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Chewy Salted Caramel Cookies

Chewy salted caramel cookies with gooey caramel bits baked in a soft, buttery dough and finished with flaky sea salt. The centers stay soft and pull-apart while the edges set for a toasted brown sugar bite.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Course: Dessert
Cuisine: American
Calories: 260
Ingredients Equipment Method Notes

Ingredients
  

Cookie dough
  • 1 cup unsalted butter Soften at room temperature so it creams smoothly.
  • 1 cup dark brown sugar Pack firmly for rich, chewy texture.
  • 0.5 cup granulated sugar :
  • 2 large eggs Use room-temperature eggs for better mixing.
  • 1 tsp vanilla extract
  • 2.75 cup all-purpose flour
  • 1 tsp baking soda
  • 0.5 tsp baking powder
  • 0.5 tsp kosher salt Reduce saltiness if using a finer salt.
  • 1 cup soft caramel bits Keep the bits intact for melty pockets.
  • 1 flaky sea salt For topping; sprinkle after baking.

Equipment

  • 1 sheet pan

Method
 

Prep and mix
  1. Preheat the oven to 350F and line two baking sheets with parchment paper, so the cookies won’t stick and bake evenly.
  2. Cream the softened unsalted butter with the dark brown sugar and granulated sugar until light and fluffy, about 2 minutes, for a chewy texture.
  3. Beat in the large eggs one at a time, then mix in the vanilla extract until the dough looks smooth and glossy.
  4. Whisk together the all-purpose flour, baking soda, baking powder, and kosher salt, then gradually add to the wet mixture until just combined to avoid tough cookies.
  5. Fold in the soft caramel bits, being careful not to overmix, so the bits remain in distinct pockets.
Shape, bake, and finish
  1. Scoop rounded balls of dough onto the prepared sheets, spacing them 2 inches apart for room to spread.
  2. Bake for 10-12 minutes at 350F until the edges are set but the centers still look soft for a gooey interior.
  3. Sprinkle warm cookies with flaky sea salt and let cool on the pan for 5 minutes before transferring to a wire rack to set the bottoms without drying out.

Notes

For extra chewy centers, pull the cookies when the edges look set but the middle still appears slightly underbaked, then cool just 5 minutes on the pan before moving to a wire rack. Store in an airtight container at room temperature for up to 5 days. Freeze baked cookies for up to 2 months (thaw at room temperature). For a lighter option, swap half the all-purpose flour for whole wheat pastry flour for a nuttier flavor while keeping the chew.