Irresistible 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
Scale
- 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.