Introduction

These salted caramel cookies are a perfect blend of sweet and salty, with gooey caramel pockets and a hint of chocolate richness. Crispy on the edges and soft inside, they make an irresistible treat for any occasion.

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 medium bowl, whisk together the flour, baking soda, and salt. Set aside.
Step 3: In a large bowl, cream the softened butter with granulated and brown sugars until the mixture is light and fluffy.
Step 4: Beat in the eggs one at a time, followed by the vanilla extract until fully combined.
Step 5: Gradually add the dry ingredients to the wet mixture, mixing until just combined to avoid overworking the dough.
Step 6: Fold in the caramel chips and, if using, the chocolate chips evenly throughout the dough.
Step 7: Scoop portions of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
Step 8: Lightly sprinkle flaky sea salt on top of each cookie dough ball for a sweet and salty contrast.
Step 9: Bake for 10-12 minutes, until the edges turn golden but the centers remain soft.
Step 10: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Tips & Variations

For extra gooey centers, slightly underbake the cookies by a minute or two.
Substitute caramel chips with chopped soft caramels for larger caramel pockets.
Use dark chocolate chips instead of regular for a richer flavor contrast.
If you prefer a nutty crunch, add ½ cup chopped pecans or walnuts.

Storage

Store cooled cookies in an airtight container at room temperature for up to 5 days. To keep them soft, place a slice of bread in the container to maintain moisture. Reheat briefly in the microwave for 10-15 seconds if you want to enjoy the caramel gooeyness warm.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I freeze the cookie dough?

Yes, you can freeze the dough balls on a baking sheet and then transfer them to a sealed container or bag. Bake directly from frozen, adding a few extra minutes to the baking time.

What if I don’t have caramel chips?

If caramel chips are unavailable, chopped soft caramels or small caramel candies work well. Just be mindful of the size to avoid excessive melting during baking.

Salted Caramel Cookies Recipe

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★★★★★

4.6 from 110 reviews

This Salted Caramel Cookie recipe combines the rich flavors of caramel chips and a hint of flaky sea salt for a perfect sweet and salty treat. Soft and chewy with crisp edges, these cookies are an irresistible dessert for caramel lovers.

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

Ingredients

Scale

Dry Ingredients

2 ¼ cups all-purpose flour (Provides structure)
1 tsp baking soda (Helps cookies rise)
1 tsp salt (Balances sweetness)

Wet Ingredients

1 cup unsalted butter (Softened)
¾ cup granulated sugar (Adds crisp texture)
¾ cup brown sugar (Adds moisture and caramel flavor)
2 large eggs (Room temperature)
2 tsp vanilla extract (Enhances flavor)

Add-ins

1 cup caramel chips (For gooey caramel pockets)
½ cup chocolate chips (Optional for richness)
½ tsp flaky sea salt (For sweet-salty contrast)

Instructions

Prep: Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking and ensure easy cleanup.
Dry Mix: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. This mixture will provide the structure and leavening for the cookies.
Creaming: In a large mixing bowl, cream the softened unsalted butter with the granulated and brown sugars. Beat until the mixture is light and fluffy to help incorporate air and give the cookies a tender texture.
Wet Mix: Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Then add the vanilla extract to enhance the flavor.
Combine: Gradually add the dry ingredients to the wet mixture, mixing just until combined to avoid overworking the dough which can make cookies tough.
Mix-ins: Fold in the caramel chips and chocolate chips to distribute the gooey caramel pockets and optional richness evenly throughout the dough.
Shaping: Scoop tablespoon-sized portions of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
Topping: Lightly sprinkle each cookie dough mound with flaky sea salt to create a delightful sweet-salty contrast after baking.
Baking: Bake in the preheated oven for 10-12 minutes, or until the edges turn golden 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, which helps them set properly.

Notes

Ensure butter is softened but not melted for optimal creaming results.
Using room temperature eggs helps the mixture combine smoothly.
Do not overmix the dough after adding dry ingredients to keep cookies tender.
Flaky sea salt adds a gourmet touch but can be omitted if not available.
Chocolate chips are optional but add an extra layer of flavor.
Store cookies in an airtight container at room temperature for up to 5 days.
For crispier cookies, bake a couple minutes longer, watching closely to prevent burning.

Keywords: Salted caramel cookies, caramel chip cookies, flaky sea salt cookies, chewy cookies, chocolate chip cookies, dessert recipes