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Salted Caramel Cookies

Warm, buttery cookies with caramel chips and a hint of sea salt that create the perfect sweet and salty balance for family moments.
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Prep Time 15 minutes
Cook Time 12 minutes
Servings: 24
Calories: 185
Ingredients Method Notes

Ingredients
  

  • 2¼ cups all-purpose flour
  • 1 cup unsalted butter, softened
  • ¾ cup brown sugar, packed
  • ½ cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup caramel chips or chopped soft caramels
  • 1 teaspoon sea salt flakes

Method
 

  1. Preheat your oven to 350°F and line baking sheets with parchment paper.
  2. Beat softened butter with both sugars until light and fluffy, about 3 minutes. The mixture should look pale and airy.
  3. Add eggs one at a time, then vanilla, mixing until just combined.
  4. Whisk flour, baking soda, and salt in a separate bowl. Gradually add this to your butter mixture, mixing on low speed until no dry flour remains.
  5. Gently stir in caramel chips using a wooden spoon.
  6. Scoop rounded tablespoons of dough onto prepared baking sheets, spacing them 2 inches apart.
  7. Lightly press a few extra caramel pieces on top, then sprinkle with sea salt flakes.
  8. Bake for 10-12 minutes until edges are golden but centers still look slightly underdone.
  9. Cool for 5 minutes on the pan before transferring to wire racks.

Notes

Mix dough the night before and refrigerate for thicker cookies. Don't overbake - cookies continue cooking on hot pans. Store in airtight containers for up to one week or freeze for three months. Use softened butter, not melted, for proper texture. Chill dough for 30 minutes if cookies spread too much.