Salted Caramel Cookies Recipe
Introduction
Discover the perfect balance of sweet and salty with this Salted Caramel Cookie recipe. These cookies feature soft caramel pockets and a hint of sea salt that make each bite irresistibly delicious. Ideal for anyone who loves rich, gooey treats with just the right crunch.
Ingredients
- 2 ¼ cups all-purpose flour
- 1 tsp baking soda
- 1 tsp salt
- 1 cup unsalted butter, softened
- ¾ cup granulated sugar
- ¾ cup brown sugar
- 2 large eggs, room temperature
- 2 tsp vanilla extract
- 1 cup caramel chips
- ½ cup chocolate chips (optional)
- ½ tsp flaky sea salt
Instructions
- Step 1: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- Step 2: In a medium bowl, whisk together the flour, baking soda, and salt. Set this dry mixture aside.
- Step 3: In a large bowl, cream the softened butter with the granulated and brown sugars until the mixture is light and fluffy.
- Step 4: Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Stir in the vanilla extract.
- Step 5: Gradually add the dry ingredient mixture to the wet ingredients, mixing until just combined.
- Step 6: Fold in the caramel chips and chocolate chips, if using, to distribute them evenly in the dough.
- Step 7: Scoop the dough onto the prepared baking sheets, spacing each about 2 inches apart.
- Step 8: Sprinkle each dough mound with flaky sea salt to create a sweet and salty contrast.
- Step 9: Bake the cookies for 10 to 12 minutes, or until the edges turn a golden brown.
- Step 10: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Tips & Variations
- For extra gooey caramel pockets, use caramel chips made for baking to ensure they hold their shape but melt beautifully inside.
- Try substituting walnuts or pecans for chocolate chips to add a nutty crunch.
- If you prefer a softer cookie, reduce baking time by 1-2 minutes and cool carefully on the baking sheet.
Storage
Store cooled cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze the cookies in a sealed container for up to 3 months. To reheat, warm in a microwave for 10-15 seconds to restore softness and gooeyness.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use salted butter instead of unsalted butter?
Yes, but reduce or omit the added salt in the recipe to prevent the cookies from becoming too salty.
What makes these cookies “salted caramel”?
The combination of sweet caramel chips inside the cookie and the sprinkle of flaky sea salt on top creates the characteristic sweet and salty flavor that defines salted caramel treats.
PrintSalted Caramel Cookies Recipe
This Salted Caramel Cookie Recipe combines the perfect balance of sweet and salty flavors with gooey caramel pockets and optional chocolate chips for added richness. These cookies have a crisp texture on the edges and a chewy center, making them an irresistible treat ideal for dessert or snacks.
- Prep Time: 15 minutes
- Cook Time: 10-12 minutes
- Total Time: 25-27 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Dry Ingredients
- 2 ¼ cups all-purpose flour
- 1 tsp baking soda
- 1 tsp salt
Wet Ingredients
- 1 cup unsalted butter, softened
- ¾ cup granulated sugar
- ¾ cup brown sugar
- 2 large eggs, room temperature
- 2 tsp vanilla extract
Add-ins
- 1 cup caramel chips
- ½ cup chocolate chips (optional)
- ½ tsp flaky sea salt (for topping)
Instructions
- Prep: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking.
- Dry Mix: In a bowl, whisk together the all-purpose flour, baking soda, and salt. Set this dry mixture aside for later.
- Creaming: In a separate large bowl, cream together the softened unsalted butter with granulated sugar and brown sugar until the mixture is light and fluffy, which helps create a tender cookie texture.
- Wet Mix: Beat in the eggs one at a time to fully incorporate them, then add the vanilla extract to enhance the overall flavor profile.
- Combine: Gradually add the dry flour mixture to the wet ingredients, mixing just until combined to avoid overworking the dough which can lead to tough cookies.
- Mix-ins: Gently fold in the caramel chips and optional chocolate chips, distributing them evenly throughout the dough for gooey caramel bursts and optional chocolate richness.
- Shaping: Scoop portions of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow room for spreading while baking.
- Topping: Lightly sprinkle each cookie with flaky sea salt before baking to enhance the sweet and salty contrast.
- Baking: Bake the cookies in the preheated oven for 10-12 minutes or until the edges turn golden brown, signaling they’re perfectly cooked.
- Cooling: Remove the baking sheets from the oven and let the cookies cool on them for 5 minutes before transferring to a wire rack to cool completely, ensuring they set properly.
Notes
- Room temperature eggs help the dough mix more evenly.
- Make sure not to overmix the dough once the flour is added to keep the cookies tender.
- Optional chocolate chips add extra richness but can be omitted if preferred.
- Using flaky sea salt as a topping balances the sweetness with a pleasant crunch and saltiness.
- Store cookies in an airtight container at room temperature for up to 5 days.
Keywords: salted caramel cookies, caramel chip cookies, chewy cookies, sweet and salty cookies, homemade cookies, caramel and chocolate cookies
