Salted Caramel Cookies Recipe

Introduction

These salted caramel cookies combine soft, buttery dough with gooey caramel chips and a hint of chocolate for extra richness. A sprinkle of flaky sea salt on top creates the perfect sweet-savory balance that makes every bite irresistible.

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 flour, baking soda, and salt. Set this dry mixture aside.
3. Step 3: In a large bowl, cream the softened butter with the granulated and brown sugars until light and fluffy.
4. Step 4: Beat in the eggs one at a time, then stir in the vanilla extract.
5. Step 5: Gradually add the dry ingredients to the wet mixture, mixing until just combined to avoid overworking the dough.
6. Step 6: Gently fold in the caramel chips and chocolate chips if using.
7. Step 7: Scoop the dough onto the prepared baking sheets, spacing each cookie about 2 inches apart.
8. Step 8: Sprinkle the top of each cookie with flaky sea salt for that signature sweet and salty contrast.
9. Step 9: Bake in the preheated oven for 10 to 12 minutes, or until the edges are golden.
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 before baking to prevent spreading.
• Swap caramel chips for 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 milk chocolate to balance the sweetness.

Storage

Store cooled cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze cookies in a sealed container for up to 3 months. To reheat, warm in a 300°F (150°C) oven for 5 minutes to restore softness and melty caramel.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use salted butter instead of unsalted?

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

What if I don’t have caramel chips?

You can chop soft caramel candies into small pieces as a great substitute, or omit them for a classic chocolate chip cookie with a salty twist.

Salted Caramel Cookies Recipe

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★★★★★

4.9 from 76 reviews

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

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Description

Indulge in the perfect balance of sweet and salty with these Salted Caramel Cookies. Soft and chewy, these cookies are packed with gooey caramel chips and a touch of chocolate, all sprinkled with flaky sea salt to enhance their rich flavor. Ideal for caramel lovers looking for a delightful homemade treat.

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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
• 2 large eggs, room temperature
• 2 tsp vanilla extract

Mix-ins and Topping

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

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Instructions

1. Prep: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking and ensure even baking.
2. Dry Mix: In a medium bowl, whisk together 2 ¼ cups all-purpose flour, 1 tsp baking soda, and 1 tsp salt. Set aside this mixture for later.
3. Creaming: In a large bowl, cream 1 cup softened unsalted butter with ¾ cup granulated sugar and ¾ cup brown sugar until the mixture is light and fluffy, which usually takes about 3-5 minutes with an electric mixer.
4. Wet Mix: Beat in 2 large eggs one at a time into the creamed butter and sugar, ensuring each egg is incorporated fully before adding the next. Then add 2 tsp vanilla extract and mix well to combine.
5. Combine: Gradually add the dry ingredients to the wet ingredients, mixing on low speed or folding carefully until just combined to avoid overmixing and tough cookies.
6. Mix-ins: Gently fold in 1 cup caramel chips and ½ cup chocolate chips if using, distributing them evenly throughout the dough for sweet, gooey pockets.
7. Shaping: Scoop the cookie dough onto the prepared baking sheets using a tablespoon or cookie scoop, spacing the dough balls about 2 inches apart to allow spreading.
8. Topping: Sprinkle each dough ball lightly with ½ tsp flaky sea salt to create a delicious sweet and salty contrast once baked.
9. Baking: Bake in the preheated oven for 10-12 minutes until the edges turn golden brown but the centers remain soft for that perfect chewy texture.
10. Cooling: Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely, which helps them set properly and develop the best texture.

Notes

• For best results, use room temperature eggs and softened butter to ensure smooth mixing and proper texture.
• If you prefer a richer flavor, substitute some butter with browned butter before creaming.
• Chocolate chips are optional but add a lovely depth to the caramel flavor.
• Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
• Do not overbake; slightly underbaked cookies remain soft and chewy once cooled.

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

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