Introduction

These salted caramel cookies strike the perfect balance between sweet and salty, featuring soft, chewy dough with gooey caramel pockets and a hint of chocolate. Ideal for any occasion, they’re simple to make and sure to satisfy your dessert cravings.

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, then stir in the vanilla extract until fully combined.
Step 5: Gradually add the dry ingredients to the wet ingredients, mixing just until combined to avoid overworking the dough.
Step 6: Fold in the caramel chips and chocolate chips, if using, evenly throughout the dough.
Step 7: Scoop the dough onto the prepared baking sheets, spacing each ball about 2 inches apart.
Step 8: Lightly sprinkle flaky sea salt over the top of each cookie dough ball to enhance the sweet-salty flavor.
Step 9: Bake for 10-12 minutes, or until the edges turn golden brown but the centers remain soft.
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

Use room temperature eggs and softened butter to ensure a smooth, creamy dough and even baking.
For extra gooey caramel pockets, try adding small chunks of caramel candy instead of chips.
If you prefer a richer flavor, increase the chocolate chips and omit caramel chips for a classic salted chocolate cookie.
Store leftover cookies in an airtight container at room temperature to maintain softness.

Storage

Store cookies in an airtight container at room temperature for up to 5 days to keep them soft and fresh. For longer storage, freeze the cookies in a sealed bag for up to 3 months. Reheat frozen cookies briefly in the microwave or in a preheated oven to restore their soft texture.

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 so you can control the overall saltiness, especially since flaky sea salt is added on top. If you use salted butter, consider reducing the added salt in the dough.

Can I substitute caramel chips with caramel sauce?

Caramel chips provide structure and evenly dispersed caramel flavor, while caramel sauce might make the dough too wet. If using sauce, add it sparingly or swirl it on top after baking instead.

Salted Caramel Cookies Recipe

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★★★★★

4.7 from 94 reviews

This Salted Caramel Cookie recipe delivers the perfect balance of sweet and salty flavors with gooey caramel pockets and a crisp yet chewy texture. Softened butter and a mix of granulated and brown sugars create a rich base, while caramel and chocolate chips add indulgence. Finished with a sprinkle of flaky sea salt, these cookies are an irresistible treat perfect for any occasion.

Author: Cleo
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes
Yield: Approximately 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 and Toppings

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

Instructions

Prep: Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking and ensure even baking.
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 bowl, use an electric mixer to cream the softened unsalted butter with the granulated and brown sugars until the mixture is light and fluffy, creating a smooth base for the batter.
Wet Mix: Beat in the eggs one at a time to incorporate fully, followed by the vanilla extract to enhance the cookie flavor.
Combine: Gradually add the dry flour mixture to the wet ingredients, stirring until just combined, ensuring the dough is not overmixed to keep cookies tender.
Mix-ins: Fold in the caramel chips and optional chocolate chips evenly throughout the dough, distributing the gooey and rich pockets.
Shaping: Using a cookie scoop or spoon, portion the dough onto the prepared baking sheets, spacing them about 2 inches apart for proper spreading.
Topping: Lightly sprinkle flaky sea salt over each cookie dough mound to create a delightful sweet and salty contrast once baked.
Baking: Bake the cookies for 10-12 minutes or until the edges are golden brown while the centers remain soft for a chewy texture.
Cooling: Allow the cookies to cool on the baking sheets for 5 minutes to firm up, then transfer them to a wire rack to cool completely and prevent sogginess.

Notes

Use room temperature eggs and softened butter for easier mixing and better texture.
Do not overmix the dough once the flour is added; it helps keep cookies tender.
You can substitute the caramel chips with chopped soft caramel candies if preferred.
For extra indulgence, add white chocolate chips or nuts in addition to the caramel chips.
Store cookies in an airtight container at room temperature for up to 5 days.
Reheat slightly before serving to get melty caramel pockets.

Keywords: Salted caramel cookies, caramel chip cookies, sweet and salty cookies, chocolate chip cookies with caramel, homemade cookies