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

Salted caramel (homemade or store-bought)

1 cup chocolate chips or chunks (optional)

For homemade caramel:

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

Instructions

Step 1: Prepare your salted caramel if making homemade. In a heavy-bottomed saucepan, combine 1 cup granulated sugar and 1/4 cup water. Heat over medium, stirring until sugar dissolves, then stop stirring once it boils. Boil without stirring, gently swirling the pan occasionally, until the syrup turns a deep amber (about 8-10 minutes).

Step 2: While sugar cooks, warm 1/2 cup heavy cream and 2 tablespoons unsalted butter in another pan until steaming but not boiling. Remove caramel from heat, slowly whisk in the warm cream and butter mixture carefully, as it will bubble vigorously. Stir in 1/2 teaspoon fine sea salt, and mix until smooth. Let cool completely until thick and scoopable.

Step 3: In a large bowl, cream together 1 cup softened butter with 3/4 cup granulated sugar and 3/4 cup light brown sugar using an electric mixer until light and fluffy, about 2-3 minutes. Scrape bowl sides as needed.

Step 4: Beat in 2 eggs one at a time, mixing well after each addition. Add 1 teaspoon vanilla extract and mix until combined.

Step 5: In a separate bowl, whisk together 2 1/4 cups flour, 1 teaspoon baking soda, and 1/2 teaspoon fine sea salt.

Step 6: Slowly add dry ingredients to wet mixture on low speed, mixing just until combined. Avoid overmixing to prevent tough cookies.

Step 7: Fold in chocolate chips or chunks if using, with a spatula until evenly distributed.

Step 8: Cover dough and refrigerate for at least 30 minutes up to 2 hours to prevent spreading and enhance flavor.

Step 9: Preheat oven to 375°F (190°C). Line baking sheets with parchment paper or silicone mats.

Step 10: Scoop about 1 1/2 tablespoons of dough and flatten into a disk. Place 1 teaspoon of thickened caramel in the center, then carefully wrap dough around caramel, sealing completely with no cracks. Place dough balls 2 inches apart on sheets.

Step 11: Bake one sheet at a time for 10-12 minutes, until edges are golden and centers slightly soft. They will firm as they cool.

Step 12: Immediately sprinkle cookies with flaky sea salt for that signature flavor.

Step 13: Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. The caramel inside will be hot, so allow them to cool before enjoying.

Tips & Variations

Use store-bought salted caramel to save time without sacrificing flavor.

For a fun twist, add chopped nuts like pecans or walnuts to the dough before chilling.

Chilling the dough is key to preventing excess spreading and developing better texture.

For extra gooey caramel, underbake the cookies slightly and let them finish setting on the baking sheet.

FAQs

Can I use salted butter for this recipe?

It’s best to use unsalted butter to control the salt level precisely, especially since the recipe includes sea salt and salted caramel.

How do I prevent the caramel from leaking out during baking?

Make sure to seal the cookie dough completely around the caramel without cracks. Chilling the dough before baking also helps the cookies hold their shape.