Get ready to fall in love with these incredible Salted Caramel Cookies! This recipe combines the irresistible flavors of sweet, gooey caramel and a delicate sprinkle of sea salt.
You will achieve soft, chewy centers with perfectly crispy, golden-brown edges. These classic cookies are surprisingly easy to make and ideal for any occasion, offering a simple path to a truly delicious treat.
Table of Contents
Why You’ll Love These Salted Caramel Cookies
You will absolutely adore these salted caramel treats for so many reasons.
- Perfect Balance: They strike an ideal harmony between rich sweetness and a subtle salty finish.
- Irresistibly Soft & Chewy: Each bite delivers a delightful, melt-in-your-mouth texture.
- Crispy Edges: You get that satisfying, slightly crisp exterior with every cookie.
- Simple Ingredients: All components are easy to find at your local grocery store.
- Beginner-Friendly: The straightforward instructions make this recipe accessible for any baker.
- Impressive Flavor: These cookies are guaranteed to impress guests, perfect for holidays or everyday indulgence.
Ingredients
Making delicious Salted Caramel Cookies starts with quality ingredients. Here’s what you need:
- 1 cup (2 sticks) Butter, lightly softened
- 1 cup Dark Brown Sugar, packed
- 1/2 cup Granulated Sugar
- 1 large Egg
- 1 large Egg Yolk
- 1 teaspoon Vanilla Extract
- 1/4 cup High-Quality Caramel Sauce (plus more for drizzling)
- 2 1/2 cups All-Purpose Flour
- 1/2 teaspoon Baking Powder
- 3/4 teaspoon Baking Soda
- 1 teaspoon Salt
- Sea Salt Flakes (optional, for topping)
Notes & Substitutions
- Always use unsalted butter, softened to room temperature, for the best texture and creaming. Dark brown sugar is key; it adds moisture and a rich, chewy quality to your cookies.
- Choose a high-quality, thick caramel sauce. Thin caramel syrup often has an artificial flavor and will not yield the same rich results.
- If you plan to sprinkle sea salt flakes on top, reduce the amount of salt in the dough to 1/2 teaspoon to avoid over-salting. Pure vanilla extract enhances the overall flavor profile significantly.
Equipment
Gathering your tools beforehand makes baking a breeze. You will need:
- Stand mixer or hand mixer
- Large mixing bowls
- Measuring cups and spoons
- Rubber spatula
- Baking sheets
- Parchment paper or silicone baking mats
- Cookie scoop (highly recommended for uniform size)
- Wire cooling rack
Instructions For The Best Salted Caramel Cookies
Follow these simple steps for the perfect batch of salted caramel cookies. Baking homemade treats has never been easier!
- Prepare Oven and Sheets: Preheat your oven to 390°F (199°C). Line several baking sheets with parchment paper or silicone mats. Set aside. Note: If you plan to chill your dough extensively, you can preheat closer to baking time.
- Cream Butter and Sugars: In a large mixing bowl, using a stand mixer fitted with the paddle attachment or a hand mixer, cream together the softened butter, dark brown sugar, and granulated sugar. Beat for at least 4 minutes on medium speed, until the mixture is light, fluffy, and pale. Make sure to scrape down the sides of the bowl frequently to ensure even mixing.
- Add Wet Ingredients: Add the large egg, egg yolk, and vanilla extract to the creamed mixture. Beat for another minute until well combined and smooth.
- Stir in Caramel: Gently fold in the 1/4 cup of high-quality caramel sauce until just incorporated. Be careful not to overmix at this stage.
- Combine Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Remember, if you plan to use sea salt flakes on top, reduce the salt in the dough to 1/2 teaspoon.
- Gradually Add Dry to Wet: Gradually add the dry ingredient mixture to the wet ingredients in the large mixing bowl. Mix on low speed, or by hand with a spatula, until just combined. Stop mixing as soon as no streaks of flour remain to avoid tough cookies.
- Chill Dough (Optional but Recommended): For the best results and to prevent excessive spreading, I highly recommend chilling the cookie dough. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes. A 24-hour chill time is ideal if you have the patience, resulting in richer flavor and a chewier texture for your Salted Caramel Cookies.
- Scoop and Bake: Once the dough is chilled (or if baking immediately), use a cookie scoop to form uniform balls of dough. Place them about 2 inches apart on your prepared baking sheets. If possible, use light-colored baking sheets; dark sheets can cause bottoms to burn.
- Bake: Bake for 8-11 minutes, or until the edges are lightly golden brown and the centers still look slightly soft. Do not overbake!
- Cool: Remove the baking sheets from the oven and let the cookies set up on the sheets for about 5 minutes. They will continue to bake slightly from the residual heat.
- Transfer and Finish: Carefully transfer the slightly cooled cookies to a wire cooling rack to cool completely. Before serving, drizzle extra high-quality caramel sauce over each cookie. If desired, sprinkle with sea salt flakes for an extra burst of salty-sweet flavor. Enjoy your perfectly baked Salted Caramel Cookies!
Pro Tips for Perfect Salted Caramel Cookies
Mastering perfect salted caramel cookie recipes is easy with a few simple tricks.
- As explained by Sally’s Baking Addiction, using room temperature butter in baking is crucial for achieving a light and fluffy texture in your cookies.
- Always ensure your butter and eggs are at room temperature; this allows them to emulsify better and create a smoother dough. Cream the butter and sugars sufficiently, for at least 4 minutes, to incorporate air and ensure a light, fluffy texture.
- Measure flour correctly by spooning it into the measuring cup and leveling it off, rather than scooping directly, which can compact it. Do not overmix the dough once the flour is added; this develops gluten and can lead to tough cookies.
- Chilling the dough is a game-changer; it prevents spreading and deepens the flavor. Use a light-colored baking sheet to prevent over-browning on the bottoms. Bake until just set, avoiding overbaking, which results in dry cookies.
- Finally, sprinkle sea salt while the cookies are still warm for optimal adhesion and flavor.
Common Mistakes to Avoid
- Using cold ingredients: Cold butter and eggs do not cream properly, leading to a lumpy dough and poor texture.
- Overmixing the cookie dough: This develops too much gluten, making your cookies tough instead of tender.
- Using low-quality caramel syrup: Thin syrups often contain artificial flavors and won’t provide the rich, gooey texture you desire.
- Not chilling the dough: Skipping this step can cause your cookies to spread excessively and become flat.
- Baking on dark cookie sheets: Dark sheets absorb more heat, leading to burnt bottoms and undercooked tops.
- Overbaking for dry cookies: Baked until just set, they will be perfectly soft and chewy. Overbaking results in a dry, crumbly cookie.
Serving, Storage, & Variations
- Enjoying your homemade salted caramel cookies is a delight. Serve them warm with an extra drizzle of caramel sauce for an indulgent treat. They pair wonderfully with a scoop of vanilla ice cream or a hot cup of coffee or tea.
- For storage, ensure cookies are completely cooled before placing them in an airtight container. They will keep fresh at room temperature for 3-4 days. You can also freeze baked cookies for up to 2 months; just thaw at room temperature. Alternatively, freeze unbaked cookie dough balls on a baking sheet, then transfer to a freezer bag. Bake from frozen, adding a couple of minutes to the baking time.
- Get creative with variations! Add 1/2 cup of chocolate chips or chopped pecans to the dough for an extra layer of flavor. Experiment with different brands of caramel sauce to find your favorite. You can also make mini cookies by reducing baking time, or larger ones, increasing the time as needed.
Nutrition Information
Here is an estimated nutritional breakdown for one of these delicious Salted Caramel Cookies. Please note that these values are approximate and can vary based on specific ingredients and portion sizes.
| Nutrient | Amount (approx.) |
|---|---|
| Calories | 220 kcal |
| Total Fat | 11g |
| Saturated Fat | 7g |
| Cholesterol | 35mg |
| Sodium | 180mg |
| Total Carbohydrates | 28g |
| Dietary Fiber | 0.5g |
| Total Sugars | 18g |
| Protein | 2g |
Frequently Asked Questions
Why did my cookies spread flat?
This often happens if your butter was too warm, your dough wasn’t chilled, or you used a dark baking sheet. Ensure ingredients are room temperature, chill the dough, and use light-colored sheets.
What kind of caramel sauce is best?
Use a thick, high-quality jarred caramel sauce, like a dessert topping. Avoid thin, runny caramel syrups, as they lack flavor and can alter the cookie texture.
Can I make the dough for these Salted Caramel Cookies ahead of time?
Absolutely! You can prepare the dough and refrigerate it for up to 24 hours. This chilling process actually enhances the flavor and texture of the cookies.
Conclusion
These incredible Salted Caramel Cookies offer the ultimate sweet and salty indulgence. With their perfectly soft centers, crispy edges, and gooey caramel pockets, they are truly irresistible.
This beginner-friendly recipe ensures that anyone can create bakery-quality treats right in their own kitchen. Whip up a batch of these amazing Salted Caramel Cookies today and share the joy of homemade deliciousness. We encourage you to try this recipe and share your baking success with us!
Salted Caramel Cookies
Ingredients
Equipment
Method
- Preheat oven to 390°F (199°C). Line baking sheets with parchment paper or silicone mats.
- Cream butter, dark brown sugar, and granulated sugar together for 4 minutes until light and fluffy.
- Add egg, egg yolk, and vanilla extract. Beat until smooth.
- Fold in the caramel sauce gently until just combined.
- Whisk flour, baking powder, baking soda, and salt in a separate bowl. Gradually add to wet ingredients and mix until just combined.
- Chill dough for at least 30 minutes, ideally 24 hours.
- Scoop dough onto baking sheets, spacing 2 inches apart. Bake for 8–11 minutes until edges are golden and centers soft.
- Cool on baking sheets for 5 minutes, then transfer to wire rack. Drizzle with caramel and sprinkle with sea salt if desired.
Nutrition
Notes
- Use high-quality, thick caramel sauce for best texture.
- If adding sea salt on top, reduce salt in dough to 1/2 tsp.
- Chilling the dough improves flavor and prevents spreading.
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