Easy Salted Caramel Cookies

The moment these salted caramel cookies come out of the oven, their irresistible aroma fills the kitchen with promises of sweet, buttery indulgence. After countless batches and experiments, I've perfected this recipe that delivers perfectly chewy cookies with pockets of gooey caramel in every bite. The sprinkle of sea salt on top creates that magical sweet-salty balance that makes these cookies absolutely addictive.

Last weekend, I brought these to a potluck, and they disappeared within minutes. The secret lies in slightly underbaking them and letting them cool properly to achieve that perfect chewy texture.

Essential Ingredients Selection

• Butter: Use high-quality unsalted butter at true room temperature. I let mine sit out for at least 2 hours
• Brown Sugar: Dark brown sugar gives deeper caramel notes, but light works well too. Make sure it's fresh and soft
• Caramels: Soft caramel bits work best, but you can chop regular caramels into small pieces
• Sea Salt: Use flaky sea salt for the perfect crunch and visual appeal
• Vanilla Extract: Pure vanilla extract enhances both the caramel and cookie flavors
• Flour: All-purpose flour provides the right structure. I always fluff, spoon, and level for accurate measuring

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Detailed Cooking Instructions

Cookie Base Preparation:

Beat butter until creamy before adding sugars. Cream mixture until light and fluffy, about 3-4 minutes. Scrape down bowl sides frequently. Add eggs one at a time, beating well after each. Mix in vanilla until just combined. Don't skip these steps - they create the perfect texture.

Making the Perfect Dough:

Whisk dry ingredients separately to distribute leavening. Add flour mixture gradually, mixing on low speed. Stop mixing as soon as flour disappears. Fold in caramel pieces by hand. Chill dough for 30 minutes if too soft to handle.

Shaping Process:

Use a cookie scoop for uniform sizes. Roll dough balls between palms for smooth surface. Place 2 inches apart on lined baking sheet. Press down slightly for even spreading. Keep remaining dough chilled between batches.

Baking Technique:

Preheat oven thoroughly before starting. Bake in middle rack position. Watch carefully in final minutes. Edges should be lightly golden. Centers will look slightly underdone. Sprinkle salt immediately while warm.

Cooling and Setting:

Let cookies rest on baking sheet for 5 minutes. Transfer carefully to cooling rack. Allow to cool completely before storing. Caramel needs time to set properly.

Through many test batches, I've learned that the temperature of ingredients makes a huge difference. Cold eggs or butter can lead to uneven mixing and texture problems.

Caramel Selection Impact

The type of caramel you use dramatically affects the final result. Store-bought caramel bits are convenient, but chopped soft caramels create lovely gooey pockets.

Texture Control

The key to chewy cookies is removing them from the oven when they look slightly underdone. They'll set up perfectly as they cool.

Storage Wisdom

These cookies are best stored in an airtight container with wax paper between layers to prevent sticking.

This recipe emerged from my quest to recreate a cookie I had at a small bakery. After many attempts, I discovered that the combination of brown sugar in the dough and real caramel pieces creates that perfect bakery-style result.

Final Thoughts: These salted caramel cookies represent the perfect balance of flavors and textures. They're sophisticated enough for special occasions but simple enough for everyday treats. Whether you're an experienced baker or just starting out, these cookies deliver consistent, delicious results that make people smile. The combination of chewy cookie, gooey caramel, and crunchy salt creates an irresistible treat that's become a staple in my baking repertoire.

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Frequently Asked Questions

→ Can I make the cookie dough ahead of time?

Yes, you can refrigerate the dough for up to 48 hours or freeze it for up to 3 months.

→ What type of caramel works best?

Both caramel bits or chopped soft caramels work well. Avoid hard caramel candies as they won't melt properly.

→ Why do my caramels sometimes leak out?

Make sure the caramel pieces are fully wrapped in cookie dough before baking to prevent leaking.

→ How should I store these cookies?

Store in an airtight container at room temperature for up to 5 days, with wax paper between layers.

→ Can I freeze the baked cookies?

Yes, freeze in an airtight container for up to 3 months, thaw at room temperature before serving.