Salted Caramel Cookies
These soft and chewy cookies filled with caramel chips and sprinkled with flaky sea salt bring warmth and comfort to any gathering.
Ingredients
Dry Ingredients
- 2 ¼ cups all-purpose flour Provides structure
- 1 tsp baking soda Helps cookies rise
- 1 tsp salt Balances sweetness
Wet Ingredients
- 1 cup unsalted butter Softened
- ¾ cup granulated sugar Adds crisp texture
- ¾ cup brown sugar Adds moisture and caramel flavor
- 2 large eggs Room temperature
- 2 tsp vanilla extract Enhances flavor
Add-ins
- 1 cup caramel chips For gooey caramel pockets
- ½ cup chocolate chips Optional for richness
- ½ tsp flaky sea salt For sweet-salty contrast
Instructions
Preparation
- Preheat oven to 350°F (175°C).
- Line baking sheets with parchment paper.
- Whisk together flour, baking soda, and salt; set aside.
- Cream butter and sugars until light and fluffy, about 2-3 minutes.
- Beat in eggs one at a time, then add vanilla.
- Gradually mix in dry ingredients until just combined.
Baking
- Fold in caramel chips and chocolate chips until evenly distributed.
- Scoop dough onto baking sheets, spacing 2 inches apart.
- Sprinkle with flaky sea salt before baking.
- Bake for 10-12 minutes until edges are golden.
Cooling
- Let cool for 5 minutes, then transfer to a wire rack.
- Repeat with remaining dough, cooling sheets between batches if needed.
Serving
- Serve warm, optionally with vanilla ice cream or coffee.
Notes
For softer cookies, bake closer to 10 minutes. For crisper edges, add an extra minute. Store in an airtight container for up to 3 days, or freeze the dough for up to 3 months.
Nutrition
Serving: 1gCalories: 150kcalCarbohydrates: 18gProtein: 2gFat: 8gSaturated Fat: 5gSodium: 150mgSugar: 10g
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