Salted Caramel Cookies Recipe
If you’re craving that perfect balance of sweet and salty with a satisfying chewy bite, this Salted Caramel Cookies Recipe is right up your alley. I love how these cookies bring together rich caramel flavor and just the right hint of salt — it’s the kind of treat you want on hand for cozy afternoons or when friends drop by unexpectedly. Plus, the salted caramel glaze on top? Game changer.
Whether you’re baking for a holiday gathering or just feeling like treating yourself, these cookies work beautifully. They’re straightforward enough to whip up after dinner and fancy enough to impress anyone. I’m excited to walk you through every step so you’ll feel confident nailing this delicious salted caramel magic.
Ingredients You’ll Need
This Salted Caramel Cookies Recipe uses ingredients that easily come together to create layers of flavor and texture. A few key items like cornstarch for tenderness and salted caramel for that signature taste really amp up the end result.
- All purpose flour: The base of your cookie dough, giving structure without heaviness.
- Cornstarch: This little addition helps keep your cookies soft and tender—don’t skip it!
- Baking soda & baking powder: They balance to give your cookies the perfect rise and chew.
- Salt: Even a pinch enhances all the sweet flavors and balances richness.
- Unsalted butter: Use real butter for the best flavor and texture; cubing it makes for easier creaming.
- Light brown sugar: Adds moisture and that warm, molasses-y depth.
- Sugar: Balances sweetness and helps with crisp edges.
- Salted caramel: Homemade is my favorite, but store-bought works fine if you’re short on time.
- Egg & egg yolk: They provide richness and help bind everything while keeping the cookies chewy.
- Vanilla extract: This rounds out the flavors beautifully.
- Powdered sugar (for glaze): Gives the glaze a smooth, glossy finish.
- Milk or heavy cream: To adjust glaze consistency perfectly.
- Flaky salt: Adds a final pop of saltiness on top and makes your cookies look irresistible.
Variations
I love mixing things up with this Salted Caramel Cookies Recipe depending on the occasion. The base dough is forgiving, so go ahead and add your own twist! It’s always fun to experiment and make the cookie truly your own.
- Oatmeal addition: Stir in some rolled oats for texture—I did this once and loved the extra chew.
- Chocolate chips: Because caramel and chocolate are best friends, add a handful for a decadent treat.
- Dairy-free option: Swap the butter for coconut oil and use a dairy-free caramel to make it vegan-friendly.
- Spiced caramel: Try a pinch of cinnamon or chili powder in the dough for a subtle twist.
How to Make Salted Caramel Cookies Recipe
Step 1: Prepare the dry ingredients
Start by whisking together your flour, cornstarch, baking soda, baking powder, and salt in a medium bowl. This step might seem simple, but it ensures your leaveners and salt are evenly distributed, preventing any salty or overly bitter pockets in the cookies.
Step 2: Cream the butter and sugars
Using a stand mixer or a hand mixer, beat the cold cubed butter with both sugars until fluffy and pale. This usually takes 3-4 minutes. The lightness here is what gives your cookies a soft texture inside and just a tiny bit of crisp on the outside.
Step 3: Add eggs, vanilla, and caramel
Beat in the whole egg and egg yolk one at a time, then stir in the vanilla and salted caramel. Make sure the caramel is smooth and pliable — if it’s too firm, warm it gently so it blends seamlessly. This step melts the flavors together into a luscious base.
Step 4: Combine wet and dry ingredients
Slowly fold the dry ingredients into the wet mix, just until combined. Don’t overmix here; resist the urge to keep stirring once you see no flour pockets. This keeps the cookies tender, not tough.
Step 5: Chill the dough
Cover the dough and chill it in the fridge for at least 1 hour. This makes handling the dough easier and helps prevent spreading during baking. Trust me, this step is worth the wait for perfectly shaped cookies.
Step 6: Bake your cookies
Preheat your oven to 350°F (175°C). Scoop rounded tablespoons of dough onto a baking sheet lined with parchment paper. Bake for about 10-12 minutes, or until edges begin to turn golden brown but the centers still look a bit soft. They’ll firm up while cooling.
Step 7: Make the salted caramel glaze
Once your cookies are cooled, whisk powdered sugar with salted caramel and milk or cream until smooth and spreadable. Add milk slowly—you want a glaze that just drapes over the cookies without running off.
Step 8: Glaze and finish
Generously drizzle or spread the glaze over each cookie and sprinkle with flaky salt while the glaze is still wet. The salt crunch adds a flourish that perfectly balances the sweetness.
How to Serve Salted Caramel Cookies Recipe
Garnishes
I usually keep it simple—just a sprinkle of flaky sea salt on top of the glaze. Sometimes I add a few tiny caramel bits or toasted pecans for that extra crunch and nutty contrast. These small touches make your cookies look stunning without complicating things.
Side Dishes
These cookies go incredibly well with a glass of cold milk or a cup of strong coffee. For a fun twist, I like pairing them with vanilla ice cream for an indulgent dessert that highlights the caramel’s richness.
Creative Ways to Present
For gifts or parties, I stack the cookies in a pretty tin with parchment paper between each layer. You can tie the tin with a rustic ribbon and add a handwritten label—everyone loves receiving these little taste treasures! Or arrange them on a festive platter with extra caramel drizzle for a show-stopping cookie platter.
Make Ahead and Storage
Storing Leftovers
I store leftover cookies in an airtight container at room temperature, separated with parchment paper, for up to 4 days. They keep their chewy texture and the caramel glaze stays nicely shiny without getting sticky.
Freezing
If you want to save time, freeze the cookie dough balls on a tray, then transfer them to a freezer bag. When ready to bake, just pop them into the oven (adding a couple minutes to bake time). Baked cookies can also be frozen, wrapped tightly, and thawed at room temperature—they still taste freshly made.
Reheating
To enjoy leftover cookies warm, I heat them in a 300°F oven for about 5 minutes. This revives the chewy texture and softens the caramel glaze nicely without melting it away.
FAQs
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Can I use store-bought salted caramel for this recipe?
Absolutely! Store-bought salted caramel works perfectly here and saves time. Just make sure it’s smooth and pourable so it incorporates easily into dough and glaze.
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How do I prevent my cookies from spreading too much?
Chill the dough before baking and avoid over-creaming your butter and sugar. Also, make sure to use parchment paper or silicone mats to bake evenly without excess spreading.
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Can I make these cookies gluten-free?
Yes! Substitute the all-purpose flour with a gluten-free flour blend that measures cup-for-cup. You might need to add a tiny extra dash of cornstarch to get the soft texture right.
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What’s the best way to soften hardened caramel for mixing?
Warm it gently in short bursts in the microwave or in a small saucepan over low heat. Stir often until smooth but not hot, so it blends into your dough easily.
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How do I know when these salted caramel cookies are done?
Look for slightly golden edges and centers that still look soft but not wet. The cookies will firm up as they cool, ensuring a chewy, tender bite.
Final Thoughts
This Salted Caramel Cookies Recipe holds a special place in my heart—it’s like a cozy hug in cookie form. The way salty and sweet mingle here always brings a smile to anyone who takes a bite, and I hope it does the same for you. So grab your mixing bowl and get ready to bake something that feels both indulgent and comforting—your kitchen will smell divine, and you’ll thank yourself for making these soon-to-be favorite cookies.
Print
Salted Caramel Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Delight in these rich and buttery Salted Caramel Cookies that balance sweet caramel flavors with a touch of flaky sea salt. Soft and chewy with a luscious salted caramel glaze, these cookies are perfect for anyone seeking a decadent homemade treat that combines classic cookie elements with the irresistible allure of caramel and a subtle salty finish.
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
- Preheat and Prepare Baking Sheets: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper or silicone baking mats to prevent sticking and ensure even baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all purpose flour, cornstarch, baking soda, baking powder, and salt. This ensures even distribution of leavening agents and salt for a balanced cookie texture.
- Cream Butter and Sugars: Using a stand mixer or hand mixer, beat the cubed unsalted butter, light brown sugar, and granulated sugar together until the mixture is light, fluffy, and creamy, about 3-5 minutes. This step is key to incorporating air and achieving a soft, tender cookie.
- Add Wet Ingredients: Beat in the salted caramel until fully combined, followed by the egg and egg yolk, one at a time, mixing well after each addition. Stir in the vanilla extract.
- Combine Dry and Wet Ingredients: Gradually add the dry flour mixture to the wet ingredients, mixing on low speed until just combined. Avoid overmixing to keep cookies tender.
- Scoop and Arrange Dough: Using a cookie scoop or spoon, portion dough into evenly sized balls (about 1.5 tablespoons each), spacing them 2 inches apart on prepared baking sheets to allow for spreading.
- Bake the Cookies: Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are golden while the centers remain soft. Baking times may vary slightly based on your oven.
- Cool on Racks: Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to wire racks to cool completely. This prevents breakage and allows them to set perfectly.
- Prepare Salted Caramel Glaze: In a small bowl, whisk together powdered sugar, salted caramel, and 2 tablespoons of milk or heavy cream until smooth. Add more milk or cream as needed to reach desired drizzling consistency.
- Glaze and Finish: Drizzle the salted caramel glaze over cooled cookies using a spoon or piping bag. Sprinkle with flaky sea salt if desired to enhance the flavor contrast. Allow glaze to set before serving.
Notes
- For the best flavor, use high-quality salted caramel or make your own homemade version.
- Butter should be at room temperature to ensure proper creaming and texture.
- You can store cookies in an airtight container at room temperature for up to 5 days.
- For an extra caramel punch, add small caramel bits inside the dough.
- To keep glaze smooth, stir well if it thickens before glazing.
- These cookies freeze well. Freeze baked and cooled cookies and thaw before glazing.
Keywords: Salted Caramel Cookies, caramel cookies recipe, homemade caramel cookies, dessert cookies, salted caramel glaze, soft chewy cookies
