Salted Caramel Cookies
These cookies hit the sweet-salty sweet spot, with crisp edges and molten caramel centers, perfect for gifting or enjoying at home.
Ingredients
Dry Ingredients
- 2 ¼ cups all-purpose flour Provides structure. For a chewier cookie, replace up to ¼ cup with bread flour.
- 1 tsp baking soda Helps cookies rise and spread properly.
- 1 tsp salt Balances sweetness; reduce to ½ tsp if using salted butter.
Wet Ingredients
- 1 cup unsalted butter, softened Room temperature gives best creaming. Substitute vegan butter for dairy-free.
- ¾ cup granulated sugar Adds crisp texture at the edges.
- ¾ cup brown sugar Adds moisture and caramel flavor; dark brown increases depth.
- 2 large eggs, room temperature Help emulsion and rise.
- 2 tsp alcohol-free vanilla extract Enhances overall flavor.
Mix-Ins
- 1 cup caramel chips For gooey caramel pockets. If you can’t find chips, chop soft caramels and briefly freeze to avoid melting into the dough.
- ½ cup chocolate chips (optional) For extra richness; use bittersweet or milk.
- ½ tsp flaky sea salt Sprinkled on top for that sweet-salty contrast.
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a bowl, whisk together the flour, baking soda, and salt. Set aside.
- In a stand mixer or with a hand mixer, cream the softened butter, granulated sugar, and brown sugar until light and fluffy — about 2–3 minutes.
- Add the eggs one at a time, beating well after each until fully incorporated. Mix in the vanilla.
- Gradually add the dry ingredients and mix on low until just combined. Stop when you no longer see streaks of flour.
- Fold in the caramel chips and chocolate chips with a spatula.
Baking
- Use a tablespoon or 1½-tablespoon cookie scoop to drop dough onto the prepared sheets, leaving about 2 inches between cookies.
- Lightly sprinkle each dough mound with flaky sea salt just before baking.
- Bake for 10–12 minutes, or until the edges are golden and the centers still look slightly soft.
- Let the cookies cool on the sheet for 5 minutes, then transfer to a wire rack to finish cooling.
Notes
If you want fewer added sugars, reduce white sugar by 2–3 tbsp but expect slightly less crisp edges. For nutty variation, add ½ cup chopped pecans or walnuts.