Salted Caramel Cookies Recipe
Introduction
These Salted Caramel Cookies strike the perfect balance between sweet and salty with gooey caramel pockets and a hint of flaky sea salt. Soft, chewy, and studded with chocolate chips, they make an irresistible treat for any occasion.
Ingredients
- 2 ¼ cups all-purpose flour
- 1 tsp baking soda
- 1 tsp salt
- 1 cup unsalted butter, softened
- ¾ cup granulated sugar
- ¾ cup brown sugar
- 2 large eggs, room temperature
- 2 tsp vanilla extract
- 1 cup caramel chips
- ½ cup chocolate chips (optional)
- ½ tsp flaky sea salt
Instructions
- Step 1: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- Step 2: In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
- Step 3: In a large bowl, cream the softened butter with granulated and brown sugars until the mixture is light and fluffy.
- Step 4: Beat in the eggs one at a time, then stir in the vanilla extract until well combined.
- Step 5: Gradually mix in the dry ingredients until just combined; avoid overmixing to keep cookies tender.
- Step 6: Fold in the caramel chips and chocolate chips, if using, evenly through the dough.
- Step 7: Scoop cookie dough onto the prepared baking sheets, spacing each about 2 inches apart to allow for spreading.
- Step 8: Lightly sprinkle the tops with flaky sea salt to enhance the sweet and salty flavor contrast.
- Step 9: Bake the cookies for 10-12 minutes, or until the edges are golden but the centers remain soft.
- Step 10: Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Tips & Variations
- For extra gooey caramel, chill the dough for 30 minutes before baking to prevent spreading.
- Substitute caramel chips with chopped soft caramel candies if desired, but reduce bake time slightly to avoid burning.
- Use dark chocolate chips for a richer flavor that balances the sweetness even more.
- Sprinkle a bit of sea salt right after baking while cookies are still warm to make the salt stick better.
Storage
Store cooled cookies in an airtight container at room temperature for up to 5 days. To keep caramel soft, add a slice of bread to the container, which helps maintain moisture. For longer storage, freeze cookies in a sealed bag for up to 3 months. Reheat briefly in the microwave or oven to soften caramel before serving.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make these cookies dairy-free?
Yes, substitute the unsalted butter with a dairy-free margarine or coconut oil, and ensure the caramel chips are dairy-free as well.
What if I don’t have caramel chips?
You can chop soft caramel candies into small pieces and fold them into the dough as a substitute. Just watch the baking time closely to prevent caramel from burning.
Print
Salted Caramel Cookies Recipe
- Total Time: 27 minutes
- Yield: 24 cookies 1x
Description
This Salted Caramel Cookie Recipe delivers perfectly sweet and salty cookies with gooey caramel pockets and a touch of flaky sea salt. These soft, chewy cookies combine the rich flavors of caramel and chocolate chips for an irresistible treat that’s easy to make and perfect for any occasion.
Ingredients
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
Mix-ins & Toppings
- 1 cup caramel chips
- ½ cup chocolate chips (optional)
- ½ tsp flaky sea salt
Instructions
- Prep: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking and ensure even baking.
- Dry Mix: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt, setting this mixture aside for later use.
- Creaming: In a large bowl, cream the softened unsalted butter with granulated sugar and brown sugar until the mixture is light and fluffy, which helps to create a tender cookie texture.
- Wet Mix: Beat in the eggs one at a time, ensuring each is fully incorporated, then add the vanilla extract to enhance the flavor profile.
- Combine: Gradually mix the dry ingredients into the wet ingredients, stirring just until combined to avoid overmixing and keep the cookies tender.
- Mix-ins: Fold in the caramel chips and optional chocolate chips, distributing them evenly throughout the dough for gooey, rich pockets of flavor.
- Shaping: Scoop the cookie dough onto the prepared baking sheets, spacing each about 2 inches apart to allow for spreading.
- Topping: Sprinkle each cookie with flaky sea salt before baking to create a perfect sweet and salty contrast.
- Baking: Bake the cookies for 10-12 minutes until the edges turn golden brown, indicating they are perfectly cooked through.
- Cooling: Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely, ensuring they firm up to the ideal texture.
Notes
- Using room temperature eggs helps the ingredients combine more smoothly and improves cookie texture.
- Don’t overmix after adding the flour to avoid tough cookies.
- For best caramel flavor, use high-quality caramel chips.
- You can skip chocolate chips if you prefer a more prominent caramel taste.
- Flaky sea salt adds a delightful crunch and balances sweetness perfectly.
- Store cookies in an airtight container at room temperature for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Salted Caramel Cookies, Caramel Chips, Chocolate Chip Cookies, Sweet and Salty Cookies, Soft Chewy Cookies, Homemade Cookies
