Salted Caramel Cookies Recipe
Introduction
These Salted Caramel Cookies offer the perfect balance of sweet and salty flavors with gooey caramel pockets and a hint of flaky sea salt on top. Soft and chewy with a crisp edge, they are 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 bowl, whisk together the flour, baking soda, and salt; set aside.
- Step 3: In a large mixing bowl, cream the softened butter with granulated and brown sugars until light and fluffy.
- Step 4: Beat in the eggs one at a time, followed by the vanilla extract.
- Step 5: Gradually mix in the dry ingredients until just combined, being careful not to overmix.
- Step 6: Fold in the caramel chips and, if using, the chocolate chips evenly throughout the dough.
- Step 7: Scoop the dough onto the prepared baking sheets, spacing each cookie at least 2 inches apart.
- Step 8: Lightly sprinkle flaky sea salt on top of each cookie before baking.
- Step 9: Bake for 10-12 minutes, or until the edges turn golden but the centers remain soft.
- Step 10: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Tips & Variations
- For extra gooey cookies, chill the dough for 30 minutes before baking.
- Substitute the chocolate chips with white chocolate or pecans for a different flavor twist.
- If you prefer less salt, reduce the flaky sea salt to a pinch or skip it entirely.
Storage
Store these cookies in an airtight container at room temperature for up to 5 days. To keep them soft, place a slice of bread inside the container. They can also be frozen for up to 3 months; thaw at room temperature before serving. Reheat briefly in the microwave for a warm, gooey treat.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use salted butter instead of unsalted butter?
Yes, you can use salted butter, but omit or reduce the additional salt in the recipe to avoid overly salty cookies.
What if I don’t have caramel chips?
You can chop soft caramel candies into small pieces as a substitute, or use toffee bits for a similar flavor and texture.
Print
Salted Caramel Cookies Recipe
- Total Time: 27 minutes
- Yield: 24 cookies 1x
Description
This Salted Caramel Cookie recipe delivers the perfect balance of sweet and salty flavors with a delightful mix of gooey caramel pockets and optional chocolate chips. These soft, chewy cookies are enhanced by a sprinkle of flaky sea salt, making them an irresistible 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
Add-ins and Topping
- 1 cup caramel chips
- ½ cup chocolate chips (optional)
- ½ tsp flaky sea salt
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking and ensure even baking.
- Mix Dry Ingredients: In a bowl, whisk together the all-purpose flour, baking soda, and salt. Set this mixture aside for later use in combining with the wet ingredients.
- Cream Butter and Sugars: In a separate large mixing bowl, cream the softened unsalted butter with both granulated and brown sugars until the mixture is light, fluffy, and well combined, which usually takes about 3-5 minutes using a mixer.
- Add Wet Ingredients: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Then stir in the vanilla extract to enhance the flavor profile.
- Combine Mixtures: Gradually add the dry ingredient mixture to the wet mixture, stirring carefully until just combined. Be careful not to overmix, as this could result in tougher cookies.
- Fold in Chips: Gently fold in the caramel chips and optional chocolate chips to distribute them evenly throughout the dough.
- Shape the Cookies: Scoop the dough onto the prepared baking sheets using a cookie scoop or spoon, spacing each about 2 inches apart to allow room for spreading.
- Add Topping: Lightly sprinkle flaky sea salt on top of each cookie dough ball before baking to create a sweet and salty contrast that complements the caramel flavor beautifully.
- Bake: Bake the cookies in the preheated oven for 10-12 minutes, or until the edges turn golden brown and the centers appear set but still soft.
- Cooling: Remove the baking sheets from the oven and let the cookies cool on the sheets for 5 minutes before transferring them to a wire rack to cool completely. This helps them firm up and develop the perfect texture.
Notes
- For softer cookies, take them out right when edges start to turn golden and centers look slightly undercooked; they will firm as they cool.
- Room temperature eggs help the dough combine more smoothly and prevent curdling.
- Using both granulated and brown sugar balances crispness with moisture and adds depth to the caramel flavor.
- Flaky sea salt is key for contrast; regular table salt may be too harsh.
- Cookies can be stored in an airtight container for up to 5 days or frozen for longer storage.
- 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, sweet and salty cookies, homemade cookies, dessert recipe
