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Salted Caramel Cookie Recipe

Salted Caramel Cookie Recipe

This recipe produces incredibly soft, chewy, and flavor-packed cookies with a sought-after bakery-style texture. The rich, buttery dough is filled with gooey caramel pockets and optional chocolate chips, all balanced by a sprinkle of flaky sea salt. It's a simple, reliable recipe for creating moments of pure, delicious joy.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 55 minutes
Servings: 24 servings
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 2 ¼ cups All-Purpose Flour
  • 1 tsp Baking Soda
  • 1 tsp Salt
  • 1 cup Unsalted Butter, softened
  • ¾ cup Granulated Sugar
  • ¾ cup Brown Sugar, packed
  • 2 Large Eggs, room temperature
  • 2 tsp Vanilla Extract
  • 1 cup Caramel Chips
  • ½ cup Chocolate Chips (optional)
  • ½ tsp Flaky Sea Salt, for sprinkling

Equipment

  • Baking sheets
  • parchment paper
  • Mixing bowls
  • Whisk
  • Hand mixer or stand mixer
  • Spatula
  • Cookie scoop
  • Wire rack

Method
 

Instructions
  1. Prep Your Station: Preheat your oven to 350°F (175°C). Line a couple of large baking sheets with parchment paper.
  2. Combine the Dry Ingredients: In a medium-sized bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside.
  3. Cream Butter and Sugars: In a large bowl, beat the softened butter with the granulated and brown sugars on medium-high for 3-4 minutes until light, pale, and fluffy.
  4. Add Eggs and Vanilla: Beat in the eggs one at a time, mixing well after each. Scrape down the sides of the bowl, then mix in the vanilla extract.
  5. Combine Wet and Dry: With the mixer on low speed, gradually add the flour mixture to the wet ingredients. Mix only until the last streaks of flour have disappeared. Do not overmix.
  6. Fold in the Good Stuff: Gently fold in the caramel chips and the optional chocolate chips using a spatula.
  7. Scoop the Dough: Drop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches of space between them.
  8. The Finishing Touch: Sprinkle a tiny pinch of flaky sea salt over the top of each dough ball.
  9. Bake to Perfection: Bake for 10-12 minutes, until the edges are set and golden brown, but the centers still look slightly soft.
  10. Cool Down: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

For thicker, chewier cookies with less spread, chill the scooped dough for 30 minutes before baking. Creaming the butter and sugar for a full 3-4 minutes is crucial for a light texture. The dough can be refrigerated for up to 72 hours before baking. Baked cookies or raw dough balls can be frozen for up to 3 months.