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Salted Caramel Cookie Recipe

Irresistible Salted Caramel Cookie Recipe for Sweet Moments

Create irresistible salted caramel cookies with this easy recipe, perfect for any sweet moment. A delightful blend of flavors awaits you.
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Prep Time 15 minutes
Cook Time 12 minutes
Cooling Time 5 minutes
Total Time 32 minutes
Servings: 24 cookies
Course: Desserts
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Cookie Dough
  • 2 cups all-purpose flour Gluten-free flour blend can also work well.
  • 1 teaspoon baking soda Helps your cookies rise.
  • 1/2 teaspoon salt Balances the sweetness.
  • 1 cup unsalted butter Use vegan butter for a dairy-free version.
  • 3/4 cup granulated sugar Swap in brown sugar for additional moisture.
  • 3/4 cup brown sugar Coconut sugar can be a healthier option.
  • 2 large large eggs Using room temperature eggs yields best results.
  • 1 teaspoon vanilla extract Almond extract can be substituted.
  • 1 cup caramel chips Chopped soft caramel candies can be a substitute.
  • 1/2 cup chocolate chips Optional; use dark chocolate for deeper flavor.
  • 1 teaspoon flaky sea salt Kosher salt works if unavailable.

Equipment

  • Oven
  • mixing bowl
  • Hand Mixer or Stand Mixer
  • cookie scoop
  • parchment paper

Method
 

Baking Instructions
  1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
  2. In a medium bowl, whisk together the all-purpose flour, baking soda, and salt.
  3. In a large bowl, cream together the softened unsalted butter, granulated sugar, and brown sugar until light and fluffy.
  4. Beat in the eggs one at a time, then stir in the vanilla extract until well combined.
  5. Gradually mix the dry ingredients into the wet mixture using a spatula.
  6. Gently fold in the caramel chips and optional chocolate chips.
  7. Drop rounded balls of dough onto the prepared baking sheets, leaving space between each.
  8. Sprinkle each unbaked cookie generously with flaky sea salt.
  9. Bake for 10-12 minutes or until the edges are golden brown and the centers remain slightly soft.
  10. Allow to cool on the baking sheet for about 5 minutes before transferring to a wire rack.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 4gMonounsaturated Fat: 3gCholesterol: 25mgSodium: 100mgPotassium: 50mgSugar: 10gVitamin A: 300IUCalcium: 15mgIron: 0.5mg

Notes

For best results, refrigerate dough for 30 minutes if the mixture seems too soft before baking.

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