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These salted caramel cookies deliver the perfect harmony of sweet and salty with soft chewy centers and golden edges. Gooey ribbons of caramel peek through every bite, topped with a sprinkling of flaky sea salt that elevates the flavor. They are surprisingly easy to make and give you a bakery-quality treat without a lot of fuss. Enjoy them warm for maximum caramel melt or let them cool for a delicate salty crunch.
I first baked these cookies to bring to a friend’s gathering and everyone kept asking for the recipe. Now they have become a go-to for holidays and special occasions in my kitchen.
Ingredients
- One cup softened unsalted butter: to create a rich, tender base
- One cup packed light brown sugar: for moistness and caramel-like sweetness
- Half cup granulated sugar: to add needed structure and crunch
- Two large eggs: at room temperature for proper mixing and fluffiness
- Two teaspoons pure vanilla extract: for deep warm flavor
- Two and two-thirds cups all-purpose flour: for the perfect cookie structure, pick a fresh, bleached or unbleached variety you trust
- One teaspoon baking soda: to help the cookies rise and spread properly
- Half teaspoon kosher salt: to enhance flavor complexity, do not skip
- Two-thirds cup thick caramel sauce or chopped soft caramel candies: to create gooey pockets in every bite
- Flaky sea salt: for a finishing touch that brightens and balances the cookies perfectly
- Optional additions: one cup white chocolate chips or semi-sweet chocolate chunks or half cup chopped nuts (pecans or walnuts) add textural interest
- Swapping browned butter for plain butter: offers a richer, nuttier flavor if you want something extra special
Step-by-Step Instructions
- Preheat and Prepare:
- Preheat your oven to 375 degrees Fahrenheit or 190 degrees Celsius. Line your baking sheets with parchment paper or silicone mats to prevent sticking and ensure even baking.
- Cream Butter and Sugars:
- In a large bowl, beat the softened butter with the light brown sugar and granulated sugar until the mixture looks very light and fluffy. This should take about two to three minutes and builds the cookie’s texture and sweetness layers.
- Add Eggs and Vanilla:
- Add the eggs one at a time to the butter and sugar mixture. Beat well after each addition to incorporate air and maintain smoothness. Mix in the vanilla extract until the batter is well combined and shiny.
- Mix Dry Ingredients:
- In a separate bowl, whisk together the all-purpose flour, baking soda, and kosher salt. Whisking ensures even distribution of the leavening agents and salt for consistent results.
- Combine Wet and Dry Ingredients:
- Gradually add the flour mixture into the wet ingredients. Mix just until combined to avoid overworking the dough which can make the cookies tough. The dough should be soft but manageable.
- Add Caramel and Optional Mix-Ins:
- Gently fold in the thick caramel sauce or chopped soft caramel candies. Add any optional ingredients like chocolate chips or nuts now, carefully mixing to distribute evenly without melting or crushing.
- Scoop and Bake:
- Scoop the cookie dough with a tablespoon into even portions. Place them about two inches apart on the prepared baking sheets to allow for spreading. Bake for 10 to 12 minutes until the edges look golden while the centers remain softer and slightly underdone to keep chewiness.
- Finish with Salt:
- When you remove the cookies from the oven, immediately sprinkle each one with a pinch of flaky sea salt. Let them sit on the baking sheet for five minutes so they continue to set before transferring to a wire rack to cool completely.
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My favorite ingredient is the thick caramel sauce, it creates those irresistible pockets of gooey sweetness that define this cookie. I remember making a batch on a snowy afternoon and it instantly made the whole house feel cozy and warm. The salty finish always surprises guests and gets them hooked after just one bite.
Storage Tips
Store cooled cookies in an airtight container at room temperature for up to five days to maintain softness. For longer storage, freeze them in a single layer on a baking sheet before transferring to a sealed bag or container. Thaw at room temperature and warm briefly before serving to revive gooey caramel ribbons.
Ingredient Substitutions
You can swap the all-purpose flour with a blend of white whole wheat and all-purpose for a nuttier flavor and a bit more fiber. Use vegan butter and flax eggs to make a dairy-free version though texture may vary slightly. For caramel, if you can’t find thick caramel sauce, use chopped soft caramels and keep the dough cold before baking to minimize spreading.
Serving Suggestions
These cookies shine on their own but are fabulous paired with a big glass of cold milk or coffee. For a decadent treat, serve them warm topped with vanilla ice cream. They also make a wonderful gift wrapped in cellophane with a ribbon for special occasions.
Recipe FAQs
- → What type of caramel works best for these cookies?
Thick caramel sauce or chopped soft caramel candies provide the gooey ribbons without overly spreading during baking, ensuring perfect texture.
- → How can I make sure the cookies stay soft and chewy?
Underbaking slightly and letting the cookies cool on the baking sheet before moving them helps maintain a tender, chewy center.
- → Why is flaky sea salt added after baking?
The flaky salt adds a delicate salty crunch that balances the sweetness and highlights the caramel’s richness without melting away.
- → Can I substitute browned butter in this dough?
Yes, browned butter intensifies the flavor by adding nutty, toasted notes while maintaining the cookie’s soft crumb.
- → Are there optional mix-ins recommended for variety?
Adding white chocolate chips, semi-sweet chunks, or chopped nuts like pecans or walnuts adds texture and flavor complexity.