Salted Caramel Cookies Recipe
Introduction
These Salted Caramel Cookies combine buttery, soft cookie dough with a rich, molten salted caramel center for an irresistible treat. Easy to make from scratch, they are perfect for any occasion where you want a delicious homemade dessert.
Ingredients
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup light brown sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- Salted caramel (homemade or store-bought)
- 1 cup chocolate chips or chunks (optional)
- 1 cup granulated sugar (for homemade caramel)
- 1/4 cup water (for homemade caramel)
- 1/2 cup heavy cream (for homemade caramel)
- 2 tablespoons unsalted butter (for homemade caramel)
- 1/2 teaspoon fine sea salt (for homemade caramel)
Instructions
- Prepare Your Salted Caramel (if homemade): In a heavy-bottomed saucepan, combine 1 cup granulated sugar and 1/4 cup water. Heat over medium heat, stirring just until the sugar dissolves. Stop stirring once it boils. Boil without stirring, gently swirling the pan occasionally, until the syrup turns a deep amber color, about 8-10 minutes. While this cooks, warm 1/2 cup heavy cream and 2 tablespoons unsalted butter in a separate small saucepan until steaming (do not boil). Remove the caramel from heat, then slowly pour the cream and butter mixture into it while whisking constantly. Be cautious as it will bubble vigorously. Stir in 1/2 teaspoon fine sea salt and continue stirring until smooth. Let cool completely until thick and scoopable.
- Cream Butter and Sugars: In a large bowl, using an electric mixer, beat 1 cup softened unsalted butter with 3/4 cup granulated sugar and 3/4 cup light brown sugar until light and fluffy, about 2-3 minutes. Scrape down the bowl sides as needed.
- Add Eggs and Vanilla: Beat in 2 large eggs, one at a time, mixing well after each addition. Stir in 1 teaspoon vanilla extract until combined.
- Combine Dry Ingredients: In a separate bowl, whisk 2 1/4 cups all-purpose flour, 1 teaspoon baking soda, and 1/2 teaspoon fine sea salt.
- Gradually Add Dry to Wet: On low mixer speed, slowly mix the dry ingredients into the wet until just combined. Avoid overmixing to keep cookies tender.
- Fold in Chocolate (Optional): Gently fold in 1 cup chocolate chips or chunks with a spatula until evenly distributed.
- Chill the Dough: Cover the dough and refrigerate for at least 30 minutes, up to 2 hours. This prevents spreading and deepens flavor.
- Preheat Oven & Prep Baking Sheets: Heat oven to 375°F (190°C). Line two baking sheets with parchment paper or silicone mats.
- Scoop and Fill: Take about 1 1/2 tablespoons dough and flatten into a disk. Place about 1 teaspoon of cooled salted caramel in the center. Wrap dough around caramel tightly, sealing completely with no cracks. Place balls 2 inches apart on sheets.
- Bake: Bake one sheet at a time for 10-12 minutes until edges are golden and centers slightly soft. They will firm as they cool.
- Finish with Salt: Immediately after baking, sprinkle each cookie with flaky sea salt for that signature taste.
- Cool: Let cookies cool on sheets for 5 minutes, then transfer to wire racks to cool completely. The caramel inside will be very hot, so wait before biting in.
Tips & Variations
- For extra flavor, chill the dough overnight to develop deeper caramel and vanilla notes.
- Use a firm homemade caramel or store-bought caramel squares for easier filling.
- Swap chocolate chips with chopped nuts for a crunchy twist.
- If caramel is too runny, refrigerate it to thicken before filling the cookies.
Storage
Store cookies in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze up to 3 months. Reheat gently in a microwave or oven to warm the caramel center before serving.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make the caramel in advance?
Yes, homemade salted caramel can be made ahead of time and stored in the refrigerator for up to a week. Warm slightly before using if it becomes too firm.
How do I prevent the caramel from leaking during baking?
Make sure to seal the dough completely around the caramel with no cracks, and chill the dough before baking. Firm caramel also helps reduce leakage.
Print
Salted Caramel Cookies Recipe
- Total Time: 1 hour 10 minutes
- Yield: 24 cookies 1x
Description
These Salted Caramel Cookies combine a soft, buttery cookie base with a rich, homemade salted caramel center and optional chocolate chips for an indulgent treat. Perfectly balanced with a sprinkle of flaky sea salt, these cookies offer a delightful combination of sweet, salty, and chocolaty flavors that melt in your mouth.
Ingredients
Scale
Cookie Dough
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup light brown sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 1 cup chocolate chips or chunks (optional)
Salted Caramel (Homemade)
- 1 cup granulated sugar
- 1/4 cup water
- 1/2 cup heavy cream
- 2 tablespoons unsalted butter
- 1/2 teaspoon fine sea salt (or more to taste)
Salted Caramel (Store-bought)
- Salted caramel, quantity as needed for filling
Instructions
- Prepare Your Salted Caramel (if homemade): In a heavy-bottomed saucepan, combine 1 cup granulated sugar and 1/4 cup water. Heat over medium heat, stirring just until the sugar dissolves. Stop stirring once it boils and let it boil without stirring, occasionally swirling the pan gently, until the syrup turns a deep amber color (about 8-10 minutes). Meanwhile, warm 1/2 cup heavy cream and 2 tablespoons butter in a separate saucepan until steaming but not boiling. Remove caramel from heat and slowly whisk in the warm cream and butter mixture carefully to avoid splattering. Stir in 1/2 teaspoon fine sea salt. Let the caramel cool to room temperature until thick and scoopable.
- Cream Butter and Sugars: In a large mixing bowl, use an electric mixer to cream 1 cup softened unsalted butter with 3/4 cup granulated sugar and 3/4 cup light brown sugar until light and fluffy, about 2-3 minutes. Scrape down the sides as needed.
- Add Eggs and Vanilla: Beat in 2 large eggs one at a time, mixing well after each addition. Stir in 1 teaspoon pure vanilla extract until just combined.
- Combine Dry Ingredients: In a separate bowl, whisk together 2 1/4 cups all-purpose flour, 1 teaspoon baking soda, and 1/2 teaspoon fine sea salt.
- Gradually Add Dry to Wet: With mixer on low, slowly add dry ingredients to wet ingredients, mixing until just combined. Avoid overmixing to keep cookies tender.
- Fold in Chocolate (optional): Gently fold in 1 cup chocolate chips or chunks with a spatula until evenly distributed.
- Chill the Dough: Cover and refrigerate the dough for at least 30 minutes or up to 2 hours to prevent spreading and enhance flavor.
- Preheat Oven & Prep Baking Sheets: Preheat oven to 375°F (190°C). Line two baking sheets with parchment paper or silicone mats.
- Scoop and Fill: Flatten about 1 1/2 tablespoons of chilled dough into a disk in your palm. Place about 1 teaspoon of cooled salted caramel in the center. Fold dough around caramel, sealing completely with no cracks. Place dough balls 2 inches apart on baking sheets.
- Bake: Bake one sheet at a time for 10-12 minutes until cookie edges are golden and centers remain slightly soft. Cookies will firm up as they cool.
- Finish with Salt: Immediately sprinkle each warm cookie with flaky sea salt to enhance the salted caramel flavor.
- Cool: Let cookies cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Be cautious, caramel will be very hot inside.
Notes
- Using homemade caramel adds a rich, fresh flavor but store-bought salted caramel can be used as a shortcut.
- Chilling the dough is key to prevent excessive spreading during baking.
- Seal the dough fully around the caramel to avoid leakage while baking.
- Let cookies cool before eating to avoid burns from hot caramel centers.
- Optional chocolate chips add extra texture and taste but can be omitted for a pure salted caramel experience.
- Flaky sea salt on top enhances the sweet-salty flavor contrast.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: salted caramel cookies, caramel filled cookies, homemade caramel, chewy cookies, dessert recipe
