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Chewy Salted Caramel Cookies

chewy salted caramel cookies - featured image

These chewy salted caramel cookies are an irresistible fall treat with a perfect balance of sweet and salty, featuring gooey caramel centers and a slight crunch of flaky sea salt.

Ingredients

Scale
  • 2 ½ cups (312g) all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup (226g) unsalted butter, softened
  • ¾ cup (150g) packed brown sugar
  • ¼ cup (50g) granulated sugar
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 1 cup (150g) salted caramel bits, chopped
  • Flaky sea salt for sprinkling

Instructions

  1. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
  2. In a large bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside.
  3. In a separate bowl, beat the softened unsalted butter, brown sugar, and granulated sugar on medium speed for 3-4 minutes until light and fluffy.
  4. Beat in the eggs one at a time, followed by the vanilla extract. Mix just until combined.
  5. Gradually add the flour mixture to the wet ingredients, mixing on low speed until just combined.
  6. Fold in the chopped salted caramel bits gently.
  7. Using a cookie scoop or spoon, drop dough balls about 2 inches apart on the prepared baking sheets.
  8. Lightly sprinkle a pinch of flaky sea salt on top of each dough ball.
  9. Bake for 10-12 minutes until edges are golden but centers still look slightly soft.
  10. Let cookies rest on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Notes

Do not overbake to keep cookies chewy. Use room temperature eggs and butter for best texture. Chill dough for 15 minutes if caramel bits melt too much. Store leftovers in an airtight container with a slice of bread to keep soft longer.

Nutrition

Keywords: chewy cookies, salted caramel, fall treats, easy cookies, caramel cookies, baking, dessert, sweet and salty