The Best Salted Caramel Cookies
The Best Salted Caramel Cookies
Ingredients
For the Soft and Chewy Cookies
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup light brown sugar, packed
- 1 large egg
- 1 egg yolk
- 1 teaspoon vanilla extract
For the Cream Cheese Frosting
- 8 ounces cream cheese, softened
- 1/2 cup unsalted butter, softened
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- 1 tablespoon milk
For the Salted Caramel Sauce
- 1 cup granulated sugar
- 1/4 cup water
- 1/2 cup heavy cream, warmed
- 4 tablespoons unsalted butter, cut into cubes, room temperature
- 1/2 teaspoon sea salt, or more, to taste
Instructions
- 1
Preheat oven to 375°F. Line baking sheets with parchment paper.
⏱️ 5 min•🌡️ 375
- 2
In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside.
⏱️ 3 min
- 3
In a large bowl, using an electric mixer, cream together the softened unsalted butter, granulated sugar, and light brown sugar until light and fluffy, about 2-3 minutes.
⏱️ 3 min
- 4
Beat in the large egg, egg yolk, and vanilla extract until well combined.
⏱️ 2 min
- 5
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
⏱️ 3 min
- 6
Drop rounded tablespoons of cookie dough onto the prepared baking sheets, about 2 inches apart.
⏱️ 5 min
- 7
Bake for 9-12 minutes, or until the edges are golden brown and the centers are still soft. Let cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
⏱️ 12 min•🌡️ 375
- 8
While cookies cool, prepare the salted caramel sauce. In a heavy-bottomed saucepan, combine the granulated sugar and water. Stir gently until the sugar is moistened.
⏱️ 3 min
- 9
Cook over medium-high heat without stirring until the sugar dissolves and the syrup begins to boil. Continue to cook, swirling the pan occasionally, until the caramel turns a deep amber color. This can take 8-12 minutes. Do not burn.
⏱️ 10 min
- 10
Carefully and slowly pour the warmed heavy cream into the hot caramel while whisking constantly. The mixture will bubble up vigorously. Continue whisking until smooth.
⏱️ 2 min
- 11
Remove from heat and whisk in the cubed unsalted butter and sea salt until fully incorporated and smooth. Pour the salted caramel into a heatproof jar or bowl and let it cool completely to room temperature. This will take at least 1 hour.
⏱️ 5 min00
- 12
Once cookies are completely cool, prepare the cream cheese frosting. In a large bowl, using an electric mixer, beat the softened cream cheese and softened unsalted butter until smooth and creamy, about 2-3 minutes.
⏱️ 3 min
- 13
Gradually add the powdered sugar, mixing on low speed until combined, then increase speed to medium-high and beat until light and fluffy. Beat in the vanilla extract and milk until smooth.
⏱️ 3 min
- 14
Spread a generous amount of cream cheese frosting onto each cooled cookie.
⏱️ 10 min
- 15
Drizzle the cooled salted caramel sauce over the frosting. If the caramel is too thick, you can gently warm it for a few seconds in the microwave to make it pourable.
⏱️ 5 min
- 16
Serve immediately or store in an airtight container in the refrigerator. Bring to room temperature before serving for best flavor.
Kitchen Tools
Nutrition Facts (per serving)
The Best Salted Caramel Cookies
For the Soft and Chewy Cookies
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup light brown sugar, packed
- 1 large egg
- 1 egg yolk
- 1 teaspoon vanilla extract
For the Cream Cheese Frosting
- 8 ounces cream cheese, softened
- 1/2 cup unsalted butter, softened
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- 1 tablespoon milk
For the Salted Caramel Sauce
- 1 cup granulated sugar
- 1/4 cup water
- 1/2 cup heavy cream, warmed
- 4 tablespoons unsalted butter, cut into cubes, room temperature
- 1/2 teaspoon sea salt, or more, to taste
Instructions
- 1
Preheat oven to 375°F. Line baking sheets with parchment paper.
⏱️ 5 min•🌡️ 375 - 2
In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside.
⏱️ 3 min - 3
In a large bowl, using an electric mixer, cream together the softened unsalted butter, granulated sugar, and light brown sugar until light and fluffy, about 2-3 minutes.
⏱️ 3 min - 4
Beat in the large egg, egg yolk, and vanilla extract until well combined.
⏱️ 2 min - 5
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
⏱️ 3 min - 6
Drop rounded tablespoons of cookie dough onto the prepared baking sheets, about 2 inches apart.
⏱️ 5 min - 7
Bake for 9-12 minutes, or until the edges are golden brown and the centers are still soft. Let cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
⏱️ 12 min•🌡️ 375 - 8
While cookies cool, prepare the salted caramel sauce. In a heavy-bottomed saucepan, combine the granulated sugar and water. Stir gently until the sugar is moistened.
⏱️ 3 min - 9
Cook over medium-high heat without stirring until the sugar dissolves and the syrup begins to boil. Continue to cook, swirling the pan occasionally, until the caramel turns a deep amber color. This can take 8-12 minutes. Do not burn.
⏱️ 10 min - 10
Carefully and slowly pour the warmed heavy cream into the hot caramel while whisking constantly. The mixture will bubble up vigorously. Continue whisking until smooth.
⏱️ 2 min - 11
Remove from heat and whisk in the cubed unsalted butter and sea salt until fully incorporated and smooth. Pour the salted caramel into a heatproof jar or bowl and let it cool completely to room temperature. This will take at least 1 hour.
⏱️ 5 min00 - 12
Once cookies are completely cool, prepare the cream cheese frosting. In a large bowl, using an electric mixer, beat the softened cream cheese and softened unsalted butter until smooth and creamy, about 2-3 minutes.
⏱️ 3 min - 13
Gradually add the powdered sugar, mixing on low speed until combined, then increase speed to medium-high and beat until light and fluffy. Beat in the vanilla extract and milk until smooth.
⏱️ 3 min - 14
Spread a generous amount of cream cheese frosting onto each cooled cookie.
⏱️ 10 min - 15
Drizzle the cooled salted caramel sauce over the frosting. If the caramel is too thick, you can gently warm it for a few seconds in the microwave to make it pourable.
⏱️ 5 min - 16
Serve immediately or store in an airtight container in the refrigerator. Bring to room temperature before serving for best flavor.