These crispy Salted Caramel Cookies are the envy of any cookie jar. The rich buttery dough is baked to crinkled perfection, followed by a generous drizzling of melted chocolate caramel.
Lastly, a sprinkling of sea salt tops it all off to make the perfect sweet and salty treat.
Salted caramel is wildly popular in many baked goods and it really shines in this recipe too. The addition of the chocolate helps to make these cookies really special.
So, grab a glass of milk and get ready to make the best cookies ever.
What You’ll Need to Make Crispy Salted Caramel Cookies
- 2 cookie sheets
- Parchment paper
- Baking soda
- Brown sugar
- Granulated sugar
- Chocolate caramel candies (such as Rolo)
- Cream, if needed
Tricks to Make Salted Chocolate Caramel Cookies
- Make sure all of your ingredients are at room temperature before combining. Soft ingredients will allow you to cream everything together really well.
- To make uniform cookies, it’s helpful to use an ice cream scoop to place the dough on the cookie sheet.
- Keep plenty of space between cookies. Because of the high butter content, these cookies will spread A LOT.
- Melt your chocolate caramel candies over low heat, stirring occasionally. Keep an eye on them while they’re melting to prevent burning.
Can I mix other things into the cookie batter?
These cookies are unbelievably good as is, but if you’re feeling extra fancy, you can definitely add some other things into your batter.
Try some of these options to enhance your salted chocolate caramel cookies:
- Chocolate chips (semisweet, milk, or white)
- Chopped toasted nuts (pecans, walnuts, macadamia)
- Toffee bits
- Chopped chocolate espresso beans
- Orange zest
Can I make these cookies without an electric mixer?
You can definitely make these cookies with just a bowl and a wooden spoon. Make sure that your butter is fully at room temperature before you start, or else it will be difficult to cream it together with the sugar.
Although you can make these cookies by hand, it is challenging to get the same amount of air incorporated into the wet ingredients as you can with an electric mixer.
If you think you’re going to be doing a lot of baking, it might be a good idea to pick up an electric mixer. An inexpensive handheld one will do the trick!
Do I need parchment paper?
You can get by without lining your cookie sheets with parchment paper, but I think it’s a good investment!
Your cookies will slide off your cookie sheet with ease and the paper helps the bottoms not to get too dark in the oven. Plus, parchment paper makes clean up a breeze!
How do I store these cookies?
Store cookies in an airtight container at room temperature for up to 3 days.
These cookies also freeze well and can be stored in freezer bags for up to 1 month. Frozen cookies take only a few minutes to come to room temperature.
Crispy Salted Caramel Cookies – Step By Step
Preheat oven to 375 F/190 C. Line 2 cookie sheets with parchment paper.
Step 1: Measure out the flour, salt, and baking soda in a medium-sized bowl.
Step 2: Cream together the butter and sugar on medium speed for 3–4 minutes until everything becomes fluffy and light in color.
Step 3: Add the eggs and vanilla and mix for 1 minute.
You are incorporating air into the mixture and you want to make sure the mixture is fully combined.
Step 4: Pour the dry ingredients into the wet ones and fold them together.
To fold, you want to use a wooden spoon or spatula. Be careful not to overmix your dough. Mix just until all traces of flour are gone.
Step 5: Bake the cookies for 9 – 10 minutes.
You’ll know they are done when they have turned a golden-brown color.
The edges will be crinkled, and the middles will look a little bit doughy still. This is ok! The cookies will continue to cook for a minute or two out of the oven and the middle will firm up slightly.
Step 6: Slowly melt the caramel candies.
While the cookies are cooling, pour your chocolate caramel candies into a small saucepan and place on low heat. Stir in a couple of tablespoons of cream to thin the chocolate caramel out, if needed.
Step 7: Once the cookies are cooled, you can drizzle on some of the chocolate caramel followed by a sprinkling sea salt.
For the cookies:
- 1 2/3 cups all-purpose flour
- ¾ tsp salt
- 1 tsp baking soda
- ½ lb unsalted butter (2 sticks), room temperature
- 1 ½ cups brown sugar, packed
- ½ cup granulated sugar
- 2 large eggs, room temperature
- 1 tsp vanilla extract
For the caramel topping:
- 1 cup mini chocolate-covered caramel candies
- 2 tbsp of cream, if needed
Preheat oven to 375 C/ 190F.
Line 2 baking sheets with parchment paper.
Whisk together the flour, baking soda, and salt in a medium bowl.
In a separate bowl, cream together the butter, brown sugar, and granulated sugar, using an electric mixer on medium. Cream until the mixture has become light and fluffy. This will take 3 – 4 minutes.
Add in the eggs and vanilla and mix together thoroughly for 1 minute.
Pour the flour mixture into the wet ingredients and fold together with a wooden spoon or a spatula, just until all traces of flour are gone.
Using an ice cream scoop, portion out flat scoops of the dough, making sure to leave a couple of inches between dough balls. You should be able to fit 6 scoops on one sheet.
Bake for 9 – 10 minutes. The cookies will spread out and become crinkled and golden brown in color when they are done.
Leave to cool on the cookie sheet while you make the caramel topping.
Make the caramel topping: pour the chocolate caramels into a small saucepan. Heat over low heat, stirring frequently until melted. If the caramel seems too thick, add a little bit of cream to thin it out.
Place the cooled cookies on a cooling rack and using a small spoon or a knife, drizzle the chocolate caramel over the cookies. Finish them off with a sprinkling of sea salt.
Nutrition Information:Yield: 24 Serving Size: 1 cookie
Amount Per Serving: Calories: 212Total Fat: 11gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 39mgSodium: 147mgCarbohydrates: 27gFiber: 0gSugar: 20gProtein: 2g
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