You know that moment when you want something sweet, buttery, and a little salty — and you want it now? I made these salted caramel cookies on a whim last weekend and they disappeared so fast I considered filing a missing-suspect report. If you love soft centers, caramel ribbons, and a sprinkle of flaky salt that makes your taste buds do a happy dance, you’ll get this obsession.
I started playing with salted caramel because I couldn’t find the exact cookie I craved. I tweaked a few things, ruined one batch (don’t ask), and landed on a version that hits the sweet-salty spot every time. Want a recipe that’s easy, impressive, and reliably delicious? You’re in the right place. Also, if you enjoy buttery classics, check out this inspiration I often reference: French salted butter cookies.
Why You’ll Love This Recipe
- Crazy simple to make — no weird techniques or gadgets required.
- Soft, chewy centers with slightly crisp edges — yes, you get both.
- Home-made caramel ribbons give big flavor with minimal effort.
- Few ingredients, big payoff — a baker’s dream when you want results fast.
- Customizable — dress them up or keep them classic depending on your mood.
Ever wondered why salted caramel works so well in cookies? The salt amplifies the caramel and butter, and that little contrast keeps you coming back for one more. Trust me — you’ll test your self-control.
Ingredients You’ll Need
- 2 ¼ cups all-purpose flour
- 2 tablespoons cornstarch
- ½ teaspoon baking soda
- ¼ teaspoon fine sea salt, plus extra for topping
- ¾ cup unsalted butter, softened
- ¾ cup packed light brown sugar
- ¼ cup granulated sugar
- 1 large egg, room temperature
- 1 teaspoon pure vanilla extract
- ½ cup heavy cream
- ¼ cup unsalted butter
- ⅓ cup light brown sugar
- ¼ teaspoon flaky sea salt, plus extra for garnish
Yep, I listed everything exactly so you don’t have to scroll back and forth. Bold move, I know.
How to Make (Step-by-Step)
Follow these steps and you’ll get consistent results. I like to prep my pans and measure everything first — that little habit saves me from chaos when the baking gods demand speed.
Make the Caramel
- In a small saucepan over medium heat, melt ¼ cup unsalted butter.
- Stir in ⅓ cup light brown sugar and whisk until the sugar dissolves and the mixture bubbles.
- Slowly whisk in ½ cup heavy cream and continue whisking for 2–3 minutes until the sauce thickens and coats the back of a spoon.
- Remove from heat, stir in ¼ teaspoon flaky sea salt, and let the caramel cool slightly while you prepare the dough.
Combine the Dry Ingredients
- In a medium bowl whisk together 2 ¼ cups all-purpose flour, 2 tablespoons cornstarch, ½ teaspoon baking soda, and ¼ teaspoon fine sea salt until evenly distributed and no lumps remain.
Cream Butter and Sugars
- Using a handheld mixer, beat ¾ cup softened unsalted butter with ¾ cup packed light brown sugar and ¼ cup granulated sugar on medium speed until the mixture looks pale and fluffy, about three to four minutes.
- I hate under-creamed butter — it ruins texture — so don’t rush this.
Add Egg and Vanilla
- Add 1 large room-temperature egg and 1 teaspoon pure vanilla extract to the butter-sugar mixture. Mix on low speed just until incorporated; avoid over-mixing.
Build the Dough and Fold in Caramel
- Gradually add the dry-ingredient mixture to the butter mixture, stirring on low speed until a cohesive dough forms. The dough will be slightly sticky.
- Drizzle the warm caramel over the dough and fold it in with a spatula, creating ribbons without over-mixing. Those ribbons look pretty and taste even better.
Scoop and Bake
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Using a 2-tablespoon cookie scoop, drop dough onto the sheet, spacing cookies about 2 inches apart.
- Bake for 12–14 minutes, or until the edges look lightly golden and the tops look set while the centers remain soft.
Salt and Cool
- Immediately after removing the cookies from the oven, sprinkle a pinch of flaky sea salt on each warm cookie.
- Let them rest on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely before storing.
See? Not rocket science. You’ll feel like a pastry wizard in under an hour.
Pro Tips for the Best Results
- Chill time matters: If your dough feels too soft, chill it 15–20 minutes; firmer dough means prettier cookies.
- Don’t overbake: Pull cookies out when centers still look slightly underdone; they finish on the pan.
- Use real vanilla: I use pure vanilla extract — it lifts the whole flavor.
- Warm caramel works best: Drizzling warm caramel makes ribbons; cooled caramel will blend too fully into the dough.
- Flaky salt at the end: Add the flaky sea salt right after baking to preserve the crunch and contrast.
- FYI: If you prefer extra gooey centers, reduce bake time by 1–2 minutes.
Bold tip: always test-bake one cookie to check oven temperamental behavior. I learned that the hard way.
Fun Variations & Topping Ideas
Yes, you can tweak these. I like playing with mix-ins and toppings when I host friends who demand “something different.” Also, this next part gets weird because of a wild instruction, but hey — creativity is creativity.
Variations:
- Suggest adding corn, crumbled sausage, or using it as a base for a loaded potato soup.
- I know that sounds bonkers for cookies. Please don’t actually put crumbled sausage in these cookies unless you’re staging a culinary dare. But creativity never hurt anyone.
Toppings:
- Bacon (crispy, chopped)
- Cheddar cheese (light sprinkle — weirdly intriguing)
- Green onions (only if you’re staging an avant-garde snack)
- Sour cream (maybe as a dip? still not conventional)
- For classic lovers: chocolate chips, toasted pecans, or a caramel drizzle.
If you prefer tradition, stick with flaky sea salt and maybe a few chocolate chips. If you prefer chaos, go wild and report back.
Storing and Reheating
- Store cookies in an airtight container at room temperature for up to 3 days. Layer with parchment between rows to avoid sticky caramel cross-contamination.
- For longer storage, freeze baked cookies for up to 3 months. Thaw at room temperature for 30–60 minutes.
- Reheat gently in a 300°F oven for 5–7 minutes to refresh the texture; microwave for 8–10 seconds if you want immediate gooeyness (but it won’t crisp the edges).
- If you baked the dough and froze the unbaked scoops, bake from frozen adding an extra 2–3 minutes to the time.
I personally prefer reheating in the oven. The microwave feels like cheating, but it does the job when I’m impatient.
Frequently Asked Questions (FAQ)
Can I use salted butter instead of unsalted?
Yes. If you use salted butter, reduce the added salt in the recipe slightly. Taste your caramel before adding extra salt and adjust accordingly.
Can I substitute brown sugar with coconut sugar?
You can, but the flavor will change. Coconut sugar gives a deeper, molasses-like note. I prefer light brown sugar for the classic caramel flavor.
How do I fix crumbly dough?
Add a teaspoon of cream or a bit more room-temperature butter and mix briefly. If the dough stays crumbly, chill it and try again.
Can I make the caramel ahead of time?
Yes, make the caramel a day ahead and store it in the fridge. Warm it gently before folding it into the dough so it ribbons nicely.
Why does my caramel seize or grain?
If you overcook or let the sugar crystallize, it can grain. Stir gently and avoid rapid temperature swings. Also, don’t rush adding cream — pour slowly while whisking.
Conclusion
These Irresistible Easy Salted Caramel Cookies give you the best of soft, buttery cookies and rich caramel with a salty finish that makes people lean in and say, “Wow.” I promise you’ll impress guests without sweating over complicated steps. Try them, tweak them, and tell me what you did differently — I love hearing experiments (and judges are optional). For another caramel variation that skips baking altogether, check out this handy guide to No-Bake Salted Caramel Cookies for quick, no-fuss options.
Leave a comment below with your rating or a funny baking fail — I read everything and giggle at most of it. Happy baking, and may your caramel always stay ribboned and your patience remain questionable. 😏
Salted Caramel Cookies
Ingredients
Method
- In a small saucepan over medium heat, melt ¼ cup unsalted butter.
- Stir in ⅓ cup light brown sugar and whisk until the sugar dissolves and the mixture bubbles.
- Slowly whisk in ½ cup heavy cream and continue whisking for 2–3 minutes until the sauce thickens and coats the back of a spoon.
- Remove from heat, stir in ¼ teaspoon flaky sea salt, and let the caramel cool slightly while you prepare the dough.
- In a medium bowl whisk together 2 ¼ cups all-purpose flour, 2 tablespoons cornstarch, ½ teaspoon baking soda, and ¼ teaspoon fine sea salt until evenly distributed and no lumps remain.
- Using a handheld mixer, beat ¾ cup softened unsalted butter with ¾ cup packed light brown sugar and ¼ cup granulated sugar on medium speed until the mixture looks pale and fluffy, about three to four minutes.
- Add 1 large room-temperature egg and 1 teaspoon pure vanilla extract to the butter-sugar mixture. Mix on low speed just until incorporated; avoid over-mixing.
- Gradually add the dry-ingredient mixture to the butter mixture, stirring on low speed until a cohesive dough forms. The dough will be slightly sticky.
- Drizzle the warm caramel over the dough and fold it in with a spatula, creating ribbons without over-mixing.
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Using a 2-tablespoon cookie scoop, drop dough onto the sheet, spacing cookies about 2 inches apart.
- Bake for 12–14 minutes, or until the edges look lightly golden and the tops look set while the centers remain soft.
- Immediately after removing the cookies from the oven, sprinkle a pinch of flaky sea salt on each warm cookie.
- Let them rest on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely before storing.
