Salted Caramel Cookies

Name: Salted Caramel Cookies
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: American
Ingredients: 1/2 cup (113g) unsalted butter, softened; 1/2 cup (100g) granulated sugar; 1/4 cup (50g) packed light brown sugar; 1 large egg; 1 teaspoon vanilla extract; 1 1/4 cups (150g) all-purpose flour; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 3/4 cup (150g) caramel bits or chopped soft caramels; 1/2 teaspoon flaky sea salt, for sprinkling

Author: Tessa

Published: August 13, 2025

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Salted Caramel Cookies have been a personal baking obsession of mine for years, transforming simple pantry staples into something truly magical. There’s just something about that perfect balance of sweet, chewy cookie, gooey caramel pockets, and a delicate sprinkle of sea salt that makes these an absolute showstopper. It’s the kind of cookie that brings a smile to everyone’s face, whether it’s a quiet evening treat or the star of a potluck. I’ve spent countless hours in my kitchen, tweaking and tasting, to perfect this recipe, ensuring it delivers on every front: incredible flavor, irresistible texture, and a surprisingly easy process. Trust me, with my experience in baking, I’ve refined this to be the most reliable and delicious version you’ll ever make.

Why You’ll Love These Salted Caramel Cookies

You’re going to fall head over heels for these Salted Caramel Cookies, and I can tell you why! They are incredibly quick to whip up, perfect for those sudden dessert cravings. The flavor is absolutely irresistible, hitting all the right notes of sweet and savory. Plus, their soft, chewy texture is simply divine, making them a fantastic treat for any occasion, big or small.

The Irresistible Charm of Salted Caramel Cookies

The magic of Salted Caramel Cookies truly lies in that iconic sweet and salty dance. These cookies nail that combination perfectly, with rich caramel and a hint of flaky sea salt that awakens your taste buds. They’re guaranteed to satisfy even the deepest of cravings, leaving you wanting just one more.

Salted Caramel Cookies - detail 1

Essential Ingredients for Perfect Salted Caramel Cookies

Crafting the perfect Salted Caramel Cookies starts with understanding the role each ingredient plays. We’re not just throwing things into a bowl; every item contributes to that dreamy texture and unforgettable flavor. You’ll need 1/2 cup (113g) of unsalted butter, softened to room temperature – this is crucial for creaming properly and creating a light, airy base. For sweetness and chewiness, we combine 1/2 cup (100g) granulated sugar with 1/4 cup (50g) packed light brown sugar; the brown sugar adds moisture and a lovely molasses note. A single large egg binds everything together and adds richness, while 1 teaspoon of vanilla extract enhances all those sweet flavors. For the dry components, 1 1/4 cups (150g) all-purpose flour provides structure, 1/2 teaspoon baking soda helps them rise, and 1/4 teaspoon salt balances the sweetness. And of course, the stars of the show: 3/4 cup (150g) caramel bits or chopped soft caramels for those gooey pockets, and 1/2 teaspoon flaky sea salt for that essential finishing touch.

Key Components for Our Salted Caramel Cookies

Let’s break down the stars of our Salted Caramel Cookies. For dairy, we’re using 1/2 cup (113g) unsalted butter, softened, and 1 large egg. Our sugars include 1/2 cup (100g) granulated sugar and 1/4 cup (50g) packed light brown sugar. The dry blend is 1 1/4 cups (150g) all-purpose flour, 1/2 teaspoon baking soda, and 1/4 teaspoon salt. And the absolute must-haves: 3/4 cup (150g) caramel bits or chopped soft caramels, and 1/2 teaspoon flaky sea salt for sprinkling.

How to Make Salted Caramel Cookies: Step-by-Step Guide

Making these Salted Caramel Cookies is a delightful process, and I’ve broken it down into easy, manageable steps so you can achieve cookie perfection every single time. First things first, you’ll want to preheat your oven to 375°F (190°C) and line a couple of baking sheets with parchment paper. This parchment paper is your best friend here, preventing sticking and making cleanup a breeze. While your oven is coming up to temperature, we’ll start on the dough. In a large mixing bowl, take your softened unsalted butter, granulated sugar, and light brown sugar, and cream them together. This step is crucial for incorporating air, so beat them until the mixture is light and fluffy – usually 2-3 minutes with an electric mixer. Next, beat in the large egg and vanilla extract; make sure they are fully incorporated before moving on. In a separate bowl, whisk together your flour, baking soda, and salt. This ensures all the leavening and seasoning are evenly distributed throughout the dry ingredients. Gradually add these dry ingredients to your wet mixture, mixing until just combined. The key here is not to overmix; too much mixing develops the gluten, leading to tougher cookies. Once the flour streaks are mostly gone, gently fold in your caramel bits. I find mini caramel bits work wonderfully here, but chopped soft caramels are also fantastic. Now you’re ready to scoop! Drop rounded tablespoons of dough onto your prepared baking sheets, leaving about 2 inches between each cookie to give them room to spread. Finally, sprinkle each cookie dough ball with a tiny pinch of flaky sea salt – this enhances the caramel flavor beautifully. Bake for 9-11 minutes, or until the edges are golden brown and the centers still look slightly soft. Remember, cookies continue to cook a little after they come out of the oven, so slightly underbaked is often perfect for that chewy texture. Let them cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. This helps them set up and prevents them from breaking.

Preparing Your Salted Caramel Cookie Dough

First, get that butter, granulated sugar, and light brown sugar into a large bowl. Cream them together with an electric mixer until they’re light and fluffy, usually for about 2-3 minutes. This step is vital for creating a tender cookie! Then, beat in your egg and vanilla extract until everything is well combined. In a separate bowl, whisk your flour, baking soda, and salt. Gradually add these dry ingredients to your wet mixture, mixing just until combined. Seriously, stop as soon as the flour disappears to avoid tough cookies. Finally, fold in those delicious caramel bits.

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Baking and Finishing Your Salted Caramel Cookies

Once your dough is ready, drop rounded tablespoons onto your parchment-lined baking sheets, spacing them about 2 inches apart. Give each one a little sprinkle of flaky sea salt – it makes all the difference! Bake for 9-11 minutes in your 375°F (190°C) oven. You’re looking for golden brown edges and centers that still look a little soft. Don’t overbake! Let them cool on the baking sheets for a few minutes; they’ll firm up as they sit. Then, transfer them to a wire rack to cool completely.

Tips for the Best Salted Caramel Cookies

To truly master these Salted Caramel Cookies, a few insider tips can make all the difference. First, and perhaps most importantly, do not overbake them! That slightly soft center is what gives them their incredible chewiness. Pull them from the oven when the edges are golden, even if the middle looks a little underdone; they’ll set up as they cool. Investing in good quality caramel bits or soft caramels will elevate the flavor immensely – cheaper ones can sometimes melt away too quickly. Lastly, store any leftovers in an airtight container at room temperature to keep them fresh and soft for up to three days. Trust me, these small details lead to big cookie success!

Ensuring Perfect Salted Caramel Cookies Every Time

For consistent perfection with your Salted Caramel Cookies, always trust your oven thermometer, not just the dial. Ovens can be quirky! Keep a close eye on the baking time; that golden edge is your cue. And remember, the quality of your butter, vanilla, and especially those caramels, directly impacts the final flavor and texture. Good ingredients shine through!

Frequently Asked Questions About Salted Caramel Cookies

I get a lot of questions about these delightful Salted Caramel Cookies, so I’ve put together some answers to help you troubleshoot and customize your baking experience. You might be wondering about ingredient substitutions, storage, or how to get that perfect chewy texture. Read on for my most common queries and expert advice!

Can I Substitute the Caramel in These Salted Caramel Cookies?

Absolutely! While caramel bits are super convenient, you can definitely use chopped soft caramels (like the individually wrapped ones) for these Salted Caramel Cookies. Just make sure to chop them into small pieces so they melt evenly throughout the dough. You could even try a drizzle of homemade caramel over the top after baking for an extra decadent touch, though that will change the texture slightly.

How to Store Salted Caramel Cookies?

To keep your Salted Caramel Cookies wonderfully fresh and chewy, store them in an airtight container at room temperature. They’ll stay delicious for up to 3-4 days. If you want to keep them longer, you can freeze the baked cookies in a freezer-safe bag or container for up to 2 months. Just let them thaw at room temperature before enjoying!

Estimated Nutritional Information for Salted Caramel Cookies

While I’m a home cook, not a nutritionist, I can provide an estimated breakdown based on typical ingredients for these Salted Caramel Cookies. Please remember these are approximate values and can vary depending on specific brands and exact measurements. For one cookie, you’re looking at around 150 calories, with about 7g of fat, 1.5g of protein, and 20g of carbohydrates.

Share Your Salted Caramel Cookies Experience

Now that you’ve whipped up a batch of these incredible Salted Caramel Cookies, I’d absolutely love to hear about it! Did you share them with loved ones? What was your favorite part of baking them? Please leave a comment below, rate the recipe, or tag me on social media with your delicious creations. Let’s build a community of cookie lovers!