Why Make This Recipe
Salted caramel cookies are a delightful treat that combines sweet and salty flavors in every bite. They are soft, chewy, and give you that gooey caramel experience that many cookie lovers crave. Baking these cookies at home is a fun activity that results in a treat perfect for sharing or enjoying by yourself with a cup of coffee or milk.
How to Make Salted Caramel Cookies
Ingredients
- 2 ¼ cups all-purpose flour (Provides structure)
- 1 tsp baking soda (Helps cookies rise)
- 1 tsp salt (Balances sweetness)
- 1 cup unsalted butter (Softened)
- ¾ cup granulated sugar (Adds crisp texture)
- ¾ cup brown sugar (Adds moisture and caramel flavor)
- 2 large eggs (Room temperature)
- 2 tsp vanilla extract (Enhances flavor)
- 1 cup caramel chips (For gooey caramel pockets)
- ½ cup chocolate chips (Optional for richness)
- ½ tsp flaky sea salt (For sweet-salty contrast)
Directions
- Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.
- Whisk together the flour, baking soda, and salt. Set aside.
- Cream the softened butter and both sugars together until light and fluffy.
- Beat in the eggs one at a time, then add the vanilla extract.
- Gradually mix in the dry ingredients until just combined.
- Fold in the caramel chips and chocolate chips, if using.
- Scoop dough onto the prepared baking sheets, spacing them 2 inches apart.
- Sprinkle with flaky sea salt before baking.
- Bake for 10-12 minutes until the edges are golden.
- Let cool for 5 minutes, then transfer to a wire rack.
How to Serve Salted Caramel Cookies
Enjoy salted caramel cookies warm right out of the oven, or let them cool completely for a firmer texture. These cookies are great on their own, but you can pair them with a glass of milk, coffee, or hot chocolate for an extra treat. They also make fantastic gifts when packaged nicely.
How to Store Salted Caramel Cookies
To keep your cookies fresh, store them in an airtight container at room temperature. They should last for about a week. If you want to keep them longer, you can freeze the cookies. Just place them in a freezer-safe bag, and they can last up to three months. When ready to enjoy, simply thaw them at room temperature.
Tips to Make Salted Caramel Cookies
- Make sure your butter is softened to room temperature for easy mixing.
- Don’t overmix the dough after adding the dry ingredients; this will keep your cookies soft.
- Use high-quality caramel chips for the best flavor.
- If you want a more intense salty flavor, feel free to sprinkle a bit more flaky sea salt on top before baking.
Variation
You can customize these cookies by adding nuts, such as pecans or walnuts, or by using different types of chocolate chips, like dark or white chocolate. You can also make them with a touch of cinnamon for added warmth.
FAQs
1. Can I use regular salt instead of flaky sea salt?
Yes, you can use regular salt, but flaky sea salt gives a nice texture and burst of flavor.
2. Can I make the dough ahead of time?
Yes! You can prepare the dough and refrigerate it for up to 2 days before baking. Just let it sit at room temperature for about 10 minutes before scooping and baking.
3. What can I do if I can’t find caramel chips?
If caramel chips are not available, you can chop up soft caramels or even use toffee bits as a substitute. Just keep in mind the texture might be a bit different.
Salted Caramel Cookies
Ingredients
Dry Ingredients
- 2 ¼ cups all-purpose flour Provides structure
- 1 tsp baking soda Helps cookies rise
- 1 tsp salt Balances sweetness
Wet Ingredients
- 1 cup unsalted butter Softened
- ¾ cup granulated sugar Adds crisp texture
- ¾ cup brown sugar Adds moisture and caramel flavor
- 2 large eggs Room temperature
- 2 tsp vanilla extract Enhances flavor
Mix-ins
- 1 cup caramel chips For gooey caramel pockets
- ½ cup chocolate chips Optional for richness
- ½ tsp flaky sea salt For sweet-salty contrast
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.
- Whisk together the flour, baking soda, and salt. Set aside.
- Cream the softened butter and both sugars together until light and fluffy.
- Beat in the eggs one at a time, then add the vanilla extract.
- Gradually mix in the dry ingredients until just combined.
- Fold in the caramel chips and chocolate chips, if using.
- Scoop dough onto the prepared baking sheets, spacing them 2 inches apart.
- Sprinkle with flaky sea salt before baking.
Baking
- Bake for 10-12 minutes until the edges are golden.
- Let cool for 5 minutes, then transfer to a wire rack.