There’s something uniquely special about the scent of baking cookies wafting through the house. I remember one chilly autumn evening, the leaves were falling, and all I wanted was a warm cookie to enjoy with a cup of cocoa. That’s when I stumbled upon what I now lovingly call my Easy Salted Caramel Cookies. They’re soft, chewy, and have that rich, gooey salted caramel swirl that just makes everything feel like a cozy hug. Every bite takes me right back to that blissful moment of comfort on a crisp day.

These Easy Salted Caramel Cookies are perfect for any occasion, whether it’s a casual family gathering or a festive holiday treat. As the weather turns cooler and we find ourselves craving something sweet, these cookies come to the rescue. They not only satisfy your sweet tooth but also spark joy and create memories around the table. So, grab your apron, and let’s dive into making these delightful cookies that will fill your home with warmth and deliciousness!

Why You’ll Love "Easy Salted Caramel Cookies"

Quick prep time of just 20 minutes, perfect for busy days.
Soft and chewy texture, ideal for both kids and adults.
Minimal ingredients make it easy to whip up anytime.
Freezer-friendly, so you can save some for later or share with friends.
The salted caramel swirl adds a delightful twist that everyone loves.
Simple enough for beginner bakers, yet impressive enough for gatherings!

Ingredients You’ll Need

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 (I recommend using a high-quality butter for the best flavor)
¾ cup packed light brown sugar
¼ cup granulated sugar
1 large egg, room temperature (this helps with incorporating the ingredients smoothly)
1 teaspoon pure vanilla extract (don’t skimp on this; it adds so much depth!)
½ cup heavy cream (for that luscious caramel swirl)
¼ cup unsalted butter (for the caramel, again, aim for good quality)
⅓ cup light brown sugar (it adds that lovely caramel flavor)
¼ teaspoon flaky sea salt (plus extra for garnish, because who doesn’t love a little sparkle?)

Step-by-Step Instructions

Preheat the Oven

Start by preheating your oven to 350°F (175°C). This is the perfect temperature to get those cookies baked just right!
While the oven is warming up, line two baking sheets with parchment paper. This keeps your cookies from sticking and makes for an easy clean-up later.

Make the Cookie Dough

In a medium bowl, whisk together the all-purpose flour, cornstarch, baking soda, and fine sea salt. This will ensure your dry ingredients are well combined.
In a large mixing bowl, cream together the softened unsalted butter, packed light brown sugar, and granulated sugar until the mixture is light and fluffy. This usually takes about 2-3 minutes.
Add the large room temperature egg and pure vanilla extract to the butter mixture, mixing well until everything is combined and smooth.
Gradually add the dry ingredients to the wet mixture, stirring until just combined. Don't worry if it looks a bit crumbly; that's normal!

Prepare the Caramel Swirl

In a small saucepan over medium heat, combine the heavy cream, ¼ cup unsalted butter, light brown sugar, and ¼ teaspoon flaky sea salt.
Stir the mixture constantly until it comes to a gentle boil. Then reduce the heat and let it simmer for about 3-4 minutes, or until it thickens slightly. It should be a luscious golden color.
Remove the saucepan from heat and allow the caramel to cool for a few minutes. It will thicken further as it cools, so don’t fret!

Combine and Form Cookies

Now comes the fun part! Take your cookie dough and gently swirl in the cooled caramel mixture. You want it to be marbled, not fully mixed in. Think beautiful caramel ribbons!
Using a cookie scoop or spoon, drop generous spoonfuls of the dough onto the prepared baking sheets, spacing them about 2 inches apart. They’ll spread a little as they bake.
Sprinkle a little extra flaky sea salt on top of each cookie for that perfect sweet and salty balance.

Bake the Cookies

Slide the baking sheets into the preheated oven and bake for 10-12 minutes. You’ll know they’re done when the edges are golden but the centers still look slightly soft. Trust me, they’ll firm up as they cool!
Keep an eye on them, as oven times can vary. If you see any browning on the edges, it’s time to pull them out!

Cool and Serve

Once baked, remove the cookies from the oven and let them cool on the baking sheets for about 5 minutes. This helps them firm up a bit more.
After they’ve cooled slightly, transfer the cookies to a wire rack to cool completely. This is the hardest part—waiting to dig in!
Serve them warm with a glass of milk or a cup of tea, and watch your friends and family swoon over these delightful treats!

Variations

Try adding chopped nuts like pecans or walnuts for extra crunch.
Replace the all-purpose flour with a gluten-free blend for a gluten-free option.
Substitute coconut cream for heavy cream for a dairy-free caramel.
Mix in a teaspoon of instant espresso powder for a mocha twist.
Use seasonal spices like cinnamon or nutmeg for a cozy autumn flavor.

Serving and Storage Tips

Serving

These cookies are best served warm, allowing the caramel to be extra gooey. Pair them with a glass of cold milk or a warm cup of coffee for a delightful treat. For a fun presentation, stack a few cookies on a pretty plate and sprinkle a little flaky sea salt on top for that bakery-style look!

Storage

To keep your cookies fresh, store them in an airtight container at room temperature for up to one week. If you want to save some for later, place them in the freezer for up to three months. Just make sure to separate layers with parchment paper to prevent sticking!

Helpful Notes

If you want thicker cookies, chill the dough for 30 minutes before baking.
For a nut-free version, simply omit any nuts or use sunflower seed butter for added flavor.
Feel free to swap the heavy cream with almond milk for a lighter caramel.
These cookies are best enjoyed fresh, but they still taste great a few days later.
For a fun twist, try adding chocolate chips to the dough!

Frequently Asked Questions

Can I freeze Easy Salted Caramel Cookies?

Yes, you can absolutely freeze these cookies! Once they’ve cooled completely, place them in an airtight container or a freezer bag. They’ll keep well for up to three months. When you’re ready to enjoy them, simply thaw them at room temperature or pop them in the microwave for a few seconds to warm them up.

How can I substitute ingredients in this recipe?

You can easily swap out ingredients based on what you have on hand. For example, if you don’t have unsalted butter, you can use margarine instead. If you need a dairy-free option, substitute the heavy cream with coconut cream or a non-dairy milk. Brown sugar can also be replaced with white sugar, though it will change the flavor slightly.

What is the best way to store these cookies?

To keep your Easy Salted Caramel Cookies fresh, store them in an airtight container at room temperature. They’ll stay good for about a week. If you want to keep them longer, you can freeze them, layering parchment paper between cookies to prevent sticking. Just remember to let them come to room temperature before indulging!

Final Thoughts

There’s something truly magical about baking cookies, especially when they’re as delightful as these Easy Salted Caramel Cookies. Whether it's the warmth of the oven or the sweet aroma filling your home, each step is an invitation to create memories with loved ones. I can’t wait for you to try this recipe and share it with your family and friends. Remember, it’s all about enjoying the process and the delicious results! So, roll up those sleeves, gather your ingredients, and get ready to bake a batch of happiness. You’ve got this, and I promise it’ll be worth every gooey, caramel-filled bite!

Easy Salted Caramel Cookies

Author: Emily Parker
Total Time: 32 minutes
Yield: 24 cookies 1x
Diet: Vegetarian

Print Recipe

Description

Easy Salted Caramel Cookies are soft, chewy cookies with a rich salted caramel swirl.

Instructions

Preheat your oven to 350°F (175°C).
In a bowl, mix flour, cornstarch, baking soda, and fine sea salt.
In another bowl, cream together softened butter, light brown sugar, and granulated sugar until fluffy.
Add in the egg and vanilla extract, mixing well.
Gradually incorporate the dry ingredients into the wet mixture.
In a saucepan, heat heavy cream, unsalted butter, light brown sugar, and flaky sea salt to make the caramel swirl.
Once the caramel is ready, swirl it into the cookie dough.
Drop spoonfuls of dough onto a baking sheet lined with parchment paper.
Sprinkle with extra sea salt before baking.
Bake for 10-12 minutes or until the edges are golden.
Let cool on the baking sheet before transferring to a wire rack.

Notes

Store cookies in an airtight container for freshness.
Adjust the amount of salt based on your preference.
Chill the dough for 30 minutes for thicker cookies.

Prep Time: 20 minutes
Cook Time: 12 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 150
Sugar: 12g
Sodium: 100mg
Fat: 7g
Saturated Fat: 4g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 0g
Protein: 1g
Cholesterol: 20mg

Keywords: Salted Caramel Cookies, Easy Cookies, Dessert Cookies