Marry This Salted Caramel Cookies recipe is a chewy and soft recipe, which is made with nutty brown butter and a rich caramel sauce. It’s the ultimate comfort food treat, ready in about an hour, plus cooling time.
Jump to RecipeSalted Caramel Cookies Ingredients
A classic combination for a perfectly chewy, sweet, and salty cookie.
- 1 cup salted butter, divided
- 1 cup packed light brown sugar
- 1/2 cup granulated sugar
- 2 large eggs, room temperature
- 1 1/2 tsp. vanilla extract
- 2 2/3 cups all-purpose flour
- 1 tsp. baking soda
- 1/2 tsp. kosher salt
- 2/3 cup thick caramel sauce, for serving
- Flaky sea salt, for serving
How To Make Salted Caramel Cookies
A step-by-step guide to these wonderfully soft, chewy, and flavor-packed cookies.
- Brown the Butter: In a medium, light-colored skillet, melt 1/2 cup of the butter over medium heat. Continue to cook, swirling the pan, for 3 to 4 minutes until the butter turns a deep golden brown and smells nutty. Immediately pour the browned butter (including the dark solids) into a large, heatproof bowl and let it cool completely, about 45 minutes. Let the remaining 1/2 cup of butter soften at room temperature.
- Cream Butter and Sugars: Preheat the oven to 375°F. Line two large baking sheets with parchment paper. To the bowl with the cooled brown butter, add the softened 1/2 cup of butter, the brown sugar, and the granulated sugar. Using a mixer, beat on medium-high speed for about 2 minutes, until combined and creamy.
- Mix the Dough: Beat in the eggs and vanilla until smooth. In a separate medium bowl, whisk together the flour, baking soda, and salt. With the mixer on low speed, gradually add the dry ingredients to the butter mixture until just combined.
- Scoop and Bake: Scoop and roll the dough into 1¼-inch balls. Arrange them about 2 inches apart on the prepared baking sheets. Bake, switching the pans halfway through, for 9 to 12 minutes, until the cookies are golden and the edges are set.
- Garnish and Serve: Let the cookies cool for 2 minutes on the baking sheets, then transfer them to a wire rack to cool completely. Just before serving, drizzle the cookies with caramel sauce and finish with a sprinkle of flaky sea salt.
Recipe Tips
For the perfect, chewy, and flavor-packed salted caramel cookie.
- How to brown butter perfectly? The key is to use a light-colored pan so you can see the color change. Cook it over medium heat, swirling it frequently. It will foam up, then the foam will subside, and you’ll see golden-brown milk solids at the bottom. The aroma will be nutty and rich. Remove it from the heat immediately to prevent it from burning.
- Why use brown butter? This is the secret to an incredibly rich cookie! Browning the butter adds a deep, nutty, toffee-like flavor that elevates a standard brown sugar cookie to something truly special.
- How do I get perfectly chewy cookies? The key is to not overbake them. Pull the cookies from the oven when the edges are golden but the centers still look slightly soft and underdone. They will continue to firm up as they cool on the hot baking sheet, which results in that wonderfully chewy texture.
- Can I make the dough ahead of time? Yes, this cookie dough is fantastic for making ahead. You can cover and refrigerate the dough for up to 3 days. You can also scoop the dough into balls, freeze them solid on a baking sheet, and then store them in a freezer bag for up to 3 months. Bake from frozen, adding an extra 2-3 minutes to the bake time.
What To Serve With Salted Caramel Cookies
The perfect accompaniment for this classic, comforting cookie.
These soft and chewy cookies are a perfect treat on their own. They are a classic pairing with:
- A tall, cold glass of milk
- A hot cup of black coffee
- A scoop of vanilla bean ice cream for a decadent dessert
How To Store Salted Caramel Cookies
Keeping your cookies soft and fresh.
- Room Temperature: It’s best to store the un-drizzled cookies in an airtight container at room temperature for up to 3 days. Drizzle with caramel just before serving. If you’ve already drizzled them, store them in a single layer in an airtight container.
Salted Caramel Cookies Nutrition Facts
An estimated guide per cookie.
- Calories: 190 kcal
- Carbohydrates: 25 g
- Protein: 2 g
- Fat: 9 g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Yes, a thick, good-quality store-bought caramel sauce is a perfect and easy shortcut for drizzling on top of these cookies.
Yes! For a “stuffed” version, you can chill the dough, then flatten a ball of dough, place a soft caramel candy in the center, and wrap the dough around it before baking.
Flat cookies are usually the result of the butter being too soft or melted. Using one stick of properly softened butter (not melted) along with the cooled browned butter is key. Chilling the scooped dough balls for 20-30 minutes before baking is also a great way to prevent spreading.
Try More Recipes:
- Caramelized Brussels Sprouts Recipe
- Caramel Macchiato Cupcakes Recipe
- Salted Peanut Butter Caramel Corn with Bacon Recipe
Salted Caramel Cookies Recipe
Course: DessertCuisine: AmericanDifficulty: Easy4
servings20
minutes12
minutes190
kcalClassic, soft, and chewy brown sugar cookies made with the deep, nutty flavor of browned butter, then drizzled with a rich caramel sauce and sprinkled with flaky sea salt.
Ingredients
1 cup salted butter, divided (1/2 cup for browning, 1/2 cup softened)
1 cup packed light brown sugar
1/2 cup granulated sugar
2 large eggs, room temperature
1 1/2 tsp. vanilla extract
2 2/3 cups all-purpose flour
1 tsp. baking soda
1/2 tsp. kosher salt
For serving: 2/3 cup thick caramel sauce, flaky sea salt
Directions
- Brown 1/2 cup of the butter in a skillet until golden; let it cool completely in a large mixing bowl.
- Preheat oven to 375°F. Line baking sheets with parchment paper.
- To the cooled brown butter, add the remaining 1/2 cup of softened butter and both sugars. Cream together until light and fluffy.
- Beat in the eggs and vanilla until smooth.
- In a separate bowl, whisk the flour, baking soda, and salt. Gradually mix the dry ingredients into the wet ingredients until just combined.
- Scoop and roll the dough into 1¼-inch balls and place them 2 inches apart on the prepared baking sheets.
- Bake for 9-12 minutes, until the edges are golden.
- Let cool on the pan for a few minutes before moving to a wire rack to cool completely. Drizzle with caramel sauce and sprinkle with flaky sea salt just before serving.
Notes
- Browning half the butter is a secret step that adds an incredible nutty, toffee-like depth of flavor to the cookies.
- Do not over-bake these cookies! They should look slightly soft in the center when you pull them from the oven for the perfect chewy result.
- Chilling the cookie dough balls for 20-30 minutes before baking will result in thicker, less spread-out cookies.
- Wait to drizzle the caramel until just before serving to keep the cookies from getting too soft.
