Salted Caramel Cookies
Highlighted under: Cozy Dessert Classics
I found myself with a craving for something sweet after dinner, and honestly, cookies sounded like the best remedy. This recipe costs about $10 to put together, which is pretty reasonable for a treat that fills the house with that warm, buttery smell. My friend Sarah tried these and actually asked me to keep a batch stashed at home for her visits. I can’t say no to that!
When I first made these cookies, I got overly ambitious and added way too much caramel sauce, thinking it would give them an amazing flavor. But I ended up with a gooey mess instead. I learned that a little goes a long way, especially with something as rich as caramel. Since then, I've adjusted the recipe to get just the right amount to sweeten the cookies without overpowering them.
These cookies have become a little family favorite. I even shared some with my neighbor, and she told me they reminded her of a bakery she used to visit when she was younger. It's moments like that that make baking feel worthwhile. Just give them a try, and I'm sure you will fall in love with the combination of sweet and salty!
What I Love About This
- The blend of sweet caramel and flaky sea salt is just right
- They stay chewy for days, if they last that long
- You can always adjust the caramel to your taste
The Secret to This Salted Caramel Cookies
These cookies are all about the contrast between sweet and salty. I really think the key is using good quality salted caramel sauce. If you're feeling adventurous, you could even try making your own caramel, though I usually just grab a jar from the store when I'm short on time. Honestly, I don't mind a shortcut now and then. Whatever you choose, it should be gooey—you want that delicious hint of caramel in every bite.
Texture plays a big role here too. After baking, let the cookies cool on the sheet for just a few minutes. This step is super helpful because it allows them to set up a little and keeps them chewy. If you’re like me and enjoy cookies that stay soft for days, try not to overbake. They'll turn golden around the edges, but you want to pull them out when the centers still look slightly underdone. They'll firm up as they cool, but they'll stay delightfully chewy.
Ingredients
Gather these ingredients before you start:
For the Cookies
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon Diamond Crystal kosher salt
- 3/4 cup unsalted Kerrygold butter, softened
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 1 cup salted caramel sauce
For Topping
- Flaky sea salt, for garnish
Make sure to measure your ingredients accurately for the best results!
Instructions
Here's how to make these cookies:
Preheat and Prepare
Start by preheating your oven to 350°F (175°C). Line a couple of baking sheets with parchment paper to prevent sticking. You can use my favorite non-stick sheets, or just regular parchment works too.
Mix Dry Ingredients
In a bowl, whisk together the flour, baking soda, and salt. Make sure there are no lumps in the flour, because we want a uniform cookie dough. Set this aside while you mix the wet ingredients.
Cream the Butters and Sugars
In a larger bowl, cream together the softened Kerrygold butter, brown sugar, and granulated sugar until it's light and fluffy, about 3-4 minutes. The better you cream the butter and sugars, the fluffier your cookies will be!
Add Eggs and Vanilla
Beat in the eggs one at a time, making sure to mix well after each addition. Then add in the vanilla extract and mix until combined. This is when your kitchen starts to smell heavenly.
Combine Mixtures
Gradually mix the dry ingredients into the wet mixture. I usually do this in batches to avoid a flour explosion! Gently fold in the salted caramel sauce, but don't overmix. You want some swirls of caramel in there.
Scoop and Bake
Using a tablespoon, scoop the dough onto the prepared baking sheets, about 2 inches apart as they will spread. Bake for 10-12 minutes, until they’re just starting to turn golden around the edges. Keep a close eye, because they can burn quickly—trust me, I learned the hard way!
Finish with Sea Salt
Once out of the oven, sprinkle a pinch of flaky sea salt on each cookie while they're still warm. Let them cool on the sheets for a few minutes before transferring them to a wire rack to cool completely.
Enjoy your cookies with a glass of milk or your favorite tea!
Scaling Salted Caramel Cookies for a Crowd
If you’re thinking of making these for a party or family gathering, doubling the recipe is easy! Just remember to keep an eye on baking times since more cookies on the same sheet can affect how they cook. I usually bake in batches if I make a lot at once, giving each tray adequate space to spread. If you want to save some dough for later, it freezes beautifully too. Just scoop the dough onto a sheet and freeze until solid, then transfer to a zip-top bag. They’re super handy to bake fresh whenever the craving strikes.
Also, feel free to mix in some chocolate chips or nuts if you're looking to switch things up. Just a little bit can add nice texture without overpowering the salted caramel. This way, you can customize the cookies according to what your guests might enjoy, and it feels like you have a whole new recipe to share. Just remember, you don't want to go too heavy on the extra ingredients; this isn’t a loaded cookie, just a lovely treat with a hint of surprise.
Salted Caramel Cookies
Created by: The Globalbitesrecipes Team
Recipe Type: Cozy Dessert Classics
Skill Level: Intermediate
Final Quantity: 24.0
What You'll Need
For the Cookies
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon Diamond Crystal kosher salt
- 3/4 cup unsalted Kerrygold butter, softened
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 1 cup salted caramel sauce
For Topping
- Flaky sea salt, for garnish
How-To Steps
Start by preheating your oven to 350°F (175°C). Line a couple of baking sheets with parchment paper to prevent sticking. You can use my favorite non-stick sheets, or just regular parchment works too.
In a bowl, whisk together the flour, baking soda, and salt. Make sure there are no lumps in the flour, because we want a uniform cookie dough. Set this aside while you mix the wet ingredients.
In a larger bowl, cream together the softened Kerrygold butter, brown sugar, and granulated sugar until it's light and fluffy, about 3-4 minutes. The better you cream the butter and sugars, the fluffier your cookies will be!
Beat in the eggs one at a time, making sure to mix well after each addition. Then add in the vanilla extract and mix until combined. This is when your kitchen starts to smell heavenly.
Gradually mix the dry ingredients into the wet mixture. I usually do this in batches to avoid a flour explosion! Gently fold in the salted caramel sauce, but don't overmix. You want some swirls of caramel in there.
Using a tablespoon, scoop the dough onto the prepared baking sheets, about 2 inches apart as they will spread. Bake for 10-12 minutes, until they’re just starting to turn golden around the edges. Keep a close eye, because they can burn quickly—trust me, I learned the hard way!
Once out of the oven, sprinkle a pinch of flaky sea salt on each cookie while they're still warm. Let them cool on the sheets for a few minutes before transferring them to a wire rack to cool completely.
Nutritional Breakdown (Per Serving)
- Calories (kcal): 156
- Total Fat (g): 7.2
- Saturated Fat (g): 4.5
- Cholesterol (mg): 28
- Sodium (mg): 120
- Total Carbohydrates (g): 21.3
- Dietary Fiber (g): 0.5
- Sugars (g): 10.8
- Protein (g): 1.5