Salted Caramel Cookies
Soft chewy caramel cookies with sea salt and drizzled with salted caramel.
This is for all of my salted caramel lovers. I am such a HUGE fan of all things caramel. I have been wanting to create a caramel cookie for so long. I decided to get to work in my kitchen with a brand new jar of salted caramel that I couldn’t wait to put to use.
I was so excited to discover that this sea salt caramel cookie turned out absolutely perfectly! It was sweet, salty, chewy, with golden crispy edges. The perfect salted caramel cookie recipe!
The key to making a chewy caramel cookie is to start off with butter and a mix of dark brown sugar and white granulated sugar. Each of them plays an important role in these cookies. It helps to create a chewy center and crispy, buttery edges.
I worked with the baking temperature and found that 390 degrees was just the right temperature to be hot enough to allow the edges to become crispy while keeping the centers nice and chewy.
How to make the Best Salted Caramel Cookies:
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Pin ItHeat oven to 390 degrees (unless you are chilling your dough). In a large mixing bowl, cream together butter, brown sugar, and sugar for at least 4 minutes, scraping the sides of the bowl often.
Add egg, egg yolk, and vanilla and mix for 1 minute longer. Stir in caramel.
Fold in flour, baking powder, baking soda, and salt. If sprinkling sea salt flakes on the top of cookies, reduce salt to 1/2 teaspoon. If you have time, I suggest chilling the dough for at least 30 minutes. This reduces the spreading of the cookies. I suggest a 24-hour chill time, if you can wait.
If possible, use a light-colored baking sheet. Roll cookies into light balls and place on parchment paper-lined baking sheet. Bake for 8-11 minutes or until lightly golden on the sides. Remove from the oven and let set up for several minutes.
Drizzle caramel all over each cookie before serving. If so desired, sprinkle with sea salt flakes.
Nutrition information is automatically calculated, so should only be used as an approximation.
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