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Salted Caramel Cookies

Delightful salted caramel cookies that are soft, chewy, and filled with gooey pockets of caramel, 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: 150
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
Mix-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 all-purpose flour, baking soda, and salt. Set aside.
  4. In another bowl, cream the softened unsalted butter with the granulated and brown sugars until light and fluffy.
  5. Beat in the eggs, one at a time, then add the vanilla extract and mix well.
  6. Gradually mix in the dry ingredients until just combined.
  7. Fold in the caramel chips and chocolate chips, if using.
Baking
  1. Use a cookie scoop to drop dough onto the prepared baking sheets, spacing them about 2 inches apart.
  2. Sprinkle a little flaky sea salt on top of each cookie.
  3. Bake for 10-12 minutes until the edges are golden brown and the centers are still soft.
  4. Let cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.

Notes

Store cookies in an airtight container at room temperature for up to one week. For longer storage, freeze in a single layer for up to three months.