Ingredients
Scale
- 1 cup sourdough discard
- 1/2 cup unsalted butter, softened
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup caramel bits (or chopped caramel candies)
- Sea salt for sprinkling
Instructions
- Preheat your oven to 350°F (175°C).
- Cream together the softened butter, brown sugar, and granulated sugar until smooth.
- Beat in the sourdough discard, egg, and vanilla extract until well combined.
- Whisk together the flour, baking soda, and salt in another bowl. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the caramel bits.
- Drop tablespoon-sized dough balls onto a baking sheet lined with parchment paper, leaving space in between.
- Sprinkle a pinch of sea salt on top of each cookie.
- Bake for 10-12 minutes or until the edges are golden.
- Let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely. Enjoy!
Notes
Store cookies in an airtight container at room temperature for up to a week. For longer storage, freeze for up to three months, separating with parchment paper.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 15g
- Sodium: 220mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg