introduction
This salted caramel cookie recipe makes soft, chewy cookies with pockets of caramel and a touch of sea salt. The steps are easy to follow. If you want more ideas, check out this browse recipes page.
why make this recipe
Make these cookies when you want a sweet treat that feels a little fancy. The caramel chips give gooey bites. A sprinkle of flaky sea salt brings out the flavors. The recipe uses simple pantry items and bakes fast.
how to make Salted Caramel Cookie Recipe
Follow the steps below. Work in order for best results. For more simple recipes you can also look at other recipes.
- Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.
- Whisk together flour, baking soda, and salt in a bowl. Set aside.
- In a larger bowl, cream the softened butter with granulated and brown sugar until light and fluffy.
- Beat in eggs one at a time, then stir in vanilla extract.
- Gradually add the dry mix to the wet mix and stop when just combined.
- Fold in caramel chips and chocolate chips.
- Scoop dough onto the prepared sheets, spacing each cookie about 2 inches apart.
- Sprinkle a small pinch of flaky sea salt on each dough ball before baking.
- Bake for 10–12 minutes, until the edges turn golden.
- Let the cookies cool on the sheet for 5 minutes, then move them to a wire rack to finish cooling.
Ingredients :
- 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)
- ¾ cup granulated sugar (Adds crisp texture)
- ¾ cup brown sugar (Adds moisture and caramel flavor)
- 2 large eggs (Room temperature)
- 2 tsp vanilla extract (Enhances flavor)
- 1 cup caramel chips (For gooey caramel pockets)
- ½ cup chocolate chips (Optional for richness)
- ½ tsp flaky sea salt (For sweet-salty contrast)
Directions :
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Whisk together flour, baking soda, and salt. Set aside.
- Cream butter and sugars until light and fluffy.
- Beat in eggs one at a time, then add vanilla.
- Gradually mix in dry ingredients until just combined.
- Fold in caramel chips and chocolate chips.
- Scoop dough onto baking sheets, spacing 2 inches apart.
- Sprinkle with flaky sea salt before baking.
- Bake for 10–12 minutes until edges are golden.
- Let cool for 5 minutes, then transfer to a wire rack.
how to serve Salted Caramel Cookie Recipe
Serve warm for the best gooey caramel. Place cookies on a plate with a glass of milk or a cup of coffee. You can also let them cool and pack them in a box for gifts.
how to store Salted Caramel Cookie Recipe
Let cookies cool completely before storing. Store in an airtight container at room temperature for up to 4 days. For longer storage, freeze in a sealed bag for up to 2 months. For more tips on keeping cookies fresh see these cookie storage tips.
tips to make Salted Caramel Cookie Recipe
- Use room temperature eggs and softened butter for even mixing.
- Do not overmix once you add flour. Mix until just combined.
- Space dough balls well on the sheet so cookies spread evenly.
- Watch baking time closely — remove when edges are golden to keep centers soft.
- Add flaky sea salt after scooping dough for the best sweet-salty hit.
variation (if any)
- Add chopped nuts like pecans for crunch.
- Swap chocolate chips for white chocolate for a sweeter bite.
- Make smaller cookies and bake 8–10 minutes for crispy edges.
FAQs
Q: Can I use salted butter?
A: Yes, but reduce the added salt to 1/4 tsp to avoid too much salt.
Q: Can I make the dough ahead?
A: Yes. Chill the dough in the fridge for up to 48 hours. Chill helps flavor and keeps cookies thicker.
Q: Can I use caramel sauce instead of caramel chips?
A: You can, but caramel sauce may spread and make the dough sticky. Chill dough first and add small spoonfuls if you try.
Q: How do I keep cookies soft?
A: Do not overbake. Store with a slice of bread in the container to help keep them soft.
Conclusion
If you want to see another take on these treats, try the Salted Caramel Cookies – Modern Honey for more tips. For a chewy, rich version check The Best Chewy Salted Caramel Chocolate Chip Cookies …. If you need a small-batch option, see Salted Caramel Cookies Recipe (Small Batch!) – Grace and Good Eats.
Salted Caramel Cookies
Ingredients
- 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
- ¾ cup granulated sugar Adds crisp texture
- ¾ cup brown sugar Adds moisture and caramel flavor
- 2 large eggs Room temperature
- 2 tsp vanilla extract Enhances flavor
- 1 cup caramel chips For gooey caramel pockets
- ½ cup chocolate chips Optional for richness
- ½ tsp flaky sea salt For sweet-salty contrast
Method
- Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.
- Whisk together flour, baking soda, and salt in a bowl. Set aside.
- In a larger bowl, cream the softened butter with granulated and brown sugar until light and fluffy.
- Beat in eggs one at a time, then stir in vanilla extract.
- Gradually add the dry mix to the wet mix and stop when just combined.
- Fold in caramel chips and chocolate chips.
- Scoop dough onto the prepared sheets, spacing each cookie about 2 inches apart.
- Sprinkle a small pinch of flaky sea salt on each dough ball before baking.
- Bake for 10–12 minutes, until the edges turn golden.
- Let the cookies cool on the sheet for 5 minutes, then move them to a wire rack to finish cooling.
