Easy Salted Caramel Cookies
Introduction
Craving that perfect combination of salty and sweet? These Easy Salted Caramel Cookies deliver rich caramel flavor, a buttery cookie base, and a sprinkle of flaky salt to finish. They’re quick to make, require no fancy techniques, and always disappear fast—making them a must for bake sales, parties, or an indulgent treat at home.
The enticing aroma and gooey caramel centers make these cookies irresistible. Plus, they’re endlessly customizable with simple ingredients and tools you already have in your kitchen.
Why These Salted Caramel Cookies Are a Standout
Salted caramel brings depth and sophistication to classic cookies, balancing luxurious sweetness with a hint of savory saltiness. The soft, chewy centers pair perfectly with caramel bits and are accented by the delicate crunch of sea salt on top. These cookies are ready in under 30 minutes and stand out as a sweet-meets-salty favorite every time.
Getting Ready: Baking Made Simple
Prepping for these cookies is straightforward. To ensure even baking and prevent sticking, line your tray with a piece of Reynolds Kitchens Brown Parchment Paper Roll. This not only helps the cookies release easily but also speeds cleanup. Accurately measure your ingredients using a Amazon Basics Digital Kitchen Scale with LCD Display for perfect results every time.
To mix the dough efficiently, use a sturdy mixing bowl and a reliable spatula—or let a stand mixer do the work for you.
Forming and Baking the Cookies
Shape the dough into even balls and roll them gently to keep the cookies uniform in size. Place them on your prepared tray, spacing apart to allow room for spreading. For added ease when transferring the cookies, use a KitchenAid Ribbed Soft Silicone Oven Mitt Set to safely handle hot trays straight from the oven.
Once baked, immediately press a few extra caramel bits into the tops and finish with a generous pinch of flaky sea salt. Allow the cookies to cool slightly on the tray before setting them on a rack to finish cooling.
Serving and Storing Your Salted Caramel Cookies
Serve these cookies warm for ultimate gooeyness or allow them to cool for a more traditional chewy texture. Pack leftovers into Rubbermaid Brilliance Food Storage Containers to retain freshness—the cookies will stay soft and flavorful for up to five days.
For a show-stopping presentation, stack them on a festive platter or tuck a few into treat bags for gifting.
Nutritional Information and Serving Size
This recipe yields about 24 cookies. Each cookie contains approximately 110–130 calories depending on caramel and chocolate additions. Enjoy as a special treat to satisfy salty-sweet cravings.
The Recap: Easy Salted Caramel Cookies
These cookies offer a decadent, chewy texture and bold caramel flavor with just the right touch of sea salt. Fast to prepare and always a crowd-pleaser, they’re destined to become a favorite in your baking rotation.
Ingredients
Instructions
- Preheat your oven to 350°F (180°C). Line a baking sheet with Reynolds Kitchens Brown Parchment Paper Roll to keep cookies from sticking.
- In a bowl, whisk together flour, baking soda, and salt. Set aside.
- In a large bowl, cream softened butter, granulated sugar, and brown sugar until light and fluffy. An Amazon Basics Digital Kitchen Scale with LCD Display can help ensure accurate sugar measurements.
- Beat in the egg and vanilla until fully incorporated.
- Gradually add dry ingredients to wet, mixing until just combined. Fold in the caramel bits (and chocolate chips, if using).
- Scoop tablespoon-sized balls of dough and space evenly on the lined baking sheet.
- Bake for 9–11 minutes, or until golden at the edges but soft in the center. Use KitchenAid Ribbed Soft Silicone Oven Mitt Set to remove the tray safely.
- Immediately sprinkle tops with flaky sea salt and gently press in extra caramel bits if desired. Let cool for 3–4 minutes before transferring to a rack.
- Store cooled cookies in Rubbermaid Brilliance Food Storage Containers to maintain freshness for days.
Cook and Prep Times
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
