Introduction

These Salted Caramel Cookies offer a perfect balance of sweetness and saltiness, with gooey caramel pockets and a crisp edge. Ideal for anyone who loves rich, flavorful treats with a hint of sea salt contrast.

Salted Caramel Cookies Recipe - Recipe Image

Ingredients

2 ¼ cups all-purpose flour
1 tsp baking soda
1 tsp salt
1 cup unsalted butter, softened
¾ cup granulated sugar
¾ cup brown sugar
2 large eggs, room temperature
2 tsp vanilla extract
1 cup caramel chips
½ cup chocolate chips (optional)
½ tsp flaky sea salt

Instructions

Step 1: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
Step 2: In a bowl, whisk together the all-purpose flour, baking soda, and salt. Set this dry mixture aside.
Step 3: In a separate large bowl, cream the softened butter with the granulated and brown sugars until the mixture is light and fluffy.
Step 4: Beat in the eggs one at a time, ensuring each is fully incorporated, then add the vanilla extract and mix well.
Step 5: Gradually add the dry ingredients to the wet mixture, mixing just until combined to avoid overworking the dough.
Step 6: Fold in the caramel chips and, if using, the chocolate chips for added richness.
Step 7: Scoop dough onto the prepared baking sheets, spacing each cookie about 2 inches apart to allow for spreading.
Step 8: Sprinkle the tops of the cookies with flaky sea salt for that perfect sweet and salty contrast.
Step 9: Bake in the preheated oven for 10-12 minutes, or until the edges turn golden brown.
Step 10: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Tips & Variations

For extra gooey caramel, try adding soft caramel bits or chopped soft caramels instead of chips.
Use browned butter instead of regular butter to deepen the flavor.
Swap chocolate chips for white chocolate to complement the caramel’s sweetness differently.
Do not overbake; cookies should be slightly soft in the center for the best texture.

Storage

Store cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze in a sealed bag or container for up to 3 months. Reheat slightly in the microwave to enjoy the caramel gooeyness again.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use salted butter instead of unsalted?

It’s best to use unsalted butter to control the overall saltiness, especially since flaky sea salt is sprinkled on top for balance.

What if I don’t have caramel chips?

You can substitute with soft caramel candies chopped into small pieces or use toffee bits for a similar sweet and chewy texture.

Salted Caramel Cookies Recipe

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★★★★★

5 from 114 reviews

This Salted Caramel Cookie recipe delivers the perfect balance of sweet and salty flavors with gooey caramel pockets and optional chocolate chips for added richness. Soft and chewy with a slightly crisp edge, these cookies are enhanced by a sprinkle of flaky sea salt, making them an irresistible treat for any occasion.

Author: Marco
Prep Time: 15 minutes
Cook Time: 10-12 minutes
Total Time: 27 minutes
Yield: 24 cookies 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Dry Ingredients

2 ¼ cups all-purpose flour
1 tsp baking soda
1 tsp salt

Wet Ingredients

1 cup unsalted butter, softened
¾ cup granulated sugar
¾ cup brown sugar
2 large eggs, room temperature
2 tsp vanilla extract

Add-ins & Toppings

1 cup caramel chips
½ cup chocolate chips (optional)
½ tsp flaky sea salt

Instructions

Prep: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking and ensure easy cleanup.
Dry Mix: In a bowl, whisk together the all-purpose flour, baking soda, and salt. Set this mixture aside for later blending.
Creaming: Using a mixer, cream the softened unsalted butter with both the granulated and brown sugars until the mixture becomes light and fluffy, which helps give the cookies a tender texture.
Wet Mix: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Then add the vanilla extract and mix until combined.
Combine: Gradually add the dry flour mixture into the wet ingredients, mixing just until everything is incorporated. Avoid overmixing, which can make cookies tough.
Mix-ins: Fold in the caramel chips and optional chocolate chips gently to evenly distribute them throughout the dough.
Shaping: Scoop dough balls onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading during baking.
Topping: Lightly sprinkle each cookie dough ball with flaky sea salt to enhance the sweet and salty flavor contrast.
Baking: Bake in the preheated oven for 10-12 minutes, or until the edges turn a golden color while the centers remain soft.
Cooling: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. This helps them set and prevents breaking.

Notes

For softer cookies, do not overbake; remove when edges are golden but centers still look slightly underbaked.
Room temperature eggs help achieve better mixing and texture.
You can substitute caramel chips with caramel bits or chopped soft caramel candies.
Optional chocolate chips add richness but can be omitted if preferred.
Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.

Keywords: salted caramel cookies, caramel chips, chocolate chip cookies, homemade cookies, sweet and salty dessert, soft cookies