Salted Caramel Cookies Recipe – is there anything more comforting than the perfect balance of sweet and salty in a cookie? I remember the first time I tried a salted caramel treat; it was one of those moments that immediately made me think, “Why did I not know about this sooner?”
Since then, I’ve been on a mission to create the ultimate version, and trust me, these salted caramel cookies hit all the right notes.
Imagine biting into a soft, chewy cookie, with gooey caramel on top that melts in your mouth, perfectly paired with a pinch of sea salt.
This recipe is a game-changer for those of us who love that sweet and salty combo (because who doesn’t?). Whether you’re craving an indulgent dessert after a busy day or need the perfect treat to bring to a gathering, these cookies won’t disappoint.
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If you’re in the mood for something equally delicious but a little different, check out my brown butter chocolate chip cookies, they’re another favorite around here!
The Ingredients You’ll Need
- Unsalted Butter: Butter is the secret to a soft, chewy texture and rich flavor in cookies. Using unsalted gives you more control over the saltiness.
- Brown Sugar: Brown sugar gives these cookies their deep, caramel-like flavor and helps create that chewy texture.
- Granulated Sugar: This is what adds the sweetness and slight crispness to the cookie edges. It balances the depth of the brown sugar.
- Egg: Eggs help bind the dough together and contribute to the cookies’ chewy texture and rich flavor.
Vanilla Extract: Vanilla adds a warm, comforting flavor that perfectly complements the caramel in these cookies. - All-Purpose Flour: Flour is the structure of the cookie, giving it the right balance of soft and chewy texture.
- Baking Soda: This helps the cookies spread slightly and gives them a light, airy texture.
- Baking Powder: A small amount of baking powder ensures the cookies rise slightly, adding to their softness.
- Salt: Salt enhances the sweetness and balances the rich flavors, especially when paired with the caramel.
- Soft Caramel Candies: The star of the show! Chopped caramel candies melt beautifully, giving it that gooey, irresistible look.
- Milk: A touch of milk helps create a smooth, melt-in-your-mouth caramel consistency and brings all the flavors together.
- Flakey Sea Salt: A sprinkle of sea salt on top gives a crunchy, salty kick that enhances the caramel flavor and brings the perfect finish to these cookies.
How to Make Salted Caramel Cookies
Let’s dive right in!
Start with the butter and sugars
In a large bowl, grab your softened unsalted butter and both brown sugar and granulated sugar.
Using a hand mixer or stand mixer, beat these together until the mixture is smooth and creamy. It should feel fluffy and light, almost like a cloud! This step is key for a soft, chewy cookie texture.
Mix in the egg and vanilla
Once the butter and sugars are looking all creamy, add in your egg and vanilla extract. Beat again until everything is well combined. This will give your dough a rich, comforting flavor, trust me, the vanilla will make all the difference!
Whisk the dry ingredients together
In a separate bowl, mix your flour, baking soda, baking powder, and salt. Whisk them together so they’re evenly distributed. This little step makes sure your cookies rise just right and have a balanced flavor, without any clumps of baking soda or salt.
Combine the wet and dry ingredients
Slowly add the dry mixture into your wet ingredients, mixing gently as you go.
You can do this with your hand mixer or a wooden spoon, whichever you prefer.
Make sure it’s fully combined, but try not to overmix, this keeps the cookies soft and tender. Scrape the sides of the bowl as needed to catch any stray flour.
Let the dough chill
Here’s where the patience comes in, chill the dough for about 2 hours. This helps the cookies hold their shape while baking and results in a softer, chewier texture. I know, it’s tempting, but try not to skip this step!
Form your dough balls
Once the dough is chilled, scoop out about 2 tablespoons of dough and roll it into a ball.
Arrange them on a baking sheet lined with parchment paper for easy cleanup and even baking.
Give each ball some space to spread out, cookies need their room to grow!
Bake to perfection
Pop the dough balls into the oven at 350°F. Bake for about 10-12 minutes, or until the edges are golden and the center is just set.
You want them to still be a little soft in the middle, so don’t overbake. Trust your instincts, and use the golden edges as your guide!
Add the caramel and sea salt
While the cookies are cooling, it’s time to make the caramel. In a microwave-safe bowl, melt your soft caramel candies with heavy cream in 30-second intervals, stirring in between, until it’s smooth and gooey.
Once your cookies have cooled down a bit, drizzle that luscious caramel over each one. Don’t be shy with it, it’s the best part!
Can’t get enough of that salted caramel goodness? You’ll love these salted caramel brownies, rich, fudgy, and packed with flavor.
3 Mistakes to Avoid When Making Salted Caramel Cookies
Making Caramel Cookies is pretty straightforward, but there are a few things that can trip you up along the way.
Don’t Skip the Chilling Step
It might feel tempting to skip the chilling time and bake the dough right away, but trust me, chilling is key. If you don’t chill your dough, the cookies will spread too much and lose that nice, chewy texture.
The dough needs time to firm up so it can hold its shape while baking. Plan ahead, your future self (and taste buds) will thank you!
Overmixing the Dough Leads to Tough Cookies
When mixing the dry ingredients into the wet, stir gently to avoid overmixing.
Overmixing can activate the gluten in the flour, which results in dense, tough cookies instead of soft and chewy ones. Mix just until the flour is incorporated, and you’ll get a cookie with the right texture, light and tender!
Don’t Overbake the Cookies
I get it, the scent of baking cookies is intoxicating! But if you leave them in the oven too long, you risk turning them from soft and chewy to crunchy. The trick is to bake until the edges are golden but the center still looks a bit soft.
They’ll continue to cook on the baking sheet once you take them out, so don’t worry if they seem slightly underdone!
How to Store Salted Caramel Cookies
If you manage to have any leftovers (lucky you!), here’s how to keep them fresh and delicious:
Room Temperature Storage:
Keep the cookies in an airtight container at room temperature to maintain freshness for up to 3-4 days. They’ll stay soft and chewy, ready for a quick snack anytime!
Freezing for Later:
Freeze unbaked dough balls in an airtight container for up to three months to preserve freshness. When you’re craving fresh cookies, bake them straight from the freezer, just add an extra minute or two to the bake time. Fresh cookies anytime you want!
Preventing Sticky Caramel:
If you’re storing cookies with the caramel drizzle, let the caramel set for a few minutes before stacking. For extra protection, line the container with parchment paper between layers of cookies to keep the caramel from sticking.
Salted Caramel Cookies: The Perfect Balance of Sweet & Salty
Ingredients
- 2 cups all-purpose flour spooned & leveled
- ¾ cup unsalted butter softened
- ¾ cup brown sugar
- ¼ cup granulated sugar
- 1 egg
- 2 tsp vanilla extract
- ½ tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 8 oz soft caramel candies chopped
- 1 tbsp milk
- Flakey sea salt such as Maldon for topping
Instructions
- Begin by creaming the softened butter together with both brown and granulated sugars in a large bowl. Use a hand or stand mixer to beat them until the mixture is smooth, light, and fluffy.
- Once the butter and sugars are well combined, add in the egg and vanilla extract. Stir once more until all the ingredients are thoroughly combined.
- In a separate bowl, whisk the flour, baking soda, baking powder, and salt until well combined and evenly distributed. This step ensures the dry ingredients are evenly mixed, so your cookies will rise perfectly and have a balanced flavor without any clumps of baking soda or salt.
- Slowly add the dry ingredients into the wet mixture, mixing gently as you go. You can use your hand mixer or a spoon for this.
- Be careful not to overmix, the dough should come together without being overworked, which helps keep the cookies soft.
- Scrape down the sides of the bowl to make sure everything is fully combined.
- Once everything is mixed, Let the dough chill for at least 2 hours.
- After the dough has chilled, scoop about 2 tablespoons of dough and roll them into balls.
- Place the dough balls on a baking sheet lined with parchment paper, making sure to space them out so they have room to spread as they bake.
- Bake your cookies at 350°F for 10-12 minutes, or until the edges are lightly golden and the centers are just set. You want them to be soft in the middle, so be careful not to overbake!
- While the cookies are cooling, it’s time to prepare the caramel drizzle. In a microwave-safe bowl, melt the soft caramels and milk in 30-second intervals, stirring in between until it’s perfectly smooth and gooey.
- Once the cookies are cool, drizzle the caramel generously over each one. Enjoy!
Notes
- Make sure the butter is softened, not melted, to help the dough come together better.
- Don’t skip the chilling step, it makes your cookies chewy!
- Avoid overmixing; gently stir everything together so they stay soft.
- And when baking, take them out just before they’re fully set for that perfect chewy texture.
