Irresistible Easy Salted Caramel Cookies Recipe

Introduction

These irresistible easy salted caramel cookies combine buttery sweetness with a luscious caramel swirl and a hint of sea salt. Perfectly soft and chewy, they make a delightful treat for any occasion.

Ingredients

• 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

Instructions

1. Step 1: Make the Salted 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.
2. Step 2: Combine 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.
3. Step 3: 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 pale and fluffy, about 3 to 4 minutes.
4. Step 4: 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.
5. Step 5: Incorporate Dry Mix and Swirl 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.
6. Step 6: Portion 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 edges are lightly golden and tops look set while centers remain soft.
7. Step 7: Finish 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.

Tips & Variations

• For extra depth of flavor, try using browned butter instead of regular softened butter in the dough.
• Substitute ½ cup chopped pecans or walnuts into the dough for added texture and nutty richness.
• If you prefer a stronger caramel flavor, drizzle additional cooled caramel over cooled cookies before serving.
• Make sure the egg is at room temperature to ensure your dough mixes evenly and produces tender cookies.

Storage

Store cooled cookies in an airtight container at room temperature for up to 4 days. For longer storage, freeze the cookies in a sealed container for up to 3 months. To reheat, warm briefly in a low oven or microwave to soften the caramel and refresh the flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use salted butter instead of unsalted butter?

It’s best to use unsalted butter so you can control the salt level precisely, especially since this recipe relies on sea salt for the right balance. Using salted butter may make the cookies too salty.

How do I know when the cookies are done?

The edges should be lightly golden and the tops set, but the centers will still look soft. The cookies will firm up as they cool, giving you a chewy and tender texture.

Irresistible Easy Salted Caramel Cookies Recipe

Print Recipe

★★★★★

4.8 from 136 reviews

These irresistible easy salted caramel cookies combine a soft, buttery cookie base with luscious ribbons of homemade salted caramel throughout. The cookies feature a tender texture thanks to a combination of cornstarch and flour, a perfect balance of sweetness from both brown and granulated sugars, and a touch of flaky sea salt to enhance the caramel flavor. They are perfect for anyone craving a decadent yet simple homemade treat.

• Author: Felix
• Prep Time: 20 minutes
• Cook Time: 14 minutes
• Total Time: 34 minutes
• Yield: 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Cookie Dough

• 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

Salted Caramel Sauce

• ½ cup heavy cream
• ¼ cup unsalted butter
• ⅓ cup light brown sugar
• ¼ teaspoon flaky sea salt, plus extra for garnish

Instructions

1. Make the Salted Caramel: In a small saucepan over medium heat, melt ¼ cup unsalted butter. Stir in ⅓ cup light brown sugar and whisk continuously until the sugar dissolves and the mixture begins to bubble. Slowly whisk in ½ cup heavy cream, continuing to whisk for 2 to 3 minutes until the sauce thickens enough to coat the back of a spoon. Remove from heat, stir in ¼ teaspoon flaky sea salt, and allow the caramel to cool slightly while preparing the dough.
2. Combine 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 well combined and lump-free.
3. 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 for 3 to 4 minutes, until the mixture is pale and fluffy.
4. Add Egg and Vanilla: Add 1 large room-temperature egg and 1 teaspoon pure vanilla extract to the butter and sugar mixture. Mix on low speed just until incorporated, avoiding over-mixing to maintain a tender texture.
5. Incorporate Dry Mix and Swirl Caramel: Gradually add the dry ingredient mixture to the wet mixture, stirring on low speed until a cohesive, slightly sticky dough forms. Drizzle the warm salted caramel over the dough and fold gently with a spatula, creating delicate caramel ribbons throughout without over-mixing.
6. Portion 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 scoops of dough onto the baking sheet spaced about 2 inches apart. Bake for 12 to 14 minutes, or until edges are lightly golden and tops appear set while centers remain soft.
7. Finish and Cool: Immediately upon removing the cookies from the oven, sprinkle a pinch of flaky sea salt on each warm cookie. Allow the cookies to rest on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely before storing.

Notes

• Ensure the egg is at room temperature for better incorporation into the dough.
• The addition of cornstarch helps create a soft, tender cookie texture.
• Do not overmix after adding the egg and dry ingredients to prevent tough cookies.
• The salted caramel should be warm but not hot when folded into the dough to avoid melting the butter entirely.
• Sprinkling flaky sea salt on top enhances the caramel’s flavor and adds a delightful crunch.
• Store cooled cookies in an airtight container at room temperature for up to 4 days.

Keywords: salted caramel cookies, easy caramel cookies, homemade cookies, soft cookies with caramel, buttery cookies, caramel swirled cookies