Salted caramel cookies first came into my life on a hectic weeknight when my kids suddenly declared they wanted something sweet after dinner. I didn’t have a lot of time, but I remembered how much everyone loved that perfect mix of gooey caramel and a touch of sea salt from a recipe I had scribbled down months ago. Whipping up these salted caramel cookies that night turned out to be such a win. The smell alone filled the kitchen, making everyone gather around the counter, excited for their first bite.
What really surprised me was how these salted caramel cookies became more than just a treat—they brought my family together around the table. Somehow, that salty sweetness sparked so much conversation, smiles, and even a few playful cookie steals. Since then, these cookies have become a go-to in our meal rotation, whether for an after-school snack or a weekend dessert everyone looks forward to.
I’ve learned a ton about making the perfect salted caramel cookies along the way, like how to balance that rich caramel flavor with just the right amount of sea salt and how to get the dough chewy without being too sticky. It’s fascinating how a simple caramel cookie recipe can feel so fancy yet be totally doable. Trust me, if you want a cookie that’s as comforting as it is delicious, you’ll want to try this recipe yourself.
This salted caramel cookie recipe fits those moments when you want a little extra sweetness but also something that feels like home. Whether you’re baking to celebrate or to bring comfort on a tough day, salted caramel cookies stand ready to deliver smiles and full bellies. For families looking to make an everyday baking project special, this one’s worth keeping in your repertoire. If you love the idea of sea salt caramel treats that bring everyone around the kitchen, I cannot wait for you to make this salted caramel cookies recipe your own.
For a fun twist on cookie baking, you might want to check out these gingerbread crinkle cookies too—they’re another family favorite we keep coming back to.
What You’ll Need
Here’s what you’ll need to get started making these salty-sweet salted caramel cookies. Trust me, this ingredient list keeps things simple without sacrificing flavor!
- 1 cup unsalted butter, softened – For the best salted caramel cookies, use quality butter; it influences both taste and texture.
- 3/4 cup granulated sugar
- 3/4 cup brown sugar, packed – Brown sugar adds moisture and helps create those chewy caramel cookies everyone loves.
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt – Since this is salted caramel cookies, I recommend using a fine sea salt here to balance the sweetness.
- 1 cup caramel bits or soft caramel candies, chopped – You’ll find these in most grocery stores near baking aisles.
- Flaky sea salt, for sprinkling – This is what makes these sea salt caramel treats stand out.
You’ll find everything for this salted caramel cookies recipe at your regular grocery store, but if you can get caramel candies instead of bits, chop them small for better distribution. If you don’t have caramel bits handy, soft caramel squares cut into tiny pieces work just as well.
This salted caramel cookie recipe is forgiving if you need to swap brown sugar for coconut sugar for a different flavor profile or use regular salt if sea salt is unavailable. My family prefers when I use flaky sea salt on top of the cookies before baking—it adds that slight crunch and pops of saltiness that bring out the caramel perfectly.
One kitchen tip I’ve learned is to let your butter soften at room temperature for about an hour before mixing. It makes creaming easier and speeds up the whole baking process, which is great for busy weeknights.
If you love recipes that combine classic cookie flavors with a special twist, you’ll enjoy these salted caramel cookies as a staple crowd-pleaser.
How to Make It
Making salted caramel cookies might seem like a handful the first time around, but here’s how I do it step-by-step to keep it doable and delicious.
- Preheat your oven to 350 degrees F. Line baking sheets with parchment paper for easy cleanup—you’ll thank yourself later.
- Cream the butter and sugars together in a large bowl until light and fluffy. This is where the magic begins for chewy caramel cookies. I use my stand mixer and it takes about 3-4 minutes.
- Beat in the eggs, one at a time, then stir in vanilla extract until smooth.
- Whisk together the flour, baking soda, and salt in a separate bowl, then gradually add this to the wet mixture. It might look crumbly at first, but keep mixing. This salted caramel cookies dough needs to come together without overworking it.
- Fold in the caramel bits carefully. You want them evenly spread but avoid smashing them too much. Your salted caramel cookies will ooze caramel chunks when they bake.
- Scoop tablespoon-sized mounds onto your baking sheets. For best results, leave about 2 inches apart. Before popping them into the oven, sprinkle a pinch of flaky sea salt on each mound.
- Bake for 10-12 minutes. You’ll know your salted caramel cookies are ready when the edges turn golden but the centers still look soft.
- Remove from oven and cool on the sheet for 5 minutes before transferring to a wire rack. Don’t worry if your salted caramel cookies look a bit underdone—they firm up nicely as they cool.
One of the cookie baking tips I wish I’d known early is to resist overbaking. It’s tempting to wait for a fully firm cookie, but that chewy caramel cookies texture comes from taking them out just as edges firm up.
While your salted caramel cookies are baking, your kitchen will smell amazing. This is when my kids usually start asking if they’re ready!
If you want to speed things up, chilling your dough for 30 minutes before baking helps the cookies hold their shape better. It also gives you time for a quick tidy-up or to prepare a glass of milk for serving.
This salted caramel cookies recipe works great if you want to double the batch too — just adjust baking sheets and don’t crowd the oven.
If you love caramel cookie recipes, I found a great version online called The Best Chewy Salted Caramel Chocolate Chip Cookies that you might want to try next for a chocolate twist.
Serving Ideas
Everyone reaches for seconds when this salted caramel cookies comes out with the perfect balance of sweet caramel and just enough sea salt to make you smile. We often enjoy these fresh with a cold glass of milk or a hot cup of coffee. The chewy caramel cookies texture makes each bite a little celebration.
These salted caramel cookies are perfect for those nights when you want something really satisfying after a simple family meal. They are also a hit at birthday parties or holiday gatherings thanks to that special salted caramel desserts quality.
For a simple presentation trick, I like to arrange the cookies on a pretty platter with a sprinkle of extra flaky sea salt right before serving. It makes a simple cookie feel like a sea salt caramel treat made for sharing.
Got leftovers? They stay soft for days when stored in an airtight container. If you want to serve them warm again, a quick 10-second zap in the microwave revives that gooey caramel goodness as if fresh from the oven.
When I shared my salted caramel cookies with friends, some suggested adding chopped nuts for extra crunch—another great variation. Others loved swapping caramel bits for chocolate chips for a double dose of sweetness. If your family enjoys cookie baking tips and new twists, these ideas add a little fun.
If your family loves this, they’ll also enjoy the strawberry crunch cookies for a fruit-forward change or a batch of twisted Christmas cookies for holidays and celebrations.
Your Questions Answered
Q: Can I make salted caramel cookies ahead of time?
A: Absolutely! Preparing and chilling the dough overnight helps deepen the flavor and makes scooping easier. Just bring the dough back to room temperature before baking for the best chewy caramel cookie result.
Q: What if I don’t have caramel bits or candies?
A: No problem. You can chop soft caramel squares into small pieces or even try caramel sauce swirled gently into the dough. Just watch baking time closely so your salted caramel cookies don’t get too browned.
Q: How do I store leftover salted caramel cookies?
A: Store them in an airtight container at room temperature for up to 5 days. For longer storage, freeze batches in zip-top bags and thaw at room temperature when ready to eat.
Q: My cookies spread too much in the oven—what happened?
A: This usually means the dough was too warm or your oven temperature is lower than expected. Chill your dough for at least 30 minutes and use an oven thermometer to check heat.
Q: Can I make salted caramel cookies gluten-free?
A: You can swap in a gluten-free all-purpose flour blend that measures cup-for-cup. Just look for one with xanthan gum included to keep the chewy caramel cookies texture.
Q: Is it necessary to sprinkle sea salt on top?
A: While the dough has some salt, the flaky sea salt on top gives the perfect finishing touch for balanced salted caramel desserts. It’s worth it for a pop of flavor and texture.
Q: How chewy should these salted caramel cookies be?
A: Chewy but not doughy—a little softness inside with slightly crisp edges. You’ll find this caramel cookie recipe hits that sweet spot every time with proper timing.
A community post I found on Facebook, called Best chewy sea salt caramel cookies recipe, offers great reminders about not overbaking and how to handle caramel chunks. It’s always nice to hear from others baking this favorite.
The Final Word
This salted caramel cookies recipe has earned its place in my family’s kitchen because it’s simple enough for weeknights but special enough for celebrations. It brings a little magic to our table with that perfect salty-sweet balance everyone loves.
My Salted Caramel Cookies Tips:
- Use softened butter for easy creaming and better texture.
- Sprinkle flaky sea salt on top right before baking to highlight the caramel.
- Don’t overbake—pull them from the oven when edges look set but centers still soft.
Over the years, I’ve tried a few variations with great success—adding chopped pecans for crunch, mixing chocolate chips into the batter, and even swapping white chocolate caramel pieces to switch things up. My husband loves the nutty version, while the kids always go for pure caramel cookie love.
I hope you and your family find as much joy in making these salted caramel cookies as we do. Taking a few moments to bake these sweet treats can turn an ordinary day into a shared memory. And when the house is filled with that irresistible caramel aroma, it’s hard not to smile.
If your heart is set on sea salt caramel treats, this recipe is your new best friend. For more cookie inspiration, don’t forget to visit these Salted Caramel Cookies – Modern Honey recipes that give you even more ways to enjoy these flavors.
Happy baking, friends! Your kitchen is about to become the home of the best salted caramel cookies you and your family have tasted.
Salted Caramel Cookies
Delight in these soft, chewy salted caramel cookies that combine rich caramel flavor with a perfect hint of sea salt for an irresistible treat.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baked
- Cuisine: American
Ingredients
- 1 cup unsalted butter, softened
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- 2 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup soft caramel candies, chopped
- Coarse sea salt, for sprinkling
Instructions
- Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the chopped caramel pieces gently.
- Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 10-12 minutes, until edges are golden but centers are still soft.
- Immediately after removing from the oven, sprinkle a pinch of coarse sea salt on each cookie.
- Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
For an extra gooey center, press a small caramel piece into the center of each cookie dough ball before baking.