Salted Caramel Cookies

Salted Caramel Cookies

Chewy brown butter cookies studded with soft caramel bits and a crackle of sea salt.

Total 1 hr 30 min Makes 24 cookies Calories 198/serving

Dietary

Vegetarian, Nut free, Halal, Kosher

Allergens

Dairy, Eggs, Wheat

These cookies combine nutty brown butter with pockets of melted caramel candy, finished with a sprinkle of flaky sea salt for contrast. The dough chills briefly to concentrate flavor and prevent excess spreading, resulting in a chewy center with slightly crisp edges. They work well for holiday trays or whenever a sweet-and-salty treat is in order.

Ingredients

  • 1 cup cup unsalted butter
  • 1 cup cup packed light brown sugar
  • 1/2 cup cup granulated sugar
  • 2 large eggs
  • 2 teaspoons teaspoons vanilla extract
  • 2 3/4 cups cups all-purpose flour
  • 1 teaspoon teaspoon baking soda
  • 1/2 teaspoon teaspoon baking powder
  • 1 teaspoon teaspoon fine sea salt
  • 1 1/2 cups cups soft caramel candies, unwrapped and quartered
  • 1/3 cup cup caramel sauce, for drizzling
  • 1 teaspoon teaspoon flaky sea salt, for topping

Method

  1. Melt the butter in a skillet over medium heat, swirling occasionally, until it turns golden brown and smells nutty, 5 to 7 minutes. Pour into a large heatproof bowl and let cool for 10 minutes.

  2. Whisk the brown sugar and granulated sugar into the cooled brown butter until smooth.

  3. Whisk in the eggs and vanilla extract until the mixture is glossy and well combined.

  4. In a separate bowl, whisk together the flour, baking soda, baking powder, and fine sea salt.

  5. Add the dry ingredients to the wet ingredients and stir with a spatula until just combined.

  6. Fold in the chopped caramel candies until evenly distributed throughout the dough.

  7. Cover the dough and chill in the refrigerator until firm enough to scoop, at least 30 minutes.

  8. Preheat the oven to 350°F and line two baking sheets with parchment paper.

  9. Scoop the dough into 2-tablespoon portions and place 2 inches apart on the prepared baking sheets, 12 per sheet.

  10. Bake until the edges are set and the centers still look slightly underdone, 10 to 12 minutes.

  11. Let the cookies cool on the baking sheets for 5 minutes, then transfer to a wire rack.

  12. Drizzle the cooled cookies with caramel sauce and sprinkle with flaky sea salt before serving.

Related recipes

Rate this recipe

★ 3.8 (1)

Salted Caramel Cookies

These cookies combine nutty brown butter with pockets of melted caramel candy, finished with a sprinkle of flaky sea salt for contrast. The dough chills briefly to concentrate flavor and prevent excess spreading, resulting in a chewy center with slightly crisp edges. They work well for holiday trays or whenever a sweet-and-salty treat is in order.

1 hr 30 min 24 cookies 198 cal

Ingredients

  • 1 cup cup unsalted butter
  • 1 cup cup packed light brown sugar
  • 1/2 cup cup granulated sugar
  • 2 large eggs
  • 2 teaspoons teaspoons vanilla extract
  • 2 3/4 cups cups all-purpose flour
  • 1 teaspoon teaspoon baking soda
  • 1/2 teaspoon teaspoon baking powder
  • 1 teaspoon teaspoon fine sea salt
  • 1 1/2 cups cups soft caramel candies, unwrapped and quartered
  • 1/3 cup cup caramel sauce, for drizzling
  • 1 teaspoon teaspoon flaky sea salt, for topping

Method

  1. 1

    Melt the butter in a skillet over medium heat, swirling occasionally, until it turns golden brown and smells nutty, 5 to 7 minutes. Pour into a large heatproof bowl and let cool for 10 minutes.

  2. 2

    Whisk the brown sugar and granulated sugar into the cooled brown butter until smooth.

  3. 3

    Whisk in the eggs and vanilla extract until the mixture is glossy and well combined.

  4. 4

    In a separate bowl, whisk together the flour, baking soda, baking powder, and fine sea salt.

  5. 5

    Add the dry ingredients to the wet ingredients and stir with a spatula until just combined.

  6. 6

    Fold in the chopped caramel candies until evenly distributed throughout the dough.

  7. 7

    Cover the dough and chill in the refrigerator until firm enough to scoop, at least 30 minutes.

  8. 8

    Preheat the oven to 350°F and line two baking sheets with parchment paper.

  9. 9

    Scoop the dough into 2-tablespoon portions and place 2 inches apart on the prepared baking sheets, 12 per sheet.

  10. 10

    Bake until the edges are set and the centers still look slightly underdone, 10 to 12 minutes.

  11. 11

    Let the cookies cool on the baking sheets for 5 minutes, then transfer to a wire rack.

  12. 12

    Drizzle the cooled cookies with caramel sauce and sprinkle with flaky sea salt before serving.