Dessert

Salted Caramel Cookies Recipe

ByZoe Lane January 31, 2026January 31, 2026

Introduction

These salted caramel cookies strike the perfect balance between sweet and salty, featuring gooey caramel pockets and a hint of flaky sea salt. Soft on the inside with slightly crisp edges, they’re an irresistible treat for any cookie lover.

The image shows several round cookies on a white marbled surface, each cookie having a textured, golden-brown base layer with slightly crispy edges. On top of the base, there are large, glossy dark chocolate chunks embedded into the dough. Dollops of smooth, shiny caramel are spread unevenly across some cookies, creating a mix of light brown and dark chocolate colors. A few cookies are sprinkled lightly with coarse sea salt crystals, adding a touch of white contrast. One cookie is broken, showing a soft, chewy interior with visible chocolate and caramel layers. 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, 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 mix aside.
Step 3: In a separate large bowl, cream the softened butter with granulated and brown sugars until the mixture is light and fluffy.
Step 4: Beat in the eggs one at a time, then add vanilla extract, mixing well after each addition.
Step 5: Gradually incorporate the dry ingredients into the wet mixture until just combined; avoid over-mixing.
Step 6: Fold in the caramel chips and chocolate chips if using, distributing them evenly throughout the dough.
Step 7: Scoop dough onto the prepared baking sheets, spacing each about 2 inches apart to allow for spreading.
Step 8: Sprinkle the tops of the cookie dough with flaky sea salt for that sweet-salty contrast.
Step 9: Bake for 10-12 minutes, or until the edges turn a light golden color.
Step 10: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Tips & Variations

For extra gooey caramel bites, chill the cookie dough for 30 minutes before baking.
Swap caramel chips with chopped soft caramels, but reduce baking time slightly.
Add a handful of chopped nuts like pecans or walnuts for extra texture and flavor.
If you prefer, use dark chocolate chips instead of semi-sweet for a richer taste.

Storage

Store these cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze the baked cookies in a sealed container for up to 3 months. To enjoy, thaw at room temperature or warm briefly in the microwave to revive the gooey caramel texture.

How to Serve

The image shows soft, golden brown cookies with a slightly cracked surface, each topped with melted dark chocolate chunks and swirls of light caramel sauce. Sprinkled coarse sea salt flakes add texture and a touch of sparkle on top. The cookies are arranged closely on a baking sheet with a subtle, white marbled texture underneath. One cookie on the right side is partially broken, revealing a chewy inside that contrasts with the smooth caramel and glossy chocolate pieces. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I substitute salted butter for unsalted butter?

You can, but reduce the added salt slightly to avoid oversalting. Since this recipe already uses flaky sea salt as a topping, adjusting the salt in the dough will help maintain balance.

Can I make these cookies dairy-free?

Yes, substitute the butter with a dairy-free margarine or coconut oil and use dairy-free caramel chips. Keep in mind this may slightly alter the texture and flavor.