If you’re a fan of that rich, buttery sweetness with a hint of salt, then I have just the treat for you — a mouthwatering Salted Caramel Cookies Recipe that’s become one of my all-time favorites. These cookies are chewy with a perfectly caramel-infused center and topped with a luscious salted caramel glaze that just makes you want to go back for more. Trust me, once you try these, you’ll get why I say they’re downright fan-freaking-tastic. Let me walk you through everything so you can bake up a batch that your family and friends will rave about.
Why You’ll Love This Recipe
- Perfect balance of sweet and salty: The salted caramel glaze elevates these cookies to a new level of flavor harmony.
- Chewy yet tender texture: You’ll find these cookies have that just-right chewiness without being tough.
- Easy to make with simple ingredients: You probably already have everything in your pantry for this recipe.
- Great for gifting and celebrations: These cookies impress every time, whether it’s a casual cookie swap or a special occasion.
Ingredients You’ll Need
This Salted Caramel Cookies Recipe uses classic baking staples combined with that star ingredient, salted caramel. I love using a good quality salted caramel — either homemade if you’re up for it, or store-bought for convenience — because it really makes all the difference in flavor.
- All-purpose flour: This gives the cookies structure; I prefer sifting it for a lighter dough.
- Cornstarch: A little secret to add tenderness and softness to the cookies.
- Baking soda and baking powder: Work together to give a little lift and lightness.
- Salt: Enhances all the flavors and balances the sweetness beautifully.
- Unsalted butter: Always use room temperature for better creaming and consistency.
- Light brown sugar: Adds moisture and a subtle molasses note, which works so well with caramel.
- Granulated sugar: Helps with the crunch and sweetness.
- Salted caramel: The star player—feel free to use homemade or your favorite brand.
- Large egg and egg yolk: Adds richness and helps bind the dough.
- Vanilla extract: Brings warm aroma and depth to the cookie dough.
- Powdered sugar: For the glaze, which becomes silky and smooth.
- Milk or heavy cream: Makes the glaze creamy and easy to spread.
- Flaky salt (optional): For that finishing touch that makes the salted caramel pop.
Variations
What I really love about this Salted Caramel Cookies Recipe is how adaptable it is. You can play with flavors and textures to suit your mood or dietary preference, and I encourage you to make it your own. Here are a few ways I’ve tweaked it for different occasions.
- Chocolate lovers’ twist: I once stirred in some chopped dark chocolate chunks for extra decadence — it was a hit at my last gathering.
- Nutty addition: Adding toasted pecans or walnuts adds a satisfying crunch and pairs beautifully with caramel’s richness.
- Gluten-free option: You can substitute the all-purpose flour with a gluten-free blend; just be mindful to check your baking powder and cornstarch for gluten-free labels.
- Seasonal flair: Adding a pinch of cinnamon or pumpkin spice in the dough brings a cozy fall twist that my family goes crazy for.
How to Make Salted Caramel Cookies Recipe
Step 1: Whisk Together Your Dry Ingredients
Start by mixing your flour, cornstarch, baking soda, baking powder, and salt in a large bowl. I always take a moment here to whisk them really well—this helps ensure they distribute evenly, so your cookies rise and texture beautifully without any salty spots.
Step 2: Cream Butter, Sugars, and Salted Caramel
This is where the magic starts. Use your stand mixer or a hand mixer to beat the room-temperature butter, light brown sugar, granulated sugar, and salted caramel together. I usually mix on medium speed for about 2-3 minutes until the blend is smooth and creamy. This step really builds the flavor foundation and gives the cookies that irresistible caramel kick.
Step 3: Add Eggs and Vanilla, Then Combine with Dry Ingredients
Lower the mixer speed and add in the egg yolk and vanilla extract, mixing just until combined—don’t overbeat here or the cookies might turn out cakey. Then, slowly incorporate the dry mixture into your wet ingredients. I like to stop mixing as soon as the dough comes together to keep them tender. Pop your dough in the fridge for at least 30 minutes; chilling helps the flavors meld and stops the cookies from spreading too much during baking.
Step 4: Scoop and Bake
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper. I use a medium cookie scoop (about 2 tablespoons) to portion the dough because it gives the cookies a great size and shape. Space them about 3 inches apart since they’ll spread slightly. Bake for 9-11 minutes until the edges look set and the centers have puffed up just a bit. Let the cookies cool on the sheet for 5 minutes before transferring them to a wire rack to cool completely—this helps them firm up just right.
Step 5: Prepare and Spread the Salted Caramel Glaze
While your cookies are cooling, whisk together powdered sugar, salted caramel, and milk or heavy cream until you get a smooth, spreadable glaze. I find 2 to 3 tablespoons of milk gives it a nice consistency—thin enough to spread easily but thick enough to hold. Once cooled, spread the glaze generously on each cookie, then sprinkle with flaky salt if you want that gorgeous salty crunch on top. Let the glaze set for about 30-45 minutes before diving in.
Pro Tips for Making Salted Caramel Cookies Recipe
- Use room temperature ingredients: Bringing your butter and eggs to room temp ensures even mixing and the perfect cookie texture.
- Don’t skip chilling the dough: This step gives you better control over spreading and intensified flavors, which makes a big difference.
- Choose the right caramel: If using store-bought, pick one with good thickness and flavor—some thinner caramels won’t hold up well in the dough.
- Watch your baking time closely: Ovens vary, so start checking at 9 minutes to avoid overbaking — you want that soft center.
How to Serve Salted Caramel Cookies Recipe
Garnishes
I like to sprinkle a few flakes of flaky sea salt over the caramel glaze right after spreading it to finish the cookies off with an elegant sparkle and that delightful salty crunch. Occasionally, I toss a few finely chopped toasted nuts on top for extra texture and visual appeal—it’s a simple step that impresses guests without any fuss.
Side Dishes
These salted caramel cookies pair wonderfully with a warm cup of coffee or a glass of cold milk—my go-to combo every time. If you’re serving them as part of a dessert spread, fresh berries or vanilla ice cream make a lovely accompaniment that balances the rich sweetness.
Creative Ways to Present
For birthday parties or holidays, I like arranging these cookies in pretty jars or stacking them on tiered platters with sprigs of fresh herbs like rosemary for a rustic look. Wrapping individual cookies in parchment paper tied with twine makes a charming edible gift. You can also drizzle extra warm caramel over the cookies just before serving for that show-stopping wow factor.
Make Ahead and Storage
Storing Leftovers
After baking and glazing, I store my salted caramel cookies in a single layer inside an airtight container at room temperature. They last beautifully for 3 to 4 days this way without losing their chewiness or flavor. If you have more time, storing them in the fridge can extend freshness, but I prefer room temp so the glaze stays soft and inviting.
Freezing
If you’re ahead of schedule, you can freeze the unbaked cookie dough—just shape it into a log and wrap tightly in plastic. When ready, slice and bake as usual. I’ve also frozen fully baked cookies between layers of parchment paper in a sealed container; when thawed, they taste just as fresh. This trick saved me many times when I needed a quick homemade treat.
Reheating
To enjoy leftovers warm, I pop them in the microwave for about 10-15 seconds or briefly in a low oven (around 300°F) for 5 minutes. This softens the cookie and slightly warms the caramel glaze, making them taste freshly baked all over again. Just be careful not to heat too long or the glaze can melt off.
FAQs
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Can I make these cookies without salted caramel?
Absolutely! You can substitute the salted caramel with regular caramel or even dulce de leche, but adding a pinch of sea salt to the dough or glaze helps mimic that delightful sweet-salty contrast that makes these cookies so special.
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What’s the best way to prevent cookies from spreading too much?
Chilling the cookie dough before baking is key. I always recommend at least 30 minutes in the fridge so the butter firms up and the cookies retain their shape, resulting in a chewy, thick treat rather than thin and crisp.
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Can I use salted butter instead of unsalted?
You can, but reduce the additional salt in the recipe slightly—maybe by half—to avoid an overly salty taste. Using unsalted butter gives you more control over the final saltiness, especially with salted caramel involved.
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Is it okay to make the glaze ahead of time?
Yes, you can prepare the salted caramel glaze in advance and keep it in the fridge. Just give it a good whisk before spreading as it may thicken up a bit. For the freshest texture, I prefer making it the same day, but prepping ahead works fine if you’re busy.
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How do I store leftover cookie dough?
Wrap your unbaked cookie dough tightly in plastic wrap and place it in an airtight container in the fridge. It will keep well for 1-2 days. When you’re ready to bake, let the dough sit at room temperature for 20-30 minutes for easier scooping.
Final Thoughts
I absolutely love how this Salted Caramel Cookies Recipe brings together comforting nostalgia and gourmet flavor in such an easy package. When I first tried making salted caramel cookies, I struggled to get that perfect balance, but after tweaking and perfecting this recipe, it’s become a staple I’m proud to share. If you enjoy buttery, chewy cookies with that layer of ooey-gooey caramel and a salty-sweet glaze that makes your taste buds sing, you really can’t go wrong here. So go ahead, grab your ingredients, and bake yourself some happiness—you’ll thank me later!
Print
Salted Caramel Cookies Recipe
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 40 to 50 minutes
- Yield: 20 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Delight in these chewy caramel cookies with a luscious salted caramel glaze. Perfectly balanced with brown sugar sweetness and a hint of vanilla, these cookies offer a tender crumb and irresistible caramel flavor elevated by a smooth, glossy salted caramel topping.
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
- Combine Dry Ingredients: In a large mixing bowl, whisk together the all purpose flour, cornstarch, baking soda, baking powder, and salt until evenly combined. Set aside this dry mixture while working on the wet ingredients.
- Cream Butter, Sugars, and Caramel: Using a stand mixer fitted with the paddle attachment, cream the cubed unsalted butter, light brown sugar, granulated sugar, and salted caramel on medium speed for 2 to 3 minutes until the mixture is smooth, creamy, and well combined.
- Add Eggs and Vanilla: Reduce the mixer speed to low and add the egg yolk and vanilla extract, mixing until just smooth. Then, gradually mix in the dry ingredients until combined, taking care not to overmix. Cover the dough, then chill in the refrigerator for at least 30 minutes up to 60 minutes to firm up.
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 375°F (190°C) about 20 to 30 minutes before baking to ensure even heat. Line a large baking sheet with parchment paper.
- Scoop Dough and Bake: Use a medium cookie scoop (about 2 tablespoons) to portion the chilled cookie dough into balls. Place them on the parchment-lined baking sheet spaced about 3 inches apart. Bake for 9 to 11 minutes or until the cookie edges are set and centers appear slightly puffed.
- Cool Cookies: Let the baked cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely to room temperature.
- Prepare Salted Caramel Glaze: While the cookies cool, prepare the glaze by whisking together powdered sugar, salted caramel, and milk or heavy cream until smooth and pourable.
- Glaze Cookies: Once the cookies have cooled and set, evenly spread the salted caramel glaze over the top of each cookie. Optionally sprinkle flaky salt on top for added texture and flavor. Allow the glaze to set for 30 to 45 minutes before serving.
Notes
- Storage: Store baked caramel cookies in an airtight container in a single layer at room temperature for up to 3 to 4 days.
- Dough Storage: For unbaked dough, wrap tightly in plastic wrap and refrigerate in an airtight container for 1 to 2 days. Let the dough rest at room temperature for 20 to 30 minutes before scooping and baking to ensure even baking.
- Caramel: Use homemade or store bought salted caramel according to your preference for convenience or flavor customization.
- Glaze Setting: Allow sufficient time for the glaze to set before stacking or storing cookies to prevent sticking.
Nutrition
- Serving Size: 1 cookie
- Calories: 180 kcal
- Sugar: 14 g
- Sodium: 90 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 2.5 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 35 mg
