze the caramel out.
  8. Wrap each dough log in plastic wrap and refrigerate for an additional 4 hours, or overnight.
  9. When you’re ready to bake, preheat the oven to 350°F. Line a baking sheet with parchment paper and set aside.
  10. Remove the dough from the refrigerator, unwrap, and cut the dough into round slices, about 1/3- inch thick. Place on the baking sheet 1- inch apart and bake for 10-12 minutes, or until the edges are lightly golden. As soon as the cookies come out of the oven, sprinkle with sea salt.
  11. Transfer the cookies to a wire rack to cool completely.

Notes:

Store airtight for up to 7 days.

Keywords:: salted caramel recipe, caramel dessert, caramel recipe, caramel cookies, easy cookies recipe, easy homemade cookies, homemade cookies recipe

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