If you’re on the hunt for a cookie that hits just the right notes of sweet and salty, chewy and tender, you’re going to love this Salted Caramel Cookies Recipe. I absolutely adore how these cookies turn out with their rich caramel flavor enriched by a buttery, soft texture and finished off with a glossy salted caramel glaze. Stick with me, and I’ll walk you through each step so your batch turns out perfect every time!
Why You’ll Love This Recipe
- Perfect Balance of Flavors: The salted caramel adds a deep, luscious sweetness that’s beautifully offset by a hint of flaky sea salt.
- Chewy Yet Tender Texture: These cookies stay soft and chewy in the center even after cooling, which is exactly how I like my cookies!
- Easy to Make at Home: I used to struggle with caramel-topped treats, but this simple recipe is foolproof—and fun—to bake.
- Lovely Presentation: The salted caramel glaze with optional flaky salt sprinkle makes these cookies look as good as they taste.
Ingredients You’ll Need
These ingredients come together beautifully to create a flavor-packed cookie with just the right texture. I always recommend using quality butter and real vanilla extract because they truly elevate the finished cookie.
- All-purpose flour: The base of our cookies, giving structure—measure carefully for best results.
- Cornstarch: Adds tenderness to the cookie, making them soft and melt-in-your-mouth.
- Baking soda and baking powder: These help the cookies rise and spread correctly; both are essential.
- Salt: Just a pinch to balance sweetness and enhance flavor.
- Unsalted butter: Cubed and softened, this adds richness and helps with that signature chewy texture.
- Light brown sugar and granulated sugar: Together, they add moisture and sweetness; brown sugar is especially important for chewiness.
- Salted caramel: Either homemade or store-bought, this is the star ingredient that brings that crave-worthy flavor.
- Egg and egg yolk: Room temperature eggs help bind the dough and add tenderness.
- Vanilla extract: Boosts all the sweet flavors with its warm aroma.
- Powdered sugar: For the glaze, it gives a smooth, sweet coating.
- Milk or heavy cream: Helps thin out the glaze to just the right consistency.
- Flaky salt (optional): A sprinkle on top intensifies the salted caramel experience.
Variations
I love how versatile this salted caramel cookies recipe is! You can easily tweak it to fit your mood or dietary needs, and I’ve tried a few fun versions over the years. Don’t be shy to make it your own.
- Use dark chocolate chips: I once stirred in a handful, and my family went crazy for the chocolate-caramel combo.
- Gluten-Free Option: Swap all-purpose flour for a 1:1 gluten-free baking flour; it still yields soft, chewy cookies.
- Vegan Adaptation: Use vegan butter and egg substitutes—I’ve seen friends nail this version and still keep that caramel magic.
- Add nuts: Chopped pecans or walnuts add a nice crunch if you like texture contrast.
How to Make Salted Caramel Cookies Recipe
Step 1: Mix Dry Ingredients
Start by whisking together the flour, cornstarch, baking soda, baking powder, and salt. I always sift or whisk mine well to avoid lumps and to evenly distribute the leaveners. Setting this aside early means you’re ready to incorporate it smoothly later.
Step 2: Cream Butter, Sugars, and Caramel
In your mixer fitted with the paddle attachment, beat the cubed butter, light brown sugar, granulated sugar, and salted caramel on medium speed until everything is smooth and creamy—about 2 to 3 minutes. This step creates a beautifully soft base for your cookies and infuses the dough with caramel flavor from the get-go.
Step 3: Add Eggs and Vanilla, Then Combine with Dry Ingredients
On low speed, mix in the egg yolk and vanilla extract until smooth. Then gradually add the dry ingredients, blending just until combined. Don’t over-mix here; I’ve found that gently folding in the flour mixture keeps the cookies tender instead of dense. Cover the dough tightly and refrigerate for 30 to 60 minutes—this chill time is perfect for developing flavor and controlling spread.
Step 4: Scoop and Prepare to Bake
Preheat your oven to 375°F (190°C) about 20-30 minutes beforehand to ensure it’s thoroughly hot. Line a baking sheet with parchment paper. Using a medium cookie scoop (about 2 tablespoons), drop cookie dough balls onto your sheet, leaving about 3 inches between each. This spacing lets the cookies spread out beautifully without merging.
Step 5: Bake and Cool
Bake for 9 to 11 minutes until the edges are set but centers remain slightly puffed. You want them chewy, not crispy—so keep an eye on your first batch and adjust time based on your oven. After baking, let the cookies rest on the sheet for 5 minutes to firm up, then carefully transfer them to a wire rack to cool completely before glazing.
Step 6: Make and Apply the Salted Caramel Glaze
While the cookies cool, whisk together powdered sugar, salted caramel, and milk or cream until smooth. Adjust the liquid to get the glaze just spreadable—not too runny, not too stiff. Once cookies are cooled and firm, spread glaze evenly on top. I like to let mine set for 30 to 45 minutes, then sprinkle with flaky salt for a final burst of flavor. This step takes these cookies over the top, trust me!
Pro Tips for Making Salted Caramel Cookies Recipe
- Chill the Dough Properly: I found that chilling the dough for at least 30 minutes makes a huge difference in preventing cookies from spreading too much.
- Use Room Temperature Eggs: Room temp eggs blend better and help the dough come together smoothly instead of curdling.
- Watch Your Oven Temps: Every oven bakes differently; I always do a test cookie first to adjust my bake time if needed.
- Glaze Consistency Matters: If your glaze is too thick, add a teaspoon of milk at a time; too thin, add a little powdered sugar to avoid dripping off the cookies.
How to Serve Salted Caramel Cookies Recipe
Garnishes
I love adding a few flakes of high-quality flaky salt on top of the glaze—it really highlights the salted caramel flavor. Sometimes, I’ll sprinkle a tiny pinch of cocoa powder or crushed roasted pecans for a little extra flair and texture.
Side Dishes
Pair these cookies with a glass of cold milk or a cup of rich coffee to balance their sweetness. They also make a great follow-up treat after a simple dinner, especially with vanilla ice cream on the side for a homemade dessert vibe.
Creative Ways to Present
For birthday parties or special occasions, I’ve arranged these cookies on a tiered stand with some caramel-drizzled popcorn and salted nuts scattered around. Wrapping a few in parchment and tied with twine also makes for adorable edible gifts.
Make Ahead and Storage
Storing Leftovers
I store leftover cookies in an airtight container in a single layer at room temperature. They stay soft and perfect for about 3 to 4 days. Just avoid stacking them if the glaze hasn’t fully set yet, or you might get a mess.
Freezing
I’ve frozen both the raw dough (wrapped tightly) and fully baked cookies. For dough, freeze in portions on a baking sheet then transfer to a bag—it thaws easily overnight in the fridge before baking. Cookies freeze well for up to 2 months; just thaw at room temp before serving.
Reheating
To refresh leftover cookies, I pop them in a 300°F oven for about 5 minutes or microwave individually for 10-15 seconds. This melts the glaze just a tad and revives that fresh-baked softness.
FAQs
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Can I use store-bought salted caramel in this Salted Caramel Cookies Recipe?
Absolutely! Store-bought salted caramel works perfectly and saves time. Just make sure it’s a quality caramel with a good balance of salt so it doesn’t overpower the cookie dough flavor.
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What makes these salted caramel cookies chewy?
The combination of brown sugar, cornstarch, and the addition of egg yolk contribute to that tender, chewy texture. Also, chilling the dough helps control spread so the centers stay soft.
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Can I make the glaze ahead of time?
Yes! You can prepare the glaze a day in advance and keep it refrigerated in an airtight container. Just whisk it again before spreading on the cookies to bring it back to the right consistency.
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How do I prevent the cookies from spreading too much?
Chilling the dough is key. I always chill mine for at least 30 minutes—this firms up the butter and helps the cookies hold their shape while baking.
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Can I make these cookies gluten-free?
Yes! Using a 1:1 gluten-free baking flour blend will work well. Just ensure your baking powder and baking soda don’t contain gluten if you’re very sensitive.
Final Thoughts
This Salted Caramel Cookies Recipe is one of those recipes I always return to when I want to impress friends or treat my family to something extra special. The balance of sweet caramel and saltiness with that soft, chewy bite just hits every comfort-food note perfectly. I hope you’ll give it a try, and once you do, I bet it’ll become a favorite stash treat in your kitchen like it is in mine. Happy baking!
Print
Salted Caramel Cookies Recipe
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 20 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Caramel Cookies are soft, chewy, and bursting with luscious salted caramel flavor both inside the dough and on top as a sweet glaze. Perfectly balanced with a slightly crisp edge and a rich, buttery base, these cookies are a delightful treat for any occasion.
Ingredients
Caramel Cookies:
- 2½ cups (300 g) all purpose flour
- 2 teaspoons cornstarch
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ¾ cup (170 g) unsalted butter, cubed
- ¾ cup (150 g) light brown sugar
- ¼ cup (50 g) sugar
- ¼ cup (76 g) salted caramel (homemade or store bought)
- 1 large egg, room temperature
- 1 large egg yolk, room temperature
- 2 teaspoons (10 ml) vanilla extract
Salted Caramel Glaze:
- 1½ cups (180 g) powdered sugar
- 2 tablespoons (30 ml) salted caramel
- 2 – 3 tablespoons (30 – 45 ml) milk or heavy cream
- 1 tablespoon flaky salt for topping, optional
Instructions
- Prepare Dry Ingredients: In a large mixing bowl, whisk together the all purpose flour, cornstarch, baking soda, baking powder, and salt until evenly combined. Set this mixture aside.
- Cream Butter and Sugars: In the bowl of a stand mixer fitted with a paddle attachment, cream together the cubed unsalted butter, light brown sugar, granulated sugar, and salted caramel over medium speed for 2 to 3 minutes until the mixture is smooth and well combined.
- Add Eggs and Vanilla: Reduce the mixer speed to low and add the egg yolk and vanilla extract. Continue mixing until smooth. Then incorporate the dry ingredient mixture gradually into the wet ingredients until just combined. Cover the dough and chill in the refrigerator for 30 to 60 minutes.
- Preheat Oven and Prepare Baking Sheet: About 20 to 30 minutes before baking, preheat the oven to 375°F (190°C). Line a large baking sheet with parchment paper. Using a medium cookie scoop (2 tablespoons), scoop portions of cookie dough and place them on the lined baking sheet, spacing them about 3 inches (8 cm) apart.
- Bake Cookies: Bake the cookie dough at 375°F (190°C) for 9 to 11 minutes, or until the edges are set and the centers are slightly puffed. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a cooling rack to cool completely to room temperature.
- Make Salted Caramel Glaze: While the cookies cool, whisk together the powdered sugar, salted caramel, and milk or heavy cream until smooth and well blended. Once the cookies are cooled and firm, evenly spread the caramel glaze on top of each cookie. Allow about 30 to 45 minutes for the glaze to set. Optionally, sprinkle flaky salt on top of the glaze before serving.
Notes
- Storage: Store baked salted caramel cookies in an airtight container in a single layer at room temperature for up to 3 to 4 days.
- Storing Dough: Wrap unbaked cookie dough tightly in plastic wrap and keep it in an airtight container in the refrigerator for 1 to 2 days.
- Before Baking Dough: When ready to bake, let the chilled dough rest at room temperature for 20 to 30 minutes before scooping and baking.
Nutrition
- Serving Size: 1 cookie
- Calories: 180 kcal
- Sugar: 15 g
- Sodium: 120 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 35 mg
