Salted caramel cookies are simply perfect. The sweetness of the cookie and caramel combined with sea salt creates the perfect balance between these two flavors to me.
You probably think about a large thick cookie now that is crunchy on the outside and soft and chewy on the inside. That’ s what I usually do. I guess it’s time for something different, right? These cookies are large, slightly thicker and softer in the center, but mainly thin and crunchy. You can use a cookie cutter after baking to make the cookies look evenly round. However, I like the cookies not to be perfectly round, but to keep their random shape.
Tools & Equipment
- 2 large baking sheets
- Medium bowl
- Parchment paper
- Silicone spatula
- Stand mixer fitted with the paddle attachment
- Wire rack
Caramel: for this recipe I used my homemade Salted Caramel Sauce. Of course, the sauce is more liquid at room temperature, so I kept it in the fridge to make sure that the consistency is solid enough to cut into small pieces. The caramel liquefies again in the oven, which makes these cookies thinner and crispier. If you want cookies that are soft and chewy inside, use soft caramels for this recipe.
Pistachios: I used unsalted pistachios because my caramel sauce is quite salty and the cookies are sprinkled with sea salt before baking. If you don’t like pistachios, you can use other nuts, like walnuts or macadamia nuts. And if nuts are not your thing, you can just leave them out completely.
Freeze the Dough: shape the dough into balls and freeze them in an airtight container or in a zip-lock bag for up to 3 months. You do not need to thaw the balls before baking, bake for an extra 1-2 minutes.
How to Make Salted Caramel Cookies
Weigh all your ingredients and cut the caramel into small pieces.
Melt the butter and let it cool to room temperature. Mix flour, baking soda and salt and set aside.
Beat together sugar and melted butter until light and fluffy, for about 1-2 minutes. Add the egg and vanilla extract and mix well. Then add the dry ingredients and mix until just combined. Do not overmix.
Fold in the caramel and pistachios and place the dough in the fridge to chill, for at least 30-45 minutes.
Preheat the oven to 175°C / 350°F. Line two baking sheets with parchment paper. Spread the dough on it with a cookie scoop or two tablespoons, about 4cm /1,5-inches apart and sprinkle with sea salt. Bake for 10-12 minutes.
Remove from the oven and let the cookies cool for 5 minutes, then transfer them to a wire rack and let them cool completely.
Storage: you can keep the cookies at room temperature in an airtight container for up to 2 weeks.
My Summary for Salted Caramel Cookies
Taste: these cookies have a perfect balance between sweet and salty.
Texture: as the caramel melts and partially spreads during baking, these cookies are mostly thin and crunchy.
PROS: they are very easy to make and delicious.
CONS: none. You just have to plan a bit in advance, because the dough has to chill in the fridge before baking.
More Cookie and Caramel Recipes
- 115g butter, melted and cooled to room temperature
- 200g granulated sugar
- 1 large egg
- 4g vanilla extract
- 180g flour (550)
- 2g baking soda
- 2g salt
- 150g salted caramel sauce or soft caramels
- 50g pistachios
- sea salt, for sprinkling
- Melt the butter (either on the stove or in the microwave) and let it cool to room temperature. Cut the caramel into cubes.
- Mix the flour, baking soda and salt and set aside.
- Beat together the sugar and melted butter in the bowl of a stand mixer fitted with a paddle attachment at high speed until light and fluffy, for about 1-2 minutes.
- Add the egg and vanilla extract and mix well.
- Add the dry ingredients and mix until just combined. Do not overmix.
- Fold in the caramel pieces and the pistachios. Cover and place the dough in the fridge for at least 30-45 minutes.
- Preheat the oven to 175°C / 350°F. Line two baking sheets with parchment paper.
- Use a cookie scoop or two tablespoon to spread the dough on the prepared baking sheets and sprinkle with sea salt. Place them 4 cm /1,5-inches apart.
- Bake for 10-12 minutes on the center rack or until golden brown.
- Remove from the oven and let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack and let them cool completely.
Recipe adapted from baketotheroots.