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Salted caramel cookies

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Salted caramel cookies combine the perfect balance of sweet and salty flavors with a soft, chewy texture and rich caramel notes. These homemade treats are easy to make and feature gooey caramel centers, finished with a sprinkle of flaky sea salt for an irresistible bite. Perfect for holidays, casual gatherings, or everyday indulgence!

Ingredients

  • 1 cup unsalted butter, softened
  • 1 cup packed brown sugar
  • ½ cup granulated sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 2¾ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup caramel bits or chopped soft caramels
  • Flaky sea salt, for sprinkling

Instructions

    • Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
    • In a large bowl, cream together butter, brown sugar, and granulated sugar until light and fluffy (about 2–3 minutes).
    • Add eggs one at a time, mixing well after each addition, then stir in vanilla extract.
    • In a separate bowl, whisk together flour, baking soda, and salt. Gradually mix into wet ingredients.
    • Gently fold in caramel bits or chopped caramels.
  • Shape the Cookies:
    • Using a cookie scoop or spoon, form dough balls (about 1.5 tablespoons each).
    • Place them on the prepared baking sheet, spacing them about 2 inches apart.
  • Bake the Cookies:
    • Bake for 10–12 minutes until edges are golden and centers look slightly underbaked.
    • Remove from oven and immediately sprinkle with flaky sea salt.
    • Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

  • Chilling Option: Chill the dough for 30 minutes before baking for extra chewiness and to prevent excessive spreading.
  • Storage: Store in an airtight container at room temperature for up to 5 days.
  • Freezing: Freeze cookies in a single layer, then transfer to a freezer-safe container for up to 3 months.
  • Reheating: Warm in a 300°F (150°C) oven for 5 minutes or microwave for 10 seconds.

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