Dessert

Salted Caramel Cookies Recipe

ByOlivia Monroe February 1, 2026February 1, 2026

Introduction

These salted caramel cookies offer the perfect balance of sweet and salty flavors, with gooey caramel pockets inside every bite. Soft and chewy with a hint of sea salt on top, they make an irresistible treat for any occasion.

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 medium bowl, whisk together the flour, baking soda, and salt. Set aside.
Step 3: In a large bowl, cream the softened butter with both sugars until the mixture is light and fluffy.
Step 4: Beat in the eggs one at a time, then stir in the vanilla extract until combined.
Step 5: Gradually add the dry ingredients to the wet mixture, mixing until just combined to avoid overworking the dough.
Step 6: Fold in the caramel chips and chocolate chips if using, ensuring they are evenly distributed.
Step 7: Scoop dough onto the prepared baking sheets, spacing each cookie about 2 inches apart.
Step 8: Lightly sprinkle each cookie with flaky sea salt to enhance the sweet and salty flavor.
Step 9: Bake for 10-12 minutes, or until the edges turn golden brown but the centers remain soft.
Step 10: Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Tips & Variations

For a richer flavor, substitute half the unsalted butter with browned butter.
If you prefer a purely caramel cookie, omit the chocolate chips or replace them with extra caramel chips.
Use chilled dough for thicker cookies; warm dough spreads more during baking.
Add a teaspoon of espresso powder to enhance the caramel and chocolate flavors.

Storage

Store cooled cookies in an airtight container at room temperature for up to 4 days. For longer storage, freeze the cookies in a sealed container for up to 2 months. To enjoy, thaw at room temperature and warm slightly in the oven or microwave for a few seconds to revive their gooey 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 use salted butter instead of unsalted butter?

It’s best to use unsalted butter to control the salt level precisely, especially since flaky sea salt is sprinkled on top. Using salted butter may make the cookies too salty.

What if I don’t have caramel chips?

You can substitute caramel chips with small pieces of caramel candy or soft caramel squares chopped into small bits. Just be careful as they might spread more during baking.