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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.
These are the best cookies I’ve ever had
This was AMAZING!!! Wonderful recipe.
Mine went extremely flat, got brown after only 6 minutes and when I took them out and let them set for 15 minutes, they were completely soft and impossible to take off the sheet. I put them back in the oven to bake them longer. They got very brown, but a little bit better. At least now it is possible to eat them. For me they are a bit too sweet and taste too much like grease. Sometimes it is difficult to use recipes in other countries because the ingredients aren’t exactly the same, so maybe that is the reason.
Followed the recipe and the cookies turned out delicious! Chewy and crispy at the same time. The crowd was so pleased the whole batch was gone in one afternoon! Will definitely do again but with slightly less brown sugar since it was too sweet and intense for my personal taste. Thank you for the amazing recipe!
Just pulled the first batch out of the oven and they are amazing! Will definitely be making these on the reg.
These cookies are AMAZING. I use this recipe without the caramel as just a go-to base cookie recipe because it’s just that good!
Made this recipe with light brown sugar and they turned out AMAZING!! They have the best texture and I made my own sea salt caramel to add to the cookies as well as top, they are perfect! The cookie I was looking for!!
I went so wrong. Dough was very thick as I folded in the flour. Used smalled cookie scoop – 12 balls to a sheet. They totally melted into on big sheet cookie, flat as a flitter and very dark brown at 8 minutes. 6 minutes – not done. I’m afraid they go in the trash. I bought good caramel too.
This may have been caused by the butter being too soft. It’s a common mistake to soften butter too much. I used to do it myself. And too soft butter often causes cookies to spread too much.
I would say even more so since this recipe states “lightly” softened butter. Butter for cookies should not be so soft it’s losing its shape. It should still be cool to the touch and at about 65 degrees F. This takes no more than one to two hours out of the refrigerator, depending on the temperature of your kitchen. Perhaps you should try again, paying attention to how soft the butter is.
I am so excited to make these! I hope they’re as good as they sound!
These sound delicious! Would it change the cookie dynamics if chocolate chips were added to it?
Is the oven temp at 390% correct,. Isn’t that to high and would burn them?
They turned out a bit dark on the bottom but were not burnt, and were really good!