Introduction

These salted caramel cookies strike the perfect balance between sweet and salty with gooey caramel pockets and a hint of flaky sea salt. Soft, chewy, and bursting with flavor, they’re 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 bowl, whisk together the flour, baking soda, and salt. Set this dry mixture aside.
Step 3: In a large mixing bowl, cream the softened butter with both the 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, ensuring everything is well combined.
Step 5: Gradually mix in the dry ingredients until just combined; avoid overmixing.
Step 6: Gently fold in the caramel chips and, if using, the chocolate chips.
Step 7: Scoop spoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Step 8: Sprinkle each cookie dough ball lightly with flaky sea salt for a sweet-salty contrast.
Step 9: Bake the cookies for 10 to 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 an extra rich cookie, substitute half the butter with browned butter for a nutty flavor.
Try using milk chocolate or white chocolate chips as variations to complement the caramel pockets.
Chill the dough for 30 minutes before baking to prevent spreading and achieve thicker cookies.

Storage

Store the 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 absorb moisture. Reheat gently in the microwave for a few seconds to enjoy the gooey caramel warm again.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use salted butter instead of unsalted butter?

It’s best to use unsalted butter to control the saltiness, especially since the recipe calls for added salt and flaky sea salt topping. Using salted butter may make the cookies too salty.

What can I substitute for caramel chips if I can’t find them?

You can chop soft caramel candies into small pieces or use butterscotch chips as a substitute. Both will provide a similar sweet, caramel flavor in the cookies.

Salted Caramel Cookies Recipe

Print Recipe

★★★★★

4.9 from 60 reviews

This Salted Caramel Cookie Recipe combines perfectly sweet and salty flavors with gooey caramel chips and optional chocolate chips for a rich, indulgent treat. With a crisp edge and tender center, these cookies are enhanced by a sprinkle of flaky sea salt and are easy to make with simple pantry ingredients.

Author: Nora
Prep Time: 15 minutes
Cook Time: 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

Mix-ins & Topping

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

Instructions

Preheat Oven: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking and ensure even baking.
Mix Dry Ingredients: In a bowl, whisk together the all-purpose flour, baking soda, and salt. Set this mixture aside.
Cream Butter and Sugars: In a separate large bowl, beat the softened unsalted butter with granulated and brown sugars until the mixture is light, fluffy, and pale in color, about 3-4 minutes.
Add Eggs and Vanilla: Beat in eggs one at a time, ensuring each is fully incorporated before adding the next. Follow with the vanilla extract, mixing until combined.
Combine Dry and Wet Ingredients: Gradually add the dry flour mixture to the creamed butter mixture, mixing on low speed or folding gently until just combined. Avoid overmixing to maintain a tender cookie texture.
Fold in Mix-ins: Carefully fold in the caramel chips and optional chocolate chips to distribute them evenly throughout the dough.
Shape Cookies: Using a cookie scoop or spoon, drop dough balls onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
Add Sea Salt Topping: Lightly sprinkle flaky sea salt on top of each cookie dough ball to create a delicious sweet and salty contrast.
Bake: Place the baking sheets in the oven and bake for 10-12 minutes, or until the edges are golden brown but the centers remain soft.
Cool: Remove from oven and let the cookies cool on the baking sheets for 5 minutes, then transfer them to a wire rack to cool completely for best texture.

Notes

For softer cookies, slightly underbake and allow them to finish setting on the baking sheet.
Room temperature eggs help the batter mix more evenly and improve texture.
Use high-quality caramel chips for the best gooey flavor pockets.
Flaky sea salt on top enhances the sweet and salty flavor balance.
Chocolate chips are optional but add a nice complementary richness.
Store cookies in an airtight container at room temperature for up to 5 days.
To freeze, shape cookie dough balls and freeze on a tray, then transfer to a container; bake from frozen, adding a couple minutes to baking time.

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