Dessert

Salted Caramel Cookie Recipe

ByZoe Lane February 1, 2026February 1, 2026

Introduction

These salted caramel cookies combine a perfect balance of sweet and salty flavors with gooey caramel pockets and a hint of chocolate richness. Crispy on the edges and soft in the center, they make a delightful treat for any occasion.

The image shows several round cookies laid out on a white marbled surface, each cookie with a golden-brown base layer that looks soft and chewy. On top, there are uneven dark chocolate chunks embedded into the dough, creating glossy, melted patches. There are smooth, light brown caramel dollops scattered over the surface of the cookies, some slightly melted and spreading across the chocolate and dough. A light dusting of coarse white salt flakes is visible on the cookies, adding texture and shine. One cookie in the upper right corner is partially eaten, revealing the soft inside layers with melted chocolate and caramel. Photo taken with an iphone --ar 4:5 --v 7

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
2 large eggs, at room temperature
2 tsp vanilla extract
1 cup caramel chips
½ cup chocolate chips (optional)
½ tsp flaky sea salt

Instructions

Step 1: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
Step 2: In a bowl, whisk together the flour, baking soda, and salt. Set this dry mixture aside.
Step 3: In a separate large bowl, cream the softened butter, granulated sugar, and brown sugar together until the mixture is light and fluffy.
Step 4: Beat the eggs in, one at a time, then add the vanilla extract and mix well.
Step 5: Gradually add the dry ingredients to the wet ingredients, mixing until just combined to avoid overworking the dough.
Step 6: Fold in the caramel chips and chocolate chips, if using, ensuring even distribution throughout the dough.
Step 7: Scoop the dough onto baking sheets, spacing each about 2 inches apart to allow for spreading.
Step 8: Sprinkle the tops of each cookie with flaky sea salt for a sweet and salty contrast.
Step 9: Bake the cookies for 10-12 minutes or until the edges turn golden brown.
Step 10: Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Tips & Variations

For extra gooey caramel pockets, chill the dough for 30 minutes before baking.
Swap caramel chips for soft caramel cubes cut into small pieces for a chunkier texture.
Try adding chopped nuts like pecans or walnuts for additional crunch.
If you prefer a richer flavor, use browned butter instead of regular softened butter.

Storage

Store cooled cookies in an airtight container at room temperature for up to 5 days. To keep them fresh longer, you can freeze the cookies for up to 3 months and thaw at room temperature before serving. Reheat briefly in the microwave to enjoy the caramel gooeyness.