Salted Caramel Cookies Recipe
Introduction
These Salted Caramel Cookies strike the perfect balance between sweet and salty, featuring rich caramel pockets and a hint of flaky sea salt. Soft and chewy with a touch of chocolate, they’re an irresistible treat for any cookie lover.
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 both sugars until the mixture is light and fluffy.
- Step 4: Beat in the eggs one at a time, making sure each is fully incorporated before adding the next, then stir in the vanilla extract.
- Step 5: Gradually add the dry ingredients to the wet mixture, stirring until just combined. Avoid overmixing.
- Step 6: Fold in the caramel chips and chocolate chips if using, distributing them evenly throughout the dough.
- Step 7: Scoop dough onto the prepared baking sheets, spacing each about 2 inches apart to allow spreading.
- Step 8: Lightly sprinkle flaky sea salt over each cookie before baking for a sweet-salty contrast.
- Step 9: Bake for 10-12 minutes, or until the edges are golden but the centers remain soft.
- Step 10: Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Tips & Variations
- For extra gooey caramel bites, gently press an extra caramel chip into the top of each cookie dough ball before baking.
- Substitute dark chocolate chips for a richer flavor or omit chocolate for a pure caramel experience.
- Allow dough to chill in the fridge for 30 minutes before baking to prevent spreading and intensify flavor.
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 enjoy, thaw at room temperature and warm briefly in the oven for that fresh-baked feel.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use salted butter instead of unsalted butter?
Yes, but reduce the added salt in the recipe slightly to avoid oversalting the cookies.
Why are my cookies spreading too much?
Overly soft dough or a warm kitchen can cause excessive spreading. Try chilling the dough for at least 30 minutes before baking and use parchment paper to help control spreading.
PrintSalted Caramel Cookies Recipe
This Salted Caramel Cookie recipe delivers a perfect balance of sweet and salty flavors with gooey caramel pockets and optional chocolate chips for added richness. Featuring a crisp texture with a soft, chewy center, these cookies are ideal for dessert lovers seeking a luscious treat.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
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 & Toppings
- 1 cup caramel chips
- ½ cup chocolate chips (optional)
- ½ tsp flaky sea salt
Instructions
- Preheat Oven: Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper to prevent sticking and ensure even baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside to blend the leavening evenly.
- Cream Butter and Sugars: Using a mixer, cream the softened unsalted butter, granulated sugar, and brown sugar together until the mixture is light and fluffy, creating the perfect base for your cookies.
- Add Eggs and Vanilla: Beat in the eggs one at a time to maintain emulsification and then add the vanilla extract for enhanced flavor.
- Combine Wet and Dry: Gradually add the dry ingredient mixture to the wet mixture, stirring gently until just combined to avoid overmixing and tough cookies.
- Fold in Chips: Carefully fold in the caramel chips and optional chocolate chips to evenly distribute gooey pockets of flavor throughout the dough.
- Scoop onto Baking Sheet: Scoop dough onto the prepared baking sheets, spacing each cookie about 2 inches apart to allow for spreading.
- Sprinkle Sea Salt: Lightly sprinkle flaky sea salt over the top of each cookie dough ball to provide a delightful sweet-salty contrast once baked.
- Bake Cookies: Bake in the preheated oven for 10-12 minutes or until the edges turn a beautiful golden color and the centers are set but still soft.
- Cool: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely, ensuring they set with the perfect texture.
Notes
- Use room temperature eggs to help the dough combine more smoothly.
- Do not overmix once the flour is added to avoid tough cookies.
- For softer cookies, reduce baking time slightly; for crunchier cookies, bake a minute or two longer.
- Flaky sea salt topping enhances the salted caramel flavor and adds a delightful crunch.
- Chocolate chips can be omitted or replaced with nuts if preferred.
- Store cookies in an airtight container at room temperature for up to 5 days.
Keywords: Salted caramel cookies, caramel cookie recipe, chocolate chip cookies, homemade cookies, dessert, sweet and salty cookies
