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Salted Caramel Cookies

Delightful cookies with gooey caramel and a sprinkle of sea salt that balance sweet and savory perfectly.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 ¼ cups all-purpose flour
  • 1 tsp baking soda
  • 1 tsp salt
Wet Ingredients
  • 1 cup unsalted butter (softened) Should be at room temperature
  • ¾ cup granulated sugar
  • ¾ cup brown sugar
  • 2 large eggs (room temperature) For best texture
  • 2 tsp vanilla extract
Mix-ins
  • 1 cup caramel chips
  • ½ cup chocolate chips (optional) Can be omitted for a pure caramel taste
  • ½ tsp flaky sea salt To sprinkle on top

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper.
  2. Whisk together the flour, baking soda, and salt; set aside.
  3. Cream together the butter, granulated sugar, and brown sugar until light and fluffy.
  4. Beat in the eggs one at a time, then add the vanilla extract.
  5. Gradually mix in the dry ingredients until just combined.
  6. Fold in the caramel chips and optional chocolate chips.
Baking
  1. Scoop dough onto the baking sheets, spacing them 2 inches apart.
  2. Sprinkle with flaky sea salt just before baking.
  3. Bake for 10-12 minutes until the edges are golden.
  4. Let cool for 5 minutes, then transfer to a wire rack.

Notes

For chewier cookies, refrigerate the dough for about 30 minutes before baking. They can be stored in an airtight container for up to a week or frozen for up to three months. Reheat in the microwave for a melty treat.