Introduction

These Salted Caramel Cookies combine the rich flavors of buttery caramel and a hint of sea salt for a perfect sweet and salty treat. Soft and chewy with gooey caramel pockets, they are sure to satisfy any cookie craving.

The image shows several soft cookies lying on a white marbled surface, each cookie with a golden brown base layer that looks chewy and slightly cracked. Embedded in the cookie dough are irregular chunks of dark brown chocolate, partially melted. On top of this, there are uneven dollops of light caramel, glossy and smooth, spread in a melted swirl. Scattered grains of coarse white sea salt add a slightly textured contrast on the caramel and chocolate. One cookie in the top right corner is broken with a bite taken out, revealing its soft, moist interior. Photo taken with an iphone --ar 4:5 --v 7

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 medium bowl, whisk together the flour, baking soda, and salt. Set aside.
Step 3: In a large bowl, cream the softened butter with the granulated and brown sugars until the mixture is light and fluffy.
Step 4: Beat in the eggs one at a time, then add the vanilla extract and mix until combined.
Step 5: Gradually add the dry ingredients to the wet mixture, stirring until just combined to avoid overmixing.
Step 6: Fold in the caramel chips and chocolate chips, if using, evenly through the dough.
Step 7: Scoop the cookie dough onto prepared baking sheets, spacing each about 2 inches apart.
Step 8: Sprinkle each cookie with a pinch of flaky sea salt before baking.
Step 9: Bake for 10 to 12 minutes, or until the edges turn golden brown.
Step 10: Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.

Tips & Variations

For extra gooey caramel pockets, slightly underbake the cookies by a minute or two.
Swap chocolate chips for chopped nuts like pecans or walnuts for added crunch.
Use salted caramel chips and omit the flaky sea salt topping for a milder salty flavor.

Storage

Store the cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze the baked cookies in a sealed container for up to 3 months. To enjoy, thaw at room temperature or warm briefly in the microwave.

How to Serve

The image shows soft, round cookies on a white marbled surface, each with a golden brown baked dough base that is slightly cracked and chewy in texture. The top layer features large, melted dark chocolate chunks scattered unevenly across the cookie surface, creating deep, shiny pockets. Swirls of smooth, glossy caramel with a light amber color sit on top of the chocolate pieces in irregular spots. Some cookies are sprinkled with coarse white sea salt flakes that add texture and brightness. One cookie in the corner is broken to show the soft interior filled with both chocolate and caramel. photo taken with an iphone --ar 4:5 --v 7

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 the cookies becoming too salty.

What if I don’t have caramel chips?

You can chop soft caramel candies into small pieces as a substitute, or omit them and add more chocolate chips instead.

Salted Caramel Cookie Recipe

Print Recipe

★★★★★

4.5 from 102 reviews

Delicious Salted Caramel Cookies featuring a perfect balance of sweet and salty flavors. These soft and chewy cookies are packed with gooey caramel chips and optional chocolate chips, topped with flaky sea salt for an irresistible treat.

Author: Marco
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes
Yield: 24 cookies 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

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 & Topping

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 ensure even baking.
Dry Mix: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set this mixture aside for later.
Creaming: In a large bowl, beat the softened unsalted butter with granulated and brown sugars until the mixture becomes light and fluffy, which helps create a tender cookie texture.
Wet Mix: Add the eggs one at a time into the butter and sugar mixture, beating well after each addition. Stir in the vanilla extract to enhance the cookie’s flavor.
Combine: Gradually incorporate the dry ingredients into the wet mixture, mixing just until combined to avoid overworking the dough which could make cookies tough.
Mix-ins: Fold in the caramel chips and optional chocolate chips evenly throughout the dough for pockets of gooey caramel and rich chocolate.
Shaping: Using a cookie scoop or spoon, drop dough balls onto the prepared baking sheets, spacing each about 2 inches apart to allow for spreading.
Topping: Lightly sprinkle each dough ball with flaky sea salt prior to baking to provide a delightful sweet-salty contrast.
Baking: Bake in the preheated oven for 10 to 12 minutes, or until the edges are golden brown but the centers remain soft.
Cooling: Remove the baking sheets from the oven and let the cookies cool for 5 minutes before transferring them to a wire rack to cool completely, allowing them to set perfectly.