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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.
Notes
Nutrition information is automatically calculated, so should only be used as an approximation.
The cookies taste great! Thank you for the recipe. However they baked flat even at 350 degrees… and are a bit greasy. I think I’ll reduce the butter next time round..
Thanks for your comment Sudipta!
Awesome! Best yet!!
Thank you for your comment Candice!
I am going to try these next!
Questions:
1. You recommend a “High-Quality Caramel Sauce.” Would this include Torani or Ghirardelli Premium? I was going to order Coops but the other two are available at my local grocery store.
2. If I wanted to add Pecans, how much? One cup? Two? I am looking for a nice crunch (like your Chocolate Chip Crush recipe.)
3. Would adding the nuts alter baking time?
THANK YOU THANK YOU!
I have made eight of your recipes so far and hope to make all of the “Levain” ones.
Hi Peggy! Both of those caramel sauces will work great. I have not tested this recipe with nuts added however I would recommend adding 1 cup and chopping them up a bit. The nuts can alter the baking time I recommend checking the cookies 1-2 minutes earlier- watch for the edges to turn slightly golden brown. You don’t want to over bake these cookies!
I’m obsessed with these cookies, some in the middle and slight crunch on the outdide
Thank you for making this recipe Robin!
Wow! Just wow! I made 1/2 batch of these cookies today because I am not a caramel lover. My intentions was to make a few cookies to put on a cake. Let me tell you that I can not wait to bake a full batch! The caramel flavor was not overwhelming, nor were they too sweet. They re slightly salty, which they should be, and soft. Oh my gosh, I could eat the entire pan of them by myself. If you’re on the fence, make a 1/2 batch to try them. I’ll tell you now that you’re going to wish that you made the full batch! They are delicious.
I am so glad you ended up loving this recipe, Patricia! Thank you for your comment!
I made these for my family and they absolutely loved them!! I made my own caramel sauce and I let the dough chill overnight. I will definitely be making these again!
Homemade caramel sauce sounds delicious Tiffani! Thank you so much for making my recipe.
Hi Melissa.
I baked these cookies a couple of times and they were delicious. My daughters loved them. I’m getting ready to bake some for the holidays. Thank you for sharing.
I am so glad you and your daughters loved them, Gloria! Thank you so much for making my recipe.
If you chill the dough what do you bake it at? I also make smaller cookies. How long should I bake them. Love this recipe!!
Hi Linda! I would recommend baking them at the same temperature for around 8-9 minutes. I would also recommend to bake them on a lighter color baking sheet and watch for the edges to get golden brown. Hope you enjoy these cookies!