Salted Caramel Cookies Easy

There is something comforting about pulling a tray of homemade salted caramel cookies from the oven. This salted caramel cookies recipe delivers the perfect blend of sweet, chewy, and just the right hint of salt, making it my family's top pick for quick desserts or special gatherings. With only 15 minutes of prep and a 12 minute bake, you are never far from an easy treat that rivals bakery results, perfect for school lunches, last minute parties, or a weeknight indulgence.

I first tried these salted caramel cookies when I was craving something bakery style but simple enough to make with pantry staples. The buttery dough and punch of sea salt mean these cookies disappear faster than I can bake them. They have craveworthy creamy caramel flavor and that distinct chewy texture, making this salted caramel cookies recipe the treat of choice for friends and family alike.

Gather Your Ingredients

• All purpose flour for salted caramel cookies: Gives structure and the perfect chew for bakery style cookies. For gluten free, use a 1 to 1 baking flour blend for similar results without wheat.
• Baking soda: Helps your salted caramel cookies rise and stay soft rather than flat or dense. Use fresh baking soda for reliable lifting power in each batch.
• Salt: Balances sweetness and elevates caramel flavor. Make sure to use both a pinch in the dough and flaky sea salt for finishing each cookie.
• Unsalted butter, melted: Infuses richness while keeping cookies thick and chewy. European style butter adds extra flavor, but any good quality butter works well. Cool slightly before adding to prevent scrambling the eggs.
• Light brown sugar: Adds moistness and deep caramelized notes. Sub with dark brown sugar for a stronger molasses undertone and extra chew.
• Granulated sugar: Provides balance and creates a perfectly caramelized underside on your salted caramel cookies. Do not reduce for best texture.
• Vanilla extract: Rounds out the warm flavor profile and enhances the caramel. Use pure vanilla extract for the best depth of taste.
• Large egg plus extra yolk: Ensures fudgy, rich centers while extra yolk prevents the cookies from drying out. Use room temperature eggs for best incorporation.
• Caramel bits or chopped soft caramels: Creates gooey, melty pockets throughout the cookies. Use high quality, soft caramels for best texture and taste when baked.
• Sea salt (for sprinkling): Flaky sea salt is essential for finishing, making every bite of your salted caramel cookies pop. Kosher salt works if needed as a substitute.

How to Make Salted Caramel Cookies

Preheat and Prepare Baking Sheets for Even Baking:

Set your oven to 325°F and line two baking sheets with parchment paper. This lower temperature helps the salted caramel cookies spread slowly, resulting in thick, chewy centers, while the parchment paper prevents sticking and over-browning.

Make the Buttery Cookie Base:

In a large bowl, mix melted unsalted butter with both brown and granulated sugars. Stir until creamy and smooth, with no lumps remaining. This step develops the shiny, crackly tops that make bakery style cookies so appealing. Mix in vanilla extract thoroughly.

Beat in Eggs for Extra Chew:

Add one large egg and an extra yolk to the butter sugar mix. Beat just until fully incorporated. The extra yolk lends richness and a fudgy center, key to soft and chewy salted caramel cookies. Ensure the mixture is uniform with no visible streaks of egg before moving to the next step.

Mix Dry Ingredients for the Perfect Dough:

In a separate bowl, whisk together flour, baking soda, and salt. Gradually add this dry mix to the wet ingredients, stirring until just combined and no streaks of flour remain. The dough will feel thick yet should not be dry or crumbly.

Fold in Caramel Bits for Gooey Pockets:

Gently fold caramel bits or chopped soft caramels into the dough, distributing evenly so every salted caramel cookie gets plenty of gooey caramel. If using chopped caramels, dust lightly with flour to keep them from sticking and melting excessively during baking.

Scoop and Shape the Cookie Dough:

Use a medium cookie scoop or rounded tablespoon to scoop dough onto your lined baking sheets, placing each ball about two inches apart for even spreading. For picture perfect results, gently roll each dough ball to smooth the surface before baking.

Bake for the Ideal Texture:

Bake in the preheated oven for 12 minutes, rotating the trays halfway. Look for golden edges with centers just set; the cookies should look slightly underdone in the middle but will finish cooking as they cool. Avoid overbaking to keep the centers soft and chewy.

Finish with Sea Salt for a Gourmet Touch:

Immediately after removing from the oven, sprinkle each cookie lightly with flaky sea salt while warm. This accentuates the caramel flavor and provides a bakery style finish to every batch of salted caramel cookies.

I never skip the sea salt on top—it adds exactly the right pop of contrast to all that oozy caramel. My favorite discovery was using dark brown sugar during holiday baking for even richer flavor. These salted caramel cookies have become a staple in our cookie tins because they offer the perfect balance of sweetness, richness, and that signature salty finish everyone loves.

Smart Swaps and Variations

Salted caramel cookies are easy to adapt for any preference or dietary need. For dairy free cookies, simply substitute vegan butter and verify the caramel bits are dairy free. Gluten free bakers can swap the regular flour for a certified 1 to 1 gluten free baking mix with reliable results. Add ins like mini chocolate chips or toasted pecans can give the cookies extra flavor and crunch, or try a pinch of cinnamon or espresso powder for holiday flair. These variations ensure every batch feels special, no matter the season or occasion.

How to Store and Reheat Salted Caramel Cookies

Storing your salted caramel cookies properly keeps them fresh and indulgent for days. Once cooled, place them in an airtight tin or bakery box at room temperature for up to 4 days for maximum chewiness. If you want to enjoy them later, freeze cookies in a single layer before transferring to a bag or plastic container, allowing them to last up to two months. To revive that just baked gooey texture, reheat the cookies in a 300°F oven for three minutes or microwave briefly until soft. You can also freeze unbaked dough balls for on demand cookies anytime.

What to Serve with Salted Caramel Cookies

Salted caramel cookies make an ideal pairing for both simple and celebratory treats. Serve with cold milk or hot coffee for a classic snack, or create a show stopping dessert platter with brownies, snickerdoodles, and your favorite bar cookies. Stack salted caramel cookies with a scoop of vanilla ice cream for easy make ahead ice cream sandwiches, or arrange with fruit and chocolate fondue for festive gatherings. These cookies work equally well at holiday parties or cozy weeknight desserts.

Nutritional Benefits

Salted caramel cookies offer satisfaction and delightful flavor when you want a sweet treat, and they can be adapted for many dietary requirements. Each cookie supplies carbohydrates for quick energy, plant based protein from flour and eggs, and heart healthy fats from real butter. Since the cookies are naturally nut free, they're suitable for lunchboxes and those with allergies, and ingredient swaps allow for gluten free or dairy free needs. Enjoy salted caramel cookies in moderation as a part of a balanced snack rotation.

Recipe Success Tips

To achieve bakery quality salted caramel cookies at home, pay attention to dough consistency and temperature. If your cookies are flat or greasy, chill the dough for 30 to 60 minutes before baking. Baking evenly sized dough balls and rotating trays halfway through ensures all cookies bake consistently with golden edges and chewy centers. Always let cookies cool on the tray for at least five minutes so caramel can set and cookies stay intact. These steps make a noticeable difference for both appearance and taste.

Salted caramel cookies are my go to when I want a guaranteed crowd pleaser with almost no effort. Try a batch soon and see for yourself how easy it is to bring bakery quality treats to your own kitchen.

Common Questions About This Recipe

→ How do I keep the cookies chewy?

Use melted butter and an extra egg yolk. Avoid overbaking for soft, chewy texture.

→ Can I use store-bought caramel?

Yes, chop soft caramels or use caramel bits for convenience and easy mixing.

→ Why add sea salt after baking?

Sprinkling salt while warm enhances the flavor and ensures it sticks to the surface.

→ Is chilling the dough necessary?

Chilling isn't required, but can help prevent spreading if your kitchen is warm.

→ Can I freeze the dough or baked cookies?

Both dough and baked cookies can be frozen for up to three months. Thaw before serving.