Name: Salted Caramel Cookies
Prep time: 15 min
Cook time: PT-488100H7M54S
Total time: 30 min
Cuisine: American
Ingredients: 1 cup butter, lightly softened; 1 cup dark brown sugar; 1/2 cup sugar; 1 large egg; 1 large egg yolk; 1 tsp vanilla extract; 1/4 cup high-quality caramel sauce (plus more for drizzling); 2 1/2 cups flour; 1/2 tsp baking powder; 3/4 tsp baking soda; 1 tsp salt (reduce to 1/2 tsp if adding sea salt topping); Sea salt flakes, optional, for topping

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Salted caramel cookies are soft, chewy, and loaded with rich caramel flavor, perfectly balanced with a hint of sea salt. These bakery-style cookies are indulgent yet simple to make, making them an excellent treat for any occasion. Whether enjoyed warm with a gooey caramel drizzle or stored for later, they’re guaranteed to satisfy your sweet tooth.

Why You’ll Love This Recipe

These cookies strike the perfect balance between sweet and salty. The dark brown sugar adds depth and chewiness, while caramel sauce infuses every bite with buttery richness. A drizzle of caramel and sprinkle of flaky sea salt on top make them irresistible. Plus, the dough can be chilled ahead of time, giving you bakery-quality cookies whenever you crave them.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 cup butter, lightly softened
1 cup dark brown sugar
1/2 cup sugar
1 large egg
1 large egg yolk
1 teaspoon vanilla extract
1/4 cup high-quality caramel sauce (plus more for drizzling)
2 1/2 cups flour
1/2 teaspoon baking powder
3/4 teaspoon baking soda
1 teaspoon salt (reduce to 1/2 tsp if adding sea salt topping)
Sea salt flakes, optional, for topping

Directions

Preheat oven to 390°F (unless chilling dough first). Line baking sheets with parchment paper.
In a large mixing bowl, cream butter, brown sugar, and sugar for 4 minutes, scraping sides often.
Add egg, egg yolk, and vanilla. Mix for 1 minute, then stir in caramel sauce.
Fold in flour, baking powder, baking soda, and salt until just combined.
Chill dough for at least 30 minutes (recommended up to 24 hours) to prevent spreading.
Roll dough into balls and place on prepared baking sheets.
Bake 8–11 minutes, until lightly golden at the edges.
Let cookies rest on the baking sheet for a few minutes before transferring to a cooling rack.
Drizzle with extra caramel and sprinkle with sea salt flakes before serving, if desired.

Servings and timing

This recipe makes about 24 cookies. Preparation takes 15 minutes, chilling (optional) 30 minutes to 24 hours, and baking 8–11 minutes. Total active time is around 30 minutes.

Variations

Add chocolate chips or chunks for salted caramel chocolate chip cookies.
Swirl in dulce de leche instead of caramel for a richer flavor.
Use browned butter in place of regular butter for a nuttier taste.
Sandwich cookies together with extra caramel or buttercream for a decadent treat.
Add a pinch of cinnamon for a warm, spiced twist.

Storage/Reheating

Store cooled cookies in an airtight container at room temperature for up to 4 days. For longer storage, freeze baked cookies for up to 2 months. To freeze dough, roll into balls and freeze on a tray, then bake straight from frozen, adding 1–2 minutes to the baking time. Reheat baked cookies in the microwave for 10–15 seconds for that fresh-from-the-oven gooey texture.

FAQs

Do I have to chill the dough?

Chilling helps control spreading and deepens the flavor, but you can bake immediately if short on time.

Can I use store-bought caramel sauce?

Yes, just choose a thick, high-quality caramel for best results.

What kind of salt works best for topping?

Flaky sea salt is ideal because it adds crunch and enhances flavor without overpowering.

Can I make these gluten-free?

Yes, substitute a 1:1 gluten-free baking flour blend.

Why are my cookies spreading too much?

The dough may not have been chilled long enough, or the butter was too soft.

Can I brown the butter before using it?

Yes, browned butter adds a nutty, rich flavor that pairs perfectly with caramel.

Can I make smaller or larger cookies?

Yes, just adjust baking time: smaller cookies bake faster, larger ones need a minute or two longer.

Can I skip the extra caramel drizzle?

Yes, but the drizzle adds presentation and flavor—it’s highly recommended.

How do I know when the cookies are done?

They should be golden at the edges but still soft in the center; they’ll firm up as they cool.

Can I use caramel candies instead of sauce?

You can, but melted caramel candies may harden too much; sauce is best for a gooey texture.

Conclusion

Salted caramel cookies are the perfect blend of sweet, salty, soft, and chewy. With caramel baked into the dough and drizzled on top, these cookies are a decadent upgrade from the classic. Whether you enjoy them fresh from the oven or stored for later, they’re sure to become a go-to recipe whenever you crave a rich and indulgent treat.