Salted Caramel Cookie
Irresistibly chewy salted caramel cookies with gooey caramel chips, a touch of sea salt, and golden-brown edges. Perfect for fall baking and holiday gatherings.
Equipment
- Baking sheets
- Parchment paper
- Electric mixer
- Mixing bowls
- Cookie scoop
- Wire cooling rack
Ingredients
Dry Ingredients
- 2¼ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
Wet Ingredients
- 1 cup unsalted butter softened to room temperature
- ¾ cup granulated sugar
- ¾ cup brown sugar packed
- 2 large eggs
- 2 tsp pure vanilla extract
Mix-ins
- 1 cup caramel chips
- 1 cup semi-sweet chocolate chips optional
- 2 tbsp flaky sea salt for topping
Instructions
- Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper and set aside.
- In a medium bowl, whisk together the flour, baking soda, and salt until well combined. Set aside.
- In a large mixing bowl, use an electric mixer to cream the softened butter with both sugars on medium speed for 3 minutes, until light and fluffy.
- Add eggs one at a time, beating well after each addition. Mix in the vanilla extract.
- Gradually fold in the dry ingredients using a wooden spoon or spatula. Mix just until no flour streaks remain—do not overmix.
- Gently fold in the caramel chips and chocolate chips (if using) until evenly distributed throughout the dough.
- Using a cookie scoop, portion out rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Sprinkle a few flakes of sea salt on top of each cookie dough ball before baking.
- Bake for 10-12 minutes, until edges are golden brown but centers still appear slightly soft.
- Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Storage: Store in an airtight container at room temperature for up to 5 days, or freeze for up to 3 months.
Tips: For extra gooey centers, slightly underbake and let residual heat finish the job. Press additional caramel chips on top immediately after baking for visual appeal.