Salted Caramel Cookies
180kcal
Ingredients
Dry ingredients
- 2 ¼ cups all-purpose flour Provides structure
- 1 tsp baking soda Helps cookies rise
- 1 tsp salt Balances sweetness
Wet ingredients
- 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
Mix-ins
- 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
Preparation
- 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.
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.
Notes
Serve warm for the best gooey caramel. 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.