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

Scale

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