Hey y’all! Ready to bake up something sweet, salty, and totally irresistible? These Salted Caramel cookies are the ultimate treat—soft and chewy cookies filled with gooey caramel, sprinkled with flaky sea salt for that perfect flavor pop. They're perfect for parties, gifting, or those cozy nights in when you just need a little extra sweetness. Let’s get cooking!
Why You’ll Love This
- Perfect balance of sweet caramel and crunchy sea salt in every bite.
- Incredibly soft, chewy centers with a golden, slightly crispy edge.
- Easy to make ahead and freezer-friendly for busy weeks.
- Guaranteed to wow at celebrations, bake sales, or simply with a cup of coffee!
- Customizable with mix-ins for your own signature twist.
Ingredients
- 2 ¼ cups (280g) all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ¾ teaspoon fine sea salt
- ½ cup (115g) unsalted butter, room temperature
- ½ cup (120ml) vegetable oil
- 1 cup (200g) packed light brown sugar
- ½ cup (100g) granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 cup (180g) soft caramel candies, unwrapped and cut in half
- Flaky sea salt, for topping
Directions
Step 1: Prep Your Ingredients
Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper or silicone baking mats.
Step 2: Make the Dough
In a medium bowl, whisk together flour, baking soda, baking powder, and salt. In a large mixing bowl, using a hand or stand mixer, cream butter, oil, brown sugar, and granulated sugar until light and fluffy (about 2-3 minutes). Beat in eggs one at a time, then add vanilla extract. Gradually add the dry ingredients to the wet, mixing just until combined.
Step 3: Shape and Fill
Using a medium (about 2 tablespoons) cookie scoop, portion dough into balls. Flatten each ball slightly, press a piece of caramel candy into the center, and fold dough around it so caramel is completely hidden. Place on your prepared baking sheets, spacing at least 2 inches apart.
Step 4: Bake and Finish
Bake in the preheated oven for 11-13 minutes, or until cookies are golden around the edges and just set in the center. Remove trays from oven and immediately sprinkle cookies with a pinch of flaky sea salt. Allow cookies to cool on tray for 5-7 minutes before transferring to wire racks to cool completely.
Notes
- Chill the dough for 15-30 minutes if you want thicker cookies and less spreading.
- If caramel candies are hard, microwave them for just a few seconds to make wrapping easier.
- Swap in chocolate caramels for a richer twist.
Variations
- Pecan Salted Caramel: Add ½ cup chopped toasted pecans to the dough for nutty crunch.
- Double Chocolate Salted Caramel: Replace ¼ cup flour with cocoa powder.
- Espresso Salted Caramel: Stir in 1 teaspoon instant espresso powder for a subtle coffee flavor.
Required Equipment
- Mixing bowls
- Electric hand or stand mixer
- Baking sheets
- Parchment paper or silicone baking mats
- Wire rack
- Cookie scoop (optional but helpful)
Storage Instructions
Store Salted Caramel cookies in an airtight container at room temperature for up to 4 days. For longer storage, freeze baked cookies (layered with wax paper) for up to 2 months; thaw at room temp before enjoying.
Serving Suggestions
- Pair with a glass of cold milk or a hot cup of coffee for the ultimate treat.
- Serve warm with vanilla ice cream for an indulgent dessert.
- Pack in cellophane bags for sweet holiday gifts!
Pro Tips
- Don’t overbake—the cookies should look slightly underdone in the centers for maximum chewiness.
- Always use flaky sea salt; it gives a perfect burst of salty contrast to gooey caramel centers.
- Let cookies cool at least 10 minutes before eating for best caramel texture and to avoid burnt fingers!
FAQ
- What type of caramel works best for Salted Caramel cookies?
- Soft wrapped caramel candies are ideal as they melt into a gooey center but don’t leak out.
- Can I use salted butter instead of unsalted butter?
- Yes, just reduce the added salt in the dough by half to avoid over-salting the cookies.
- How do I keep caramel centers from leaking out?
- Completely enclose the caramel in dough and avoid placing cookies too close together on the baking sheet.
Ingredients
- 2 ¼ cups all-purpose flour
- ¾ teaspoon baking soda
- ½ teaspoon fine sea salt
- ¾ cup unsalted butter, softened
- 1 cup packed light brown sugar
- ½ cup granulated sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1 cup caramel bits or soft caramel candies, chopped
- ½ teaspoon flaky sea salt (for topping)
Instructions
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1Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
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2In a medium bowl, whisk together the flour, baking soda, and fine sea salt.
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3In a large bowl, cream the softened butter, brown sugar, and granulated sugar until light and fluffy. Beat in the eggs, one at a time, then add vanilla extract.
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4Gradually add the flour mixture to the wet ingredients, mixing until just combined. Fold in the caramel bits.
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5Drop tablespoon-sized balls of dough onto the prepared baking sheets, spacing them about 2 inches apart. Sprinkle each with a pinch of flaky sea salt.
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6Bake for 12-14 minutes, or until the edges are golden. Let the cookies cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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