Salted Caramel Cookies

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These soft and buttery cookies are amazing with a thin layer of salted caramel and just a dusting of flaky sea salt for good measure. Using store-bought caramels makes the process especially easy and ensures that the coating has some satisfying chew to it. Would recommend taking them out a few seconds nearly to ensure that they stay soft and chewy.


  • 1 1/2 sticks unsalted butter, room temperature
  • 1 cup light brown sugar
  • 1 large egg
  • 1 1/2 tsp vanilla extract
  • 2 cups all-purpose flour
  • 3/4 tsp baking soda
  • 1/2 tsp fine sea salt
  • 8 oz store-bought soft caramels, unwrapped
  • 2 Tbsp heavy cream
  • Flaky sea salt


  1. Position oven racks near the center and heat oven to 375 degrees F. Line two baking sheets with parchment paper.
  2. Using an electric mixer with the paddle attachment, cream the butter and brown sugar until light and fluffy, about 4-5 minutes. Add the egg and vanilla, and mix until well combined, about 1 minute. Scrape sides of bowl when needed.
  3. Add the flour, baking soda, and fine sea salt, and mix until fully incorporated. Divide the mixture in half. Wrap each half piece in plastic wrap, patting into 1-inch thick discs. Refrigerate for at least 30 minutes.
  4. Remove discs from fridge and scoop dough out into 1 1/2-tablespoon-size portions. You should have about 20. Using your hands, roll the dough into balls and place on the baking sheet, staggered and leaving about 2 1/2 inches between pieces.
  5. Wipe the bottom of a glass with a damp towel and use it to press the cookies flat (about 1/3 inch thick).
  6. Bake cookies 9-11 minutes, rotating the sheets halfway through, until the edges are golden brown. Let cool completely.
  7. Place unwrapped caramels and cream in a microwave safe bowl. Microwave mixture 30-45 seconds and stir. Continue microwaving in 15-second increments until caramels are fully melted and smooth.
  8. Once the cookies have cooled completely, spoon a generous amount of caramel into the center of each cookie, roughly a teaspoon. Spread evenly over the cookie surface, leaving 1/4 inch uncoated around the edge. Sprinkle salt on top.
  9. Let cookies cool at room temperature until the caramel sets. Serve.


  • If caramels become too thick as you work, reheat in microwave in -second increments, stirring in between.

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