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Salted Caramel Cookie

Decadent Salted Caramel Cookie Recipe That Will Wow You

Indulge in these Salted Caramel Cookies, merging rich caramel with flaky sea salt for an irresistible treat.
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Prep Time 15 minutes
Cook Time 12 minutes
Chilling Time 30 minutes
Total Time 57 minutes
Servings: 24 cookies
Course: Desserts
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Batter
  • 2 cups All-Purpose Flour Provides structure; be sure to measure accurately for the best results.
  • 1 teaspoon Baking Soda Helps cookies rise; check the expiration date for potency.
  • 1 teaspoon Salt Balances sweetness; use fine sea salt for even distribution.
  • ¾ cup Unsalted Butter Softened; for a deeper taste, try browning the butter.
  • ½ cup Granulated Sugar Adds a crisp texture; you can substitute with coconut sugar for a hint of molasses flavor.
  • ¾ cup Brown Sugar Brings moisture and caramel flavor; dark brown sugar enhances richness.
  • 2 large Eggs Make sure they're at room temperature for proper mixing.
  • 1 teaspoon Vanilla Extract Enhances flavor; always choose pure vanilla for the best taste.
For the Caramel Pockets
  • 1 cup Caramel Chips These provide gooey caramel pockets; you can swap them for homemade caramel or chocolate chips.
  • ½ cup Chocolate Chips Optional, but they add richness; feel free to use milk or dark chocolate depending on your preference.
Finishing Touch
  • to taste Flaky Sea Salt For that sweet-salty contrast; sprinkle lightly to amplify the flavors in your salted caramel cookies.

Equipment

  • Oven
  • Mixing Bowls
  • Baking sheets
  • Parchment paper
  • Spatula
  • Cookie scoop

Method
 

Step-by-Step Instructions for Salted Caramel Cookies
  1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
  2. In a medium mixing bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon of baking soda, and 1 teaspoon of fine sea salt.
  3. In a large mixing bowl, cream together ¾ cup of softened unsalted butter, ½ cup of granulated sugar, and ¾ cup of dark brown sugar until light and fluffy.
  4. Add 2 large eggs, one at a time, to the creamed mixture along with 1 teaspoon of pure vanilla extract.
  5. Gradually mix the dry ingredient mixture into the wet ingredients until just combined, being careful not to overmix.
  6. Gently fold in 1 cup of caramel chips and ½ cup of optional chocolate chips using a spatula.
  7. Drop dough balls onto the prepared baking sheets, spacing them 2 inches apart, and sprinkle a pinch of flaky sea salt on top.
  8. Place the baking sheets in the preheated oven and bake for 10-12 minutes, looking for lightly golden edges.
  9. Remove from the oven and 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: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 25mgSodium: 90mgPotassium: 50mgSugar: 10gVitamin A: 200IUCalcium: 15mgIron: 0.5mg

Notes

For a richer flavor, consider using browned butter and chill the dough for at least 30 minutes before baking.

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