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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 cookies taste amazing even though, after leaving them in the fridge for 18 hours, they were just too flat. Not sure what the problem is. I always weigh all my ingredients so I know they are exact. I did not over mix the dough, just put the mixer on stir to get the dry ingredients started and then folded in the rest. Maybe the butter was to soft. Just not sure. Thoughts??
What temperature should be used if we chill the dough? You wrote 390 degrees F unless we’re chilling the dough. Thank you!
Hi! I just mean that if you are chilling the dough, you don’t need to preheat the oven until you are ready to bake the cookies. You will still bake the cookies at 390 degrees. Hope that helps! 🙂
I made these with browned butter, these were so delish!!
One of my new favorites!
Hi! Can I use caramel syrup instead of caramel sauce?
Hi my name is Theresa .. I am an baker but cookies can be challenging for me .. lots of recipe taste good but not awesome .. I made your Caramel cookies – awesome .. I also made your oatmeal cranberry cookies and added white chocolate chips .. super awesome !! I will try some other recipes .. I can’t wait !!
Super yummy!!
However I made a few changes.
1. I added more salt in to the recipe then it asks for and glad I did because you can’t taste it anyway and for salted caramel there definitely wasn’t enough.
2. I added about 80g less of butter and they were so soft and chewy that I can’t imagine a full cup.
3. I added in caramel chocolate chips with chewy chocolate inside and it was such a good addition. I feel like they’d be quite plain without.
A good basis for the recipe but these few additions made them so much better. The caramel sauce on top with a good dose of salt made them super yum.
I would eat these cookies everyday if I was allowed. These are FANTASTIC!
My favorite cookie and just made my first batch. Love this recipe!!!
The first time I made these they were perfect and chewy. The second time they turned out puffier, even if I followed the recipe perfectly.
What went wrong?
THESE WERE YUM< JK
I had to review with a couple of comments. These cookies are super good! Exactly what I was looking for!
I wasn’t able to set my oven to 390 so I took a chance with them at 375 and they came out perfect at the 10 minute mark. I let them cool for a minute on the air bake pans and then moved them to the wire rack to finish cooling.
I did 1/2 the batch according to the recipe, and did the other half with semi-sweet chocolate chips and those turned out super as well! I’m not sure which I prefer. 🙂
I’m going to make these for our friends and family cookie delivery. I was just reading that you used to do that too ???? Do you think I could make the caramel? Like maybe using the recipe from your sticky toffee pudding? Or is buying one better because it’ll be thicker and have a better consistency?