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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 . Once you remove from oven, sprinkle with 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
- kitchenaid mixer
- baking sheet
- parchment paper baking sheets
- measuring cups and spoons
- turner
- spatula set
- cookie scoop
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. If you are chilling the dough, you can preheat the oven later. 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.
Can the dough by frozen and the cookies baked later?
Hi Holly! Yes, you can definitely freeze the cookie dough. I recommend to let them sit out at room temp for 30 minutes before baking. I hope you love this recipe!
What temperature do you use if you chill the dough?
What temp of dough is chilled???
Hi Donna! You will still bake at 390 degrees!
these cookies were great! highly recommend!
Thanks so much for making these cookies Shawn!
hi! this recipe looks delicious. quick question: do you recommend creaming the butter & sugar by hand or with a hand mixer? and should time be adjusted accordingly? thx!
Hi! I recommend to use a hand mixer to cream the butter and sugar as it will be way faster. I hope you enjoy this recipe!
awesome…… yummy…..
I have a quick question? It doesn’t specify salted or unsalted butter, if I use salted should I omit the salt in the recipe? It’s…kinda all I got? My dad was supposed to get butter…my mom forgot to specify we needed BOTH types of butter.
Hi Riley! If using salted butter you can decrease the salt added to 1/2 tsp. I hope you love these cookies!
These are outstanding. I just made these for a Christmas party and they were a big hit! Thank you!
I’ll be making these & freezing them. Can I freeze AFTER I drizzle with caramel & salt? Or can I only drizzle just before serving?
Hi Carmela! Yes, you can freeze them after drizzling with caramel! I recommend to flash freeze them on a baking sheet for 1-2 hours after drizzling and then transferring them to an airtight container.
Good day
How should the cookies be stored and for how long will they keep?
HI! You can store the cookies in an airtight container for up to 4 days at room temperature or up to 2 months in the freezer!