Salted Caramel Cookies Recipe

If you’re on the hunt for a cookie recipe that’s packed with rich flavor, texture, and a touch of fancy flair, this Salted Caramel Cookies Recipe is a total game-changer. I’ve found these cookies strike the perfect balance between sweet and salty, thanks to that gorgeous salted caramel working its magic both inside the dough and in the glaze on top. Whether I’m baking for a cozy weekend treat or a special occasion, these cookies always get rave reviews and vanish fast.

What makes this Salted Caramel Cookies Recipe stand out for me is how approachable it is – no need for complicated steps or rare ingredients, yet it tastes gourmet. Plus, with a bit of caramel tucked into the dough and a luscious glaze finished with flaky sea salt, you really get that incredible combination of soft, chewy, and gooey textures. Trust me, once you try these, your cookie game will be forever upgraded.

Ingredients You’ll Need

Choosing the right ingredients is half the fun with this recipe. They all come together to create that soft, chewy base with caramel pep and a burst of texture. I always recommend using good quality butter and real salted caramel – homemade if you can swing it, but store-bought works just fine too!

• All purpose flour: The backbone of your cookie dough, providing structure while still letting the cookies stay nice and tender.
• Cornstarch: This helps keep the cookies super soft and gives them a delicate crumb—don’t skip this one!
• Baking soda & baking powder: These work in tandem to give just the right amount of rise and lightness.
• Salt: Enhances flavor and balances the sweetness, especially important here with caramel involved.
• Unsalted butter: Cubed and cold butter gives you that tender, melt-in-your-mouth texture; I always use real butter for flavor.
• Light brown sugar & sugar: The brown sugar adds moisture and chewiness, while the white sugar rounds out the sweetness and encourages crisp edges.
• Salted caramel: The star ingredient. If homemade, you get a personal touch; otherwise, a quality store-bought caramel sauce does the trick.
• Egg & egg yolk: The yolk adds richness and chew; having both ensures a soft cookie with great body.
• Vanilla extract: Always a must for warming up the flavor profile, it’s the little extra that ties it all together.
• Powdered sugar: Used in the glaze for a smooth, sweet finish that contrasts beautifully with the salted caramel.
• Milk or heavy cream: To loosen the glaze just enough — I usually start with less and add more if needed for the perfect drip.
• Flaky salt: Optional but highly recommended on top for that final textural hit and flavor pop.

Variations

I love how flexible this Salted Caramel Cookies Recipe is – it’s easy to make your own with just a few tweaks here and there. You can really swap things up depending on what mood you’re in or dietary needs, so don’t be shy about experimenting.

• Dairy-Free Version: I’ve tried swapping the butter for coconut oil and using a dairy-free caramel sauce, and it still bakes up great with just a subtle difference in texture.
• Add Chocolate Chips: Sometimes I toss in dark or semi-sweet chocolate chips for a double dose of melty goodness—it’s our family favorite twist!
• Spice It Up: A pinch of cinnamon or a tiny bit of cayenne pepper in the dough adds surprising warmth and depth that pairs surprisingly well with the salted caramel.
• Mini Cookies: By making smaller cookie sizes, you get perfect little bites that bake faster and are great for parties or lunchboxes.

How to Make Salted Caramel Cookies Recipe

Step 1: Gather & Prep

Start by measuring out all your ingredients and bringing the eggs to room temperature—this will help create a more cohesive dough. I usually cube my cold butter and set it aside. While the oven preheats to 350°F (175°C), I like to line two baking sheets with parchment paper so everything’s ready to go when it’s time to bake.

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together the all purpose flour, cornstarch, baking soda, baking powder, and salt. Mixing these first helps distribute everything evenly and avoids any clumps that could affect texture later on.

Step 3: Cream Butter and Sugars

Using a stand mixer or hand mixer, beat the unsalted butter, light brown sugar, and white sugar together until creamy and fluffy. This usually takes around 2-3 minutes. The goal is to incorporate air for a light texture but still keep it soft.

Step 4: Add the Eggs, Vanilla & Salted Caramel

Beat in the egg and egg yolk one at a time, mixing well after each addition. Then, add the vanilla extract. Now, here’s the fun part: gently mix in the salted caramel. If your caramel is thick, you might want to warm it up slightly so it blends nicely without clumping.

Step 5: Combine Dry and Wet Ingredients

Gradually add the dry ingredients to the wet mix, folding everything together gently. Avoid overmixing here – once you see the flour disappear, it’s time to stop. This ensures your cookies stay tender instead of getting tough.

Step 6: Scoop and Chill

Scoop out cookie dough balls (I use about 2 tablespoons per cookie) and place them on your prepared baking sheets, spaced comfortably apart. Pop the trays into the fridge for at least 30 minutes — this helps the cookies keep their shape and develop a better texture while baking.

Step 7: Bake & Cool

Bake your cookies at 350°F (175°C) for about 10-12 minutes, or until the edges are golden but the centers still look soft. Pull them out and let them cool on the baking sheets for 5 minutes before transferring to a wire rack. From experience, this cooling step is key to prevent breakage.

Step 8: Prepare the Salted Caramel Glaze

While the cookies cool, whisk together powdered sugar, salted caramel, and enough milk or heavy cream to create a thick but pourable glaze. I start with 2 tablespoons of liquid and add more if needed. Once ready, drizzle the glaze over the cooled cookies, then sprinkle with flaky salt if you’re going full-on salted caramel magic.

How to Serve Salted Caramel Cookies Recipe

Garnishes

I swear by adding flaky sea salt on top of the glaze—it elevates the cookie with that perfect crunch and salty pop. Sometimes I’ll add a tiny pinch of crushed toasted pecans or a light dusting of cocoa powder for extra flair, depending on the occasion.

Side Dishes

These cookies are incredible just on their own, but if you want to pair them, a simple scoop of vanilla ice cream or a cup of strong coffee complements the flavors beautifully. I’ve even served them alongside fresh fruit for a lighter dessert option.

Creative Ways to Present

For holiday parties or gifting, I’ve layered these Salted Caramel Cookies Recipe delights in decorative tins with parchment paper in between. Another fun idea is to stack them with a small dollop of caramel or whipped cream piped between layers for an easy mini dessert tower that wows guests.

Make Ahead and Storage

Storing Leftovers

I store leftover cookies in an airtight container at room temperature for up to 4 days, keeping parchment paper between layers to prevent sticking. This keeps them soft but not soggy, and you still get that fresh-baked feel.

Freezing

You can freeze the cookie dough balls before baking or freeze the baked cookies. I usually portion out dough balls on a tray, freeze until firm, then transfer to a ziplock bag. When I’m craving them, I just bake straight from frozen, adding a minute or two to the bake time.

Reheating

To refresh baked cookies, I pop one or two in the microwave for about 10 seconds to soften the center, or warm them in a 300°F oven for 5 minutes. They taste freshly baked and the caramel glaze perks right up.

FAQs

Final Thoughts

This Salted Caramel Cookies Recipe holds a special place in my kitchen—it’s like a warm hug disguised as a cookie, perfectly melding chewy dough, rich caramel, and that delicate saltiness. I’m convinced once you make these, they’ll become your go-to cookie when you want to impress family, friends, or just treat yourself. So go on, give these cookies a try; you’ll love the way the flavors dance together and how easy they are to whip up.

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