Sea Salt Caramel Cookies Recipe
Introduction
These Sea Salt Caramel Cookies offer the perfect balance of sweet and salty with rich caramel and a crunchy surprise from pretzels and toffee bits. Soft and chewy with a hint of white chocolate, they’re an irresistible treat for any occasion.
Ingredients
- 1 cup salted butter (softened)
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 2 eggs
- 1/3 cup thick caramel dip or sauce (such as Mrs Richardson’s)
- 1 tsp vanilla extract
- 4 cups all-purpose flour
- 1/2 tsp salt
- 1/2 tsp baking soda
- 1 cup white chocolate chips
- 1/2 cup crushed pretzels
- 1 cup toffee bits
- Flaky sea salt (for garnish)
Instructions
- Step 1: Preheat your oven to 375°F (190°C).
- Step 2: Using a stand mixer or electric hand mixer, cream together the softened butter, brown sugar, and granulated sugar until the mixture is light in color and fluffy.
- Step 3: Scrape down the sides of the bowl, then add the eggs, caramel sauce, and vanilla extract. Mix until fully combined.
- Step 4: Add the flour, salt, and baking soda. Mix until a sticky dough forms.
- Step 5: Fold in the white chocolate chips, crushed pretzels, and toffee bits until evenly distributed.
- Step 6: Portion out the dough into 3-tablespoon portions (a #24 cookie scoop works well) and place them on a parchment-lined baking sheet. Sprinkle flaky sea salt over each cookie.
- Step 7: Bake at 375°F for 9 to 11 minutes. The cookies will spread and the edges will turn golden brown when done. Add more flaky sea salt on top if desired.
- Step 8: Let the cookies cool completely on the baking sheet before transferring them to a wire rack to finish cooling.
Tips & Variations
- For a deeper caramel flavor, use a homemade salted caramel sauce instead of store-bought.
- Swap the white chocolate chips for dark or milk chocolate chips for a different chocolate profile.
- If you prefer softer cookies, reduce baking time slightly and cool on the pan to set.
- Crushed pretzels can be replaced with chopped nuts if you want a different crunchy texture.
Storage
Store the cookies in an airtight container at room temperature for up to 4 days. To keep them fresh longer, you can freeze them for up to 3 months—just thaw at room temperature before enjoying. Reheat briefly in a microwave or oven for a warm, gooey treat.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use regular caramel instead of thick caramel sauce?
Regular caramel can work but thick caramel sauce is preferred for better texture and consistency in the dough.
Do I need to chill the dough before baking?
This recipe works well without chilling, allowing you to bake the cookies immediately after mixing.
Print
Sea Salt Caramel Cookies Recipe
- Total Time: 25 minutes
- Yield: Approximately 24 cookies 1x
Description
These Sea Salt Caramel Cookies are a decadent treat combining the rich flavors of caramel, white chocolate, toffee bits, and crunchy crushed pretzels, all topped with a sprinkle of flaky sea salt for the perfect sweet and salty balance. Soft and chewy with golden edges, these cookies are sure to become your new favorite indulgence.
Ingredients
Wet Ingredients
- 1 cup salted butter (softened)
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 2 eggs
- 1/3 cup thick caramel dip/sauce (e.g., Mrs Richardson’s brand)
- 1 tsp vanilla extract
Dry Ingredients
- 4 cups all-purpose flour
- 1/2 tsp salt
- 1/2 tsp baking soda
Add-Ins
- 1 cup white chocolate chips
- 1/2 cup crushed pretzels
- 1 cup toffee bits
- Flaky sea salt (for garnish)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to ensure it reaches the right temperature for baking the cookies evenly.
- Cream Butter and Sugars: Using a stand mixer or electric hand mixer, cream together the softened butter, brown sugar, and granulated sugar until the mixture becomes light in color and fluffy in texture. This process helps incorporate air and results in a tender cookie.
- Add Wet Ingredients: Scrape down the sides of the bowl and add the eggs, caramel sauce, and vanilla extract. Mix until everything is fully combined for a smooth, uniform batter.
- Incorporate Dry Ingredients: Add the all-purpose flour, salt, and baking soda to the wet ingredients. Mix until a sticky dough forms, ensuring that the leavening agents are well distributed.
- Add Mix-Ins: Fold in the white chocolate chips, crushed pretzels, and toffee bits until evenly combined into the dough, providing bursts of flavor and texture.
- Portion Dough: Using a #24 cookie scoop or measuring 3 tablespoons per portion, drop the dough onto parchment-lined cookie sheets, spacing them adequately to allow spreading. Sprinkle flaky sea salt over each cookie for that signature salty accent.
- Bake Cookies: Bake in the preheated oven at 375°F (190°C) for 9 to 11 minutes. The cookies are ready when edges and tops turn golden brown and the cookies have spread slightly.
- Cool: Remove from the oven and allow the cookies to cool completely on the baking sheet before transferring them to a wire rack. Cooling on the sheet helps them set without breaking apart.
Notes
- Use softened butter, not melted, for proper creaming and texture.
- For thicker cookies, chill the dough for 30 minutes before baking.
- Substitute crushed pretzels with nuts for a different texture.
- Adjust the amount of sea salt on top to taste; it enhances the caramel and chocolate flavors.
- Store cookies in an airtight container at room temperature for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Sea Salt Caramel Cookies, caramel cookies, salted caramel dessert, white chocolate cookies, cookies with pretzels, toffee cookies, sweet and salty cookies
