Soft + Chewy Salted Caramel Cookies Recipe
Just a touch of crunch on the edge with a soft and chewy center. These salted caramel cookies have a touch of caramel in the batter, caramel chips and salted caramel drizzle for ultimate sweet snacking.
How to Make the Best Soft + Chewy Salted Caramel Cookies
These soft and chewy salted caramel cookies are the ultimate indulgence for anyone who loves the sweet-salty combination. With a perfectly tender center, just a hint of crunch on the edges, and ribbons of salted caramel throughout, these cookies deliver café-quality results from your own kitchen.
The secret to these cookies’ incredible texture is the balance of sugars and careful baking time. The granulated sugar helps create structure while the brown sugar adds moisture and chewiness. Two sources of caramel—both in the dough and as chips mixed throughout—ensure every bite is loaded with that irresistible caramel flavor.
Topped with a final drizzle of salted caramel and a sprinkle of coarse sea salt, these cookies are sophisticated enough to impress guests but easy enough for a weeknight treat. They’re perfect for cookie exchanges, gift-giving, or simply satisfying a sweet craving at home.
Soft + Chewy Salted Caramel Cookies
Just a touch of crunch on the edge with a soft and chewy center. These salted caramel cookies have a touch of caramel in the batter, caramel chips and salted caramel drizzle for ultimate sweet snacking.
Ingredients
Dough
Garnish
Instructions
Prepare
- Preheat oven to 350°F.
Mix Dough
- Starting on slow and increasing speed to medium-high, beat butter until soft and pale, about 3 minutes.
- Add granulated sugar and brown sugar, mix on medium-high speed for 1 minute. Add egg, vanilla, and salt. Mix to combine, scraping the bottom of the bowl.
- Add baking powder, baking soda and flour. Start on low speed until incorporated, add 2 tablespoons of salted caramel and increase speed to medium to combine. Slowly add caramel chips and mix until combined.
Bake
- Using a large cookie scoop, roll each scoop into a ball and place on a baking sheet lined with parchment paper or a silpat mat. If you don't have a cookie scoop, use about 2 tablespoons of dough per cookie. Sprinkle lightly with coarse sea salt.
- Bake for 13-15 minutes, let cool 15 minutes, then drizzle with remaining salted caramel.
Notes
- Using a cookie scoop helps ensure even-sized cookies that bake uniformly.
- The combination of granulated and brown sugar creates the perfect chewy texture.
- Don't skip the coarse sea salt on top—it enhances the sweet caramel flavor.