Ingredients
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1 cup (225 g) Unsalted Butter
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½ cup (115 g) lightly packed Brown Sugar
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¼ cup (50 g) Granulated Sugar
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½ cups (188 g) heat-treated all-purpose Flour
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¼ cup plus 2 tablespoons (48 g) Caramel
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¼ teaspoon coarse Sea Salt
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½ cup (96 g) Caramel
Directions
This decadent dough is the perfect mix of sweet and salty. If you aren’t a huge fan of the sweet-and-salty experience, simply omit the sea salt. Make sure to use the caramel pudding mix rather than real caramel sauce. I found that caramel sauce made the dough gummy in texture. Surprisingly, the caramel pudding mix tastes exactly like the real stuff. This recipe is perfect for dipping pretzels, too.
Steps
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1
Done
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In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and the sugars together until light and fluffy. It should take about 30 seconds on high. Scrape down the sides of the bowl when done. |
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2
Done
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In a small bowl, whisk together the flour, caramel pudding mix, and salt. Gradually add the flour mixture to the butter mixture. Mix on low until fully incorporated. |
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3
Done
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Add the caramel bits and fold them into the dough by hand until combined. |
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4
Done
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Add a sprinkle of sea salt on top when serving, if using. |
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5
Done
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Eat immediately or store in an airtight container for 2 weeks at room temperature, 1 month in the refrigerator, or 3 months in the freezer. |
