Salted Caramel Cookies Recipe
Introduction
These salted caramel cookies offer the perfect balance of rich caramel sweetness and a touch of flaky sea salt. Soft and chewy with gooey caramel pockets, they’re an irresistible treat for any cookie lover. Easy to make and perfect for sharing!
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 this dry mixture 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, ensuring each is fully incorporated before adding the next, then stir in the vanilla extract.
- Step 5: Gradually add the dry ingredients to the wet ingredients, mixing just until combined to avoid overworking the dough.
- Step 6: Fold in the caramel chips and chocolate chips, if using.
- Step 7: Scoop dough onto prepared baking sheets, spacing each scoop about 2 inches apart.
- Step 8: Sprinkle the top of each cookie dough mound with flaky sea salt for that perfect sweet-salty contrast.
- Step 9: Bake in the preheated oven for 10 to 12 minutes, or until the edges are golden but the centers remain soft.
- Step 10: Allow cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Tips & Variations
- For extra gooey pockets, try gently pressing a few extra caramel chips on top of each cookie before baking.
- Substitute the chocolate chips with white chocolate for a sweeter, creamier twist.
- Chilling the dough for 30 minutes before baking can help prevent spreading and create thicker cookies.
Storage
Store cooled cookies in an airtight container at room temperature for up to 5 days. To keep them soft, place a slice of bread in the container. For longer storage, freeze the cookies for up to 3 months; thaw at room temperature before enjoying. Reheat briefly in the microwave for a warm, melty treat.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use salted butter instead of unsalted butter?
Using salted butter is possible but reduce 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 or substitute with toffee bits for a similar flavor and texture.
Print
Salted Caramel Cookies Recipe
- Total Time: 27 minutes
- Yield: 24 cookies 1x
Description
Delight in these irresistible Salted Caramel Cookies featuring a perfect balance of sweet caramel pockets and a touch of flaky sea salt for added depth. Soft, chewy, and enriched with both caramel and chocolate chips, these cookies make a decadent treat for any occasion.
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
Mix-ins and 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 ensure the cookies don’t stick during baking.
- Dry Mix: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set this mixture aside for later use.
- Creaming: In a large bowl, cream the softened butter, granulated sugar, and brown sugar together until the mixture is light, fluffy, and well combined. This process helps give the cookies a tender texture.
- Wet Mix: Beat in the eggs one at a time to the creamed butter and sugar mixture, ensuring each egg is fully incorporated before adding the next. Stir in the vanilla extract to enhance flavor.
- Combine: Gradually add the dry flour mixture to the wet ingredients, mixing gently until just combined. Avoid overmixing to keep the cookies tender.
- Mix-ins: Fold in the caramel chips and chocolate chips if using, distributing them evenly throughout the dough.
- Shaping: Using a cookie scoop or spoon, drop dough balls onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
- Topping: Lightly sprinkle the tops of the cookie dough balls with flaky sea salt to create a sweet and salty contrast.
- Baking: Bake the cookies in the preheated oven for 10 to 12 minutes, or until the edges are golden brown and the centers appear set but still soft.
- Cooling: Remove the cookies from the oven and let them rest on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- For softer cookies, underbake slightly and allow them to finish setting on the baking sheet.
- Room temperature eggs ensure better mixing and texture.
- Use parchment paper or silicone mats to prevent sticking and for easier cleanup.
- Flaky sea salt topping adds a gourmet touch but can be omitted if unavailable.
- Chocolate chips can be omitted for a pure caramel cookie or substituted with white chocolate or nuts.
- Prep Time: 15 minutes
- Cook Time: 10-12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: salted caramel cookies, caramel chip cookies, chocolate chip cookies, homemade cookies, dessert recipe
