Easy Sea Salt Caramel Cookies
Are you ready for a fun and delicious cookie recipe? These Easy Sea Salt Caramel Cookies are just what you need! The salty flavoring paired with the sweet caramel will have you grabbing just one more. Delicious as-is or paired with a nice cup of cold and refreshing milk, these cookies will be turning heads at any gathering.
Make sure that you check out my Instant Pot Caramel Pumpkin Cheesecake for another caramel flavoring and simple dessert.
Easy Sea Salt Caramel Cookies
The cookies, this easy salted caramel cookie recipe-they have the perfect texture and flavor and also have the ability to satisfy your sweet tooth. The outer edge is crisp and delicious while the middle is soft and chewy. Pair that with the caramel and sea salt flavor and you’ve got literally the best cookie ever.
Although these cookies are great during the winter months, especially during the holidays, they’re also fantastic any other time of year. In fact, they’re so good that many kids have actually asked for these for one of their birthdays rather than a cake!
Ingredients Needed for Easy Sea Salt Caramel Cookies
- 1 3⁄4 cup of flour
- 1⁄2 cup of softened unsalted butter
- 1⁄2 cup of brown sugar
- 1/3 cup of sugar
- 1 egg
- 1 tsp of cornstarch
- 1 tsp of baking soda
- 3⁄4 tsp of vanilla
- 1⁄2 T of coarse sea salt
- Caramels – use whatever type of soft caramels that you prefer
- 1 cup white chocolate chips and make sure to set 1/4 cup of them aside.
- 2 T of Turbinado sugar
How To Make Caramel Sea Salt Cookies
Preheat the oven to 350 degrees.
Grab a bowl and sift the cornstarch, baking soda, and flour. Set that bowl aside for later.
Using a different bowl, add the butter and sugars and mix.
Once that is mixed well, add in the vanilla and the egg.
Slowly take the flour mixture that you sifted earlier and add it to the wet ingredient mixture.
Add 3/4 cup of the chocolate chips and then add half of the caramels chopped up to the bowl as well. Mix well.
With the remaining chocolate chips, chop them up and set them aside.
Add parchment paper to the baking sheet. Using a cookie scoop, scoop your cookies and place on the parchment paper. Leave about 3 inches between each scoop to ensure the cookies have room to spread when baking.
Press down the cookie dough a bit and then take the leftover caramels and the white chocolate chips and press them on top of the dough.
Sprinkle a bit of the sea salt and sugar on top and put in the oven and bake for 12 minutes of time.
Let cool on the pan for 5 minutes then move to a cooling rack.
Can you freeze baked cookies?
You bet! If you want to save some of the cookies for later, just put them in a freezer-safe bag and save some. For portion control purposes, I like to add a few of them to smaller freezer bags and then eat them as I want. This is a simple way to enjoy a few cookies later down the road without having to thaw them all out at once.
Another thing I used to do is ship cookies to my husband when he would be deployed overseas. I always started my air-tight container with a paper towel, then a slice of bread. Layer in the cookies, then another slice of bread with a paper towel on top. This always kept his cookies fresh for arrival, wherever he was located!
What type of caramels works best for these cookies?
You can use any type of soft caramels that you want. The Werthers Caramels would likely add a lovely sweet flavoring but so would the square caramels that we all probably grew up eating as well! As long as they’re soft enough that you can chop them up and add them to the mix, they’re good to go.
If you’re really feeling ambitious, even homemade caramels are an option!
Tips for Making Caramel Cookies
Make sure that you’re using unsalted butter for these cookies. Even though they’re “salted” cookies, that salt flavoring comes from the coarse salt added on top, not from the salt in the butter.
The caramels that you press on top of the cookies will melt into the cookies as they bake. For this reason, make sure that you’re cutting them larger than normal so that when they melt, they won’t disappear and melt into the cookie.
When you take these cookies out of the oven, they’re going to be very soft. Give them time to cool down and harden up and they’ll become firm.
How to store baked cookies
As long as you keep these cookies in an airtight container, they should be fine. The key to keeping them fresh and soft is to keep out the air.
Make sure that you let the cookies cool down completely before adding them to a container otherwise the heat is going to release moisture in the container and this will cause them to possibly even become soggy.
You don’t have to store these in the fridge but you can if you want!
I can’t wait to hear what you think about this simple homemade caramel cookie recipe! They’re so delicious and simple to make! You’ll be adding these to your favorite cookie list for sure!
More Cookie Recipes
Easy Sea Salt Caramel Cookies
This is the best way to make cookies, ever!
Ingredients
- 1 3⁄4 cup of flour
- 1⁄2 cup of softened unsalted butter
- 1⁄2 cup of brown sugar
- 1/3 cup of sugar
- 1 egg
- 1 tsp of cornstarch
- 1 tsp of baking soda
- 3⁄4 tsp of vanilla
- 1⁄2 T of coarse sea salt
- Caramels – use whatever type of soft caramels that you prefer
- 1 cup white chocolate chips and make sure to set 1/4 cup of them aside.
- 2 T of Turbinado sugar
Instructions
Preheat the oven to 350 degrees.
Grab a bowl and sift the cornstarch, baking soda, and flour. Set that bowl aside for later.
Using a different bowl, add the butter and sugars and mix.
Once that is mixed well, add in the vanilla and the egg.
Slowly take the flour mixture that you sifted earlier and add it to the wet ingredient mixture.
Add 3/4 cup of the chocolate chips and then add half of the caramels chopped up to the bowl as well. Mix well.
With the remaining chocolate chips, chop them up and set them aside.
Add parchment paper to the baking sheet and scoop your cookies using a cookie scoop on top. Leave about 3 inches between each scoop as they are going to spread.
Press down the cookie dough a bit and then take the leftover caramels and the white chocolate chips and press them on top of the dough.
Sprinkle a bit of the sea salt and sugar on top and put in the oven and bake for 12 minutes of time.
Let cool on the pan for 5 minutes then move to a cooling rack.
