Oh my goodness, let me tell you about these salted caramel cookies - they're my absolute weakness! That perfect balance of rich, buttery sweetness with just the right sprinkle of sea salt? Pure magic. I discovered this recipe when I was craving something decadent but easy, and now it's my go-to for everything from book club nights to "I need chocolate therapy" moments. The best part? They come together in no time, with that perfect chewy center and slightly crisp edges. One bite and you'll understand why I make double batches - these cookies disappear faster than you can say "more please!"

Why You'll Love These Salted Caramel Cookies

Trust me, these cookies will disappear fast once you make them! Here's why they're my all-time favorite:

So easy - Just mix, scoop, and bake (no fancy techniques needed)
Perfect texture - Chewy centers with slightly crisp edges that stay soft for days
Crowd-pleaser - That sweet-salty combo makes everyone ask for the recipe
Quick treat - From bowl to table in under 30 minutes
Customizable - Adjust the sea salt to your perfect salty-sweet balance

One batch and you'll understand why I make these weekly!

Ingredients for Salted Caramel Cookies

Gathering the right ingredients makes all the difference with these cookies - here's exactly what you'll need:

1 cup (2 sticks) unsalted butter, softened - Not melted! Leave it out for 30 minutes until it gives slightly when pressed
1 cup packed brown sugar - Pack it firmly into the measuring cup for that rich molasses flavor
½ cup granulated sugar - Just regular white sugar works perfectly here
1 large egg - Pull it from the fridge about 15 minutes before baking
1 teaspoon vanilla extract - The real stuff makes a big difference!
2 ¼ cups all-purpose flour - Spoon and level it - no scooping!
1 teaspoon baking soda - Check it's fresh (it should fizz with vinegar)
½ teaspoon salt - Plain table salt works great in the dough
1 cup caramel bits - Or chop up soft caramels if you can't find bits
Flaky sea salt for sprinkling - Maldon or similar - this is where the magic happens!

See? Nothing fancy - just good quality ingredients that create something extraordinary. I always double check my butter is properly softened and my brown sugar is packed - those two make or break the texture!

Equipment You'll Need

No fancy gadgets required here - just the basics every baker should have:

Large mixing bowl - For creaming that butter and sugar to perfection
Hand mixer or stand mixer - Though a wooden spoon and elbow grease works too!
Baking sheets - I swear by my light-colored aluminum ones
Parchment paper or silicone mats - No sticking means prettier cookies
Cookie scoop or tablespoon - For perfectly portioned treats
Wire racks - Lets them cool without getting soggy bottoms

That's it! Now let's make some magic happen.

How to Make Salted Caramel Cookies

Okay, let's get baking! Follow these simple steps and you'll have perfect salted caramel cookies in no time:

Preheat your oven to 375°F (190°C) - this gives it time to get properly hot while you mix.
Cream the butter and sugars in a large bowl for 2-3 minutes until light and fluffy. Seriously, don't rush this step - it creates that amazing texture!
Beat in the egg and vanilla just until combined. Scrape down the sides - you don't want any hidden pockets of butter.
Whisk together the dry ingredients (flour, baking soda, and salt) in another bowl. This ensures even distribution.
Gradually add the dry mix to the wet ingredients, mixing just until no flour streaks remain. Overmixing = tough cookies!
Fold in caramel bits gently with a spatula. Pro tip: If they clump together, toss them with a teaspoon of flour first.
Scoop dough onto parchment-lined baking sheets, about 2 inches apart. I use a #40 cookie scoop for perfect mounds.
Sprinkle with sea salt - just a pinch on each cookie makes that sweet-salty magic happen.
Bake for 10-12 minutes until edges are golden but centers still look slightly underdone. They'll finish cooking on the sheet.
Let cool 5 minutes on the baking sheet before transferring to wire racks. Resist the urge to eat immediately - caramel bits are molten lava at first!

Tips for Perfect Salted Caramel Cookies

After making dozens (okay, hundreds) of batches, here are my foolproof secrets:

Chill the dough 30 minutes if your kitchen is warm - prevents excessive spreading
Rotate pans halfway for even browning, especially if your oven has hot spots
Underbake slightly - cookies firm up as they cool but stay chewy
Press extra caramel bits on top before baking for pretty presentation
Taste-test your sea salt first - some varieties are saltier than others!

See? Nothing complicated - just little touches that make a big difference!

Ingredient Substitutions and Notes

Ran out of something? No worries - here's how to tweak these cookies without losing that amazing flavor:

Caramel bits can be swapped with chopped soft caramels (freeze them briefly for easier chopping) or even caramel chips
Sea salt alternatives? Kosher salt works in a pinch - just use half the amount since it's stronger
Brown sugar out? Replace with white sugar plus 1 tablespoon molasses per cup
No unsalted butter? Use salted but reduce the added salt in the dough by half

And remember - fresh baking soda makes all the difference! If yours doesn't fizz with vinegar, toss it and grab a new box.

Storing and Reheating Salted Caramel Cookies

Here's how to keep those salted caramel cookies tasting fresh as the day you baked them:

Room temperature: Store in an airtight container with a slice of bread to maintain softness for up to 5 days (though ours never last that long!)
Freezing: Freeze cooled cookies between parchment paper for up to 3 months - perfect for surprise cravings!
Reviving: Microwave for 10 seconds to get that fresh-from-the-oven warmth and melty caramel goodness

Pro tip: The sea salt flavor intensifies overnight - if you can wait that long!

Nutritional Information for Salted Caramel Cookies

Just so you know, these numbers are estimates - your exact nutrition may vary depending on brands and how generous you are with those caramel bits! Per cookie (based on 24 per batch):

Calories: 150
Sugar: 12g
Fat: 7g
Carbs: 20g
Protein: 2g

Hey, we're talking cookies here - worth every delicious calorie if you ask me!

Frequently Asked Questions

I get asked about these salted caramel cookies all the time - here are the answers to the most common questions:

Can I use homemade caramel instead of bits?
Absolutely! Just chop it into small pieces and toss with flour first so it doesn't clump. Homemade caramel gives an amazing flavor, though it might make the cookies slightly chewier (which I love!).

Why do my cookies spread too much?
Usually it's butter that's too soft or warm dough. Try chilling the dough for 30 minutes before baking, and make sure your baking soda is fresh. Also, don't overcrowd the baking sheet!

Can I freeze the dough?
Yes! Scoop the dough balls first, freeze on a tray, then transfer to a bag. Bake straight from frozen - just add 1-2 minutes to the baking time. Perfect for last-minute guests!

What if I don't have sea salt?
Kosher salt works in a pinch - just use half the amount since it's stronger. But trust me, the flaky sea salt is worth tracking down for that perfect salty crunch!

I'd love to see your cookie creations! Snap a pic of your salted caramel masterpieces and tag me - nothing makes me happier than seeing others enjoy this recipe as much as I do!

Salted Caramel Cookies

Author: Emily01
Total Time: 27 mins
Yield: 24 cookies 1x
Diet: Low Lactose

Print Recipe

Description

Delicious salted caramel cookies with a perfect balance of sweetness and saltiness.

Instructions

Preheat oven to 375°F (190°C).
Cream butter and sugars until light and fluffy.
Beat in egg and vanilla extract.
Mix flour, baking soda, and salt in a separate bowl.
Gradually add dry ingredients to the butter mixture.
Fold in caramel bits.
Scoop dough onto baking sheets.
Sprinkle with sea salt.
Bake for 10-12 minutes.
Cool on wire racks.

Notes

Adjust sea salt to taste.
Store in an airtight container for freshness.

Prep Time: 15 mins
Cook Time: 12 mins
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 150
Sugar: 12g
Sodium: 85mg
Fat: 7g
Saturated Fat: 4g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 0g
Protein: 2g
Cholesterol: 20mg

Keywords: salted caramel cookies, easy cookie recipe, homemade cookies