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Salted Caramel Cookie Recipe

★★★★★

4.9 from 315 reviews
  • Author: Zoe
  • Total Time: 1 hour
  • Yield: 24 cookies 1x

Description

Delight in these homemade Salted Caramel Cookies featuring a rich buttery dough filled with luscious, smooth salted caramel. With a perfect balance of sweet and salty, these cookies have soft centers and slightly crisp edges, offering a delicious treat that’s ideal for any occasion. The recipe includes an option to make your own salted caramel from scratch, enhancing flavor depth and freshness.

Ingredients

Scale

Cookie Dough Ingredients

  • 1 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 3/4 cup light brown sugar
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 1 cup chocolate chips or chunks (optional)

Salted Caramel Ingredients (Homemade)

  • 1 cup granulated sugar
  • 1/4 cup water
  • 1/2 cup heavy cream
  • 2 tablespoons unsalted butter
  • 1/2 teaspoon fine sea salt

Additional Ingredients

  • Flaky sea salt for finishing

Instructions

  1. Prepare Your Salted Caramel (if homemade): In a heavy-bottomed saucepan, combine 1 cup granulated sugar and 1/4 cup water. Heat over medium heat, stirring just until the sugar dissolves. Stop stirring once it starts to boil. Allow it to boil without stirring, occasionally swirling the pan gently, until the sugar syrup turns a deep amber color, which takes about 8-10 minutes. In a separate small saucepan, gently warm 1/2 cup heavy cream and 2 tablespoons unsalted butter until steaming but not boiling. Remove the caramel from heat and carefully pour the warm cream and butter mixture into the hot caramel while whisking nonstop. Be very cautious as the mixture bubbles vigorously. Stir in 1/2 teaspoon fine sea salt (or more to taste). Mix until smooth and transfer to a heatproof container to cool completely; it should become thick and scoopable.
  2. Cream Butter and Sugars: In a large mixing bowl, use an electric mixer to cream together 1 cup softened unsalted butter with 3/4 cup granulated sugar and 3/4 cup light brown sugar until the mixture is light and fluffy, about 2-3 minutes. Scrape down the bowl sides as needed.
  3. Add Eggs and Vanilla: Beat in 2 large eggs one at a time, mixing well after each addition. Stir in 1 teaspoon pure vanilla extract just until combined.
  4. Combine Dry Ingredients: In a medium bowl, whisk together 2 1/4 cups all-purpose flour, 1 teaspoon baking soda, and 1/2 teaspoon fine sea salt.
  5. Gradually Add Dry to Wet: With the mixer on low speed, slowly add the dry ingredients into the wet ingredients. Mix only until just combined, avoiding overmixing to prevent tough cookies.
  6. Fold in Chocolate (Optional): If using chocolate, fold 1 cup of chocolate chips or chunks gently into the dough using a spatula until distributed evenly.
  7. Chill the Dough: Cover the bowl with plastic wrap and refrigerate the dough for at least 30 minutes or up to 2 hours to prevent spreading and enhance flavor.
  8. Preheat Oven & Prep Baking Sheets: Preheat the oven to 375°F (190°C). Line two baking sheets with parchment paper or silicone baking mats.
  9. Scoop and Fill: Take approximately 1 1/2 tablespoons of chilled dough and flatten it into a disk in your palm. Place about 1 teaspoon of the cooled salted caramel in the center. Fold the dough over the caramel and pinch edges tightly to seal, forming a ball with no cracks. Place the cookie balls about 2 inches apart on the prepared sheets.
  10. Bake: Bake one sheet at a time for 10-12 minutes, until the edges turn golden brown but the centers remain slightly soft. The cookies will continue to set as they cool.
  11. Finish with Salt: Immediately after removing cookies from the oven, sprinkle them with a few flakes of flaky sea salt to enhance the salted caramel flavor.
  12. Cool: Allow the cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. The caramel inside will be hot and molten, so wait before biting in.

Notes

  • You can use store-bought salted caramel if you prefer to skip making homemade caramel.
  • Chilling the dough is essential to prevent cookie spreading and helps intensify the flavors.
  • Be sure to seal the dough well around the caramel to prevent leaking during baking.
  • If the homemade caramel is too thin, refrigerate it to thicken before using.
  • Use flaky sea salt for finishing to achieve the ideal salty crunch and balance.
  • Cookies are best enjoyed fresh but can be stored airtight for up to 3 days.
  • Prep Time: 45 minutes
  • Cook Time: 12 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: Salted Caramel Cookies, homemade caramel, chocolate chip cookies, dessert cookies, chewy cookies, buttery cookies, caramel-filled cookies

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Find it online: https://cookingwithzoe.com/salted-caramel-cookie-recipe-2/