There’s something so comforting about baking a batch of cookies. I still remember the first time I tested this salted caramel cookie recipe—my kitchen filled with the warm aroma of butter and sugar, and the final result had the perfect blend of sweet and salty. That first bite was all it took for me to know I’d be making these again and again. These cookies quickly became a family favorite, and now they’re one of the most requested treats among friends, neighbors, and even customers who stop by just for these chewy delights. This recipe holds a special place in my collection—not only because it’s delicious but because it’s unbelievably simple to make.
Why You Will Love This Recipe
You’ll love this salted caramel cookie recipe because it offers the ideal balance of flavors and textures. The cookies have a soft, chewy center with crisp edges, and the salted caramel adds a rich, gooey finish that takes them over the top. They look impressive, taste indulgent, and yet are so easy to pull together. Whether you’re baking for a party, a holiday, or just a cozy night in, these cookies always steal the show.
Versatile
These cookies are incredibly versatile. You can make them small for bite-sized treats or go for bakery-style jumbo cookies. You can even tuck a caramel square inside each cookie for an extra surprise. Swap out the chocolate chips for dark, milk, or even white chocolate if you want a different twist. They also freeze beautifully, so you can keep a stash in the freezer and bake them fresh whenever you need them.
Affordable
One of the things I appreciate most about this recipe is how budget-friendly it is. You won’t need anything fancy—just simple pantry staples that are easy to find and inexpensive. And yet, the result is a batch of cookies that taste like they came straight from a gourmet bakery. It’s proof that you don’t need to break the bank to bake something truly special.
Ingredients for the Recipe
Here’s what you’ll need to make these irresistible salted caramel cookies:
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1 cup unsalted butter, softened
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1 cup brown sugar, packed
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½ cup granulated sugar
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2 large eggs
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2 teaspoons vanilla extract
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2½ cups all-purpose flour
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1 teaspoon baking soda
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½ teaspoon salt
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1 cup caramel bits or soft caramels (cut into small pieces)
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1 cup chocolate chips (semi-sweet or milk)
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Flaky sea salt (for sprinkling on top before baking)
How to Prepare This Recipe
When I want to bake something impressive without spending hours in the kitchen, I turn to this salted caramel cookie recipe. It’s incredibly easy to prepare, and the results are always consistent. The dough comes together quickly, and with a few smart tips, you’ll have bakery-quality cookies with very little effort. Whether you’re a beginner or a seasoned baker, this process is simple and straightforward from start to finish.
Step-by-Step Instructions for Preparation
Step 1: Cream the Butter and Sugars
Start by creaming 1 cup of softened unsalted butter with 1 cup of packed brown sugar and ½ cup of granulated sugar. Mix until the texture is smooth and fluffy—this usually takes about 2 to 3 minutes with a hand or stand mixer on medium speed. This step helps create that soft, chewy texture.
Step 2: Add the Eggs and Vanilla
Crack in 2 large eggs, one at a time, beating well after each addition. Then, add 2 teaspoons of vanilla extract and beat until well incorporated. These wet ingredients give the dough structure and depth of flavor.
Step 3: Combine Dry Ingredients Separately
In a separate bowl, whisk together 2½ cups of all-purpose flour, 1 teaspoon of baking soda, and ½ teaspoon of salt. Mixing the dry ingredients separately ensures even distribution and prevents overmixing later.
Step 4: Mix Wet and Dry Ingredients Together
Gradually add the dry ingredients into the wet mixture. Mix just until the flour disappears. Be careful not to overwork the dough at this stage to keep the cookies tender.
Step 5: Fold in the Caramel and Chocolate
Gently fold in 1 cup of caramel bits (or soft caramels cut into small chunks) along with 1 cup of chocolate chips. Make sure the add-ins are evenly distributed throughout the dough. You can use milk or semi-sweet chocolate depending on your preference.
Step 6: Chill the Dough
For the best texture, chill the dough in the refrigerator for 30 minutes to 1 hour. Chilling helps prevent the cookies from spreading too much in the oven and enhances the caramel flavor.
Step 7: Preheat the Oven and Prepare Baking Sheet
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking. While the oven heats, scoop out cookie dough using a medium cookie scoop or tablespoon and place them 2 inches apart on the sheet.
Step 8: Sprinkle with Sea Salt and Bake
Lightly sprinkle the tops of the dough balls with flaky sea salt. This step is optional but highly recommended—it balances the sweetness and brings out the caramel tones. Bake the cookies for 10 to 12 minutes or until the edges are golden but the centers are still soft.
Step 9: Cool Before Serving
Let the cookies rest on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely. The caramels will be gooey when warm and set slightly as they cool.
Quick and Easy
This recipe is one of the quickest cookie recipes I rely on, especially when I’m short on time. With just a little chilling and minimal prep, you’ll have soft, chewy cookies in under an hour. There’s no need for any specialty tools or techniques, which makes it perfect even for spontaneous baking.
Customizable
The best part? These cookies can be customized endlessly. You can swap in white chocolate chips, use a sprinkle of cinnamon for a warm twist, or even press a chocolate chunk on top before baking. You could also press a caramel square into the center of each cookie if you want a molten center. Use what you have and make it your own.
Popular with Many People
These cookies are loved by all kinds of people—kids adore the soft, sweet center, while adults appreciate the depth the sea salt brings. They’re great for bake sales, lunchboxes, potlucks, or even wrapped up as edible gifts. I’ve had people come back asking for the recipe, and some even request that I bake extra batches for special occasions.
PrintIrresistible Easy Salted Caramel Cookie Recipe
These salted caramel cookies are the perfect balance of soft, chewy texture and rich, buttery sweetness with a hint of sea salt. Whether you’re baking for a special event or just craving something indulgent, this recipe is quick, simple, and crowd-pleasing. It’s made with pantry staples and comes together in under an hour—ideal for both beginners and seasoned bakers.
- Prep Time: 15
- Cook Time: 12
- Total Time: 27 minutes
- Yield: 24 1x
Ingredients
- 1 cup unsalted butter, softened
- 1 cup packed brown sugar
- ½ cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup caramel bits or soft caramels (cut into small pieces)
- 1 cup semi-sweet or milk chocolate chips
- Flaky sea salt, for sprinkling
Instructions
- In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until smooth and fluffy. Beat for about 2–3 minutes.
- Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Gradually mix the dry ingredients into the wet ingredients, stirring just until combined.
- Gently fold in the caramel bits and chocolate chips until evenly distributed.
- Cover the dough and chill in the refrigerator for 30 minutes to 1 hour.
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Scoop dough into tablespoon-sized balls and place them about 2 inches apart on the baking sheet.
- Sprinkle the tops with flaky sea salt before baking.
- Bake for 10–12 minutes, or until the edges are golden and the centers remain soft.
- Allow cookies to cool on the sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
If using soft caramels, chop them into small, uniform pieces.
For extra gooey centers, press a few caramel pieces on top before baking.
To prevent sticking, don’t skip parchment paper—caramel can melt onto the tray.
Store baked cookies in an airtight container at room temperature for up to 5 days.
FAQs
Can I make the cookie dough ahead of time?
Yes, absolutely. You can make the dough up to 48 hours in advance. Just keep it chilled in an airtight container in the refrigerator. When you’re ready to bake, allow it to sit at room temperature for about 10 minutes before scooping.
Do I need to chill the dough?
Chilling the dough is highly recommended. It helps the flavors deepen and gives the cookies a thicker, chewier texture. If you’re in a rush, you can skip it, but expect slightly flatter cookies.
Can I use homemade caramel instead of store-bought?
Yes, but make sure the caramel is firm enough to hold its shape during baking. Cut it into small chunks and freeze briefly to prevent melting too quickly.
Why did my cookies spread too much?
This usually happens when the butter is too soft or melted, or if the dough wasn’t chilled. Make sure to cream the butter properly and chill the dough as instructed.
Can I freeze the dough or baked cookies?
Yes, the dough freezes well. Scoop it into balls, freeze on a baking tray, then store in a zip-top bag for up to 2 months. You can bake from frozen—just add 1–2 extra minutes. Baked cookies can also be frozen and thawed at room temperature when needed.
What if I don’t have flaky sea salt?
You can skip it or use a small pinch of regular sea salt instead. However, flaky sea salt adds a special touch that elevates the flavor.
Are these cookies suitable for gifting?
Definitely. They look beautiful, taste incredible, and hold up well in packaging. Just make sure they’re completely cooled before wrapping them.
Can I make this recipe gluten-free?
Yes, you can substitute the all-purpose flour with a 1:1 gluten-free baking flour blend. The texture may be slightly different, but they still taste delicious.