Irresistible Easy Salted Caramel Cookies Recipe
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.
- Prep Time: 20 minutes
- Cook Time: 14 minutes
- Total Time: 34 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
