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    Home / Drop Cookie

    Best Salted Caramel Cookies Recipe with Brown Sugar

    Published on December 11, 2022 by Rebecca Johnston | 4 Comments

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    Sweet and salty, Salted Caramel Cookies have a perfect flavor combination that will have you wanting more! They are topped with a thick caramel sauce that is creamy, soft, and decadent, and finished with a pinch of sea salt for an added crunch.

    Salted caramel cookies scattered on a table.

    Salted Caramel Cookies will quickly become your favorite cookie! They are perfect for any time of the year, and the sweet and salty combination means they go with just about any other type of cookie if you're making a cookie tray!

    This recipe is a kind of dreamy salted caramel version of my Swig Sugar Cookies, and if you like them, you might also like my Chocolate Sugar Cookies with Chocolate Ganache.

    For more sweet and delicious caramel-y cookie goodness, check out these Toffeedoodle Starbucks Copycat Cookies or these yummy Twix Cookies.

    Top view of a packet of caramel bits candy.

    Shopping List

    Wet Ingredients. Butter, Vegetable Oil, Egg, Vanilla Extract, Heavy Cream

    Dry Ingredients. All Purpose Flour, Brown Sugar, Granulated White Sugar, Baking Powder, Salt

    Topping. Kraft Caramel Bits, Sea Salt Flakes

    How to Make Salted Caramel Cookies

    Make the Cookies

    Preheat your oven to 350 Degrees F. Prepare two cookie sheets with parchment paper or a silicone baking mat. Let your ingredients come to room temperature before you begin, as this will make them easier to mix together.

    In a large bowl with an electric mixer or in the bowl of a stand mixer, cream together the softened Butter and Brown Sugar. Make sure to scrape the sides of the bowl and cream for 2-3 minutes, until fluffy.

    Add Eggs and Vanilla Extract and continue to cream for an additional 2 minutes while adding Vegetable Oil.

    In a separate bowl, combine All Purpose Flour, Baking Powder, and Salt.

    Gradually add the dry ingredients to the butter mixture, combining the ingredients after each addition. Do not over-mix.

    Using a medium-sized #50 cookie scoop, place cookie dough balls on your prepared baking sheets, leaving a gap of 2 inches around each cookie.

    Top view of salted caramel cookie dough with a cookie dough scoop in the dough.

    Dip the bottom of a glass into the Granulated Sugar, then use it to press and flatten each cookie dough ball.

    Close up of salted caramel cookie dough being flattened by a glass with a sugared bottom.

    You should indent the cookies slightly to leave a small ridge - that's where the caramel topping will go!

    Top view of salted caramel cookies on a cookie tray.

    Bake cookies in your preheated oven for 9-11 minutes, or until the edges are set.

    Top view of baked cookies with a slight well in them.

    Allow cookies to cool on a baking sheet for a few minutes before moving them to a wire cooling rack to cool completely.

    Salted Caramel

    Add the Kraft Caramel Bits and Heavy Cream to a medium bowl that is microwave-safe, and heat for 30 seconds. Stir to combine, and heat for an additional 30 seconds. Stir again.

    Top view of salted caramel cookie dough in a glass mixing bowl with caramel bits on top.

    If additional time is needed, you can heat it again for 15 seconds and stir. Continue this process until you get a gooey caramel consistency.

    Spoon the caramel topping onto the cookies once they have completely cooled.

    Close up of caramel topping being added to the top of cookies.

    Immediately top them with the flaky Sea Salt.

    Close up of salted caramel cookies being topped with a pinch of salt.

    Allow the caramel to cool completely and set before serving or storing.

    Storage & Freezing

    How do I store salted caramel cookies?

    Salted caramel cookies should be stored in an airtight container or Ziploc bag in the refrigerator, and will last for up to a week. Cookies are best enjoyed within 2-4 days of being freshly baked.

    Can I freeze salted caramel cookies?

    Yes! To freeze these cookies, place a piece of parchment paper between each one or wrap them separately in plastic wrap, then store them in an airtight container or in a freezer bag for up to 3 months.

    Top view of salted caramel cookies on a worktop, and some on a wire rack.

    Substitutions & Variations

    • Sauce. Instead of a caramel topping, you can use melting wafers in any color to make melted chocolate, or use icing or frosting to decorate these delicious cookies.
    • Fillings. Add some white chocolate chips, chocolate chunks, or crushed nuts to the cookie dough for added flavor and texture.
    • Toppings. Add white chocolate curls or some crushed nuts on top to finish these cookies, or add some whole caramel pieces!
    • Giant Cookies. Use two scoops of cookie dough instead of one to make a giant salted chewy caramel cookie!

    Pro Tips

    What makes a good cookie? Does it have a soft center and crispy edges, and is it chewy? Each of these makes a great quality cookie. To make perfect cookies every time here are some pro tips.

    To find out more, check out my Pro Tips Guide for making the best cookies every time!

    Weighing Ingredients.

    Baking is a science and adding too much or too little of any of the ingredients will alter the recipe. Weighing and measuring dry ingredients properly makes a world of difference. Investing in a kitchen scale is ideal. When a kitchen scale is not available, make sure to stir and lift ingredients before scooping them into a measuring cup.

    VolumeOuncesGrams
    All Purpose Flour1 Cup4½ Ounces120 Grams
    Bread Flour1 Cup4½ Ounces120 Grams
    Granulated Sugar1 Cup7 Ounces200 Grams
    Brown Sugar1 Cup7½ Ounces213 Grams
    Confectionary Sugar1 Cup4 Ounces113 Grams

    Cookie Scoop.

    Using a cookie scoop keeps each ball of cookie dough the same size, which is essential for baking. I have used a medium cookie scoop in these photos.

    Baking Sheets.

    You can use an ungreased cookie sheet if you prefer. I like to use Parchment Paper to line baking sheets or a Silicone Mat for easy cleanup.

    Baking Time.

    Every oven heats a little differently. I recommend doing a test batch of 1-3 cookies to test the baking time for a perfectly baked cookie before baking the remaining dough.

    Cookies.

    Cookies are perfectly baked when the edges are set and the centers are no longer glossy.

    Cooling Rack.

    Allow cookies to cool on the baking sheet for a minute or two before moving them to a cooling rack to cool completely.

    • Kitchen Scale. I use this for accuracy in measuring and it's a lifesaver when it comes to consistent baking
    • Wire Rack for cooling cookies. I like to have at least 2 cooling racks
    • Mixing Bowls. A Large Mixing Bowl for mixing ingredients and small and medium mixing bowls for other ingredients
    • Cookie Sheet. Most recipes will take 2 batches to bake. It's great to have multiple baking sheets available
    • Parchment Paper or Silicone Baking Mat. Line the Cookie Sheet with parchment paper for easy cleanup and to prevent sticking.
    • Cookie Scoop. A small #60 Cookie Scoop or a Medium Cookie Scoop #50 are great choices for uniform drops of cookie dough.
    • Storage Container. An Airtight Container to store cookies or a Ziploc Bag works great too.
    • Additional supplies. Measuring Cups and Measuring Spoons along with a silicone spatula are all helpful.
    Top view of salted caramel cookies on a wire rack and some on a worktop.

    Have you tried these Salted Caramel Cookies?

    Let me know what you thought of this recipe! Tag @bestcookierecipes on social media so I can see how great your cookies turned out! I would also love to read your comments below. Let me know what you think of these delicious cookies. It really does help!

    More Delicious Cookie Recipes

    • Chocolate Dipped Butter Cookies
    • Frosted Chocolate Sugar Cookies with Ganache
    • Snickerdoodle Sandwich Cookies
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    Salted Caramel Cookies
    Print Recipe Pin Recipe Rate this Recipe

    Salted Caramel Cookies

    Sweet and salty, these Salted Caramel Cookies have a perfect flavor combination that is so moreish! They are topped with a thick caramel sauce that is creamy, soft, and decadent, and finished with a pinch of sea salt for an added crunch.
    Prep Time15 minutes mins
    Cook Time10 minutes mins
    Total Time25 minutes mins
    Prevent your screen from going dark
    Servings: 36

    Ingredients

    • ½ cup Butter Softened
    • ¼ cup Vegetable Oil
    • 1 cup Brown Sugar 215g
    • ¼ cup Granulated White Sugar
    • 2 Eggs Large
    • 3 cups All Purpose Flour 360g
    • 2 teaspoons Baking Powder
    • 1 teaspoon Vanilla Extract
    • ½ teaspoon Salt
    • 1 Caramel 11 ounces Caramel Bits
    • 2-3 tablespoons Heavy Cream
    • Sea Salt Flakes Garnish

    Instructions

    Make the Cookies

    • Preheat oven to 350 F Degrees. Line 2 Cookie Sheets with parchment paper or a silicone baking mat.
    • Cream together softened Butter and Brown Sugar. Scrape sides of bowl and cream for 2-3 minutes until fluffy.
    • Add eggs and vanilla extract and continue to cream for an additional 2 minutes while adding Vegetable Oil.
    • In a separate bowl combine All Purpose Flour, Baking Powder, and Salt.
    • Gradually add the flour mixture to the butter mixture, making sure to thoroughly combine. Do not over-mix.
    • Using a medium size #50 cookie scoop, scoop the cookie dough into balls, and place them on the baking sheets. For giant cookies use 2 scoops of cookie dough.
    • Using the bottom of the glass press cookies flat. TIP: Dip the bottom of the glass in Granulated Sugar to help prevent sticking.
    • Bake in a preheated 350 Degree oven for 9-11 minutes.
    • Allow cookies to cool on a baking sheet for a few minutes before moving them to a wire cooling rack to cool completely.

    Salted Caramel

    • In a glass microwaveable bowl add Kraft Caramel Bits and Heavy Cream, and heat in the microwave for 30 seconds. Stir ingredients together and heat for an additional 30 seconds. Stir.
    • If additional time is needed add 15 seconds and stir. Continue until the caramel is smooth.
    • Spoon caramel onto cooled cookies and immediately top with Sea Salt Flakes.
    • Allow caramel to cool before serving and storing.

    Notes

    Storage:
    • Store: Store these cookies in an airtight container or Ziploc bag in the refrigerator for up to a week. Cookies are best enjoyed within 2-4 days of being freshly baked.
    • Freeze: Place a piece of parchment paper between each cookie, or wrap them separately in plastic wrap, then store them in an airtight container or in a freezer bag in the freezer for up to 3 months.
    Tried this recipe?Mention @bestcookierecipes or tag #bestcookierecipes!
    Show Nutrition Information Hide Nutrition Information
    Calories: 96kcal | Carbohydrates: 18g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.5g | Trans Fat: 0.02g | Cholesterol: 1mg | Sodium: 55mg | Potassium: 23mg | Fiber: 0.3g | Sugar: 9g | Vitamin A: 12IU | Vitamin C: 0.01mg | Calcium: 27mg | Iron: 1mg

    Nutrition Disclaimer

    All nutrition values are approximate and calculated by a plugin and are provided as a courtesy. Adding or subtracting ingredients will change the nutritional value.

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    Reader Interactions

    Comments

    1. Christi e

      December 14, 2022 at 1:20 pm

      I didn’t see where you provide d ingredient amounts.

      Reply
      • Rebecca Johnston

        December 15, 2022 at 3:34 pm

        Hi Christi,
        The recipe card has all the ingredient measurements and directions and is always located at the bottom of the post just about the comment section.
        Hope this helps!

        Reply
    2. Eileen A

      December 11, 2023 at 7:39 am

      Hi. Can you tell me if light or dark brown sugar is better for this recipe?

      Reply
      • Rebecca Johnston

        December 17, 2023 at 9:10 pm

        I typically use light brown sugar, but you can use either light or dark brown sugar.

        Reply

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