If you’re craving a bakery-style treat that’s both sweet and salty, this Salted Caramel Cookie Recipe is your new go-to. Soft, chewy, and loaded with gooey caramel bits, these cookies strike the perfect balance of flavor and texture. Whether you’re baking for a cozy night in or a holiday tray, these cookies are sure to impress every time.
Why You’ll Love This Salted Caramel Cookie Recipe
This recipe brings together everything you adore about homemade cookies — buttery dough, rich caramel sweetness, and that irresistible sprinkle of sea salt on top. You’ll love it because:
- The texture is soft in the center with lightly crisp edges.
- No fancy tools needed — just a bowl, whisk, and oven.
- Versatile — add nuts, chocolate, or extra caramel chunks.
- The sweet-salty flavor makes them feel gourmet yet easy to make.
Ingredients for Salted Caramel Cookie Recipe
For the Cookie Dough
- 2 ½ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- 1 cup (2 sticks) unsalted butter, softened
- ¾ cup brown sugar
- ½ cup granulated sugar
- 2 large eggs, room temperature
- 2 tsp vanilla extract
For the Mix-ins
- 1 ¼ cups caramel chips (or chopped soft caramels)
- ½ cup chocolate chips (optional)
- Flaky sea salt, for topping
Ingredient Notes & Substitutions
- Butter: For dairy-free cookies, substitute with vegan butter or coconut oil.
- Flour: Use a 1:1 gluten-free flour blend if needed.
- Caramel Chips: Can’t find them? Use soft caramels cut into small chunks.
- Sugar: Mix of brown and white sugar adds moisture and chewiness.
- Sea Salt: Use flaky Maldon salt for the best texture and presentation.
Step-by-Step Instructions
Step 1 – Prep the Dry Ingredients
In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
Step 2 – Cream the Butter and Sugars
In a large bowl, beat the softened butter with brown and white sugars until light and fluffy (about 2–3 minutes).
Step 3 – Add Wet Ingredients
Mix in eggs one at a time, then add vanilla extract. Beat until smooth and creamy.
Step 4 – Combine Wet and Dry
Gradually mix the dry ingredients into the butter mixture until a soft dough forms. Avoid overmixing.
Step 5 – Fold in the Caramel
Gently fold in the caramel chips and optional chocolate chips until evenly distributed.
Step 6 – Chill the Dough
For thicker cookies, chill the dough for 30 minutes in the refrigerator.
Step 7 – Bake
Preheat oven to 350°F (175°C). Line baking sheets with parchment paper. Scoop dough (about 2 tablespoons per cookie) onto the sheets, leaving space between them. Sprinkle a pinch of sea salt on top.
Bake for 10–12 minutes, or until the edges are golden and centers still soft.
Step 8 – Cool and Enjoy
Let cookies cool on the tray for 5 minutes before transferring to a wire rack. Enjoy warm or store for later.
Pro Tips for Success
- Chill the dough for at least 30 minutes to prevent spreading.
- Underbake slightly — cookies continue to set as they cool.
- Press extra caramel chips on top before baking for gooey centers.
- Use light-colored baking sheets to avoid over-browning.
- Weigh ingredients for consistent texture and perfect results.
- Store properly to maintain chewiness — airtight containers work best.
Flavor Variations
- Double Chocolate Caramel Cookies: Add 2 tablespoons cocoa powder.
- Nutty Caramel Crunch: Stir in chopped pecans or almonds.
- Espresso Caramel Cookies: Add 1 teaspoon instant espresso for depth.
- White Chocolate Caramel Cookies: Swap chocolate chips for white chocolate.
- Salted Maple Caramel Cookies: Add 1 tablespoon maple syrup to the dough.
Serving Suggestions
Serve these cookies:
- Warm with a scoop of vanilla ice cream
- Crumbled over caramel sundaes
- Alongside coffee or hot cocoa for a cozy treat
- Packaged in tins for holiday gifts or bake sales
Storage and Freezing Instructions
- Room Temperature: Store in an airtight container for up to 5 days.
- Refrigerator: Keeps for up to 10 days — reheat before serving.
- Freezer: Freeze baked cookies for up to 3 months; reheat in a 300°F oven for 5 minutes.
- Freezing Dough: Roll into balls and freeze raw dough for future baking.
Nutrition Facts (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 210 kcal |
| Protein | 2.8 g |
| Carbohydrates | 28 g |
| Fat | 10 g |
| Fiber | 0.6 g |
| Sodium | 135 mg |
FAQ About Salted Caramel Cookie Recipe
How do I keep caramel from hardening in cookies?
Use caramel chips or soft baking caramels, not candy caramels. Avoid overbaking, as caramel hardens when exposed to high heat too long.
Can I make this cookie dough ahead of time?
Yes! Prepare the dough and refrigerate it for up to 48 hours before baking. It actually improves flavor as it chills.
Can I use salted butter instead of unsalted?
Yes, but reduce added salt in the recipe to ¼ teaspoon to avoid over-salting.
Why did my cookies spread too much?
Likely causes are warm dough or too much butter. Always chill the dough and measure accurately for best results.
Are these cookies freezer-friendly?
Absolutely! Freeze dough balls or baked cookies and bake or reheat as needed for freshly baked taste.
Final Thoughts
This Salted Caramel Cookie Recipe is a home baker’s dream — easy, indulgent, and packed with flavor. The contrast of buttery sweetness and a pinch of sea salt creates a cookie you’ll crave again and again. Perfect for every occasion, from family gatherings to cozy nights at home, it’s a recipe worth saving and sharing.
Print
Perfect Salted Caramel Cookie Recipe for Home Bakers
- Total Time: 25 mins
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Soft, chewy salted caramel cookies with gooey caramel chips and a sprinkle of flaky sea salt.
Ingredients
2½ cups all-purpose flour
1 tsp baking soda
½ tsp salt
1 cup unsalted butter, softened
¾ cup brown sugar
½ cup granulated sugar
2 eggs
2 tsp vanilla extract
1¼ cups caramel chips
½ cup chocolate chips (optional)
Flaky sea salt, for topping
Instructions
1. Whisk flour, baking soda, and salt.
2. Cream butter and sugars until fluffy.
3. Add eggs and vanilla; mix until smooth.
4. Combine wet and dry ingredients.
5. Fold in caramel and chocolate chips.
6. Chill dough for 30 minutes.
7. Bake at 350°F for 10–12 minutes.
8. Cool and serve.
Notes
Chill dough for thicker cookies.
Use vegan butter for dairy-free.
Press extra caramel chips on top before baking.
Store in airtight container for up to 5 days.
- Prep Time: 15 mins
- Cook Time: 10 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 210
- Sugar: 18g
- Sodium: 135mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 0.6g
- Protein: 2.8g
- Cholesterol: 35mg
