Go Back
–+ servings
Salted Caramel Cookie

Sweet and Chewy Salted Caramel Cookie Recipe to Indulge

These Salted Caramel Cookies combine gooey caramel with a touch of sea salt for an irresistible treat.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 12 minutes
Cooling Time 5 minutes
Total Time 37 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Dough
  • 2 cups All-Purpose Flour Substitute with a gluten-free blend for a gluten-free option.
  • 1 teaspoon Baking Soda Helps cookies rise.
  • ½ teaspoon Salt Kosher salt can replace table salt if desired.
  • ¾ cup Unsalted Butter Softened and at room temperature.
  • ½ cup Granulated Sugar Adds crisp texture.
  • ¾ cup Brown Sugar Light and dark can be used interchangeably.
  • 2 large Eggs For a vegan alternative, consider flax eggs.
  • 1 teaspoon Vanilla Extract Using vanilla bean paste offers a more intense essence.
For the Sweet Add-ins
  • 1 cup Caramel Chips Can swap with butterscotch chips.
  • ½ cup Chocolate Chips Optional for added richness.
For Topping
  • to taste Flaky Sea Salt Use coarse sea salt if flaky is unavailable.

Equipment

  • Mixing Bowl
  • Electric Mixer
  • Baking Sheets
  • Parchment paper
  • cookie scoop

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
  2. In a medium bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon of baking soda, and ½ teaspoon of salt.
  3. In a large mixing bowl, cream together ¾ cup of softened unsalted butter, ½ cup of granulated sugar, and ¾ cup of brown sugar until light and fluffy, about 3-4 minutes.
  4. Beat in 2 large eggs, one at a time, and then mix in 1 teaspoon of vanilla extract until well combined.
  5. Gradually add the reserved dry ingredient mixture to the wet mixture, mixing on low speed until just combined.
  6. Gently fold in 1 cup of caramel chips and ½ cup of chocolate chips with a spatula.
  7. Using a cookie scoop, drop heaping tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart, and sprinkle with flaky sea salt.
  8. Bake for 10-12 minutes, until the edges are lightly golden but the centers remain soft. Cool on the sheets for 5 minutes before transferring to a wire rack.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 23gProtein: 2gFat: 6gSaturated Fat: 4gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 100mgPotassium: 60mgSugar: 10gVitamin A: 200IUCalcium: 10mgIron: 0.5mg

Notes

For best results, use softened butter and avoid overmixing to keep the cookies tender. These can be frozen for later enjoyment.

Tried this recipe?

Let us know how it was!