Description

Indulge in the delightful world of Salted Caramel Cookies, where sweet meets salty in every scrumptious bite. These chewy cookies boast a beautiful balance of rich caramel and a hint of sea salt, creating a flavor profile that’s simply irresistible. Perfect for any occasion—from casual family gatherings to festive parties—these cookies are easy to make and customizable to suit your taste. With a warm, buttery aroma wafting through your kitchen, you’ll be tempted to enjoy them fresh out of the oven. Each cookie is a promise of melt-in-your-mouth goodness that will leave everyone craving more.

Ingredients

Scale

2 cups all-purpose flour
1 tsp baking soda
3/4 cup unsalted butter (room temperature)
1 cup brown sugar (packed)
1/2 cup granulated sugar
2 large eggs
1 tsp vanilla extract
1/2 cup salted caramel sauce (plus extra for drizzling)
Sea salt flakes (for topping)

Instructions

Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy.
Beat in the eggs one at a time, then add the vanilla extract.
In another bowl, whisk together flour and baking soda; gradually mix into the wet ingredients until just combined.
Gently fold in half of the salted caramel sauce.
Drop tablespoon-sized portions of dough onto prepared baking sheets, spacing them about two inches apart. Drizzle with extra caramel if desired.
Bake for 10-12 minutes until edges are lightly golden but centers remain soft. Sprinkle with sea salt flakes before serving.

Prep Time: 15 minutes
Cook Time: 12 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 150
Sugar: 10g
Sodium: 75mg
Fat: 7g
Saturated Fat: 4g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 19g
Fiber: 0g
Protein: 2g
Cholesterol: 15mg

Keywords: For added richness, mix in chocolate chips or nuts. Chill the dough for at least 30 minutes before baking for thicker cookies. Store leftovers in an airtight container for up to one week or freeze for longer storage.