Last fall, I burned my first batch of what was supposed to be the ultimate treat. The oven was too hot, the caramel seized up, and let’s just say the smoke alarm got a workout. But that mishap sparked my obsession with perfecting a salted caramel cookie recipe that hits all the right notes sweet, salty, chewy bliss. These aren’t your average cookies; they’re loaded with ribbons of homemade caramel that ooze just right, finished with a generous sprinkle of sea salt that makes every bite pop.
I’ve tweaked this over cozy evenings in my kitchen, testing for that ideal soft center with crisp edges. Whether you’re craving salted caramel desserts for a family gathering or easy baking recipes desserts to impress, this salted caramel cookie recipe delivers every time. The smell alone—rich buttery dough mingling with bubbling caramel will have everyone hovering. And the taste? Pure comfort wrapped in indulgence. Ready to bake up some magic?
Why This Salted Caramel Cookie Recipe Stands Out Among Caramel Cookies Recipes
Picture this: dough that’s easy to work with, no fancy equipment needed. I love how the caramel melts into the batter, creating pockets of gooey goodness without overpowering the cookie. It’s my go-to for caramel cookies recipes because it balances flavors perfectly think deep caramel notes cut by that flaky salt crunch. No more flat, one-note sweets; these shine with every element playing its part.
Family raves about them during movie nights. The texture stays chewy for days, which is rare. Simple tweaks make it versatile for salted caramel cookies lovers or anyone dipping into fall baking recipes.
Ingredients for Your Salted Caramel Cookie Recipe
Grab these pantry staples and a few special touches. I’ve listed everything precisely so you nail it first try.
- 1 cup unsalted butter, softened to room temperature
- 1 cup packed light brown sugar
- 1/2 cup granulated sugar
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
- 2 2/3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1/2 cup thick caramel sauce (store-bought or homemade), plus extra for drizzling
- Flaky sea salt, for sprinkling
How to Make Caramel Cookies Step by Step
Start by beating the butter and sugars until fluffy about 2 minutes with a mixer. That creaminess is key for tenderness. Add eggs one at a time, then vanilla, mixing until smooth. The batter smells amazing already.
In goes the dry stuff: flour, baking soda, salt. Stir just until combined to avoid tough cookies. Swirl in half the caramel sauce gently; it’ll create those luscious streaks. Chill the dough 30 minutes this step prevents spreading and amps up flavor.
Scoop tablespoon-sized balls onto parchment-lined sheets, spacing 2 inches apart. Bake at 375°F for 9-11 minutes until edges golden. They’ll firm up as they cool. Right out of the oven, drizzle remaining caramel and hit with sea salt. Irresistible.
Pro Tips for Perfect Caramel Desserts Like These
- Use room-temp ingredients for even mixing—cold butter leads to lumps.
- Don’t skip chilling; it keeps shapes intact and deepens taste.
- High-quality caramel makes a difference; homemade elevates to bakery level.
- Sprinkle salt while hot for it to stick without melting away.
- For extra chew, underbake slightly; they’ll set on the sheet.
Delicious Variations on Salted Caramel Cookies
Mix in chocolate chips for a salted caramel desserts twist that nods to baked dessert recipes. Or go nutty with chopped pecans adds crunch without overpowering. For fall baking recipes vibes, stir in cinnamon. Vegan swap? Use plant butter and flax eggs; still dreamy.
Troubleshooting Your Easy Baking Recipes Desserts
Cookies spreading too much? Dough was too warm chill longer next time. Caramel too thin? Cook it down more for thickness. Pale tops? Your oven runs cool; rotate sheets midway. Overbaked and dry? Pull at 9 minutes; residual heat finishes them.
Smart Ingredient Substitutions
- No caramel sauce? Melt soft caramels with cream.
- Dark brown sugar for deeper molasses vibe.
- Gluten-free flour blend works 1:1; add xanthan if needed.
- Coconut oil instead of butter for tropical hint.
Storage and Serving Suggestions for Thanksgiving Desserts
Keep in airtight container up to 5 days at room temp; they stay soft. Freeze dough balls for bake-anytime treats up to 3 months. Serve warm with ice cream for sundae stacks or alongside coffee. Perfect for potlucks; stack ’em high on a platter.
Frequently Asked Questions About Caramel Cookies
Can I make this salted caramel cookie recipe ahead?
Yes! Dough chills overnight beautifully, flavors meld even better.
How do I get gooey centers in salted caramel cookies?
Bake shorter time and chill dough well to control spread.
Are these suitable for fall baking recipes?
Absolutely—warm spices optional, ideal for Thanksgiving desserts.
What’s the best caramel for caramel desserts?
Thick, chewy kind; avoid watery sauces.
Can I double the batch for easy baking recipes desserts?
Sure, but bake in shifts for even results.
How to store leftovers?
Airtight tin; freeze extras wrapped individually.
Salted Caramel Cookie Recipe
Equipment
- Mixing bowl
- Electric mixer
- Baking sheets
- Parchment paper
Ingredients
- 1 cup unsalted butter softened
- 1 cup packed light brown sugar
- 1/2 cup granulated sugar
- 2 large eggs room temperature
- 2 teaspoons vanilla extract
- 2 2/3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1/2 cup thick caramel sauce plus extra for drizzling
- Flaky sea salt for sprinkling
Instructions
- Beat 1 cup softened unsalted butter, 1 cup brown sugar, and 1/2 cup granulated sugar until fluffy, about 2 minutes.
- Add 2 eggs one at a time, then 2 tsp vanilla. Mix until smooth.
- Stir in 2 2/3 cups flour, 1 tsp baking soda, and 1/2 tsp salt until just combined.
- Swirl in 1/2 cup caramel sauce. Chill dough 30 minutes.
- Preheat oven to 375°F. Scoop tablespoon balls onto lined sheets. Bake 9-11 minutes until edges golden.
- Drizzle with extra caramel and sprinkle flaky sea salt. Cool on racks.
Notes
- Chill dough for best shape.
- Underbake for chewiness.
- Store airtight up to 5 days.
