Description
Delicious homemade salted caramel cookies featuring a soft buttery dough filled with rich, gooey salted caramel centers and optionally studded with chocolate chips. These cookies combine the perfect balance of sweet and salty flavors with a tender texture, ideal for any special occasion or everyday treat.
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 store-bought salted caramel, about 1 cup
Instructions
- Prepare Your Salted Caramel: In a heavy-bottomed saucepan, combine 1 cup sugar and 1/4 cup water. Heat over medium, stirring until sugar dissolves, then stop stirring. Boil carefully without stirring, swirling occasionally, until the syrup turns deep amber (8-10 minutes). Meanwhile, warm 1/2 cup heavy cream and 2 tbsp butter in another pan until steaming. Remove caramel from heat and slowly whisk in the warm cream-butter mixture carefully as it bubbles up. Stir in 1/2 tsp sea salt. Let caramel cool completely until thick and scoopable.
- Cream Butter and Sugars: In a large bowl, beat 1 cup softened butter with 3/4 cup granulated sugar and 3/4 cup light brown sugar until light and fluffy, about 2-3 minutes. Scrape down sides as needed.
- Add Eggs and Vanilla: Beat in 2 large eggs one at a time, mixing well after each. 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 mixture until just combined, careful not to overmix.
- Fold in Chocolate (Optional): Gently fold in 1 cup chocolate chips or chunks with a spatula.
- Chill the Dough: Cover dough and refrigerate 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 baking sheets with parchment paper or silicone mats.
- Scoop and Fill: Take 1 1/2 tablespoons dough, flatten into a disk, place 1 tsp cooled caramel in center. Wrap dough around caramel completely sealing to form a ball without cracks. Repeat placing dough balls 2 inches apart on sheets.
- Bake: Bake one sheet at a time for 10-12 minutes until edges are golden and centers soft. Cookies will set as they cool.
- Finish with Salt: Immediately after baking, sprinkle cookies with flaky sea salt for signature flavor.
- Cool: Let cookies cool 5 minutes on sheet, then transfer to wire rack to cool completely. The caramel inside will be hot and molten, so allow time before eating.
Notes
- If using store-bought salted caramel, ensure it is thick enough to scoop and fill the cookies without leaking.
- Chilling the dough is important to help cookies hold their shape and prevent caramel leakage during baking.
- Handle caramel carefully when mixing; it will bubble vigorously and is very hot.
- Store baked cookies in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- Flaky sea salt on top enhances the sweet-salty contrast, do not skip this step.
- For softer cookies, slightly reduce baking time; for crisper edges, bake a minute or two longer but watch carefully.
- Prep Time: 45 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: salted caramel cookies, homemade salted caramel, chocolate chip cookies, soft cookies, sweet and salty dessert
