Dessert

Sea Salt Caramel Cookies Recipe

BySarah Summers January 27, 2026January 27, 2026

Introduction

These Sea Salt Caramel Cookies combine rich caramel, crunchy pretzels, and sweet white chocolate for a delightful blend of flavors and textures. Topped with flaky sea salt, they offer a perfect balance of sweet and salty in every bite. Whether for a cozy treat or sharing with friends, these cookies are sure to impress.

A close-up of a soft, thick cookie with a light golden-brown color. The cookie has a slightly cracked top and is filled with large white chocolate chunks and sprinkled with coarse salt flakes. The texture looks chewy and moist in the middle, with a slightly crisp edge. The background is a white marbled surface. The photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup salted butter (softened)
1 cup brown sugar
1/2 cup granulated sugar
2 eggs
1/3 cup thick caramel dip/sauce
1 tsp vanilla extract
4 cups all-purpose flour
1/2 tsp salt
1/2 tsp baking soda
1 cup white chocolate chips
1/2 cup crushed pretzels
1 cup toffee bits
Flaky sea salt (for garnish)

Instructions

Step 1: Preheat your oven to 375°F (190°C).
Step 2: Cream together the softened butter, brown sugar, and granulated sugar until light and fluffy using a hand mixer or stand mixer.
Step 3: Add the eggs, caramel sauce, and vanilla extract, mixing until the ingredients are well combined.
Step 4: Gradually incorporate the all-purpose flour, salt, and baking soda, mixing until a sticky dough forms.
Step 5: Fold in the white chocolate chips, crushed pretzels, and toffee bits evenly throughout the dough.
Step 6: Use a cookie scoop to portion out the dough onto a parchment-lined baking sheet, spacing them evenly. Sprinkle flaky sea salt on top of each cookie.
Step 7: Bake for 9 to 11 minutes, or until the edges are golden brown but the centers remain soft.
Step 8: Allow cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Tips & Variations

For extra caramel flavor, drizzle a little warmed caramel sauce over the cooled cookies just before serving.
Substitute pretzels with chopped nuts for a different crunch and flavor profile.
Chill the dough for 30 minutes before baking to help cookies hold their shape better.

Storage

Store the 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 with the cookies. Cookies can also be frozen for up to 2 months; thaw at room temperature before serving. Reheat slightly in a microwave or oven for a fresh-baked feel.

How to Serve

The image shows a close-up of a round cookie with a soft, golden-brown texture and slightly cracked surface. The cookie is topped with a light beige caramel center sprinkled with small white salt flakes and scattered white chocolate chips. Around the caramel layer, the cookie has a slightly raised edge with a chewy and crumbly texture. The cookie is resting on a white metal cooling rack set over a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use salted or unsalted butter for this recipe?

We recommend using salted butter as the recipe already balances the sweetness with salt, but if using unsalted butter, keep the 1/2 teaspoon of salt in the dough for the right flavor.

What type of caramel sauce works best?

A thick, rich caramel dip or sauce is ideal to maintain the cookie’s texture and flavor. Avoid overly runny caramel to prevent spreading during baking.