Dairy Free Salted Caramel Ugandan Vanilla Cookies with Whole Beans

Ingredients

• 2.25 cups all-purpose flour (270 g)
• 1 cup dairy-free butter, softened (227 g)
• 0.75 cup granulated sugar (150 g)
• 0.75 cup brown sugar, packed (160 g)
• 2 large eggs
• 1 tsp baking soda (5 g)
• 0.5 tsp fine sea salt
• 1 Ugandan vanilla bean, split and scraped
• 0.33 cup salted caramel sauce (80 ml)

Instructions

1. 1. Flavor note: Add the salted caramel toward the end so it stays as distinct ribbons rather than blending in.
2. 2. Cream the softened butter with both sugars until fluffy and lightened, about 2-3 minutes, then beat in the vanilla.
3. 3. Add the eggs and mix until the dough is smooth and uniform.
4. 4. Stir in the flour, baking soda, and salt until just combined and no dry streaks remain; don't overmix.
5. 5. Scoop rounded tablespoons onto lined baking sheets, spacing them apart. Bake at 375F (190C) for 10-12 minutes, until the edges are set and lightly golden but the centers still look soft.
6. 6. Let the cookies rest on the sheet for 5 minutes to finish setting, then transfer to a rack.