Easy Salted Caramel Cookies

Easy Salted Caramel Cookies are soft, chewy, buttery cookies with a sweet caramel swirl and a delicate sprinkle of salt on top. They bring together a tender cookie dough, a warm homemade salted caramel mixture, and that beautiful balance of sweet and salty flavor that makes one cookie turn into two before you even realize it.

I love cookies that feel like they belong to a quiet afternoon, when the kitchen is warm and the air smells like butter, sugar, and vanilla. These cookies have that cozy feeling, with golden edges, soft centers, and ribbons of caramel tucked through the dough.

They are simple enough for a relaxed baking day but special enough for gatherings. The caramel swirl makes them feel a little more thoughtful than a plain cookie, while the flaky sea salt on top gives every bite that bakery-style finish.

The cookie dough starts with all-purpose flour, cornstarch, baking soda, fine sea salt, softened butter, light brown sugar, granulated sugar, egg, and vanilla. The caramel is made separately with heavy cream, butter, light brown sugar, and flaky sea salt.

Once the caramel cools slightly, it gets folded into the dough just enough to create beautiful marbled patterns. The cookies bake for 10–12 minutes, then rest briefly on the baking sheet before cooling completely on a wire rack.

Why You’ll Love These Easy Salted Caramel Cookies

These cookies are quick from start to finish. The prep and bake time bring them together in just 30 minutes.

They use simple ingredients. Flour, cornstarch, baking soda, salt, butter, sugars, egg, vanilla, heavy cream, and caramel ingredients create the whole cookie.

They are wonderfully soft and chewy. Cornstarch helps the dough bake into a tender cookie, while the caramel adds rich sweetness.

They have a beautiful caramel swirl. The caramel is folded in gently so it stays visible instead of disappearing into the dough.

They are perfect for cozy nights, fall gatherings, family treats, or simple baking days. The sweet caramel and salt make them feel comforting and special.

They are freezer-friendly. You can make a double batch, freeze some, and save them for later.

Recipe Details

These Easy Salted Caramel Cookies bake at 350°F (175°C). The oven should be preheated before the cookies go in.

The baking sheet should be lined with parchment paper. This prevents sticking and makes cleanup easier.

The dry mixture includes 2 ¼ cups all-purpose flour, 2 tablespoons cornstarch, ½ teaspoon baking soda, and ¼ teaspoon fine sea salt. Extra fine sea salt is used for topping if desired.

The dough base uses ¾ cup softened unsalted butter, ¾ cup packed light brown sugar, ¼ cup granulated sugar, 1 large room-temperature egg, and 1 teaspoon pure vanilla extract. The butter and sugars are beaten for about 2–3 minutes until creamy and fluffy.

The salted caramel mixture uses ½ cup heavy cream, ¼ cup softened unsalted butter, ⅓ cup light brown sugar, and ¼ teaspoon flaky sea salt. Extra flaky sea salt is used for garnish.

The caramel is heated over medium heat while stirring constantly until smooth and slightly thickened. This takes about 3–5 minutes, and the mixture should not boil.

The caramel should cool for a couple of minutes before being folded into the cookie dough. It should be pourable but not super hot.

The cookies bake for 10–12 minutes. They are ready when the edges are golden and the centers look just set.

Ingredients

Soft Cookie Dough

2 ¼ cups all-purpose flour

2 tablespoons cornstarch

½ teaspoon baking soda

¼ teaspoon fine sea salt, plus extra for topping

¾ cup unsalted butter, softened

¾ cup packed light brown sugar

¼ cup granulated sugar

1 large egg

1 teaspoon pure vanilla extract

Salted Caramel Swirl

½ cup heavy cream

¼ cup unsalted butter, softened

⅓ cup light brown sugar

¼ teaspoon flaky sea salt, plus extra for garnish

Ingredient Notes

All-purpose flour gives the cookies structure. It creates the base that holds the caramel swirl.

Cornstarch helps make the cookies soft and chewy. If you do not have cornstarch, replace it with an equal amount of all-purpose flour.

Baking soda helps the cookies bake properly. It supports the soft texture and spread.

Fine sea salt balances the sweetness in the dough. Extra fine sea salt can also be used for topping.

Unsalted butter gives the dough rich flavor. A good quality butter can make the cookies taste especially full and buttery.

Packed light brown sugar adds moisture and caramel-like depth. It is used in both the dough and the salted caramel mixture.

Granulated sugar adds sweetness and helps the cookies bake with lightly golden edges. It balances the brown sugar in the dough.

The egg should be at room temperature for better mixing. It helps the dough come together smoothly.

Pure vanilla extract gives the cookies warm flavor. It works beautifully with butter and caramel.

Heavy cream creates the caramel base. It makes the caramel smooth and rich.

Flaky sea salt gives the caramel its sweet-salty finish. Extra flakes on top make the cookies feel extra special.

Optional Swaps, Variations, Add-Ins, and Serving Ideas

Chocolate Chip Salted Caramel Cookies

Add 1 cup chocolate chips into the dough before baking. This gives the cookies a chocolate twist.

The chocolate chips pair well with the caramel swirl. They make the cookies richer and more indulgent.

Maple Salted Caramel Cookies

Try using maple syrup instead of brown sugar for a different flavor profile. This changes the sweetness and gives the cookies a new direction.

The flavor will not be the same as the original. It creates a warmer, deeper sweetness.

Gluten-Free Salted Caramel Cookies

Use a 1:1 gluten-free flour blend in place of regular all-purpose flour. This lets you enjoy the cookies without gluten.

The texture may vary depending on the blend. Follow the same mixing and baking steps.

Pecan Salted Caramel Cookies

Add chopped pecans for extra crunch. Pecans bring a nutty texture that works well with caramel.

This variation makes the cookies feel more layered. The crunch contrasts with the soft center.

Walnut Salted Caramel Cookies

Use chopped walnuts for another crunchy variation. Walnuts bring a slightly different nutty flavor.

They pair well with brown sugar and caramel. Use them when you want more texture in each bite.

Pumpkin Spice Salted Caramel Cookies

Mix in pumpkin spice for a fall-inspired cookie. This gives the cookies a seasonal touch.

Pumpkin spice works with caramel and brown sugar. It makes the cookies feel perfect for crisp-weather baking.

Dairy-Free Salted Caramel Cookies

Substitute the butter with a vegan alternative. Use coconut cream instead of heavy cream for a dairy-free option.

Dairy-free margarine or coconut oil can also be used as butter substitutes. Make sure they are softened for easy mixing.

Espresso Salted Caramel Cookies

Add 1 teaspoon espresso powder to the dough for a richer flavor. It deepens the sweetness and makes the caramel taste more intense.

This variation is especially nice for coffee lovers. It gives the cookies a stronger dessert-shop flavor.

Ice Cream Cookie Dessert

Serve the cookies warm with a scoop of vanilla ice cream. The caramel and salt taste wonderful with cold ice cream.

This turns a simple cookie into a plated dessert. It is especially lovely when the cookies are fresh from the oven.

Coffee or Tea Pairing

Enjoy the cookies with coffee or tea. The warm drink balances the sweet caramel and buttery dough.

This pairing makes the cookies perfect for a quiet evening. It also works well for cozy gatherings.

Why These Easy Salted Caramel Cookies Work

These cookies work because the dough is soft and buttery, while the salted caramel adds richness and texture. The contrast of chewy cookie, sweet caramel, and flaky salt makes every bite interesting.

Cornstarch helps the cookies stay tender. It supports the soft, chewy texture that makes them feel bakery-style.

The brown sugar in the dough adds moisture. It also echoes the caramel flavor, making the cookie and swirl taste connected.

The caramel is cooked separately so it has its own smooth texture. Folding it in lightly gives the dough beautiful marbling.

Cooling the caramel slightly matters. If it is too hot, it can melt the dough too much and make the swirl harder to control.

The final sprinkle of flaky sea salt makes the sweetness pop. It gives each cookie that salted caramel finish without making the cookie taste too salty.

Directions

Step 1: Preheat the Oven

Preheat your oven to 350°F (175°C). This gives the cookies an even baking temperature from the start.

Let the oven fully heat before placing the cookies inside. A properly preheated oven helps the edges turn golden while the centers stay soft.

While the oven warms, prepare your baking sheet and ingredients. This makes the baking process smoother.

Step 2: Line the Baking Sheet

Line a baking sheet with parchment paper. This helps keep the cookies from sticking.

Parchment paper also makes cleanup easier. It is especially helpful when caramel is involved.

Set the prepared baking sheet aside. You will scoop the cookie dough onto it later.

Step 3: Prepare the Dry Ingredients

In a mixing bowl, add 2 ¼ cups all-purpose flour, 2 tablespoons cornstarch, ½ teaspoon baking soda, and ¼ teaspoon fine sea salt.

These dry ingredients create the structure of the cookie. Measuring carefully helps the cookies bake evenly.

Make sure the cornstarch is included for the soft texture. If needed, an equal amount of all-purpose flour can replace it.

Step 4: Whisk the Dry Mixture

Whisk the flour, cornstarch, baking soda, and fine sea salt together. This helps everything distribute evenly.

Even mixing prevents pockets of baking soda or salt in the dough. It also makes the final dough easier to combine.

Set the dry mixture aside. It will be added gradually to the wet ingredients.

Step 5: Cream the Butter and Sugars

In another bowl, add ¾ cup softened unsalted butter, ¾ cup packed light brown sugar, and ¼ cup granulated sugar.

Beat them together until creamy and fluffy. This should take about 2–3 minutes.

The mixture should look lighter and smoother. This step helps create a soft cookie texture.

Step 6: Add the Egg

Add 1 large egg to the butter and sugar mixture. The egg should be at room temperature for better mixing.

Beat until the egg is fully combined. The mixture should become smooth again.

Room-temperature egg blends more easily into the butter mixture. It helps the dough come together evenly.

Step 7: Add the Vanilla

Add 1 teaspoon pure vanilla extract. Mix until it is fully incorporated.

Vanilla adds warmth and makes the cookie dough taste more complete. It also pairs beautifully with caramel.

Scrape the bowl if needed. The wet mixture should be smooth before adding the dry ingredients.

Step 8: Add the Dry Ingredients Gradually

Add the dry ingredients into the wet mixture gradually. Stir as you add.

Mix until just combined. Do not overmix once the flour mixture is added.

The dough may look a bit crumbly at first. Keep mixing gently, and it will come together.

Step 9: Check the Dough Texture

Look at the dough before adding caramel. It should be soft and thick enough to scoop.

If there are dry flour pockets, mix a little more. If the dough is already combined, stop mixing.

This helps keep the cookies tender. Overworking the dough is not needed.

Step 10: Start the Salted Caramel

In a small saucepan, combine ½ cup heavy cream, ¼ cup softened unsalted butter, ⅓ cup light brown sugar, and ¼ teaspoon flaky sea salt.

Place the saucepan over medium heat. Stir the mixture constantly as it warms.

This caramel mixture will become the swirl for the cookies. It should be smooth and slightly thickened before cooling.

Step 11: Heat the Caramel Gently

Continue cooking the caramel mixture over medium heat for about 3–5 minutes. Stir constantly.

Do not let it boil. The goal is smooth and slightly thickened, not scorched or overly reduced.

The butter, cream, brown sugar, and salt should blend into a pourable caramel. Keep the spoon moving.

Step 12: Cool the Caramel Slightly

Remove the caramel from the heat once it is smooth and slightly thickened. Let it cool for a couple of minutes.

The caramel should still be pourable. It should not be super hot when folded into the dough.

This short cooling time helps protect the dough. It also helps keep the caramel from disappearing completely.

Step 13: Fold the Caramel Into the Dough

Pour the slightly cooled salted caramel into the cookie dough. Fold it in gently.

Do not completely mix it through. You want generous swirls and beautiful marbled patterns.

The caramel should streak through the dough. This creates that soft salted caramel bite in each cookie.

Step 14: Avoid Overmixing the Swirl

Stop folding once the caramel is partly incorporated. The dough should look marbled, not uniform.

If you mix too much, the caramel will disappear into the dough. The cookies will still taste good, but the swirl will be less noticeable.

A gentle fold gives the best appearance. It also keeps the dough soft.

Step 15: Scoop the Dough

Use a cookie scoop or spoon to drop spoonfuls of dough onto the prepared baking sheet. Leave space between each cookie.

The cookies will spread a little as they bake. Spacing helps them bake without touching.

Try to keep the scoops similar in size. This helps all the cookies bake evenly.

Step 16: Add Flaky Sea Salt

Before baking, sprinkle a touch of extra flaky sea salt on top of each cookie. This gives them a gourmet finish.

Use a light hand. The salt should enhance the caramel, not overpower it.

This final sprinkle is part of the salted caramel flavor. It makes the sweetness taste richer.

Step 17: Bake the Cookies

Place the baking sheet in the preheated oven. Bake for 10–12 minutes.

The cookies are ready when the edges are golden and the centers look just set. They may still look a little soft.

Do not overbake. The cookies will firm up as they cool.

Step 18: Rest on the Baking Sheet

Let the cookies cool on the baking sheet for about 5 minutes. This helps them stay chewy and delicious.

The cookies are delicate when they first come out of the oven. Resting gives them time to set.

Do not move them too soon. The caramel and soft centers need a few minutes.

Step 19: Transfer to a Wire Rack

After about 5 minutes, transfer the cookies to a wire rack. Let them cool completely.

The wire rack helps the cookies finish cooling evenly. It keeps the bottoms from getting too soft.

If you want a just-baked taste later, the cookies can be reheated for a few seconds in the microwave. Warm them gently so the texture stays pleasant.

Step 20: Serve or Store

Serve the cookies warm, fresh from the oven, or let them cool to room temperature. They are delicious both ways.

Pair them with vanilla ice cream, coffee, or tea if desired. The caramel, salt, and buttery dough work beautifully with simple pairings.

Store leftovers in an airtight container at room temperature for up to 1 week. For longer storage, freeze them in a single layer on a baking sheet, then transfer them to a freezer bag for up to 3 months.

Serving Ideas

Serve Easy Salted Caramel Cookies warm if you love soft centers and melty caramel. The flavor is especially cozy when the cookies are fresh from the oven.

They are also wonderful at room temperature. The caramel swirl settles, the edges stay tender, and the salt still gives every bite a little sparkle.

Pair the cookies with a scoop of vanilla ice cream for an indulgent dessert. The cold ice cream melts slightly against the warm cookie.

Coffee is a lovely pairing. Its richness balances the sweet caramel.

Tea also works well. It makes the cookies feel perfect for a quiet evening.

Serve these cookies for fall get-togethers, family gatherings, cozy nights in, holiday trays, or simple after-dinner treats. They are easy to love and easy to share.

Storage

Store leftover cookies in an airtight container at room temperature. They will keep for up to 1 week.

Make sure the cookies are fully cooled before storing. This helps protect their texture.

If stacking the cookies, arrange them gently. The caramel swirl can make them slightly tender.

Keep the container sealed. This helps the cookies stay soft and chewy.

Reheating

These cookies can be reheated for a few seconds in the microwave. This brings back a just-baked taste.

Warm them gently. Too much heat can make the caramel very soft.

A few seconds is enough to refresh the texture. Serve right away after warming.

Reheated cookies are especially good with vanilla ice cream. The warmth makes the caramel feel extra cozy.

Freezing

These cookies freeze beautifully. Place them in a single layer on a baking sheet and freeze until solid.

Once frozen, transfer the cookies to a freezer bag. This keeps them from sticking together.

Freeze for up to 3 months. Label them if needed so you remember when they were made.

Thaw the cookies at room temperature before enjoying. You can warm them briefly after thawing if desired.

Make-Ahead

Easy Salted Caramel Cookies are a good make-ahead treat. Bake them, cool them completely, and store them properly.

For short-term storage, keep them in an airtight container at room temperature for up to 1 week. This works well for gatherings and cookie trays.

For longer storage, freeze them in a single layer first, then transfer them to a freezer bag. They can stay frozen for up to 3 months.

This makes it easy to bake a double batch. You can enjoy some now and save the rest for later.

Helpful Notes for Best Results

Use softened butter for the dough. Soft butter creams better with the sugars.

Use a room-temperature egg for smoother mixing. It blends more easily into the butter mixture.

Whisk the dry ingredients before adding them to the wet ingredients. This helps the cornstarch, baking soda, and salt distribute evenly.

Do not overmix the dough after adding the flour. Mix only until the dough comes together.

Do not boil the caramel mixture. Heat it until smooth and slightly thickened, about 3–5 minutes.

Let the caramel cool for a couple of minutes before folding it into the dough. It should be pourable but not super hot.

Fold the caramel gently so the cookies have visible swirls. Do not mix until the dough looks completely uniform.

Use flaky sea salt on top for the best salted caramel finish. It gives the cookies a beautiful final touch.

Variations

Chocolate Chip Salted Caramel Cookies

Add 1 cup chocolate chips into the dough before baking. This gives the cookies a chocolate twist.

The chocolate adds richness. It pairs beautifully with caramel and sea salt.

Maple Salted Caramel Cookies

Use maple syrup instead of brown sugar for a different flavor profile. This changes the sweetness.

The cookies will taste different from the original version. The maple flavor gives them a warmer note.

Gluten-Free Salted Caramel Cookies

Substitute with a 1:1 gluten-free flour blend. This makes the cookies gluten-free when the other ingredients fit your needs.

The texture may vary depending on the blend. Follow the same method and baking time.

Pecan Salted Caramel Cookies

Add chopped pecans for extra crunch. Pecans work well with caramel.

They give the cookies a nutty texture. This variation is great for fall baking.

Walnut Salted Caramel Cookies

Add chopped walnuts. They bring a slightly different crunch.

Walnuts make the cookies feel hearty. They also balance the sweetness.

Pumpkin Spice Salted Caramel Cookies

Mix in pumpkin spice for a seasonal touch. This turns the cookies into a fall-inspired treat.

Pumpkin spice works well with brown sugar and caramel. It makes the cookies feel warm and cozy.

Dairy-Free Salted Caramel Cookies

Use a vegan butter alternative and coconut cream instead of heavy cream. This creates a dairy-free option.

Dairy-free margarine or coconut oil can also substitute for butter. Use softened ingredients for easier mixing.

Espresso Salted Caramel Cookies

Add 1 teaspoon espresso powder to the dough. This gives the cookies a richer flavor.

Espresso powder deepens the caramel sweetness. It is a wonderful option for coffee lovers.

Extra Salted Caramel Finish

Use sea salt flakes on top. This elevates the cookie’s flavor with a gourmet touch.

The salt should be light but noticeable. It makes the caramel taste brighter.

Cornstarch-Free Cookies

If you do not have cornstarch, replace it with an equal amount of all-purpose flour. The texture may change slightly.

The cookies will still bake into a sweet caramel treat. Cornstarch simply helps make them softer.

Troubleshooting

Why Did My Cookies Spread Too Much?

The caramel may have been too hot when folded into the dough. Let it cool for a couple of minutes before adding it.

The butter may also have been too soft. The dough should be soft but still scoopable.

Why Did the Caramel Disappear Into the Dough?

The caramel may have been mixed too much. Fold it gently and stop while the dough still looks marbled.

You want swirls, not a fully blended dough. A few streaks make the cookies prettier.

Why Is My Caramel Too Thin?

It may not have cooked long enough. Heat it over medium heat for about 3–5 minutes until smooth and slightly thickened.

Do not boil it. Stir constantly and let it thicken gently.

Why Is My Caramel Too Thick?

It may have cooked too long or gotten too hot. The caramel should be pourable when folded into the dough.

Let it cool only briefly. If it cools too much, it can become harder to swirl.

Why Are My Cookies Dry?

They may have baked too long. Bake for 10–12 minutes, just until the edges are golden and the centers look set.

The cookies may seem a little soft when they come out. They firm up as they cool.

Why Are My Cookies Too Crumbly?

The dough may not have been mixed enough before adding caramel. It may look crumbly at first, but it will come together.

Keep mixing gently until the dough forms. Then fold in the caramel carefully.

Frequently Asked Questions

Can I Freeze Easy Salted Caramel Cookies?

Yes, these cookies freeze beautifully. Place them in a single layer on a baking sheet and freeze until solid.

Then transfer them to a freezer bag for up to 3 months. Thaw at room temperature before enjoying.

What Can I Substitute for Butter?

You can use dairy-free margarine or coconut oil. Make sure the substitute is softened for easy mixing.

A vegan butter alternative can also be used for a dairy-free option. The texture and flavor may vary.

Can I Make These Cookies Gluten-Free?

Yes, use a 1:1 gluten-free flour blend instead of all-purpose flour. This lets you enjoy the cookies without regular flour.

The texture may depend on the blend. Follow the same method and watch the baking time.

What Can I Use Instead of Cornstarch?

If you do not have cornstarch, replace it with an equal amount of all-purpose flour. The cookies may be slightly less soft.

Cornstarch helps create the tender texture. The cookies will still taste delicious without it.

How Do I Keep the Caramel Swirled?

Fold the caramel into the dough gently. Stop before it is fully mixed in.

The dough should look marbled. That gives the cookies their caramel swirl.

Can I Add Chocolate Chips?

Yes, add 1 cup chocolate chips to the dough before baking. This gives the cookies a chocolate twist.

Chocolate chips make the cookies richer. They pair well with caramel and sea salt.

How Should I Serve These Cookies?

Serve them warm, at room temperature, or with vanilla ice cream. Coffee or tea also pairs well.

They are especially good for cozy nights, gatherings, and fall dessert trays. The salted caramel flavor feels comforting and special.

Why This Recipe Works So Well

Easy Salted Caramel Cookies work because they balance a soft dough with a rich caramel ribbon. The cookie base is buttery, tender, and lightly structured with flour and cornstarch.

The brown sugar adds moisture and depth. It gives the dough a caramel-like sweetness even before the salted caramel is added.

The homemade caramel mixture brings creaminess and flavor. Heavy cream, butter, brown sugar, and flaky sea salt create a pourable swirl that runs through the dough.

The marbling method keeps the caramel visible. Instead of blending everything completely, folding gently creates pockets and streaks.

The baking time keeps the cookies soft. Pulling them when the edges are golden and the centers are just set helps them stay chewy.

The final salt on top completes the flavor. It makes the caramel taste richer, the butter taste deeper, and the cookie feel special.

Final Thoughts

Easy Salted Caramel Cookies are soft, chewy, buttery, and full of sweet caramel flavor with just the right touch of salt. They take simple baking ingredients and turn them into cookies that feel warm, cozy, and a little bit special.

I love how these cookies make the kitchen smell like comfort. The dough comes together creamy and soft, the caramel turns smooth in the saucepan, and the final swirl makes every cookie look homemade in the sweetest way.

Serve them warm with vanilla ice cream, enjoy them with coffee or tea, or freeze a batch for later. Whether you bake them for a fall gathering, a quiet evening, a family dessert, or a sweet homemade gift, these Easy Salted Caramel Cookies bring buttery caramel joy to every bite.

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Easy Salted Caramel Cookies

These Easy Salted Caramel Cookies are soft, buttery, sweet, and lightly salty with a rich caramel swirl folded right into the dough. With brown sugar, vanilla, heavy cream, butter, and a touch of sea salt, they make a cozy bakery-style cookie for dessert trays, holidays, bake sales, or anytime you want something warm and indulgent.

Recipe Details

• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Total Time: 30 minutes
• Course: Dessert
• Cuisine: American
• Servings: 24 cookies
• Calories: 150 kcal

Equipment

• Mixing bowl
• Baking sheet

Ingredients

Cookie Base

• 1 teaspoon pure vanilla extract
• 1 large egg room temperature
• ¼ cup granulated sugar
• ¾ cup packed light brown sugar
• ¾ cup unsalted butter softened
• 2 ¼ cups all-purpose flour
• 2 tablespoons cornstarch
• ½ teaspoon baking soda
• ¼ teaspoon fine sea salt plus extra for topping

Salted Caramel Swirl

• ¼ teaspoon flaky sea salt plus extra for garnish
• ⅓ cup light brown sugar
• ¼ cup unsalted butter
• ½ cup heavy cream

Instructions

Step 1: Prepare the Baking Sheet

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

Step 2: Mix the Dry Ingredients

In a mixing bowl, whisk together the all-purpose flour, cornstarch, baking soda, and fine sea salt.

Step 3: Cream the Butter and Sugars

In another bowl, beat the softened unsalted butter, packed light brown sugar, and granulated sugar until creamy.

Step 4: Add the Egg and Vanilla

Add the room temperature egg and pure vanilla extract, then mix well.

Step 5: Combine the Dough

Gradually add the dry ingredients to the wet ingredients, mixing until a soft cookie dough forms.

Step 6: Make the Salted Caramel

In a small saucepan, combine the heavy cream, unsalted butter, light brown sugar, and flaky sea salt.

Step 7: Heat the Caramel Mixture

Heat the mixture over medium heat until it is smooth and slightly thickened.

Step 8: Swirl the Caramel into the Dough

Fold the salted caramel into the cookie dough.

Step 9: Shape the Cookies

Drop spoonfuls of dough onto the prepared baking sheet.

Step 10: Add Extra Sea Salt

Sprinkle the cookies with extra sea salt.

Step 11: Bake the Cookies

Bake for 10-12 minutes, or until the edges are golden.

Step 12: Cool the Cookies

Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack.

Notes

These cookies are best enjoyed fresh.

You can store them in an airtight container for up to a week.

Serving Suggestions

• Serve warm when the salted caramel flavor tastes extra rich and cozy.
• Pair with coffee, hot tea, cold milk, or hot cocoa.
• Add to holiday cookie trays or dessert boxes.
• Sprinkle with extra flaky sea salt for a stronger sweet-salty finish.
• Serve alongside vanilla ice cream for a simple dessert plate.

Storage

How to Store

Store the cookies in an airtight container for up to a week.

Best Texture Tip

These cookies are best enjoyed fresh, while the cookie base is soft and the salted caramel flavor is at its best.

Cooling Tip

Let the cookies rest on the baking sheet for a few minutes before moving them to a wire rack so they can finish setting without breaking.