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Salted Caramel Cookies Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://biteandenjoy.com/salted-caramel-cookies-recipe/