Salted Caramel Cookies Recipe

Introduction

These Salted Caramel Cookies combine the perfect balance of sweet, salty, and rich flavors. Soft and chewy with gooey caramel pockets and a hint of sea salt on top, they make an irresistible treat for any occasion.

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

1. Step 1: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
2. Step 2: In a bowl, whisk together the all-purpose flour, baking soda, and salt. Set this dry mixture aside.
3. Step 3: In a separate large bowl, cream the softened butter with both granulated and brown sugars until the mixture is light and fluffy.
4. Step 4: Beat in the eggs one at a time, ensuring each is fully incorporated, then add the vanilla extract and mix well.
5. Step 5: Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined. Avoid overmixing.
6. Step 6: Fold in the caramel chips and optional chocolate chips evenly throughout the dough.
7. Step 7: Scoop dough onto the prepared baking sheets, spacing each cookie about 2 inches apart to allow for spreading.
8. Step 8: Lightly sprinkle flaky sea salt on top of each cookie before placing them in the oven.
9. Step 9: Bake for 10-12 minutes, or until the edges are golden but the centers still look slightly soft.
10. 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 extra gooey caramel pockets, chill the dough for 30 minutes before baking.
• Swap the caramel chips for butterscotch chips for a different flavor twist.
• Add chopped nuts like pecans or walnuts for extra crunch and texture.
• If you prefer a richer cookie, increase the chocolate chips or use dark chocolate chunks.

Storage

Store baked cookies in an airtight container at room temperature for up to 4 days. To keep the chewy texture, avoid refrigerating. You can also freeze baked cookies for up to 3 months; thaw at room temperature before enjoying. If you want to soften stored cookies, warm them in a low oven for a few minutes or microwave briefly.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use salted butter instead of unsalted butter?

Yes, but reduce the added salt in the recipe slightly to avoid overly salty cookies.

What if I don’t have caramel chips?

You can substitute caramel bits, or chop soft caramel candies into small pieces to fold into the dough.

Salted Caramel Cookies Recipe

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★★★★★

4.7 from 98 reviews

• Author: Andria
• Total Time: 27 minutes
• Yield: Approximately 24 cookies 1x

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Description

This Salted Caramel Cookie Recipe delivers the perfect balance of sweet and salty flavors, featuring soft, chewy cookies loaded with gooey caramel chips and a sprinkle of flaky sea salt. Ideal for caramel lovers craving a rich and decadent treat with a crisp edge.

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Ingredients

Scale 1x2x3x

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, packed
• 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

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Instructions

1. Preheat oven: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper to prevent sticking and ensure even baking.
2. Mix dry ingredients: In a medium bowl, whisk together all-purpose flour, baking soda, and salt until evenly combined. Set aside for later use.
3. Cream butter and sugars: In a large mixing bowl, use an electric mixer to cream the softened unsalted butter with the granulated and brown sugars until the mixture is light and fluffy. This incorporates air and ensures tender cookies.
4. Add eggs and vanilla: Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Then add the vanilla extract and mix until smooth.
5. Combine wet and dry ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed or folding gently until just combined to avoid overworking the dough.
6. Fold in mix-ins: Carefully fold in the caramel chips and chocolate chips (if using) to distribute evenly throughout the dough.
7. Shape dough: Using a cookie scoop or tablespoon, scoop dough onto the prepared baking sheets, spacing each cookie about 2 inches apart to allow for spreading.
8. Add topping: Lightly sprinkle each cookie dough mound with flaky sea salt to enhance the salty-sweet flavor contrast during baking.
9. Bake cookies: Bake in the preheated oven for 10-12 minutes, or until the edges turn a golden brown but the centers remain soft.
10. Cool cookies: Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. This helps firm them up while retaining a chewy texture.

Notes

• For best results, use room temperature eggs to help the batter mix evenly.
• You can substitute chocolate chips with white chocolate or butterscotch chips for variation.
• If you prefer crispier cookies, extend baking time by 1-2 minutes but watch closely to prevent burning.
• Store cookies in an airtight container at room temperature for up to 5 days.
• Freezing cookie dough balls before baking can help control spreading and extend shelf life.

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

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