Dessert

Sea Salt Caramel Cookies Recipe

ByAndria Russo January 27, 2026January 27, 2026

Introduction

Sea Salt Caramel Cookies combine the rich, buttery sweetness of caramel and toffee with a delightful crunch from pretzels and a touch of flaky sea salt. These cookies balance sweet and salty flavors perfectly, making them an irresistible treat for any occasion.

A close-up image of several soft, round cookies with golden-brown edges and a chewy center. Each cookie has a slightly cracked surface showing gooey melted white chocolate chips and bits of light caramel or toffee embedded inside. The cookies have a slightly uneven texture with small chunks and a sprinkle of coarse salt scattered on top. The background is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup salted butter (softened)
1 cup brown sugar
1/2 cup granulated sugar
2 eggs
1/3 cup thick caramel dip/sauce
1 tsp vanilla extract
4 cups all-purpose flour
1/2 tsp salt
1/2 tsp baking soda
1 cup white chocolate chips
1/2 cup crushed pretzels
1 cup toffee bits
Flaky sea salt (for garnish)

Instructions

Step 1: Preheat your oven to 375°F (190°C).
Step 2: Cream together the softened butter, brown sugar, and granulated sugar until the mixture is light and fluffy.
Step 3: Add the eggs, caramel sauce, and vanilla extract, mixing until everything is well combined.
Step 4: Gradually incorporate the flour, salt, and baking soda into the wet ingredients until a sticky dough forms.
Step 5: Gently fold in the white chocolate chips, crushed pretzels, and toffee bits to distribute evenly.
Step 6: Use a cookie scoop or spoon to portion out the dough onto a parchment-lined baking sheet, spacing them about 2 inches apart. Sprinkle flaky sea salt on top of each cookie.
Step 7: Bake for 9 to 11 minutes, or until the edges are golden brown but the centers remain soft.
Step 8: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Tips & Variations

For a softer cookie, remove from the oven as soon as the edges turn golden and allow the center to set while cooling.
Substitute white chocolate chips with milk or dark chocolate chips for a different flavor profile.
Add a pinch of cinnamon or espresso powder to the dough for a subtle warm depth.
If you prefer less saltiness, reduce the flaky sea salt garnish slightly or omit crushed pretzels.

Storage

Store the cookies in an airtight container at room temperature for up to 5 days. To maintain freshness, place a slice of bread in the container to keep the cookies soft. For longer storage, freeze the cookies in a sealed container for up to 2 months; thaw at room temperature before serving. Reheat briefly in a microwave or oven for a warm, gooey treat.

How to Serve

A close-up image of a single cookie sits on a white marbled surface, surrounded by other similar cookies slightly blurred in the background. The cookie appears soft and thick, about one layer, round in shape with a golden-brown color and a slightly rough texture with visible cracks. It has several white chips or morsels melted slightly into the surface, and a sprinkle of coarse salt crystals adds texture and contrast. The lighting highlights the cookie's warm, chewy look with shadows that show its thickness. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use unsalted butter instead of salted butter?

Yes, you can use unsalted butter, but be sure to increase the added salt slightly to balance the flavors since this recipe includes a salty component from pretzels and sea salt garnish.

What type of caramel sauce works best in this recipe?

A thick caramel dip or caramel sauce designed for dipping or spreading works best, as it blends smoothly into the dough, providing rich caramel flavor without making the dough too wet.