Name: Easy Salted Caramel Cookies Recipe
Prep time: 20 min
Cook time: 14 min
Total time: 34 min
Cuisine: American
Ingredients: 2¼ cups all-purpose flour; 2 tablespoons cornstarch; ½ teaspoon baking soda; ¼ teaspoon fine sea salt; ¾ cup unsalted butter, softened; ¾ cup packed light brown sugar; ¼ cup granulated sugar; 1 large egg, room temperature; 1 teaspoon vanilla extract; ½ cup heavy cream; ¼ cup unsalted butter; ⅓ cup light brown sugar; ¼ teaspoon flaky sea salt

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Introduction

These Easy Salted Caramel Cookies combine a tender, buttery base with luscious ribbons of homemade salted caramel. Perfectly balanced with a touch of sea salt, they offer a delightful mix of sweet and salty flavors that melt in your mouth.

A stack of five soft, thick cookies with a golden-brown color is shown, each cookie having a slightly cracked surface and firm edges. On the top cookie, there is a pool of smooth, shiny caramel sauce oozing gently over its side. The cookies look chewy and dense, with a light sprinkle of coarse salt on top of the caramel. The stack sits on a white plate placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2¼ cups all-purpose flour
2 tablespoons cornstarch
½ teaspoon baking soda
¼ teaspoon fine sea salt
¾ cup unsalted butter, softened
¾ cup packed light brown sugar
¼ cup granulated sugar
1 large egg, room temperature
1 teaspoon vanilla extract
½ cup heavy cream
¼ cup unsalted butter (for caramel)
⅓ cup light brown sugar (for caramel)
¼ teaspoon flaky sea salt (for caramel and topping)

Instructions

Step 1: Make the caramel by melting ¼ cup butter and ⅓ cup brown sugar in a saucepan over medium heat. Whisk in the heavy cream and cook until slightly thickened. Stir in ¼ teaspoon flaky sea salt and set aside to cool slightly.
Step 2: Prepare the dough by whisking together the flour, cornstarch, baking soda, and fine sea salt in a bowl. In a separate bowl, beat ¾ cup softened butter, ¾ cup light brown sugar, and ¼ cup granulated sugar until fluffy. Mix in the egg and vanilla extract.
Step 3: Add the dry ingredients to the wet ingredients and mix until a dough forms. Gently fold the caramel into the dough, creating ribbons without fully mixing it in.
Step 4: Scoop the dough onto a parchment-lined baking sheet. Bake at 350°F for 12 to 14 minutes until lightly golden. While still warm, sprinkle with additional flaky sea salt.

Tips & Variations

Do not overcook the caramel to prevent it from thickening too much and becoming hard to incorporate.
For the best texture, slightly underbake the cookies so they stay soft and chewy.
Use flaky sea salt on top for a subtle crunch and enhanced flavor contrast.
Try adding chopped nuts or chocolate chips for extra texture and richness.

Storage

Store the cookies in an airtight container at room temperature for up to 4 days. To keep them soft, add a slice of bread in the container to maintain moisture. Reheat gently in the microwave for 10–15 seconds if desired.

How to Serve

A stack of soft, thick peanut butter cookies is shown, with six cookies layered on top of each other. The cookies are golden brown with a slightly cracked surface and a rough, crumbly texture. The top cookie has melted caramel dripping over its edge, adding a shiny, smooth layer that contrasts with the roughness of the cookies. The stack sits on a white marbled surface, and the lighting highlights the warm colors and textures of the cookies and caramel. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use salted butter for the dough?

Yes, but reduce the added sea salt slightly to avoid the cookies becoming too salty.

How can I tell when the cookies are done baking?

The edges should be lightly golden while the centers still look slightly soft. They will firm up as they cool.