Name: Salted Caramel Cookies Recipe
Prep time: 20 min
Cook time: 12 min
Total time: 40 min
Cuisine: American
Ingredients: 2½ cups (300 g) all purpose flour; 2 teaspoons cornstarch; 1 teaspoon baking soda; ½ teaspoon baking powder; ¼ teaspoon salt; ¾ cup (170 g) unsalted butter, cubed; ¾ cup (150 g) light brown sugar; ¼ cup (50 g) sugar; ¼ cup (76 g) salted caramel (homemade or store bought); 1 large egg, room temperature; 1 large egg yolk, room temperature; 2 teaspoons (10 ml) vanilla extract; 1½ cups (180 g) powdered sugar; 2 tablespoons (30 ml) salted caramel; 2 – 3 tablespoons (30 – 45 ml) milk or heavy cream; 1 tablespoon flaky salt for topping, optional

Oh, you’re going to love this Salted Caramel Cookies Recipe—it’s one of those treats that feels both luxurious and comforting all at once. The combination of soft, buttery cookie dough with bursts of rich salted caramel is honestly such a crowd-pleaser. I find myself reaching for these cookies when I want something a little special, whether it’s a casual afternoon snack or a sweet finish to a cozy dinner.

What makes this recipe stand out is how the salted caramel glaze adds that perfect salty-sweet balance that keeps you coming back for more. Plus, it’s surprisingly easy to make, even if you’re new to baking cookies with caramel. Trust me, once you try these salted caramel cookies, you’ll see why they’ve earned a permanent spot in my recipe rotation.

Ingredients You’ll Need

The magic behind this Salted Caramel Cookies Recipe lies in carefully chosen ingredients that work beautifully together—each one adding a layer of flavor or texture you won’t want to skip. Plus, I’ll share my little shopping tips to make sure you get the most out of these ingredients without hassle.

All purpose flour: This is your cookie’s foundation; make sure it’s fresh for the best texture.
Cornstarch: Adds a lovely tenderness to the cookies—don’t skip it!
Baking soda & baking powder: Both help your cookies rise just right, giving them a soft yet slightly chewy bite.
Salt: Balances sweetness and enhances all the flavors—essential here.
Unsalted butter: Use good-quality and keep it cubed and cold for better control when creaming.
Light brown sugar & sugar: The combo helps create a caramelized flavor and chewy texture.
Salted caramel: This is the star! Homemade or store-bought works, just be sure it’s thick enough to hold inside the cookie.
Egg & egg yolk: Adds richness and binds the dough beautifully.
Vanilla extract: Pure vanilla is a must here for warming, deep flavors.
Powdered sugar (for glaze): Creates that smooth, sweet base for the salted caramel glaze.
Milk or heavy cream: To adjust the glaze’s consistency—use as needed.
Flaky salt: Optional but highly recommended for that final delightful crunch and pop of saltiness on top.

Variations

One of my favorite things about this Salted Caramel Cookies Recipe is how easy it is to make it your own. I love throwing in little tweaks depending on the season or what I have in my pantry. Feel free to experiment!

Chocolate chips: Adding semi-sweet or dark chocolate chips is my go-to upgrade for an even richer, more decadent cookie experience.
Nuts: Toasted pecans or walnuts bring a welcome crunch that pairs beautifully with the caramel.
Gluten-free version: I’ve swapped in a gluten-free flour blend with success, just watch the dough’s texture—it might need a touch more moisture.
Vegan adaptation: Use vegan butter and a flax egg to make these cookies vegan-friendly. The caramel glaze can be adjusted with coconut cream.
Spiced twist: A pinch of cinnamon or ground ginger stirred into the dough adds a cozy warmth that I adore during cooler months.

How to Make Salted Caramel Cookies Recipe

Step 1: Mix Your Dry Ingredients

Start by whisking together your flour, cornstarch, baking soda, baking powder, and salt in a bowl. This ensures your leaveners and salt are evenly distributed, which is key for nice, even rising. I like to sift the flour mixture to catch any lumps and help make the dough smoother.

Step 2: Cream Butter and Sugars

Using a stand mixer or hand mixer, beat the cubed unsalted butter with light brown sugar and sugar until the mixture is creamy and fluffy—this usually takes about 3 to 4 minutes. This step is crucial because it aerates the dough and helps the cookies get that tender texture you’re after.

Step 3: Add Eggs, Vanilla, and Salted Caramel

Beat in the egg and egg yolk one at a time, followed by the vanilla extract. Then gently fold in your salted caramel—if it’s a bit thick, I warm it slightly in the microwave to make mixing easier. At this point, your dough will be rich and glossy with caramel flavors weaving through.

Step 4: Combine Wet and Dry Ingredients

Gradually add the dry ingredients to the wet until just combined—avoid overmixing to keep your cookies tender. I usually finish mixing with a spatula to prevent toughness developing in the dough. Now your batter is ready for baking!

Step 5: Bake and Prepare the Glaze

Scoop cookie dough balls onto a lined baking sheet, leaving about 2 inches between each. Bake in a preheated oven at 350°F (175°C) for 10-12 minutes, or until edges are golden but centers are still soft. Meanwhile, whisk together powdered sugar, salted caramel, and milk or cream to make your glaze. Adjust thickness to your liking—it should drizzle easily but not be runny.

Step 6: Glaze and Sprinkle Salt

Once your cookies have cooled slightly, drizzle them with the salted caramel glaze, then immediately sprinkle with flaky salt if you like that crunch. The glaze adds a shiny, sweet finish that really brings the cookies to life. I love this final touch—it’s what keeps friends asking for the recipe!

How to Serve Salted Caramel Cookies Recipe

The image shows an overhead view of seven small white bowls placed on a white marbled surface, each holding a different baking ingredient. Starting from the top left, there is a bowl filled with white powdered sugar with a soft, fluffy texture, next to it on the right is a bowl containing dark brown soy sauce with a smooth liquid surface. Below the powdered sugar is a smaller bowl of light brown granulated sugar with a coarse grain texture. At the bottom left, there is a small bowl with a single brown egg, showing smooth shell texture. In the middle right, a larger bowl is filled with white flour that looks soft and powdery with some clumps. Below the egg, a bowl holds several pale yellow cubes of butter with sharp edges and smooth surfaces. In the bottom right is a bowl filled with coarse white salt crystals. All bowls are arranged neatly with enough space between them, and the photo has soft, even lighting. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I like to keep garnishes simple so the salted caramel flavor shines through—flaky sea salt is a must, but a light dusting of cocoa powder or even a sprinkle of crushed nuts adds a nice touch if you want something different. For special occasions, a few tiny caramel shards placed on top look beautiful and taste amazing.

Side Dishes

These cookies are out-of-this-world paired with a scoop of vanilla ice cream or a steaming cup of coffee or hot chocolate. I often serve them alongside a glass of milk, especially for kid-friendly gatherings—the salt and sweet combo really makes the milk taste extra creamy and indulgent.

Creative Ways to Present

For parties or gifts, I like stacking these cookies in a clear jar tied with twine and a small note. They also make lovely edible favors when individually wrapped in parchment paper with a little ribbon. Another fun way I’ve presented them is arranged on a dessert platter with clusters of fresh berries and small bowls of dipping salted caramel sauce.

Make Ahead and Storage

Storing Leftovers

In my experience, storing leftover salted caramel cookies in an airtight container at room temperature keeps them soft and chewy for up to 3 days. I recommend layering them with parchment paper to prevent sticking. Make sure they’re fully cooled before storing, or the glaze might get sticky.

Freezing

I often freeze the cookie dough balls before baking—they hold up beautifully in the freezer for up to a month. When you’re ready, just bake them straight from frozen, adding a couple of extra minutes to the cooking time. You can also freeze fully baked cookies; just thaw at room temperature before glazing.

Reheating

To warm up leftover cookies, pop them in a 300°F oven for about 5 minutes or microwave for 15-20 seconds. This brings back their fresh-from-the-oven softness without melting the glaze too much. I find this perfect when I want to serve them just slightly warm to guests.

FAQs

Can I use store-bought salted caramel for this Salted Caramel Cookies Recipe?

Absolutely! Store-bought salted caramel works wonderfully and saves time. Just ensure it’s thick enough to hold its shape inside the dough; if it’s too runny, chill it slightly before mixing in.
What is the secret to getting soft and chewy salted caramel cookies?

It’s all about balancing wet and dry ingredients, using cornstarch for tenderness, and not overbaking. Removing the cookies when edges are set but centers are still soft guarantees the perfect chewy texture.
Can I make these cookies ahead of time?

You can prep the dough up to two days in advance and keep it refrigerated. Alternatively, make and freeze the dough balls — bake fresh when you want them. Just add the glaze after baking for best results.
Is it okay to skip the salted caramel glaze?

Yes, though the glaze adds an extra burst of salted caramel flavor and a lovely finish. You can dust with extra powdered sugar or a pinch of flaky salt instead if you prefer.
How do I prevent the caramel from melting out of the cookies?

Use thick caramel—if needed, chill it before incorporating. Don’t overfill the dough balls, and avoid overbaking to keep the caramel from spreading too much.

Final Thoughts

This Salted Caramel Cookies Recipe has been a little slice of happiness in my kitchen, bringing together sweet, salty, and buttery flavors in the most satisfying way. I genuinely recommend you give it a try—it’s a recipe that’s approachable, forgiving, and downright delicious. Once you taste these cookies fresh from your own oven, you’ll understand why I keep coming back for more and why you’ll want to keep this recipe close too!