Introduction

These salted caramel cookies offer the perfect balance of sweet and salty flavors with gooey caramel pockets and a hint of chocolate. Crispy on the edges and chewy in the center, they make a delightful 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 mix 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, followed by the vanilla extract, mixing well after each addition.
Step 5: Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
Step 6: Fold in the caramel chips and chocolate chips (if using) gently to distribute them evenly throughout the dough.
Step 7: Scoop the dough onto the prepared baking sheets, spacing the scoops about 2 inches apart to allow room for spreading.
Step 8: Lightly sprinkle flaky sea salt over each cookie to enhance the sweet and salty flavor contrast.
Step 9: Bake the cookies for 10 to 12 minutes, or until the edges are golden but the centers still look slightly 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 a richer caramel taste, add a tablespoon of caramel sauce to the batter before baking.
Swap out chocolate chips for white chocolate or butterscotch chips for a different flavor profile.
Use room temperature eggs to help the dough mix smoothly and achieve a better texture.

Storage

Store the cooled cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze them for up to 3 months. To reheat, warm in a preheated oven at 300°F (150°C) for 5 minutes to regain the soft texture and gooey caramel pockets.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use salted butter instead of unsalted butter?

Yes, but reduce or omit the added salt in the recipe to avoid the cookies becoming too salty.

Can I make the dough ahead of time?

Absolutely! The dough can be refrigerated for up to 24 hours before baking. This can help the flavors develop and prevent excessive spreading in the oven.

Salted Caramel Cookies Recipe

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★★★★★

4.5 from 120 reviews

These Salted Caramel Cookies deliver a perfect balance of sweet and salty flavors with gooey caramel pockets and optional chocolate chips, creating a crispy outside and soft, chewy inside. Easy to prepare and ideal for any occasion, these cookies offer a delightful treat featuring a rich caramel flavor enhanced by a sprinkle of flaky sea salt.

Author: zara
Prep Time: 15 minutes
Cook Time: 10-12 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
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, at room temperature
2 tsp vanilla extract

Add-ins & Toppings

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

Instructions

Preheat Oven: Set your oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking and promote even baking.
Mix Dry Ingredients: In a bowl, whisk together the all-purpose flour, baking soda, and salt evenly, then set aside.
Cream Butter and Sugars: Using a mixer, cream the softened unsalted butter with granulated and brown sugars until the mixture is light and fluffy, about 2-3 minutes.
Add Wet Ingredients: Beat in eggs one at a time ensuring each is fully incorporated before adding the next, then blend in vanilla extract for added flavor.
Combine Mixtures: Gradually add the dry ingredients to the wet mixture, stirring until just combined to maintain a tender cookie texture.
Fold in Chips: Gently fold in caramel chips and optional chocolate chips to distribute them evenly throughout the dough.
Shape Cookies: Use a cookie scoop or spoon to place dough balls on prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
Add Topping: Lightly sprinkle each cookie with flaky sea salt to create a sweet-salty contrast once baked.
Bake: Bake the cookies in the preheated oven for 10-12 minutes or until the edges turn a golden brown, indicating they are done.
Cool: Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely, allowing them to firm up and maintain their chewy texture.

Notes

For best results, use room temperature eggs to ensure smooth blending.
Hard caramel chips can be substituted with soft caramel chunks if desired.
If you prefer less saltiness, reduce flaky sea salt topping to ¼ tsp.
Store finished cookies in an airtight container at room temperature for up to 5 days.
To enhance chewiness, chill dough for 30 minutes before baking.

Keywords: Salted caramel cookies, caramel chip cookies, chocolate chip cookies, sweet and salty cookies, homemade cookies, easy dessert recipe