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These chewy salted caramel cookies deliver the perfect balance of sweet caramel and flaky sea salt in every bite. With a soft, buttery base and pockets of melted caramel, they're an irresistible treat that's surprisingly easy to make.
I stumbled upon this recipe during a particularly hectic week, and it's since become our most-requested dinner. Even my neighbor's picky 5-year-old asks when I'm making it again!
Essential Ingredients
- Unsalted butter: Room temperature for proper creaming
- Brown sugar: Adds moisture and caramel notes
- Caramel bits: Create melty pockets
- Sea salt flakes: For that perfect finish
- All-purpose flour: Creates ideal structure
- Vanilla extract: Enhances caramel flavor
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Detailed Instructions
Start with room temperature ingredients. Cream butter and sugars until light and fluffy - about 3 full minutes. Don't rush this step
Add eggs one at a time, mixing well after each. Scrape bowl between additions. Mix in vanilla
Whisk dry ingredients separately. This ensures even distribution of leaveners
Fold in caramel pieces last. If they're large, chop them first for better distribution
Scoop dough using a cookie scoop for uniform size. Roll into balls and place on lined baking sheet, leaving space for spreading
Press each ball slightly to create an even surface. This helps the cookies bake evenly and creates that perfect crackly top
Bake until edges are just golden but centers look slightly underdone. They'll continue cooking on the hot pan
Making Perfect Caramel Centers
The key is using soft caramels cut into small pieces. This creates pockets of gooey caramel rather than one big chunk that might leak out.
Getting the Perfect Texture
These cookies should be slightly underbaked when you remove them. They'll set up as they cool, giving you that perfect chewy center and slightly crisp edge.
Chef's Helpful Tips
Use parchment, not silicone, for better spread
Rotate pan halfway through baking
Salt immediately while caramel is soft
Homemade Caramel Drizzle:
Heat sugar in heavy pan until amber
Add butter slowly, stirring constantly
Pour in warm cream carefully
Let cool slightly before drizzling
After testing countless versions, I've found these cookies are best when you:
- Check at 10 minutes first
- Use real butter, not margarine
- Cut caramels into small pieces
- Sprinkle salt generously
Storage and Make-Ahead Tips:
- Store in airtight container up to 5 days
- Freeze baked cookies up to 3 months
- Freeze dough balls for fresh-baked cookies anytime
- Reheat briefly in microwave for gooey centers
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Troubleshooting:
- If cookies spread too much: chill dough 30 minutes
- If caramel sticks: line pan with parchment, not silicone
- If centers don't set: add 1-2 minutes bake time
- If too sweet: increase salt in dough slightly
Variations:
- Add chopped pecans for crunch
- Use dark brown sugar for deeper flavor
- Mix in chocolate chips
- Roll edges in turbinado sugar before baking
The Secret to Perfect Caramel Cookies:
- Keep dough cold between batches
- Use fresh baking soda for proper rise
- Don't skimp on vanilla - it enhances caramel flavor
- Underbake slightly for chewy centers
- Let cool completely before storing
Success Tips:
- Space cookies 2 inches apart
- Use light-colored baking sheets
- Check oven temperature accuracy
- Cool pans between batches
- Let butter and eggs reach room temperature
- Measure flour by spooning into cups, not scooping
- Use high-quality sea salt flakes for topping
When making the caramel drizzle:
- Watch sugar closely as it melts - it can burn quickly
- Have ingredients measured and ready
- Use warm cream to prevent seizing
- Stir constantly for smooth texture
- Let cool slightly before drizzling
The balanced combination of buttery cookie, gooey caramel, and flaky salt makes these cookies irresistible. Perfect for holiday platters, bake sales, or anytime you need a special treat.
Recipe Tips & Questions
- → Can I use store-bought caramels?
- Yes, just chop them into small pieces, or use caramel bits found in the baking aisle.
- → Why did my caramel leak out?
- Make sure caramel pieces are fully enclosed in dough. Also, don't flatten cookies too much before baking.
- → Can I freeze these cookies?
- Yes, freeze baked cookies for up to 3 months or freeze dough balls to bake later.
- → What type of salt should I use?
- Flaky sea salt is best for sprinkling on top - it provides the perfect crunch and flavor.
- → Why are my cookies too flat?
- Make sure butter isn't too soft and chill dough if it seems too warm before baking.