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Salted Caramel Cookies
Soft chewy caramel cookies with sea salt and drizzled with salted caramel.
This is for all of my salted caramel lovers. I am such a HUGE fan of all things caramel. I have been wanting to create a caramel cookie for so long. I decided to get to work in my kitchen with a brand new jar of salted caramel that I couldn’t wait to put to use.
I was so excited to discover that this sea salt caramel cookie turned out absolutely perfectly! It was sweet, salty, chewy, with golden crispy edges. The perfect salted caramel cookie recipe!
The key to making a chewy caramel cookie is to start off with butter and a mix of dark brown sugar and white granulated sugar. Each of them plays an important role in these cookies. It helps to create a chewy center and crispy, buttery edges.
I worked with the baking temperature and found that 390 degrees was just the right temperature to be hot enough to allow the edges to become crispy while keeping the centers nice and chewy.
How to make the Best Salted Caramel Cookies:
- Use room temperature butter. I love to use dark brown sugar because it creates a richer, chewier cookie texture. The extra molasses helps to create that chewy texture. You can substitute regular golden brown sugar as well. Cream the mixture for at least 4 minutes with a mixer.
- Stir in high-quality thick caramel. I like to use refrigerated caramel as it has a thicker consistency. The cookie dough calls for 1/4 cup but for extra caramel flavor, I suggest drizzling caramel on top of the baked cookies.
- Bake just until edges starts to become a light golden brown color. I always suggest using these light-colored baking sheets. Once you remove from oven, sprinkle with Maldon Sea Salt Flakes for extra salty-sweet flavor.
- Drizzle extra salted caramel all over the top of the cookies before serving.
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Salted Caramel Cookies
Equipment
Ingredients
- 1 cup Butter (lightly softened)
- 1 cup Dark Brown Sugar
- 1/2 cup Sugar
- 1 large Egg
- 1 large Egg Yolk
- 1 teaspoon Vanilla
- 1/4 cup High-Quality Caramel Sauce (plus more for drizzling on cookies)
- 2 1/2 cups Flour
- 1/2 teaspoon Baking Powder
- 3/4 teaspoon Baking Soda
- 1 teaspoon Salt
- Sea Salt Flakes (optional to sprinkle on the top)
Instructions
- Heat oven to 390 degrees (unless you are chilling your dough). In a large mixing bowl, cream together butter, brown sugar, and sugar for at least 4 minutes, scraping the sides of the bowl often.
- Add egg, egg yolk, and vanilla and mix for 1 minute longer. Stir in caramel.
- Fold in flour, baking powder, baking soda, and salt. If sprinkling sea salt flakes on the top of cookies, reduce salt to 1/2 teaspoon. If you have time, I suggest chilling the dough for at least 30 minutes. This reduces the spreading of the cookies. I suggest a 24-hour chill time, if you can wait.
- If possible, use a light-colored baking sheet. Roll cookies into light balls and place on parchment paper-lined baking sheet. Bake for 8-11 minutes or until lightly golden on the sides. Remove from the oven and let set up for several minutes.
- Drizzle caramel all over each cookie before serving. If so desired, sprinkle with sea salt flakes.
Nutrition information is automatically calculated, so should only be used as an approximation.
OMG!!! Soooooooooo delicious!!! I used Hershey’s caramel sauce from the refrigerator and 🫠🤤👌 Thank you for posting this recipe 😊
Have you tried chilling for 48 hours? My schedule won’t allow me make the dough the night before, but I have two other kinds of cookies to bake the same night I need to actually bake these, so I would really like to make the dough in advance!
That sounds so delicious Nicole! I am so glad you loved this recipe.
These were excellent! There were a few things I did that really helped reduce the over-spreading/flat cookies that others claimed to have:
1) After rolling the balls, I chilled them for another 30 minutes before popping them in the oven.
2) Really compact the dough when rolling the balls!
Those are great tips Geraldine! Thank you for making this recipe.
These are really good. Make sure to scrape sides and bottom of mixing bowl often – they are easy to under-stir and get inconsistent cookies. I use a full tsp of salt and sprinkle with Daimond Crystal – they are very sweet.
390 is definitely way to high for the oven. First batch spread and was burned. I tried 350 but they still spread out. I followed the directions. 2nd batch tasted good but were flat. Nothing I would serve. This is first recipe from this website that I won’t try again
Amazing cookies!! So chewy & great carmel flavor!! I added chocolate cookie crumbs to baked cookies after carmel swirled over cookies & a little salt.
Everyone loved these cookies!!
If dough is refrigerated what temp do you bake cookies at?
It means bake at 390⁰ but heat oven after you chill your dough. The higher heat and chilled dough keep the dough from spreading too much while it bakes.
If you refrigerate dough for 24 hours, what temperature do you bake cookies. You never said.
Statss Bake at 390 degrees UNLESS chilling dough – as per first direction written
~ Which is highly recommended further down the recipe So if one chooses to chill the dough then what temp to cook at ? 390 ? Or 350?
This should have been noted ! I dont think I’ll attempt until specified I am very exact and particular in my cookie baking I hate when things dont come out after all the effort
My whole family and extended family are now obsessed with this recipe. Thank you!!
You bake at 390⁰ but heat your over when your done chilling your dough.
It reads;
Heat oven to 390 degrees (unless you are chilling your dough).
In other words don’t preheat oven yet because you are chilling dough.