Introduction

These irresistible easy salted caramel cookies combine soft, buttery dough with luscious ribbons of homemade caramel and a hint of sea salt on top. Perfect for anyone craving a sweet treat with a salty twist, they’re surprisingly simple to prepare and bake.

The image shows close-up of soft, golden brown cookies on a baking tray lined with parchment paper, each cookie topped with a glossy caramel dollop in the center sprinkled with coarse sea salt crystals. The cookies have a cracked surface texture that looks chewy and slightly crispy on the edges. In the foreground, one cookie is sharply focused while the others blur softly in the background, all sitting on a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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

Instructions

Make the Salted Caramel: In a small saucepan over medium heat, melt ¼ cup unsalted butter. Stir in ⅓ cup light brown sugar and whisk until the sugar dissolves and the mixture bubbles. Slowly whisk in ½ cup heavy cream and continue whisking for 2–3 minutes until the sauce thickens and coats the back of a spoon. Remove from heat, stir in ¼ teaspoon flaky sea salt, and let the caramel cool slightly while you prepare the dough.
Combine Dry Ingredients: In a medium bowl, whisk together 2 ¼ cups all-purpose flour, 2 tablespoons cornstarch, ½ teaspoon baking soda, and ¼ teaspoon fine sea salt until evenly distributed and no lumps remain.
Cream Butter and Sugars: Using a handheld mixer, beat ¾ cup softened unsalted butter with ¾ cup packed light brown sugar and ¼ cup granulated sugar on medium speed until the mixture is pale and fluffy, about three to four minutes.
Add Egg and Vanilla: Add 1 large room-temperature egg and 1 teaspoon pure vanilla extract to the butter-sugar mixture. Mix on low speed just until incorporated; avoid over-mixing.
Incorporate Dry Mix and Swirl Caramel: Gradually add the dry-ingredient mixture to the butter mixture, stirring on low speed until a cohesive dough forms. The dough will be slightly sticky. Drizzle the warm caramel over the dough and fold it in with a spatula, creating ribbons without over-mixing.
Portion and Bake: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper. Using a 2-tablespoon cookie scoop, drop dough onto the sheet, spacing cookies about 2 inches apart. Bake for 12–14 minutes, or until the edges are lightly golden and the tops look set while the centers remain soft.
Finish and Cool: Immediately after removing the cookies from the oven, sprinkle a pinch of flaky sea salt on each warm cookie. Let them rest on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely before storing.

Tips & Variations

For a richer caramel flavor, use browned butter instead of regular melted butter in the caramel sauce.
Try adding chopped toasted pecans or walnuts to the dough for extra texture and a nutty contrast.
If you prefer a thicker caramel ribbon, let the caramel cool a bit longer before folding it into the dough.

Storage

Store cooled cookies in an airtight container at room temperature for up to 4 days. To keep them soft, place a slice of bread in the container. Reheat gently in a microwave for 10–15 seconds if you want the caramel to soften before serving.

How to Serve

The image shows a close-up of a soft, golden-brown cookie with a slightly cracked texture on the outside. The cookie has a single, thick layer of smooth caramel spread in the center, topped with coarse sea salt crystals, giving it a shiny and textured look. Surrounding the main cookie, other similar cookies are visible with the same caramel and salt topping, all placed on white parchment paper on a baking tray. The background is a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use salted butter instead of unsalted?

Yes, but reduce or omit the added sea salt in the recipe to prevent the cookies from becoming too salty.

How do I prevent the caramel from sinking to the bottom of the cookies?

Allow the caramel to cool slightly so it’s thickened but still pourable, then gently fold it into the dough to create ribbons rather than mixing it in completely.