Salted Caramel Cookies Recipe
Introduction
Salted caramel cookies are the perfect treat for anyone who loves the balance of sweet and salty flavors. Soft, chewy, and packed with pockets of gooey caramel, these cookies will satisfy your dessert cravings with every bite.
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 mixture 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, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract.
- Step 5: Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
- Step 6: Fold in the caramel chips and chocolate chips if using.
- Step 7: Scoop the dough onto the prepared baking sheets, spacing each cookie about 2 inches apart.
- Step 8: Lightly sprinkle flaky sea salt on top of each cookie dough mound for that signature sweet and salty contrast.
- Step 9: Bake for 10-12 minutes, or until the edges turn golden brown.
- Step 10: Remove from the oven and let the cookies cool 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 caramel chips with chopped soft caramel candies if you prefer chunkier caramel bits.
- Add a handful of chopped nuts like pecans or walnuts for added crunch.
- Use dark chocolate chips instead of semisweet for a richer flavor.
Storage
Store cookies in an airtight container at room temperature for up to 5 days. To keep them soft, place a slice of bread inside the container. Reheat briefly in the microwave for a warm, gooey treat.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I freeze salted caramel cookies?
Yes, you can freeze baked cookies in an airtight container for up to 3 months. Thaw at room temperature before enjoying.
What makes these cookies chewy?
The combination of brown sugar and proper creaming of butter and sugars helps create a soft, chewy texture.
Print
Salted Caramel Cookies Recipe
- Total Time: 27 minutes
- Yield: 24 cookies 1x
Description
Indulge in these irresistibly soft and chewy salted caramel cookies, perfectly balancing sweet caramel and a hint of sea salt for a delightful sweet-salty contrast. This recipe combines rich caramel chips with optional chocolate chips for an extra layer of flavor, baked to golden perfection for a comforting treat.
Ingredients
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 your oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking and make cleanup easier.
- Dry Mix: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt to evenly distribute the leavening and seasoning throughout the cookie dough.
- Creaming: In a separate large bowl, cream the softened butter, granulated sugar, and brown sugar together until the mixture is light and fluffy, which helps create a tender texture.
- Wet Mix: Beat in the eggs one at a time to the butter and sugar mixture, ensuring each egg is fully incorporated before adding the next. Mix in the vanilla extract for enhanced flavor.
- Combine: Gradually add the dry ingredients to the wet mixture, mixing just until combined to avoid overworking the dough which can make cookies tough.
- Mix-ins: Fold in the caramel chips and optional chocolate chips evenly throughout the dough to distribute gooey caramel and rich chocolate pockets.
- Shaping: Use a scoop or spoon to portion dough onto the prepared baking sheets, spacing each cookie about 2 inches apart to allow room for spreading.
- Topping: Lightly sprinkle flaky sea salt over each cookie dough mound to enhance the sweet and salty contrast during baking.
- Baking: Bake in the preheated oven for 10 to 12 minutes, or until the edges are golden and centers look set but still soft.
- Cooling: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely, ensuring they firm up nicely without breaking.
Notes
- Using room temperature eggs helps the batter mix evenly and improves texture.
- Softened butter is key for proper creaming; avoid melted butter.
- You can substitute caramel chips with soft caramel candies chopped into small pieces if chips are unavailable.
- For a richer flavor, feel free to add chopped toasted nuts like pecans or walnuts.
- Store leftovers in an airtight container at room temperature for up to 5 days to maintain freshness.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Salted Caramel Cookies, Caramel Chip Cookies, Chocolate Chip Cookies, Sweet and Salty Cookies, Homemade Cookies, Dessert Recipes
