Salted Caramel Cookies

Freshly baked salted caramel cookies with a sprinkle of sea salt on top.
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Salted Caramel Cookie Recipe

Indulge your sweet tooth with these delicious Salted Caramel Cookies! The perfect blend of gooey caramel and rich chocolate chips, these cookies are sure to satisfy your cravings. With a soft, slightly chewy texture and a sprinkle of flaky sea salt, every bite is a treat. Whether you’re baking for a gathering or just for yourself, these cookies are a delightful addition to any cookie jar. Let’s dive into making these incredibly tasty salted caramel cookies!

Why You’ll Love This Recipe

  • Quick & Easy: This recipe comes together in just a few simple steps, making it perfect for bakers of any level.
  • Simple Ingredients: Most of the ingredients are pantry staples, ensuring you can whip these up whenever cravings strike.
  • Unbelievably Delicious: The combination of sweet caramel and a hint of salt creates a perfect balance, making them hard to resist.
  • Crowd-Pleaser: These cookies are ideal for parties, gatherings, or just for enjoying at home with family.
  • Comfort Food: There’s something special about warm cookies fresh from the oven that brings pure joy.

Ingredients Needed

For the base:

  • 2 ¼ cups all-purpose flour (provides structure)
  • 1 tsp baking soda (helps cookies rise)
  • 1 tsp salt (balances sweetness)
  • 1 cup unsalted butter, softened (for richness)

For sweetness:

  • ¾ cup granulated sugar (adds crisp texture)
  • ¾ cup brown sugar (adds moisture and caramel flavor)

For binding:

  • 2 large eggs, room temperature (helps dough come together)
  • 2 tsp vanilla extract (enhances flavor)

For that gooey goodness:

  • 1 cup caramel chips (for delicious pockets of caramel)
  • ½ cup chocolate chips (optional for added richness)

For the finishing touch:

  • ½ tsp flaky sea salt (for that perfect sweet-salty contrast)

How to Make Salted Caramel Cookies

  1. Preheat Your Oven: Start by heating your oven to 350°F (175°C) and line your baking sheets with parchment paper for easy cleanup.
  2. Mix Dry Ingredients: In a bowl, whisk together the flour, baking soda, and salt. This step ensures that the leavening agent is evenly distributed.
  3. Cream Butter and Sugars: In a larger bowl, cream the softened butter with the granulated and brown sugars until the mixture is light and fluffy. This process adds air, making your cookies soft.
  4. Incorporate Eggs and Vanilla: Beat in the eggs one at a time, followed by adding the vanilla extract. Mix until everything is well combined.
  5. Combine Dry and Wet Ingredients: Gradually add the dry ingredients to the butter mixture until just combined. Avoid overmixing to keep the cookies tender.
  6. Fold in Chips: Gently fold in the caramel and optional chocolate chips, ensuring they are evenly distributed throughout the dough.
  7. Scoop the Dough: Use a cookie scoop or spoon to drop balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
  8. Add Sea Salt: Before baking, sprinkle a little flaky sea salt on top of each cookie for that delicious contrast in flavor.
  9. Bake: Place the cookies in the oven and bake for 10-12 minutes, or until the edges are golden brown. The centers might look slightly underbaked—this is okay; they will firm up as they cool.
  10. Cool: Let the cookies cool on the baking sheets for about 5 minutes before transferring them to a wire rack to cool completely.

Serving and Storage Tips

Serve these salted caramel cookies warm from the oven with a glass of milk or a scoop of ice cream for an extra special treat. To store, keep the cookies in an airtight container at room temperature; they will stay fresh for up to a week. For longer storage, freeze the cookies in a zip-lock bag for up to 3 months. Simply thaw and enjoy!

Helpful Notes

  • Chill the Dough: If time allows, chill your cookie dough for 30 minutes before baking. This helps prevent spreading and results in thicker cookies.
  • Swap Ingredients: You can substitute the caramel chips with butterscotch or toffee bits for a different flavor twist.
  • Add Nuts: For extra crunch, consider mixing in some chopped nuts like pecans or walnuts.

Conclusion

These Salted Caramel Cookies are truly a treat—perfectly sweet with a delightful salty twist. They are easy to make yet impressively delicious, making them a must-try recipe for any cookie lover. If you enjoyed baking these, please leave a comment and a star rating! Share your cookie creations on social media, and let us know what variations you tried. Happy baking!

Frequently Asked Questions

Can I use brown sugar instead of granulated sugar?

Yes, you can replace granulated sugar with brown sugar, but the texture will be a bit chewier.

How do I make this gluten-free?

To make these cookies gluten-free, substitute the all-purpose flour with a gluten-free flour blend. Ensure your chocolate and caramel chips are also gluten-free.

Is this recipe freezer-friendly?

Absolutely! You can freeze the cookie dough or the baked cookies. Just make sure to store them in an airtight container.

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Salted Caramel Cookies 2025 10 03 195700 150x150 1

Salted Caramel Cookies

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  • Author: chef-ava
  • Total Time: 27 minutes
  • Yield: 24 cookies 1x
  • Diet: Vegetarian
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Description

Delicious Salted Caramel Cookies blending gooey caramel and rich chocolate chips, topped with flaky sea salt.

Ingredients

Scale
  • 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

  1. Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper.
  2. In a bowl, whisk together the flour, baking soda, and salt.
  3. Cream the softened butter with granulated and brown sugars until light and fluffy.
  4. Beat in the eggs one at a time, followed by vanilla extract.
  5. Gradually add the dry ingredients to the butter mixture until just combined.
  6. Gently fold in the caramel and chocolate chips.
  7. Scoop balls of dough onto prepared baking sheets, spacing them about 2 inches apart.
  8. Sprinkle flaky sea salt on top of each cookie.
  9. Bake for 10-12 minutes or until edges are golden brown.
  10. Let cool on baking sheets for 5 minutes before transferring to a wire rack.

Notes

Chill the dough for 30 minutes to prevent spreading. You can substitute caramel chips with butterscotch or mix in nuts for extra crunch.

  • Prep Time: 15 minutes
  • Cook Time: 12 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 cookie
  • Calories: 150
  • Sugar: 10g
  • Sodium: 150mg
  • Fat: 7g
  • Saturated Fat: 4g
  • Unsaturated Fat: 2g
  • Trans Fat: 0g
  • Carbohydrates: 20g
  • Fiber: 0g
  • Protein: 1g
  • Cholesterol: 30mg

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