Name: Irresistible Easy Salted Caramel Cookies
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Cuisine: American
Ingredients: 1 ½ cups all-purpose flour; 1 tsp baking powder; ½ tsp baking soda; ½ tsp salt; ⅓ cup unsalted butter, softened; ½ cup granulated sugar; ½ cup brown sugar, packed; 1 large egg; 1 tsp vanilla extract; ½ cup caramel bits or chopped soft caramel candies; Flaky sea salt, for sprinkling

Why You’ll Love This Recipe

I love these cookies for their chewy centers and crispy edges. The balance of sweet caramel and flaky sea salt creates an irresistible flavor combination. They’re easy to make with simple pantry ingredients and are always a hit at gatherings or as a homemade gift.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 ½ cups all‑purpose flour
1 tsp baking powder
½ tsp baking soda
½ tsp salt
⅓ cup unsalted butter, softened
½ cup granulated sugar
½ cup brown sugar, packed
1 large egg
1 tsp vanilla extract
½ cup caramel bits or chopped soft caramel candies
Flaky sea salt, for sprinkling

directions

I start by preheating the oven to 350 °F (175 °C) and lining two baking sheets with parchment paper.

In a medium bowl, I whisk together the flour, baking powder, baking soda, and salt, then set it aside.

In a separate bowl, I cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy, which takes about 2 to 3 minutes.

Next, I beat in the egg and vanilla extract until everything is fully combined.

I gradually add the dry ingredients to the wet mixture, stirring just until the dough comes together. Then I gently fold in the caramel bits or chopped caramels.

Using a cookie scoop or spoon, I shape the dough into 1½‑inch balls and place them about 2 inches apart on the prepared baking sheets.

I bake the cookies for 10 to 12 minutes, just until the edges are golden and the centers look set but still soft.

Right after I take them out of the oven, I sprinkle each cookie with a bit of flaky sea salt. I let them cool on the sheet for 5 minutes before transferring them to a wire rack to cool completely.

Servings and timing

This recipe makes 18 cookies.

Prep Time: 15 minutes
Cooking Time: 12 minutes
Total Time: 27 minutes
Calories: approximately 180 kcal per cookie

Variations

Sometimes I add chopped dark chocolate for a richer flavor or mix in some chopped nuts for crunch. For a seasonal twist, I’ve used pumpkin spice in place of vanilla. If I’m short on time, I use pre-made caramel chips to speed things up.

storage/reheating

I store these cookies in an airtight container at room temperature for up to 5 days. If they start to harden, I pop one in the microwave for about 10 seconds to soften it up again. For longer storage, I freeze them in a zip-top bag and thaw at room temperature when needed.

FAQs

Can I use store-bought caramel sauce instead of caramel bits?

I don’t recommend it for this recipe since the sauce can make the dough too wet. Caramel bits or soft caramels hold their shape better when baked.

Why are my cookies spreading too much?

That often happens if the butter is too soft or the dough is overmixed. I chill the dough for 15 minutes if I notice it’s too sticky.

Can I make the dough ahead of time?

Yes, I often prepare the dough and refrigerate it overnight. It makes baking the next day even easier and enhances the flavor.

Can I make these cookies gluten-free?

I use a 1:1 gluten-free flour blend and they still turn out chewy and delicious.

What’s the best way to shape uniform cookies?

I use a cookie scoop to get evenly sized dough balls, which helps the cookies bake more consistently.

Conclusion

These Irresistible Easy Salted Caramel Cookies are my go-to when I want something indulgent yet simple. The sweet and salty flavor, soft texture, and ease of preparation make them a favorite for any occasion—from everyday cravings to festive celebrations.