Salted Caramel Cookies Recipe

Introduction

These Salt Caramel Cookies combine rich caramel and sweet white chocolate with a satisfying crunch of pretzels and toffee bits. Finished with a sprinkle of flaky sea salt, they offer the perfect balance of sweet and salty in every bite.

Ingredients

• 1 cup salted butter (softened)
• 1 cup brown sugar
• 1/2 cup granulated sugar
• 2 eggs
• 1/3 cup thick caramel dip or sauce (such as Mrs Richardson’s)
• 1 teaspoon vanilla extract
• 4 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 1 cup white chocolate chips
• 1/2 cup crushed pretzels
• 1 cup toffee bits
• Flaky sea salt (for garnish)

Instructions

1. Step 1: Preheat your oven to 375°F (190°C).
2. Step 2: Using a stand mixer or electric hand mixer, cream together the softened butter, brown sugar, and granulated sugar until the mixture is light in color and fluffy.
3. Step 3: Scrape down the sides of the bowl, then add the eggs, caramel dip, and vanilla extract. Mix until fully combined.
4. Step 4: Add the flour, salt, and baking soda to the bowl. Stir until a sticky dough forms.
5. Step 5: Fold in the white chocolate chips, crushed pretzels, and toffee bits until evenly distributed throughout the dough.
6. Step 6: Scoop the dough into 3-tablespoon portions (a #24 scoop works well) and place them on a parchment-lined baking sheet. Sprinkle flaky sea salt on top of each cookie.
7. Step 7: Bake for 9 to 11 minutes, until the cookies spread and the edges and tops turn golden brown. Add more flaky sea salt on top if desired right after baking.
8. Step 8: Let the cookies cool completely on the baking sheet before transferring them to a wire rack to finish cooling.

Tips & Variations

• For a softer cookie, slightly underbake by one minute and allow to cool on the baking sheet.
• Swap the white chocolate chips for milk or dark chocolate chips for a different flavor profile.
• Use crushed pretzel sticks or mini pretzels depending on your preferred texture.
• Chill the dough for 30 minutes before baking to help reduce spreading.

Storage

Store the cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze the baked cookies in a sealed container for up to 3 months. To reheat, warm briefly in the microwave or oven to restore softness and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different caramel sauce?

Yes, any thick caramel dip or sauce works well. Just ensure it’s thick enough to hold in the dough without making it too wet.

Do I have to use pretzels in this recipe?

Pretzels add a salty crunch that complements the sweetness, but you can omit or replace them with nuts if preferred.

Salted Caramel Cookies Recipe

Print Recipe

★★★★★

4.5 from 59 reviews

Delight in these indulgent Salt Caramel Cookies featuring a perfect balance of sweet caramel, crunchy pretzels, and rich white chocolate chips. Soft, chewy, and sprinkled with flakey sea salt for a sophisticated twist on a classic cookie treat.

• Author: Elena
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Yield: About 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Wet Ingredients

• 1 cup salted butter (softened)
• 1 cup brown sugar
• 1/2 cup granulated sugar
• 2 eggs
• 1/3 cup thick caramel dip/sauce (e.g., Mrs Richardson’s brand)
• 1 tsp vanilla extract

Dry Ingredients

• 4 cups all purpose flour
• 1/2 tsp salt
• 1/2 tsp baking soda

Mix-ins and Garnish

• 1 cup white chocolate chips
• 1/2 cup crushed pretzels
• 1 cup toffee bits
• Flakey sea salt (for garnish)

Instructions

1. Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the cookies evenly.
2. Cream Butter and Sugars: Using a stand mixer or electric hand mixer, beat together the softened salted butter, brown sugar, and granulated sugar until the mixture is light in color and fluffy in texture, indicating proper aeration for soft cookies.
3. Add Eggs, Caramel, and Vanilla: Scrape down the sides of the bowl then add the eggs, thick caramel dip, and vanilla extract. Mix until all ingredients are thoroughly combined, ensuring a smooth and uniform batter.
4. Incorporate Dry Ingredients: Add the all-purpose flour, salt, and baking soda to the wet mixture. Mix just until a sticky dough forms, being careful not to overmix to maintain cookie tenderness.
5. Fold in Mix-ins: Gently fold in the white chocolate chips, crushed pretzels, and toffee bits until evenly distributed throughout the dough.
6. Portion the Dough: Using a #24 scoop or measuring 3 tablespoons each, portion the dough onto a parchment-lined cookie sheet. Space the dough balls to allow for spreading. Sprinkle flakey sea salt on top of each portion for a sweet-salty finish.
7. Bake the Cookies: Bake in the preheated oven at 375°F for 9 to 11 minutes. The cookies will spread out and the edges and tops will turn a golden brown, signaling readiness.
8. Cool and Finish: Remove the cookies from the oven and sprinkle additional flakey sea salt on top if desired. Allow them to cool completely on the baking sheet before transferring to a wire rack to finish cooling, helping them set firmly without breaking.

Notes

• Ensure butter is softened but not melted for proper creaming and texture.
• Do not overbake; cookies continue to firm up as they cool.
• Use parchment paper or silicone mats to prevent sticking and promote even baking.
• For thicker cookies, chill dough for 30 minutes before baking.
• Store cookies in an airtight container at room temperature for up to 5 days.

Keywords: salt caramel cookies, white chocolate cookies, pretzel cookies, toffee cookies, homemade cookies, chewy cookies, sweet and salty dessert