Dessert

Salted Caramel Cookies Recipe

BySarah Summers February 1, 2026February 1, 2026

Introduction

These salted caramel cookies are a perfect blend of sweet and salty, offering gooey caramel pockets and a hint of rich chocolate. Soft yet slightly crisp, they make an irresistible treat for any occasion.

The image shows several round cookies laid out on a white marbled surface, each cookie with a golden-brown base layer that looks soft and chewy. On top, there are uneven dark chocolate chunks embedded into the dough, creating glossy, melted patches. There are smooth, light brown caramel dollops scattered over the surface of the cookies, some slightly melted and spreading across the chocolate and dough. A light dusting of coarse white salt flakes is visible on the cookies, adding texture and shine. One cookie in the upper right corner is partially eaten, revealing the soft inside layers with melted chocolate and caramel. 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 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, mixing until just combined—avoid overmixing.
Step 6: Fold in the caramel chips and, if using, chocolate chips for extra richness.
Step 7: Scoop dough onto the prepared baking sheets, spacing each about 2 inches apart.
Step 8: Lightly sprinkle flaky sea salt over the tops of the cookie dough before baking.
Step 9: Bake for 10-12 minutes, until the edges turn golden but centers remain soft.
Step 10: Allow the cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Tips & Variations

For extra gooey caramel pockets, try chilling the dough for 30 minutes before baking.
Swap chocolate chips for white chocolate or pecans to change up the flavor profile.
Use low-sodium sea salt if you prefer a milder salty contrast.

Storage

Store cooled cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze the cookies in a sealed container for up to 3 months. Reheat briefly in a microwave for a warm, melty treat.

How to Serve

The image shows several round cookies on a white marbled surface, each with a light golden-brown base layer that looks soft and slightly chewy. Embedded in the dough are thick, dark brown chocolate chunks that are partially melted and glossy. On top of some cookies, there are shiny caramel dollops that appear smooth and slightly gooey, adding a rich, sticky texture. Small white flakes of sea salt are sprinkled across the surface, creating a contrast with the darker caramel and chocolate. One cookie at the side is broken, revealing the soft inside and showing the melted chocolate and caramel melting together. 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?

It’s best to use unsalted butter to control the salt level precisely, especially since flaky sea salt is sprinkled on top. Using salted butter may make the cookies too salty.

What if I don’t have caramel chips?

You can substitute caramel chips with chopped soft caramels, but add them carefully to avoid melting too much into the dough. Alternatively, drizzle caramel sauce over warm cookies after baking.