Irresistible Salted Caramel Cookies: Recipe, Tips, and FAQs
Toffee-rich drizzle and flaky sea salt balance sweet and savory in every indulgent bite.
Salted Caramel Cookies: The Ultimate Sweet-and-Salty Treat
If you crave that perfect balance between buttery sweetness and a touch of salt, salted caramel cookies are destined to become a staple in your baking repertoire. These cookies blend deep brown butter flavor, caramel drizzle, and a sprinkle of flaky sea salt, creating a rich and decadent experience with every bite. Whether you’re baking for a special occasion or just want an indulgent snack, this guide will give you everything you need from ingredient tips to frequently asked questions.
Why You’ll Love These Salted Caramel Cookies
- Soft and Chewy Texture: The combination of brown sugar and melted butter creates a cookie that stays soft for days.
- Rich Caramel Infusion: Each bite boasts luxurious caramel flavor, drizzled just before serving for ultimate gooeyness.
- Perfect Salty Finish: A dusting of flaky sea salt amplifies the flavors and makes every bite pop.
- Make-Ahead Friendly: Cookie dough and finished cookies can be prepped ahead and stored for easy gifting or entertaining.
Ingredients for Salted Caramel Cookies
This recipe calls for kitchen staples you likely have on hand, plus a thick caramel sauce and flaky sea salt to finish.
| Ingredient | Amount | Purpose |
|---|---|---|
| Salted Butter | 1 cup (divided) | Flavor, richness, structure |
| Light Brown Sugar | 1 cup, packed | Moisture, caramel notes |
| Granulated Sugar | 1/2 cup | Sweetness, crispiness |
| Large Eggs | 2, room temp | Binding, structure |
| Vanilla Extract | 1 1/2 tsp | Flavor depth |
| All-Purpose Flour | 2 2/3 cups | Structure |
| Baking Soda | 1 tsp | Lift, tenderness |
| Kosher Salt | 1/2 tsp | Flavor balance |
| Thick Caramel Sauce | 2/3 cup (plus extra) | Drizzling, flavor |
| Flaky Sea Salt | For topping | Finishing touch |
Step-by-Step Directions: How to Make Salted Caramel Cookies
- Brown the Butter: Melt 1/2 cup butter in a skillet over medium heat. Swirl until golden brown and nutty, 3–4 minutes. Pour into a large bowl and swirl gently to cool. Leave the other 1/2 cup of butter at room temperature to soften.
- Prep for Baking: Line two baking sheets with parchment. Preheat oven to 375°F. Position oven racks in upper and lower thirds.
- Cream the Butter and Sugars: Add the soft butter, browned butter, brown sugar, and granulated sugar to a bowl. Beat on medium-high until light and well-combined, about 2 minutes.
- Add Wet Ingredients: Mix in the eggs and vanilla extract. Beat until smooth, occasionally scraping down the bowl, about 1 minute.
- Combine Dry Ingredients: In a separate bowl, whisk flour, baking soda, and kosher salt. Gradually add to butter mixture on low speed, mixing just until combined.
- Shape Cookies: Scoop dough into 1 1/4-inch balls. Arrange about 2 inches apart on prepared baking sheets.
- Bake: Bake 9–12 minutes, switching pans halfway through, until cookies are golden and just set. Let cool on sheets 2 minutes, then transfer to a wire rack to cool completely.
- Finish With Caramel and Salt: Right before serving, drizzle cookies with thick caramel sauce and sprinkle generously with flaky sea salt.
Pro Tip: Browning Butter
Browning butter intensifies its flavor, adding notes of toffee and richness. Don’t rush this step—let the melted butter foam, turn golden, and smell nutty. Immediately transfer to a bowl to halt cooking and avoid burning.
Troubleshooting & Cookie Perfection
- Why brown only half the butter? Browning part of the butter gives flavor without sacrificing the soft texture you get from creamed softened butter.
- Why drizzle caramel after baking? Drizzling caramel sauce after the cookies cool keeps the caramel gooey and striking, rather than absorbing into the dough.
- Can I use homemade caramel? Absolutely. Use a thick, spoonable caramel sauce for best results. Avoid thin ice cream topping.
- How do I achieve the signature chew? Do not overbake. Cookies firm up as they cool, so take them out when just golden at the edges.
Storing & Serving Suggestions
- Store cooled cookies in an airtight container at room temperature for up to 3 days.
- Undrizzled cookies can be frozen for 1–2 months. Thaw, then top with caramel and salt just before serving.
- Serve with coffee, tea, or a glass of cold milk for a classic pairing.
- For a decadent dessert, sandwich vanilla ice cream between two cookies and freeze until firm.
Tips and Variations for Salted Caramel Cookies
- Mix-Ins: Fold in 1 cup of chopped toasted pecans, chocolate chips, or white chocolate chips for extra crunch and flavor.
- For Gift-Giving: Hold off on the caramel drizzle and salt until just before gifting to prevent sticking.
- Gluten-Free: Swap all-purpose flour for a gluten-free 1-to-1 blend.
- Make It Small-Batch: Halve all ingredients to make just 12 cookies—perfect for sharing or solo indulging.
What others are reading
Salted Caramel Cookies Recipe Card
Cook Time: 10 minutes
Cooling Time: 45 minutes (for butter)
Total Time: ~1 hour 15 minutes (including cooling)
Servings: About 24 cookies
Ingredients
- 1 cup (2 sticks) salted butter, divided
- 1 cup packed light brown sugar
- 1/2 cup granulated sugar
- 2 large eggs, room temperature
- 1 1/2 teaspoons vanilla extract
- 2 2/3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 2/3 cup thick caramel sauce, plus more for drizzling
- Flaky sea salt, to taste
Instructions
- Melt 1/2 cup butter over medium heat in a skillet, swirling occasionally, until golden brown and the aroma is nutty—about 3–4 minutes. Pour into a large, heatproof bowl and swirl. Let cool completely (about 45 minutes).
- Preheat oven to 375°F. Line two baking sheets with parchment.
- Add the remaining 1/2 cup softened butter, brown sugar, and granulated sugar to the cooled browned butter. Beat with a mixer on medium-high speed for 2 minutes.
- Add eggs and vanilla, beating until smooth and light.
- In a separate bowl, whisk flour, baking soda, and salt. Gradually add to the butter mixture. Beat on low just until combined.
- Roll dough into 1 1/4-inch balls and place 2 inches apart on baking sheets.
- Bake 9–12 minutes, rotating pans halfway, until cookies are golden and just set. Let cool on sheet for 2 minutes, then transfer to a wire rack to cool fully.
- Right before serving, drizzle each cookie with caramel sauce and sprinkle with flaky sea salt.
What Makes Salted Caramel Cookies So Special?
These cookies are beloved for their harmony of flavors: The nutty brown butter, dark caramel, and briny sea salt come together for an irresistible bite. The melt-in-your-mouth texture is key—the brown sugar lends chewiness while the caramel adds signature gooeyness. Each element is thoughtfully balanced so neither salt nor sweet overwhelms the other.
Frequently Asked Questions (FAQ)
Can I make the dough in advance?
Yes! Chilled dough actually bakes up thicker and chewier. Prepare, cover, and refrigerate for up to 48 hours. Allow dough to sit at room temperature for 30 minutes before scooping and baking.
How do I store leftovers?
Keep cookies in an airtight container at room temperature for 2–3 days. For extended storage, freeze undrizzled cookies for up to 2 months. When ready to serve, thaw, drizzle with caramel, and add sea salt.
Can I use unsalted butter?
Yes, but add an extra 1/2 teaspoon kosher salt to the dough for proper flavor balance.
Can I use caramel bits or homemade caramel?
Absolutely. If using caramel bits, melt them with a splash of cream; homemade caramel adds a more pronounced flavor, so use your preferred recipe if you have one.
Which caramel sauce works best?
A thick, spoonable, high-quality caramel sauce is ideal—store-bought or homemade. Avoid thin caramel syrup or ice cream topping, which will run.
Is it best to drizzle before or after baking?
After! Drizzling post-bake keeps the caramel on the surface for a dramatic look and delicious texture.
Can I make these cookies gluten-free?
Yes! Substitute a 1-to-1 gluten-free flour blend. Check your caramel for hidden gluten.
Expert Caramel Cookie Tips
- Let browned butter cool fully before combining to prevent melting other ingredients and yielding flat cookies.
- Do not overmix after adding flour; stop once just combined for soft texture.
- Bake on parchment for effortless cookie removal and easy cleanup.
- If drizzling caramel makes cookies sticky, store them between layers of parchment in your container.
More Ways to Serve Salted Caramel Cookies
- Pair with tart apple slices or stewed fruit for a fall dessert platter.
- Top with a scoop of vanilla bean ice cream and an extra drizzle of caramel for a showstopping sundae.
- Chop cookies and fold into homemade ice cream for caramel cookie dough flavor.
Salted Caramel Cookies vs. Other Caramel Cookies
| Feature | Salted Caramel Cookies | Caramel Apple Cookies |
|---|---|---|
| Key Flavor | Brown butter & caramel drizzle, sea salt | Apple & caramel icing |
| Texture | Soft, chewy, slightly crisp at edge | Cakey, moist with fruit |
| Toppings | Caramel sauce + sea salt | Caramel glaze + apple chips |
| Serving | Any season, snack or dessert | Autumn, apple picking, holidays |
Final Thoughts: Why Salted Caramel Cookies Are a Must-Bake
Salted caramel cookies capture the allure of bakery-style treats with the comfort and warmth of home baking. Each batch delivers the complex layers of browned butter, rich caramel, and the bright punch of sea salt—a crowd-pleaser every time. Enjoy them fresh, share them at a bake sale, or give as a thoughtful homemade gift. This recipe is foolproof, adaptable, and absolutely irresistible.
References
- https://www.thepioneerwoman.com/food-cooking/recipes/a45307438/salted-caramel-cookies-recipe/
- https://www.graceandgoodeats.com/salted-caramel-cookies/
- https://www.thepioneerwoman.com/food-cooking/recipes/a40679758/caramel-apple-cookies-recipe/
- https://www.thepioneerwoman.com/food-cooking/a9843/cookie-week/
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