Salted Caramel Cookies
Indulge in the perfect balance of sweet and salty with these chewy Salted Caramel Cookies, filled with gooey caramel pockets and a hint of chocolate.
Ingredients
Dry Ingredients
- 2 ¼ cups all-purpose flour
- 1 tsp baking soda
- 1 tsp salt
Wet Ingredients
- 1 cup unsalted butter (softened) Softened to room temperature
- ¾ cup granulated sugar
- ¾ cup brown sugar
- 2 large eggs (room temperature)
- 2 tsp vanilla extract
Mix-ins
- 1 cup caramel chips
- ½ cup chocolate chips (optional for richness) For added richness
- ½ tsp flaky sea salt For sweet-salty contrast, to sprinkle on top
Instructions
Preparation
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- Whisk together flour, baking soda, and salt in a bowl and set aside.
- Cream butter and both sugars in a mixing bowl until light and fluffy.
- Beat in eggs one at a time, then add vanilla extract.
- Gradually mix in the dry ingredients until just combined.
- Fold in caramel chips and chocolate chips if using.
- Scoop dough onto baking sheets, spacing 2 inches apart.
- Sprinkle with flaky sea salt before baking.
Baking
- Bake for 10-12 minutes until edges are golden.
- Let cool for 5 minutes, then transfer to a wire rack.
Notes
For the best results, ensure all ingredients are at room temperature. You can customize the ratio of caramel and chocolate chips according to your taste. Store cookies in an airtight container at room temperature for 4-5 days or freeze for up to three months.