Salted Caramel Cookies
If you love the deliciously sweet, complex flavor of salted caramel, you have to try our Salted Caramel Cookies. They’re soft, buttery, perfectly chewy, and filled with rich caramel in the center. Then, we finish them off with a sprinkling of flaky sea salt for that classic flavor.
We love these cookies because they’re simple to make but taste like something straight from a bakery. They’re also perfect for weeknight desserts, holidays, cookie swaps, or just because.
For more caramel goodness, check out our salted caramel chocolate bars and caramel bread pudding recipes.
Table of contents
Why You’ll Love This Recipe
- Soft and chewy texture with crisp edges
- Gooey caramel center in every bite
- Perfect balance of sweet and salty
- Easy to make with simple ingredients
- Great for gifting or sharing
- Perfect for any occasion, from weeknight desserts to parties
- Freezer-friendly and perfect for making ahead of time
Key Ingredients
We’ve made this list to help you save time on your next trip to the grocery store. You can find the full amounts needed in the printable recipe card at the bottom of the post.
- Butter: This is what makes the cookies rich, soft, and buttery.
- Egg and Egg Yolk: They bind everything together, and the extra yolk makes the cookies soft and chewy.
- Salted Caramel Sauce: This is the star of the show! It fills the center and brings that gooey, sweet, buttery caramel flavor.
- Flaky Sea Salt: That little sprinkle on top balances the sweetness and gives you that perfect sweet-and-salty bite.
Variations
- Add Chocolate: Add chocolate chips to the dough or drizzle the top with chocolate.
- Make It Even Richer: Try using dulce de leche for an even richer cookie.
- Add Some Crunch: Try adding crushed pretzels on top for extra crunch and even more salty flavor.
How to Make Salted Caramel Cookies
This is a quick overview of the steps needed to make this recipe. You can find the full instructions in the recipe card at the bottom of this post.
- Cream the butter and sugar. Then, mix in the remaining wet dough ingredients.
- Add half the flour and mix until combined. Then, add the remaining flour and mix again.
- Roll the dough into balls and place them 2 inches apart on a lined cookie sheet.
- Press indentations into the center of each cookie dough ball and chill.
- Bake the chilled cookie until golden. Then, cool.
- Fill each indentation with salted caramel and sprinkle with flaky sea salt. Enjoy!
Expert Tips
- Don’t skip chilling the dough. It controls the spread, keeping them thick and soft.
- Use high-quality caramel for the best flavor.
- Mix the batter until just combined to avoid tough cookies.
- Let the cookies cool completely before filling to ensure a great caramel texture.
Salted Caramel Cookies FAQs
Do you have questions about this recipe? Here are the answers to the most commonly asked questions.
Yes! You can prepare the dough and refrigerate it for up to 2 days before baking.
Store the cookies in an airtight container at room temperature for up to 4 days. Keep them in a cool place to maintain their soft texture.
Absolutely. Roll the dough into balls, freeze them on a baking sheet, then transfer to a freezer-safe container. Bake straight from frozen, adding a minute or two to the baking time.
Yes, but for the best results, freeze them without the caramel filling. Add the caramel and sea salt after thawing.
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📖Recipe
Want to make this recipe? Print the recipe card below, or pin this recipe, so you can find it later.
Salted Caramel Cookies
Equipment
- Stand mixer or hand mixer
- Mixing Bowl
- Measuring Cups and Spoons
- Baking sheets
- parchment paper
- Cookie scoop or spoon
- Small spoon (or pinky) for indenting
- cooling rack
Ingredients
- ¾ cup unsalted butter softened
- ¾ cup granulated sugar
- 2 teaspoons vanilla extract
- 1 large egg
- 1 large egg yolk
- 2 ½ cups all-purpose flour
- ½ cup salted caramel sauce
- 1 tablespoon flaky sea salt
Instructions
- In a stand mixer, beat the softened butter and sugar together until smooth and creamy.
- Mix in the egg, egg yolk, and vanilla extract until fully combined.
- Add half of the flour and mix on low speed until combined.
- Add the remaining flour and mix until a thick dough forms. (Switch to a paddle attachment if needed.)
- Line baking sheets with parchment paper.
- Scoop and roll dough into ping pong–sized balls.
- Place them on the baking sheet about 2 inches apart.
- Use your pinky or the back of a spoon to press a small well into the center of each cookie.
- Refrigerate or freeze the cookies for 30 minutes to reduce spreading.
- Preheat oven to 375°F.
- Bake cookies for 12 minutes.
- Remove from oven and allow cookies to cool completely on the baking sheet or a rack.
- Spoon salted caramel sauce into each indentation.
- Sprinkle with flaky sea salt before serving.
Disclaimer
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.
