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When these Salted Caramel Cookies leave the oven, your kitchen smells like sweet caramel and vanilla. Every bite is loaded with chewy, soft insides full of melted caramel, crispy edges, and a touch of flaky salt for a burst of flavor. Trust me, I’ve tried tons of versions—but this one nails that sweet-salty combo so well, my friends can’t stop grabbing them.
I took these to our block party last Saturday, and they vanished fast. Even folks who swear they're 'not dessert people' wanted more. My biggest trick? Hitting each cookie with flaky sea salt while they’re still hot.
Irresistible Ingredients
- Caramel Bits: They melt evenly through the dough. Using bigger caramels? Stick 'em in the freezer first and chop.
- Brown Sugar: Go for dark brown if you want deeper caramel flavor, but light brown works, too.
- Butter: Use unsalted and let it get totally soft at room temp before starting.
Every time I make these, I notice how much easier the dough is to work with if the eggs and butter are room temp. It really does help everything bake up just right.
Easy Step-by-Step Directions
- Mix in Caramel:
- Stir caramel bits in by hand, then give the dough a short chill if it’s super sticky.
- Toss in Dry Stuff:
- Blend flour, salt, and baking soda in another bowl. Add them to your wet mix in thirds.
- Add Eggs:
- Drop eggs in one by one, beating for a minute after each.
- Cream the Butter and Sugars:
- Beat your butter and both sugars until they look pale and fluffy—that’s around 3 minutes.
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I totally overdid my first batch, waiting for the middles to look finished. Now I know if the centers are barely set, they’ll end up perfectly chewy after they cool.
Nail the Timing
Want gorgeous caramel pools on every cookie? Get your timer right. Check them at the 10-minute mark. You want pale golden edges with middles that still look soft and puffed.
Scoop Size Secrets
I always use a cookie scoop so they bake evenly. After some trial runs, 1.5 tablespoons is just right. It’s big enough to fit caramel, but not so big that it takes over the whole cookie.
Salt Really Counts
All sea salt isn’t equal. I love using flaky big crystals—Maldon’s my top pick. You want little salty bursts here and there, not uniform saltiness that blends into the cookie. The chunky flakes also look awesome!
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The first time I brought these along to a fundraiser, they sold out so fast that now I double the batch—one for friends, one to stash at home.
Parting Thoughts
These Salted Caramel Cookies are everything I love—turning ordinary stuff into something awesome, balancing sweet and salty so every bite pops, and mainly, getting to share them with people I like. Whether you bake all the time or this is your first time at the mixing bowl, these cookies will become a go-to. Take your time with the mixing and baking, don’t rush, and you’ll be rewarded with crisp edges, stretchy middle, and gooey caramel in every bite. So good.
Frequently Asked Questions
- → Can I use regular caramels instead of caramel bits?
- Go for it. Just slice them up small so they spread around in the dough evenly.
- → Why are my cookies spreading too much?
- If they’re flattening out a lot, just pop the dough in the fridge for half an hour before baking.
- → How should I store these cookies?
- Toss them in an airtight container on your counter. They'll be good for about 5 days.
- → Can I freeze the cookie dough?
- You bet. Roll out balls of dough, freeze them up to 3 months, and bake right from the freezer.
- → What kind of salt works best for topping?
- Flaky stuff like Maldon is perfect. It gives that crunchy salty finish.