Sea Salt Caramel Cookies Recipe

Introduction

Sea Salt Caramel Cookies combine the rich sweetness of caramel and toffee with the crunch of pretzels, all enhanced by a sprinkle of flaky sea salt. These cookies offer a perfect balance of gooey, salty, and sweet flavors that make them irresistible treats for any occasion.

Ingredients

• 1 cup salted butter (softened)
• 1 cup brown sugar
• 1/2 cup granulated sugar
• 2 eggs
• 1/3 cup thick caramel dip/sauce
• 1 tsp vanilla extract
• 4 cups all-purpose flour
• 1/2 tsp salt
• 1/2 tsp 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: In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until the mixture is light and fluffy.
3. Step 3: Beat in the eggs, caramel sauce, and vanilla extract until well combined.
4. Step 4: Gradually add the flour, salt, and baking soda, mixing until a sticky dough forms.
5. Step 5: Fold in the white chocolate chips, crushed pretzels, and toffee bits evenly throughout the dough.
6. Step 6: Use a cookie scoop or spoon to drop portions of dough onto a parchment-lined baking sheet. Sprinkle each cookie with a pinch of flaky sea salt.
7. Step 7: Bake for 9 to 11 minutes or until the edges are golden brown but the centers remain soft.
8. Step 8: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Tips & Variations

• For a stronger caramel flavor, drizzle a little extra caramel sauce over the cookies just before serving.
• Substitute the white chocolate chips with milk or dark chocolate chips for a different flavor profile.
• Use crushed salted pretzels to add a salty crunch contrast to the sweet caramel and toffee bits.
• If you prefer a chewier texture, underbake the cookies by a minute or two.

Storage

Store the cookies in an airtight container at room temperature for up to 5 days. To keep them soft, place a slice of bread in the container. Reheat gently in the microwave for about 10 seconds if desired to bring back a warm, soft texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular caramel instead of thick caramel dip?

Yes, you can substitute with any caramel sauce, but thick caramel dip works best to keep the dough from becoming too loose.

Do I need to refrigerate the dough before baking?

It’s not necessary, but chilling the dough for 30 minutes can help reduce spreading and result in thicker cookies.

Sea Salt Caramel Cookies Recipe

Print Recipe

★★★★★

4.8 from 100 reviews

Delight in these rich and chewy Sea Salt Caramel Cookies, flawlessly blending the sweetness of caramel and white chocolate with the salty crunch of pretzels and toffee bits. Each bite offers a perfect balance of flavors topped with flaky sea salt for an irresistible treat.

• Author: Elena
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Yield: About 36 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
• 1 tsp vanilla extract

Dry Ingredients

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

Add-ins and Toppings

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

Instructions

1. Preheat Oven: Preheat your oven to 375°F to prepare for baking the cookies evenly.
2. Cream Butter and Sugars: In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until the mixture is light and fluffy, ensuring a good texture for the cookies.
3. Add Eggs and Flavorings: Mix in the eggs, thick caramel sauce, and vanilla extract until the ingredients are thoroughly combined.
4. Incorporate Dry Ingredients: Gradually add the all-purpose flour, salt, and baking soda into the wet mixture, stirring gently until a sticky dough forms.
5. Fold in Mix-ins: Gently fold in the white chocolate chips, crushed pretzels, and toffee bits to evenly distribute these delicious chunks throughout the dough.
6. Portion Dough: Using a cookie scoop, portion the dough onto a parchment-lined baking sheet, spacing them evenly. Sprinkle flaky sea salt over the top of each cookie dough ball for that signature salty finish.
7. Bake: Bake the cookies in the preheated oven for 9-11 minutes, or until the edges turn a golden brown color.
8. Cool: Allow cookies to cool on the baking sheet before transferring them to a wire rack to cool completely, which helps maintain their soft center and crisp edges.

Notes

• Use softened butter at room temperature for easier creaming and better cookie texture.
• Don’t overbake—cookies should be golden at the edges but still soft in the center for the best chew.
• Feel free to substitute the caramel dip with homemade caramel sauce if preferred.
• Store cookies in an airtight container at room temperature for up to 5 days.
• Crushed pretzels add a wonderful salty crunch, but you can omit or substitute with chopped nuts for variation.

Keywords: sea salt caramel cookies, caramel cookies, white chocolate cookies, pretzel cookies, toffee cookies, salted caramel dessert