Salted Caramel Cookies

Salted Caramel Cookies: Your New Favorite Sweet & Salty Obsession

Hey there, friend! Come on in, pull up a stool, and let’s get this kitchen party started. Isla here from BiteTide, and if there’s one thing I believe with my whole heart, it’s that a really, truly excellent cookie can turn your entire day around. We’re not talking about just any cookie, though. We’re talking about a cookie that’s a full-on experience. A cookie that’s buttery and soft, with edges that whisper a gentle crispness, giving way to a center that’s… well, pure magic. I’m talking about pockets of warm, gooey, rich caramel that ooze out with every single bite, all finished with that perfect, craveable pop of flaky sea salt.

This isn’t just a recipe; it’s your secret weapon. It’s the treat you’ll whip up for a last-minute potluck that will have everyone asking for the recipe. It’s the batch you’ll bake on a rainy Sunday to make your house smell like a cozy, welcoming bakery. It’s the sweet-and-salty hug we all need sometimes. I’ve perfected this recipe through countless tests (a tough job, but someone had to do it!), always with real-life chaos in mind. No fancy techniques, no hard-to-find ingredients—just straightforward, joyful baking that ends in a cookie jar that empties suspiciously fast. So, tie on your favorite apron, and let’s make some magic together!

The Cookie That Started It All

This recipe has a little piece of my heart baked right into it. It all goes back to my grandma’s kitchen, a place that always smelled of sugar, cinnamon, and unconditional love. She was a wizard with dough, and her signature move was hiding a little surprise inside her famous thumbprint cookies—usually a dollop of jam or a chocolate kiss. One blustery autumn afternoon, we were baking together, and we’d run out of jam. In a moment of what felt like pure, rebellious genius to my ten-year-old self, I unwrapped a handful of the soft caramel candies we were supposed to be saving for fudge and pressed one into the center of my cookie dough ball. “Let’s see what happens,” I whispered. What happened was pure alchemy. They baked into these glorious, messy, caramel-swirled masterpieces. Grandma didn’t scold me; she just laughed, sprinkled a tiny bit of salt on top of hers, took a bite, and her eyes lit up. “Isla, my dear,” she said, “you’ve created a masterpiece.” That spirit of playful experimentation, of finding joy in a happy kitchen accident, is the soul of BiteTide and the heart of this very cookie.

Salted Caramel Cookies

---

• Author: islamerrick
• Total Time: 30 minutes
• Yield: About 24 cookies 1x

Print Recipe

Pin Recipe

Description

Golden, gooey, and irresistibly indulgent—these salted caramel cookies are the ultimate sweet-and-salty treat. Buttery cookie dough wraps around pools of rich caramel, finished with a kiss of sea salt for the perfect flavor pop. Bake a batch and watch them disappear faster than you can say “just one more.”

---

Ingredients

Scale 1x2x3x

1 cup (226g) unsalted butter, softened

1 cup (200g) brown sugar

½ cup (100g) granulated sugar

2 large eggs

2 tsp vanilla extract

2½ cups (310g) all-purpose flour

1 tsp baking soda

½ tsp salt

1 cup caramel candies or soft caramels, unwrapped

Flaky sea salt, for topping

---

Instructions

Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.

In a large bowl, cream butter and both sugars until light and fluffy.

Add eggs and vanilla, mix until smooth.

In a separate bowl, whisk flour, baking soda, and salt. Gradually mix into wet ingredients.

Fold in caramels (cut into smaller pieces if needed).

Scoop dough balls onto baking sheet, leaving space between.

Bake 10–12 minutes, until edges are golden but centers are soft.

While warm, sprinkle with flaky sea salt. Cool on sheet for 5 minutes before transferring to a rack.

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Category: Dessert

Nutrition

• Calories: 180
• Sugar: 15g
• Fat: 9g
• Carbohydrates: 24g

Gathering Your Cookie Crew: The Ingredients

Here’s your shopping list for sweet success! Remember, baking is a science, but it’s also about feeling. Don’t stress—I’ve got notes for every ingredient to guide you.

• 1 cup (226g) unsalted butter, softened: This is the foundation of our rich, tender cookie. Pro Chef Tip: “Softened” means cool to the touch but with a slight indent when you press it. Too cold and it won’t cream properly; too melted and your cookies will spread too much. If you forget to take it out, cut it into chunks and let it sit for 15-20 minutes.
• 1 cup (200g) brown sugar & ½ cup (100g) granulated sugar: The dynamic duo! Brown sugar brings that deep, molasses-y moisture and chew, while white sugar helps with spread and crispness. Using a mix is the secret to the perfect texture.
• 2 large eggs: Our binding agent. Make sure they’re at room temperature! This helps them emulsify with the butter and sugar, creating a smoother, less greasy dough. To quickly bring them to temp, place them in a bowl of warm water for 5-10 minutes.
• 2 tsp vanilla extract: Don’t skimp! This adds a warm, complex flavor backbone that makes the caramel taste even richer.
• 2½ cups (310g) all-purpose flour: The structure of our cookie. For the most accurate results, fluff your flour with a spoon, spoon it into your measuring cup, and level it off. Scooping directly from the bag can pack in too much flour, leading to dry cookies.
• 1 tsp baking soda: Our leavening agent! It helps the cookies rise and become beautifully golden. Check the expiration date—old baking soda won’t work its magic.
• ½ tsp salt: Crucial for balancing all that sweetness and enhancing the flavors. I use fine sea salt in the dough.
• 1 cup caramel candies or soft caramels, unwrapped: The star of the show! I like using the classic Kraft caramels or the soft caramel squares found in the baking aisle. Substitution Tip: You can also use a thick, store-bought caramel sauce, but freeze it first! Dollop teaspoon-sized amounts onto a parchment-lined plate and freeze solid before folding into the dough.
• Flaky sea salt, for topping: I prefer Maldon salt for this. Its delicate, crisp flakes provide that final, perfect burst of salinity without being overwhelming.

Let’s Bake! Your Foolproof Step-by-Step Guide

Ready? Let’s do this. Read through all the steps once before you start—it’s like getting the lay of the land before a fun road trip.

1. Preheat & Prep: Preheat your oven to 350°F (175°C). This is non-negotiable for even baking! Line your baking sheets with parchment paper. Chef Hack: No parchment? A silicone baking mat works wonderfully. This prevents sticking and makes cleanup a dream.
2. Cream the Butter & Sugars: In a large bowl, beat the softened butter, brown sugar, and granulated sugar together with an electric mixer (or a stand mixer with the paddle attachment) on medium speed for a good 2-3 minutes. We’re not just mixing; we’re “creaming.” This incorporates air into the dough, which is what gives our cookies a lighter texture and helps them rise. You’ll know it’s ready when the mixture turns pale and fluffy.
3. Add Eggs & Vanilla: Crack in the eggs one at a time, beating well after each addition until they are fully incorporated. Scrape down the sides of the bowl with a spatula to make sure everything is getting mixed in evenly. Now, mix in the vanilla. Your kitchen should already be smelling amazing.
4. Combine Dry Ingredients: In a separate, medium-sized bowl, whisk together the flour, baking soda, and salt. This ensures the leavening agent and salt are evenly distributed throughout the flour, so you don’t get a bitter bite of baking soda in one cookie. Gradually add the dry ingredients to the wet ingredients, mixing on low speed just until the flour disappears. Pro Tip: Overmixing at this stage develops gluten, which can lead to tough cookies. A few streaks of flour are okay—they’ll get incorporated in the next step.
5. Fold in the Caramel: This is the fun part! If your caramels are large, give them a rough chop into smaller, pea-sized pieces. This ensures more gooey pockets in every cookie. Use your spatula to gently fold them into the dough until they’re evenly distributed.
6. Scoop & Space: Using a medium cookie scoop (about 1.5 tablespoons), portion out the dough onto your prepared baking sheets. Leave at least 2 inches between each dough ball. They need room to spread and become the gorgeous, golden puddles we want them to be. For a bakery-style look, I like to roll the scooped balls briefly in my hands to smooth them out.
7. Bake to Perfection: Bake for 10-12 minutes. They are done when the edges are a beautiful golden brown but the centers still look soft, puffy, and slightly underdone. Chef’s Secret: They will continue to cook on the hot baking sheet after you take them out. This is the key to a soft, chewy center! Do not overbake.
8. The Salt Kiss & Cool: As soon as the cookies come out of the oven, immediately sprinkle each one with a pinch of flaky sea salt. Let them cool on the baking sheet for a full 5 minutes. This allows them to set enough so you can move them without falling apart. Then, transfer them to a wire rack to cool completely… or, you know, eat one immediately with a glass of cold milk. I won’t tell.

How to Serve These Caramel Beauties

Presentation is part of the fun! Pile these warm cookies high on a rustic wooden board for a casual, shareable treat. For something a little extra special, place a single cookie on a small plate, add a tiny scoop of high-quality vanilla bean ice cream on the side, and drizzle with a little extra warm caramel sauce. The contrast of warm cookie and cold ice cream is next-level. They’re also absolutely perfect just as they are, stacked in a jar on your counter, ready for anyone who needs a sweet moment.

Ride the Flavor Wave: Creative Twists!

Feel like playing? Here are a few ways to make this recipe your own:

• Chocolate Chip Caramel: Fold in ½ cup of semi-sweet chocolate chips along with the caramel for the ultimate sweet-tooth satisfaction.
• Apple Pie Spice: Add 1 teaspoon of apple pie spice to the dry ingredients for a cozy, autumnal twist that pairs amazingly with the caramel.
• Pretzel Crunch: Chop up ½ cup of salted pretzels and fold them in. You’ll get an incredible salty crunch in every single bite.
• Bourbon Soaked: For a grown-up version, add 1 tablespoon of bourbon to the wet ingredients. It deepens the flavor profile beautifully.
• Gluten-Free: Substitute the all-purpose flour with a 1:1 gluten-free baking blend. The texture might be slightly more delicate, but just as delicious!

Isla’s Chef Notes & Kitchen Stories

This recipe has seen some things in my kitchen! I once, in a frantic pre-holiday baking session, tried to double the recipe in one giant bowl. Let’s just say my stand mixer protested by sending a cloud of flour and sugar all over me, the counter, and the dog. Lesson learned: mix in batches, friends! Another time, I was out of caramels and used chopped-up chocolate-covered caramel candies. The chocolate swirled into the dough and it was a happy accident we still talk about. The moral of the story? Don’t be afraid to make a mess or try something new. That’s where the best kitchen memories—and sometimes the best cookies—are made.

Your Questions, Answered!

Q: My caramel hardened into a rock-like chunk. What happened?
A: Oh no! This usually happens if the caramels are baked for too long or at too high a temperature. Stick to the 10-12 minute bake time and ensure your oven temperature is accurate with an oven thermometer. Using very soft, fresh caramels is key. If yours are a bit old and stiff, chopping them smaller can help.

Q: Why did my cookies spread out into one giant, thin sheet?
A: The most common culprit is butter that’s too warm. If your butter was melted or very soft, the cookies will spread. Chilling the dough for 30 minutes before baking can help firm up the butter and prevent this. Also, double-check your measurements—too little flour will also cause spreading.

Q: Can I make the dough ahead of time?
A: Absolutely! You can scoop the dough balls onto a baking sheet, freeze them until solid, and then transfer them to a freezer bag. They’ll keep for up to 3 months. When you’re ready to bake, just place the frozen dough balls on a parchment-lined sheet and add 1-2 minutes to the baking time. Fresh-baked cookies anytime!

Q: My caramel leaked everywhere and stuck to the pan!
A: This is why we never skip the parchment paper or silicone mat! It creates a non-stick barrier and makes cleanup from any caramel leakage a total non-issue.

Nutritional Information (per cookie)

Calories: 180 | Fat: 9g | Carbs: 24g | Sugar: 15g | Protein: 2g
Please note: This is an estimate generated by an online calculator. Values can vary based on specific ingredients used.