Salted Caramel Cookies
There’s something magical about the smell of freshly baked cookies wafting through the house—it instantly makes everything feel warmer and more comforting. That’s exactly what happened the first time I made these Salted Caramel Cookies. It was a chilly Sunday afternoon, the kind where everyone’s curled up under blankets and asking for something sweet. I wasn’t planning on baking, but I had a craving for something buttery, chewy, and just a little bit indulgent. And that’s when these beauties came to life.
What I love most about these cookies is how the salty-sweet balance hits just right. The soft, chewy centers are dotted with melty caramel chunks, while the edges are slightly crisp. A sprinkle of flaky sea salt on top ties everything together and gives each bite a little sparkle of flavor. They’re easy enough to whip up on a weeknight but impressive enough for a bake sale or holiday platter.
My kids gobbled them up in minutes (okay, I had a few too!), and even my husband, who’s not usually big on sweets, went back for seconds. Since then, they’ve become a go-to in our home. Whether we’re sharing them with friends, packing them in lunchboxes, or enjoying them with a cup of coffee after the kids are asleep, these cookies always bring smiles. If you’re looking for a cookie recipe that feels cozy, delicious, and just a little bit fancy—this is the one to bookmark.
Questions I Often Get Asked About This Recipe
Can I use store-bought caramels?
Yes! I recommend using soft caramels that are easy to chop and melt slightly during baking.
Do I have to use flaky sea salt on top?
You don’t have to, but it really elevates the flavor. Maldon or fleur de sel work beautifully.
Can I freeze the cookie dough?
Absolutely. Scoop the dough into balls and freeze on a tray, then store in a zip-top bag for up to 2 months. Bake straight from frozen—just add 1–2 minutes to the bake time.
How do I prevent the caramel from melting too much?
Use slightly firmer caramels and gently press them into the dough before baking. Let the cookies cool on the sheet before moving them.
Can I double the recipe?
Yes, and I highly recommend it. These cookies disappear fast!
What You Need to Make Salted Caramel Cookies
Ingredients:
1 cup (226g) unsalted butter, softened
1 cup (200g) brown sugar, packed
1/2 cup (100g) granulated sugar
2 large eggs
2 tsp vanilla extract
2 1/2 cups (310g) all-purpose flour
1 tsp baking soda
1/2 tsp salt
1 cup chopped soft caramels
Flaky sea salt, for topping
Tools:
Mixing bowls
Hand or stand mixer
Cookie scoop
Parchment paper
Baking sheets
Cooling rack
How to Make Salted Caramel Cookies
Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
In a large bowl, cream the softened butter with both sugars until light and fluffy (about 2–3 minutes).
Beat in the eggs, one at a time, then mix in the vanilla extract.
In a separate bowl, whisk together flour, baking soda, and salt.
Gradually add the dry ingredients to the wet mixture, stirring until just combined.
Gently fold in the chopped caramels.
Use a cookie scoop to portion dough onto the prepared baking sheets, spacing them 2 inches apart.
Bake for 10–12 minutes, or until edges are golden and centers are just set.
Immediately sprinkle each cookie with flaky sea salt.
Let cool on the baking sheet for 5–7 minutes before transferring to a wire rack.
Tips for Making the Best Salted Caramel Cookies
Don’t overbake. The cookies will firm up as they cool, so pull them out when they’re just set in the center.
Use room temperature butter. It helps create that perfect chewy texture.
Chop caramels roughly. Big and small pieces give you caramel pockets and a gooey surprise in every bite.
Line your pans. Parchment paper helps the cookies bake evenly and prevents caramel from sticking.
Let the cookies rest. Give them at least 10 minutes to cool—those caramel bits are hot!
Reader Reviews
⭐️⭐️⭐️⭐️⭐️ “These cookies are absolutely addictive! The perfect mix of sweet and salty. My kids asked if I could make them every week!”
⭐️⭐️⭐️⭐️ “So yummy, but next time I’ll try adding a few chocolate chips too. I think it would take them over the top!”
⭐️⭐️⭐️⭐️⭐️ “Made these for a girls’ night and they were a total hit. Everyone asked for the recipe. Super easy to make too!”
⭐️⭐️⭐️⭐️ “Great for busy nights! I froze the dough balls and baked a few at a time—still tasted fresh and amazing.”
⭐️⭐️⭐️⭐️⭐️ “Just WOW. The sea salt on top makes them feel bakery-quality. Will definitely be baking these again!”
Printable Recipe
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Salted Caramel Cookies
These Salted Caramel Cookies are irresistibly soft and chewy, packed with gooey caramel chunks, and topped with a touch of flaky sea salt for the perfect sweet-and-salty bite. Easy to make, freezer-friendly, and absolutely addictive, they’re a family favorite for a reason.
Ingredients
- 1 cup (226g) unsalted butter, softened
- 1 cup (200g) brown sugar, packed
- 1/2 cup (100g) granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- 2 1/2 cups (310g) all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup chopped soft caramels
- Flaky sea salt, for topping
- Tools:
- Mixing bowls
- Hand or stand mixer
- Cookie scoop
- Parchment paper
- Baking sheets
- Cooling rack
Instructions
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large bowl, cream the softened butter with both sugars until light and fluffy (about 2–3 minutes).
- Beat in the eggs, one at a time, then mix in the vanilla extract.
- In a separate bowl, whisk together flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Gently fold in the chopped caramels.
- Use a cookie scoop to portion dough onto the prepared baking sheets, spacing them 2 inches apart.
- Bake for 10–12 minutes, or until edges are golden and centers are just set.
- Immediately sprinkle each cookie with flaky sea salt.
- Let cool on the baking sheet for 5–7 minutes before transferring to a wire rack.
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