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Salted Caramel Cookies

Soft and chewy cookies with a delightful balance of sweet caramel and a hint of salt, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 170
Ingredients Method Notes

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

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. Line your baking sheets with parchment paper.
  3. In a bowl, whisk together the flour, baking soda, and salt. Set aside.
Mixing
  1. In a large mixing bowl, cream the softened butter and sugars together until light and fluffy.
  2. Beat in the eggs one at a time and then add the vanilla extract.
  3. Gradually mix in the dry ingredients until just combined.
  4. Gently fold in the caramel chips and chocolate chips.
Baking
  1. Scoop the dough onto the prepared baking sheets, spacing them about 2 inches apart.
  2. Sprinkle with flaky sea salt before baking.
  3. Bake for 10-12 minutes, until the edges are golden.
  4. Let cool for about 5 minutes on the baking sheet, then transfer to a wire rack to cool completely.

Notes

Store in an airtight container for up to a week, or freeze for up to three months. Enjoy with milk or coffee, or use for ice cream sandwiches.