Irresistible Easy Salted Caramel Cookies Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- Fold in Caramel and Chocolate: Gently fold in the caramel bits and chocolate chips until evenly distributed throughout the dough.
- 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.
- 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.
- 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.
- Add Sea Salt Topping: Sprinkle the tops of each dough ball with flaky sea salt to create that signature sweet and salty contrast.
- Bake the Cookies: Bake for 10–12 minutes, or until the edges are golden brown while keeping the centers soft and chewy.
- 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
