Salted Caramel Cookies Recipe
Introduction
These salted caramel cookies offer the perfect balance of 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 bowl, whisk together the flour, baking soda, and salt. Set aside.
- Step 3: In a large mixing bowl, cream the softened butter with both sugars until light and fluffy.
- Step 4: Beat in the eggs one at a time, then stir in the vanilla extract.
- Step 5: Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Step 6: Fold in the caramel chips and chocolate chips, if using.
- Step 7: Scoop the dough onto the prepared baking sheets, spacing the cookies about 2 inches apart.
- Step 8: Sprinkle the tops with flaky sea salt for a sweet-salty contrast.
- Step 9: Bake for 10 to 12 minutes, or until the cookie edges turn golden brown.
- Step 10: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Tips & Variations
- For extra gooey cookies, chill the dough for 30 minutes before baking.
- Substitute caramel chips with chopped soft caramels for a chewier texture.
- Use dark chocolate chips to add a richer flavor contrast.
- Sprinkle additional flaky sea salt right after baking while the cookies are still warm for an enhanced salty kick.
Storage
Store cookies in an airtight container at room temperature for up to 5 days. To keep them soft, add a slice of bread inside the container. For longer storage, freeze the cookies in an airtight container or bag for up to 3 months. Reheat briefly in the microwave for a warm, melty treat.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use salted butter instead of unsalted butter?
Yes, but reduce the added salt in the recipe slightly to avoid over-salting.
What type of caramel chips work best?
Soft or chewy caramel chips melt nicely and create gooey pockets, but be sure to use high-quality chips for the best flavor.
Print
Salted Caramel Cookies Recipe
- Total Time: 25-27 minutes
- Yield: 24 cookies 1x
Description
Enjoy the perfect balance of sweet and salty with these Salted Caramel Cookies. Soft, chewy, and packed with gooey caramel chips and optional chocolate chips, these cookies are topped with flaky sea salt for an irresistible flavor contrast. Ideal for dessert or a special treat anytime.
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
Add-ins and 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. Set this mixture aside for later.
- Creaming: In a large bowl, cream the softened unsalted butter with both granulated and brown sugars until the mixture becomes light and fluffy, which helps create a tender texture.
- Wet Mix: Add the eggs one at a time to the butter and sugar mixture, beating well after each addition. Then, stir in the vanilla extract to enhance flavor.
- Combine: Gradually add the dry flour mixture into the wet ingredients, mixing just until combined to avoid overworking the dough which can make cookies tough.
- Mix-ins: Fold in the caramel chips and optional chocolate chips evenly throughout the dough for gooey pockets of flavor.
- Shaping: Using a cookie scoop or spoon, drop portions of dough onto the prepared baking sheets, spacing them approximately 2 inches apart to give room for spreading.
- Topping: Lightly sprinkle each mound of dough with flaky sea salt to provide a delightful sweet and salty contrast.
- Baking: Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown but the centers remain soft for that perfect chewy center.
- Cooling: Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely, ensuring they set properly.
Notes
- Room temperature eggs help the batter mix more evenly and improve texture.
- If caramel chips are unavailable, chopped soft caramels can be used as a substitute.
- Do not overmix the dough once the flour is added to keep the cookies tender.
- For extra gooey cookies, slightly underbake and allow them to finish baking on the hot baking sheet.
- Store cookies in an airtight container at room temperature for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 10-12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: salted caramel cookies, caramel chip cookies, sweet and salty cookies, chewy cookies, chocolate chip cookies, easy cookie recipe, homemade cookies
