These Salted Caramel Cookies are the ultimate sweet-and-salty treat, combining buttery sugar cookies with a rich, gooey caramel topping. Finished with a sprinkle of flaky sea salt, these cookies are perfect for holidays, parties, or anytime you want to indulge in a little decadence.
“Soft, buttery cookies topped with gooey salted caramel and a sprinkle of sea salt—these cookies are a little bite of heaven!”
Why You’ll Love This Salted Caramel Cookies :
- Sweet and Salty Perfection: The combination of rich caramel and sea salt creates an irresistible flavor balance.
- Soft and Chewy Cookies: The sugar cookie base is tender and melts in your mouth.
- Make-Ahead Friendly: These cookies store well, making them perfect for parties or gifting.
Ingredients for Salted Caramel Cookies :
“With pantry staples and a touch of caramel, these cookies come together effortlessly.”
For the Sugar Cookies:
- 3 cups all-purpose flour: The foundation for a tender cookie.
- 1/2 teaspoon salt: Balances the sweetness.
- 1/4 teaspoon baking soda: Helps the cookies rise slightly.
- 1/4 teaspoon cream of tartar: Adds a slight tang and keeps the cookies soft.
- 1/2 cup unsalted butter, softened: Adds richness to the cookies.
- 1/3 cup vegetable oil: Creates a tender texture.
- 2/3 cup packed light brown sugar: Adds a deep, molasses-like sweetness.
- 1/2 cup confectioners’ powdered sugar: Keeps the cookies soft and light.
- 1 egg, room temperature: Helps bind the ingredients.
- 1 tablespoon milk: Adds moisture.
- 1 tablespoon vanilla extract: Enhances the flavor.
For the Salted Caramel Topping:
- 2 packages (10.5 oz each) of Werther’s Chewy Caramels (unwrapped): The base of the caramel topping.
- 2 tablespoons milk: Helps create a smooth caramel consistency.
- 2 teaspoons salt: Balances the sweetness of the caramel.
- Flaky sea salt: For garnish and a burst of salty flavor.
How to Make Salted Caramel Cookies :
Follow these steps to bake the perfect cookies:
“From the buttery cookie base to the gooey caramel topping, these cookies are easy to make and hard to resist.”
Step 1: Prepare the Oven and Baking Sheets
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or a silicone baking mat to prevent sticking.
Step 2: Mix the Dry Ingredients
In a medium-sized mixing bowl, whisk together the flour, salt, baking soda, and cream of tartar. Set aside.
Step 3: Blend the Wet Ingredients
In a large mixing bowl, cream together the butter, vegetable oil, brown sugar, and powdered sugar until smooth. Add the egg, milk, and vanilla extract, and mix until fully combined.
“Blending the wet ingredients until smooth ensures your cookies have a consistent texture.”
Step 4: Form the Dough
Gradually add the dry ingredients to the wet mixture, stirring until a cohesive dough forms.
Step 5: Shape the Cookies
Roll the dough into golf ball-sized spheres and place them on the prepared baking sheets, leaving space between each cookie for spreading.
Step 6: Create Indentations
Using a buttered measuring cup or your thumb, gently press an indentation into the center of each dough ball to hold the caramel topping.
Step 7: Bake the Cookies
Bake in the preheated oven for 8-10 minutes, until the cookies are set but still light in color. Allow the cookies to cool on the baking sheet for 5 minutes, then transfer them to a cooling rack to cool completely.
“The cookies will continue to firm up as they cool, so don’t overbake them!”
Step 8: Prepare the Caramel
In a microwave-safe bowl, combine the caramels and milk. Microwave in 30-second intervals, stirring after each interval, until the caramels are fully melted and smooth. Stir in the salt.
Step 9: Assemble the Cookies
Carefully pour or drizzle the melted caramel into the indentations of the cooled cookies. Immediately sprinkle with flaky sea salt for garnish.
“Adding the sea salt while the caramel is still warm ensures it sticks and enhances the flavor.”
Step 10: Let Set and Store
Allow the caramel to set completely before transferring the cookies to an airtight container. Store at room temperature for up to 1 week.
Tips for the Best Salted Caramel Cookies :
“For perfectly soft cookies with a rich caramel topping, follow these tips!”
- Don’t Overmix the Dough: Overworking the dough can lead to dense cookies.
- Keep the Caramel Warm: Work quickly when drizzling the caramel, as it sets fast.
- Use Fresh Caramels: Fresh caramels melt more smoothly and evenly.
Customization Ideas :
- Chocolate Drizzle: Add a drizzle of melted dark or white chocolate over the caramel for extra indulgence.
- Nutty Topping: Sprinkle crushed pecans or almonds over the caramel for added crunch.
- Spiced Variation: Add a pinch of cinnamon or nutmeg to the cookie dough for a warm, spiced flavor.
What to Serve with Salted Caramel Cookies :
These cookies are delicious on their own but pair well with:
- Hot Coffee or Tea: Balances the sweetness with a warm beverage.
- Vanilla Ice Cream: Serve the cookies warm with a scoop of ice cream for a decadent dessert.
- Milk: A classic pairing for a comforting treat.
“Whether served with a beverage or as part of a dessert spread, these cookies are sure to impress!”
Frequently Asked Questions :
Can I make these cookies ahead of time?
Yes! You can make the cookie dough and refrigerate it for up to 3 days before baking. Add the caramel topping just before serving.
Can I freeze these cookies?
Absolutely! Freeze the baked cookies (without caramel) for up to 3 months. Thaw and add the caramel topping before serving.
Can I use homemade caramel?
Yes, homemade caramel works perfectly if you prefer to make it from scratch.
How do I prevent the caramel from sticking during storage?
Place a piece of wax or parchment paper between layers of cookies in your container to prevent sticking.
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Salted Caramel Cookies
"These Salted Caramel Cookies are the perfect combination of soft, chewy, and deliciously indulgent!"
Ingredients
- For the Sugar Cookies:
- 3 cups all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 1/4 teaspoon cream of tartar
- 1/2 cup unsalted butter, softened
- 1/3 cup vegetable oil
- 2/3 cup packed light brown sugar
- 1/2 cup confectioners’ powdered sugar
- 1 egg, room temperature
- 1 tablespoon milk
- 1 tablespoon vanilla extract
- For the Salted Caramel Topping:
- 2 packages (10.5 oz each) Werther’s Chewy Caramels, unwrapped
- 2 tablespoons milk
- 2 teaspoons salt
- Flaky sea salt, for garnish
Instructions
- Preheat OvenPreheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
- Mix Dry IngredientsIn a medium bowl, whisk together flour, salt, baking soda, and cream of tartar.
- Blend Wet IngredientsIn a large bowl, cream together butter, vegetable oil, brown sugar, and powdered sugar. Add egg, milk, and vanilla extract, and mix well.
- Form DoughGradually mix in the dry ingredients until a cohesive dough forms.
- Shape CookiesRoll dough into golf ball-sized spheres. Place on baking sheets and press indentations into the center of each ball.
- BakeBake for 8-10 minutes. Cool on the baking sheet for 5 minutes, then transfer to a wire rack.
- Make Caramel ToppingMelt caramels with milk in the microwave, stirring until smooth. Mix in salt.
- Assemble CookiesSpoon caramel into cookie indentations. Sprinkle with flaky sea salt.
- Serve and StoreAllow caramel to set, then enjoy or store in an airtight container.
Notes
Nutrition Information (per cookie):
- Calories: 150
- Fat: 8g
- Saturated Fat: 4g
- Cholesterol: 20mg
- Sodium: 150mg
- Carbohydrates: 19g
- Sugar: 12g
- Protein: 2g