Irresistible Easy Salted Caramel Cookies Recipe

Introduction

These irresistible easy salted caramel cookies combine perfectly soft centers with gooey caramel and rich chocolate chips. Finished with a sprinkle of flaky sea salt, they offer the perfect balance of sweet and salty in every bite. Ideal for a cozy treat or sharing with friends and family.

Ingredients

• 1 cup unsalted butter, softened
• 1 cup packed brown sugar
• ½ cup granulated sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 2½ cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 cup caramel bits or soft caramels (cut into small pieces)
• 1 cup semi-sweet or milk chocolate chips
• Flaky sea salt, for sprinkling

Instructions

1. Step 1: In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until smooth and fluffy. Beat for about 2–3 minutes.
2. Step 2: Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
3. Step 3: In a separate bowl, whisk together the flour, baking soda, and salt.
4. Step 4: Gradually mix the dry ingredients into the wet ingredients, stirring just until combined.
5. Step 5: Gently fold in the caramel bits and chocolate chips until evenly distributed.
6. Step 6: Cover the dough and chill in the refrigerator for 30 minutes to 1 hour.
7. Step 7: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
8. Step 8: Scoop dough into tablespoon-sized balls and place them about 2 inches apart on the baking sheet.
9. Step 9: Sprinkle the tops with flaky sea salt before baking.
10. Step 10: Bake for 10–12 minutes, or until the edges are golden and the centers remain soft.
11. Step 11: Allow cookies to cool on the sheet for 5 minutes before transferring to a wire rack to cool completely.

Tips & Variations

• If using soft caramels, chop them into small, uniform pieces for even melting.
• For extra gooey centers, press a few caramel pieces on top of each cookie before baking.
• To prevent sticking, always use parchment paper as caramel can melt onto the tray.

Storage

Store baked cookies in an airtight container at room temperature for up to 5 days. To enjoy warm, reheat in the microwave for 10–15 seconds. Avoid refrigerating to keep the cookies soft and chewy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use salted butter instead of unsalted?

Yes, but reduce or omit the added salt in the recipe to avoid overly salty cookies.

What can I substitute for caramel bits?

You can use soft caramel candies chopped into small pieces, but be careful as they may melt more quickly. Alternatively, toffee bits can add a similar sweet crunch.

Irresistible Easy Salted Caramel Cookies Recipe

Print Recipe

★★★★★

4.5 from 81 reviews

This irresistible easy salted caramel cookie recipe combines soft, chewy cookies loaded with rich caramel bits and chocolate chips, finished with a sprinkle of flaky sea salt for the perfect sweet-salty balance. Perfectly soft centers and slightly crispy edges make these cookies an absolute crowd-pleaser for any occasion.

• Author: Clara
• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Total Time: 1 hour 27 minutes
• Yield: 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Wet Ingredients

• 1 cup unsalted butter, softened
• 1 cup packed brown sugar
• ½ cup granulated sugar
• 2 large eggs
• 2 teaspoons vanilla extract

Dry Ingredients

• 2½ cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon salt

Add-ins

• 1 cup caramel bits or soft caramels (cut into small pieces)
• 1 cup semi-sweet or milk chocolate chips

Topping

• Flaky sea salt, for sprinkling

Instructions

1. Cream Butter and Sugars: In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until smooth and fluffy. Beat for about 2–3 minutes to incorporate air for lightness.
2. Add Eggs and Vanilla: Add eggs one at a time, beating well after each addition to ensure they are fully incorporated. Stir in the vanilla extract for flavor.
3. Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt to ensure even distribution of leavening and seasoning.
4. Combine Wet and Dry Ingredients: Gradually mix the dry ingredients into the wet mixture, stirring just until combined to avoid overworking the dough which can make cookies tough.
5. Fold in Caramel and Chocolate: Gently fold in the caramel bits and chocolate chips until evenly distributed throughout the dough.
6. Chill the Dough: Cover the dough and chill in the refrigerator for 30 minutes to 1 hour. This helps solidify the butter and flavors meld, making the dough easier to handle and improving cookie texture.
7. Prepare Oven and Baking Sheet: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and facilitate even baking.
8. Scoop Dough: Scoop the dough into tablespoon-sized balls and place them about 2 inches apart on the prepared baking sheet to allow spreading during baking.
9. Add Sea Salt Topping: Sprinkle the tops of each dough ball with flaky sea salt to create that signature sweet and salty contrast.
10. Bake the Cookies: Bake for 10–12 minutes, or until the edges are golden brown while keeping the centers soft and chewy.
11. Cool the Cookies: Allow cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely, preventing breakage while warm.

Notes

• If using soft caramels, chop them into small, uniform pieces for even distribution.
• For extra gooey centers, press a few caramel pieces on top of each dough ball before baking.
• To prevent sticking, always use parchment paper as caramel can melt and stick to baking trays.
• Store baked cookies in an airtight container at room temperature for up to 5 days to maintain freshness.

Keywords: salted caramel cookies, easy cookie recipe, caramel chocolate chip cookies, soft chewy cookies, homemade cookies