Salted Caramel Cookies are a blissful fusion of sweet and salty flavors, combining the buttery richness of classic cookie dough with pockets of gooey caramel and a hint of sea salt to elevate every bite. These cookies offer the perfect contrast between soft, chewy centers and crisp golden edges, making them an ideal treat for any occasion—from holiday platters to cozy evenings at home. The salted caramel drizzle on top adds a luxurious finish, enhancing both flavor and visual appeal. Whether you’re a seasoned baker or a kitchen novice, these cookies are sure to win hearts with their simple elegance and irresistible taste. Each bite delivers just the right amount of sugar and salt, creating a flavor experience that’s both comforting and refined.
The History of Salted Caramel Cookies
The idea of combining salt with caramel dates back centuries, with the earliest forms of caramel appearing in Arab cultures where sugar was cooked slowly to create syrups and candies. French chefs later popularized the technique of adding salted butter to caramel, particularly in the Brittany region, known for its salted butter delicacies. In the 1990s, salted caramel gained popularity as a trendy flavor in gourmet desserts, appearing in sauces, candies, and ice creams. It didn’t take long for this combination to make its way into the world of cookies, evolving into what we now know as salted caramel cookies. These cookies take the traditional chewy base and elevate it by integrating caramel bits or centers, then finishing with a sprinkle of sea salt, creating a perfect harmony of indulgent and savory notes. Today, salted caramel cookies are beloved around the world and are frequently featured in bakeries, cafes, and home kitchens alike.
Ingredients Breakdown
– 2 ½ cups all-purpose flour: the base that gives the cookies their structure
– 2 teaspoons baking soda: helps the cookies rise and stay soft
– ¼ teaspoon salt: balances the sweetness and enhances the flavors
– ½ cup canned dulce de leche or thick caramel sauce: adds richness and depth
– 1 large egg: binds ingredients and adds moisture
– 2 teaspoons vanilla paste or extract: provides warm, aromatic flavor
– 2 tablespoons golden syrup or corn syrup: contributes to chewiness and moisture
– ½ cup dark brown sugar: adds molasses flavor and helps keep cookies soft
– ½ cup granulated sugar: supports structure and sweetness
– ½ to 1 cup toffee bits: add crunch and enhance caramel flavor
– 1 cup grated chocolate (dark, milk, or semi-sweet): brings balance to the sweetness
– 20 caramels, unwrapped: used as a filling or topping for extra gooey centers
– 1 cup chocolate chips (for drizzle): adds a finishing touch
– 20 more unwrapped caramels (for drizzle): enhances visual and flavor appeal
Each ingredient works together to create a cookie that’s soft, chewy, and rich, with layers of texture and flavor. The toffee adds crunch, the caramel adds melt-in-your-mouth sweetness, and the chocolate balances everything with its slight bitterness. Sea salt flakes (optional) elevate the flavor profile further, offering bursts of contrast in each bite.
Step-by-Step Recipe
Begin by whisking together the flour, baking soda, and salt in a medium bowl and set aside. In a stand mixer or large mixing bowl, combine dulce de leche, egg, vanilla, and golden syrup. Mix until smooth and well-blended. Add the brown sugar and granulated sugar, beating until fully incorporated. Gradually add in the dry flour mixture, mixing until just combined. Fold in the toffee bits and grated chocolate evenly. Chill the dough for about one hour, or until it firms up and is no longer sticky.
Preheat the oven to 350°F (177°C) and line baking sheets with parchment paper. Scoop 2-tablespoon-sized portions of dough and roll into smooth balls. For a caramel center, tear each dough ball in half, place a caramel in the center, and re-form the ball around it. Place on the prepared baking sheet, spaced 2 inches apart. Bake for 10–12 minutes, until edges are golden but centers are slightly soft. Let cookies cool on the sheet for 3 minutes, then transfer to a wire rack to cool completely.
For the drizzle, melt chocolate chips in a resealable plastic bag in the microwave for about 1 minute, then snip the corner to pipe onto cookies. Melt the remaining 20 caramels in a microwave-safe bowl for about 1 minute, stirring until smooth. Use a spoon to drizzle over cookies. Allow drizzles to set completely at room temperature for a few hours before storing.
Tips for the Perfect Cookie
Use room temperature ingredients for even mixing and better texture. Don’t skip chilling the dough—this prevents the cookies from spreading too much. When adding caramel centers, make sure they’re fully enclosed in the dough to avoid leaking. For a gourmet finish, sprinkle sea salt flakes over the warm cookies right after drizzling. Always bake one tray at a time in the center of the oven for even results. If your caramel drizzle hardens too quickly, microwave it in short bursts to loosen it up. To maintain softness, store cookies in an airtight container with a slice of bread to retain moisture.
Variations and Customizations
Substitute dark chocolate with white chocolate or caramel-filled chocolates for a sweeter variation. Add chopped nuts such as pecans or walnuts for added texture. Use cinnamon or espresso powder in the dough for a flavor twist. Replace caramels with a soft caramel spread for a gooier bite. Make cookie sandwiches by filling two cookies with marshmallow fluff or melted chocolate. For a gluten-free version, use a 1:1 gluten-free flour blend. Vegan versions can be made with plant-based butter and caramel alternatives made from coconut milk.
Health Considerations and Nutritional Value
Each cookie is estimated to have 200–250 calories, depending on size and amount of filling. They are high in sugar and saturated fat, so best enjoyed in moderation. For a lighter version, reduce sugar by ¼ cup and use lower-sugar chocolate options. Replace some flour with whole wheat pastry flour for a fiber boost. Use coconut sugar or maple syrup for more natural sweetness. Vegan options are possible using dairy-free chocolate and caramel. These cookies are meant to be a treat and offer comfort and satisfaction, especially when enjoyed mindfully.
FAQ
Can I make these cookies ahead of time? Yes, you can make the dough in advance and refrigerate for up to 2 days or freeze it for up to 3 months.
Can I use store-bought caramel sauce? Yes, but ensure it’s thick enough for filling or drizzling, otherwise it may spread too much.
Why are my cookies spreading too much? The dough might be too warm—make sure to chill it thoroughly before baking.
How do I store these cookies? Store in an airtight container at room temperature for up to one week. For longer storage, freeze baked cookies and thaw as needed.
How do I reheat for a gooey center? Microwave each cookie for about 10 seconds to soften the caramel center.
Salted Caramel Cookies
Ingredients
- – 1 cup butter lightly softened
- – 1 cup dark brown sugar
- – ½ cup granulated sugar
- – 1 large egg
- – 1 large egg yolk
- – 1 teaspoon vanilla extract
- – ¼ cup high-quality caramel sauce plus extra for drizzling over the cookies
- – 2 ½ cups all-purpose flour
- – ½ teaspoon baking powder
- – ¾ teaspoon baking soda
- – 1 teaspoon salt
- – Sea salt flakes optional, for sprinkling on top
Instructions
- Preheat the oven to 390°F (unless you plan to chill the dough first). In a large mixing bowl, cream together the butter, dark brown sugar, and granulated sugar for at least 4 minutes, scraping down the sides of the bowl as needed to ensure a smooth, fluffy mixture.
- Add the egg, egg yolk, and vanilla extract, then continue mixing for another minute. Stir in the caramel sauce until fully incorporated.
- Gently fold in the flour, baking powder, baking soda, and salt. If you plan to sprinkle sea salt flakes on top of the cookies, reduce the salt in the dough to ½ teaspoon. For best results and less spreading, chill the dough for at least 30 minutes—though a 24-hour chill yields optimal texture and flavor if you have the time.
- For baking, use a light-colored baking sheet if available. Roll the dough into light, even balls and place them on a baking sheet lined with parchment paper. Bake for 8 to 11 minutes, or until the edges are lightly golden. Remove from the oven and allow the cookies to rest on the sheet for a few minutes to set.
- Before serving, generously drizzle additional caramel over each cookie. If desired, finish with a sprinkle of sea salt flakes for a sweet and salty touch.