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 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!
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.
Dip the bottom of a glass into the Granulated Sugar, then use it to press and flatten each cookie dough ball.
You should indent the cookies slightly to leave a small ridge - that's where the caramel topping will go!
Bake cookies in your preheated oven for 9-11 minutes, or until the edges are set.
Allow cookies to cool on a baking sheet for a few minutes before moving them to a wire cooling rack to cool completely.
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.
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.
Immediately top them with the flaky Sea Salt.
Allow the caramel to cool completely and set before serving or storing.
Storage & Freezing
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.
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.
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!
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!
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.
|All Purpose Flour
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.
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.
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 are perfectly baked when the edges are set and the centers are no longer glossy.
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.
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
- Pecan Pie Bars
- Pistachio Pudding Chocolate Chip Cookies
- Mrs. Fields Chocolate Chip Cookies
- White Chocolate Chip Macadamia Nut Cookies with Cranberries
Salted Caramel Cookies
- 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
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.
- 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.
- 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.
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.