Print

Bakery Style Sea Salt Caramel Cookies

Close-up of three soft sea salt caramel cookies stacked on a white plate, drizzled with gooey caramel and sprinkled with flaky sea salt.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make chewy, bakery style sea salt caramel cookies from scratch. This recipe balances rich caramel flavor with a sprinkle of flaky sea salt for a perfect salty sweet dessert.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, softened
  • 3/4 cup granulated sugar
  • 3/4 cup packed light brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt (fine)
  • 1 cup soft caramel squares, unwrapped (or 3/4 cup thick homemade caramel sauce)
  • 1/2 cup semi-sweet chocolate chips (optional)
  • Flaky sea salt, for topping

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Line baking sheets with parchment paper.
  2. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. This takes about 3 minutes.
  3. Beat in the eggs one at a time, then mix in the vanilla extract.
  4. In a separate bowl, whisk together the flour, baking soda, and fine salt. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
  5. If using chocolate chips, gently fold them in now.
  6. Scoop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between each mound.
  7. If using caramel squares, press one square gently into the center of each dough ball. If using thick caramel sauce, place a small dollop on top of each dough ball.
  8. Bake for 9 to 11 minutes, or until the edges are set and lightly golden brown. The centers should still look slightly underdone for a chewy texture.
  9. Immediately after removing the cookies from the oven, sprinkle the tops generously with flaky sea salt.
  10. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For the best salty sweet balance, use flaky sea salt for finishing; its texture provides a better burst of flavor than fine salt.
  • If your caramel squares seem too hard, slightly warm them in the microwave for 10 seconds before pressing them into the dough.
  • To prevent caramel from oozing too much, chill the scooped dough balls for 15 minutes before baking.
  • This recipe makes great gourmet cookie recipes for holiday cookie baking.

Nutrition

Find it online: https://miameal.com/sea-salt-caramel-cookies-recipe/