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–+ servings
Barnes and Noble Salted Caramel Cookie Copycat

Barnes and Noble Salted Caramel Cookie Copycat Delight

A delightful copycat recipe of the iconic Barnes and Noble Salted Caramel Cookie, perfectly sweet and salty.
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Prep Time 15 minutes
Cook Time 11 minutes
Cooling Time 5 minutes
Total Time 31 minutes
Servings: 12 cookies
Course: Cookies
Cuisine: American
Calories: 220
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Dough
  • 1 cup Salted Butter Softened
  • 1 cup Brown Sugar Light
  • 1/2 cup Granulated Sugar
  • 2 large Eggs
  • 1/2 cup Thick Caramel Sauce Homemade recommended
  • 1 tsp Vanilla Extract Pure recommended
  • 2 cups All-Purpose Flour
  • 1/2 tsp Salt
  • 1 tsp Baking Soda
For the Mix-Ins
  • 1 cup White Chocolate Chips
  • 1 cup Crushed Pretzels Gluten-free option available
  • 1 cup Toffee Bits
For Topping
  • 1 tsp Flakey Sea Salt Coarse sea salt as substitute

Equipment

  • Oven
  • mixing bowls
  • Electric mixer
  • Baking Sheet
  • parchment paper
  • spatula

Method
 

Preparation Steps
  1. Preheat the oven to 375°F (190°C) and prepare a baking sheet lined with parchment paper.
  2. In a mixing bowl, cream together the softened salted butter, brown sugar, and granulated sugar on medium speed for 2-3 minutes until fluffy.
  3. Add eggs, thick caramel sauce, and vanilla extract; mix until well combined, about 1-2 minutes.
  4. Gradually sift in all-purpose flour, salt, and baking soda, mixing until just combined.
  5. Gently fold in the white chocolate chips, crushed pretzels, and toffee bits evenly into the dough.
  6. Scoop about 3 tablespoons of dough, roll into balls, and place on the baking sheet with 2 inches apart.
  7. Sprinkle flakey sea salt over each dough ball.
  8. Bake for 9-11 minutes until edges are golden and centers remain soft.
  9. Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.

Nutrition

Serving: 1cookieCalories: 220kcalCarbohydrates: 30gProtein: 2gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3.5gCholesterol: 30mgSodium: 150mgPotassium: 70mgFiber: 1gSugar: 15gVitamin A: 5IUCalcium: 2mgIron: 4mg

Notes

Store in an airtight container for up to 3 days or refrigerate for a week. Freeze dough balls for 8-12 months, baking from frozen with added time.

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