There's nothing quite like biting into a warm, chewy caramel cookie fresh from the oven. That perfect balance of sweet, buttery dough with gooey caramel pieces and a hint of sea salt creates an treat that's hard to stop at just one. If you've been searching for an easy caramel cookies recipe that delivers bakery-style results at home, you're in the right place!
Why You'll Love This Caramel Cookie
I stumbled upon this easy caramel cookies recipe during a late-night baking session when I was craving something sweet but didn't want to make a store run. What started as kitchen experimentation has become my most-requested treat!
These aren't just any cookies—they're the chewy caramel cookies that friends text me about at midnight. What makes them special? Let me count the ways:
- That bakery-style salted caramel cookie texture you dream about: crispy edges that give way to soft, chewy centers
- The perfect balance between sweet and salty (because let's be honest, salted caramel cookies are WAY better than plain ones)
- Versatility—transform them into caramel cookie bars for potlucks or caramel chocolate chip cookies when you're feeling extra
- Quick enough for a weeknight sweet craving, but impressive enough for holiday cookie exchanges
- That magical stretchy caramel pull when you break them apart (totally Instagram-worthy!)
Plus, you won't need any specialty ingredients or equipment. I've perfected this recipe through countless batches (my neighbors don't complain about being taste-testers!), making it truly foolproof.
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Ingredients
For Perfect Caramel Cookies:
- All-purpose flour
- Baking soda
- Salt
- (2 sticks) unsalted butter, softened
- Granulated sugar
- Packed brown sugar
- Large eggs, room temperature
- Vanilla extract
- Caramel chips or caramel bits
- Flaky sea salt for topping
See recipe card for quantities.
Instructions
Prep Your Baking Station (5 minutes)
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Gather all ingredients and bring butter and eggs to room temperature if you haven't already.
- Measure your ingredients before starting—this makes the process of creating chewy caramel cookies much smoother.
Mix the Cookie Base (10 minutes)
- Whisk the flour, baking soda, and salt together in a medium bowl. Set aside.
- Beat the softened butter in a large bowl using a mixer on medium speed for 1 minute until creamy.
- Add both sugars and continue beating for 2-3 minutes until light and fluffy. This creates the perfect texture for bakery style salted caramel cookies.
- Crack eggs into the mixture one at a time, beating well after each addition.
- Pour in the vanilla extract and mix until just combined.
- Gradually add the flour mixture, mixing on low speed just until no dry streaks remain. Don't overmix!
Add the Star Ingredients (2 minutes)
- Fold in the caramel bits using a rubber spatula. For caramel chocolate chip cookies, add those chocolate chips now too!
- Reserve a few caramel pieces to press into the tops of the cookies before baking—this creates those beautiful gooey caramel pockets that make these cookies irresistible.
Shape & Bake (10-12 minutes)
- Scoop dough using a cookie scoop or tablespoon, making 1½-inch balls for regular cookies or 3-tablespoon portions for larger, chewy caramel cookies like those from fancy bakeries.
- Arrange balls on the prepared baking sheets, leaving about 2 inches between them.
- Press a few reserved caramel bits into the tops of each dough ball.
- Sprinkle each cookie with a small amount of flaky sea salt. This small step transforms them into perfect salted caramel cookies!
- Bake for 10-12 minutes, or until the edges are golden but the centers still look slightly underdone.
- Remove from oven and let cool on the baking sheet for 5 minutes. The cookies will continue cooking slightly from the residual heat.
Cool & Store (Optional)
- Transfer cookies to a wire rack to cool completely.
- Store in an airtight container at room temperature for up to 5 days—though I doubt they'll last that long!
Substitutions
Gluten-Free Caramel Cookies:
- Replace all-purpose flour with a 1:1 gluten-free baking blend
- Add ¼ teaspoon xanthan gum if your blend doesn't include it
- Verify that your caramel bits are gluten-free (most are, but always check)
Dairy-Free Option:
- Substitute butter with plant-based butter sticks (not spread)
- Use dairy-free caramel chips or homemade dairy-free caramel
- Slightly increase flour by 2 tablespoons to prevent excessive spreading
Vegan Caramel Cookies:
- Use plant-based butter
- Replace eggs with flax eggs (1 tablespoon ground flaxseed + 3 tablespoons water per egg)
- Choose vegan caramel chips or make your own with coconut milk
Reduced Sugar:
- Cut granulated sugar to ½ cup (cookies will be less crisp)
- Use Lakanto golden monkfruit sweetener in place of brown sugar
- Expect slightly less chewy texture, but still delicious!
Variations
Chocolate Lovers: Transform these into decadent caramel chocolate chip cookies by adding:
- 1 cup semi-sweet chocolate chips
- 2 tablespoons cocoa powder in the dry ingredients
Caramel Apple Cookies:
- Add ½ cup finely diced dried apples
- Include 1 teaspoon cinnamon and ¼ teaspoon nutmeg
Spiced Caramel Cookies:
- Add 1 teaspoon cinnamon, ¼ teaspoon ginger, and a pinch of cloves
- Pairs beautifully with the caramel flavor, especially in fall
Equipment For Caramel Cookie
- Large mixing bowl
- Medium bowl for dry ingredients
- Measuring cups and spoons
- Baking sheets
- Parchment paper or silicone baking mats
- Cooling rack
Storage
One of the most common questions I get about these caramel cookies is how to keep them fresh and chewy after baking. Here's everything you need to know about storing and enjoying these treats days after baking!
How to Store Caramel Cookies
Room Temperature (Up to 5 Days)
- Cool completely before storing to prevent condensation that could make them soggy.
- Layer cookies between sheets of parchment paper in an airtight container.
- Add a slice of bread to the container to keep chewy caramel cookies soft and prevent them from hardening.
- Replace the bread slice every 1-2 days if needed.
What to Serve With Caramel Cookies
These chewy caramel cookies are delicious on their own, but pairing them with complementary flavors can take your dessert experience to the next level. Here are some perfect companions for your freshly baked treats:
Drinks That Pair Perfectly
- Coffee: The slight bitterness of a dark roast coffee balances the sweet caramel beautifully. Try serving salted caramel cookies with a cappuccino for a café-style experience at home.
- Milk: Nothing beats the classic combination of cookies and cold milk! The creamy dairy softens the cookie slightly and cools the palate between bites.
- Hot chocolate: For an extra indulgent dessert, pair these cookies with homemade hot chocolate topped with whipped cream.
- Vanilla chai tea: The warming spices in chai complement the caramel flavor profile perfectly.
Ice Cream Pairings
Transform your caramel cookies into an impressive dessert with these ice cream pairings:
- Make ice cream sandwiches using vanilla bean ice cream between two cookies
- Crumble cookies over butter pecan ice cream for a quick caramel cookie sundae
- Serve alongside coffee or cinnamon ice cream for a sophisticated dessert plate
Top Tip
Chill the Dough: For bakery-style salted caramel cookies with the perfect texture, refrigerate the dough for 30 minutes before baking. This prevents spreading and creates thicker, chewier cookies.
Don't Overbake: The secret to truly chewy caramel cookies is taking them out when the edges are just set but the centers still look slightly underdone. They'll continue cooking on the hot baking sheet!
GRANDMAMA'S MAGIC TOUCH
My grandmother's secret to making the best chewy caramel cookies wasn't written in any recipe—it was in her technique. While everyone else was rushing to get cookies in the oven, Grandmama would gently press each ball of dough with the back of a wooden spoon, creating a slight indent before baking.
"This little dimple," she'd whisper, "is where the magic happens." That small depression allowed the caramel to pool slightly during baking, creating those irresistible bakery-style salted caramel cookies with pockets of gooey goodness.
When I was eight, she let me make the dimples in an entire batch of caramel chocolate chip cookies. "Press too hard and they'll spread; too soft and the caramel hides," she coached. Twenty years later, I still hear her voice every time I make this easy caramel cookies recipe.
FAQ
Why did my cookie caramelize?
Cookies caramelize when sugars break down under heat. This happens naturally during baking but can be excessive if your oven temperature is too high, you used too much sugar, or you baked them too long. Brown sugar and certain sweeteners like honey promote stronger caramelization.
What temperature does a cookie caramelize at?
Caramelization typically begins around 320°F (160°C) when sugars start breaking down. Most cookies bake at 350-375°F (175-190°C), which encourages controlled caramelization. The specific temperature varies depending on sugar types and other ingredients in your recipe.
How to make cookies taste more caramelized?
To enhance caramelization in cookies:
Use more brown sugar instead of white sugar
Add a small amount of honey or molasses
Slightly increase baking temperature
Let the dough rest overnight in the refrigerator
Use browned butter in your recipe
Add a pinch of baking soda to encourage browning
What is the secret to keeping cookies soft?
The secret to soft cookies involves:
Slightly underbaking (removing from oven when centers are just set)
Using brown sugar and adequate fat (butter)
Adding cornstarch (1-2 teaspoons per batch)
Incorporating moisture-retaining ingredients like honey, molasses, or corn syrup
Storing properly in airtight containers with a slice of bread
Not overmixing the dough after adding flour
Time to Enjoy Your Homemade Caramel Cookie
There you have it—the caramel cookies that have been my family's obsession for years! From after-school snacks to holiday cookie exchanges, these chewy treats never disappoint.
Have you tried making salted caramel cookies before? Drop a comment below sharing your experience or any creative twists you added! And if you make these, please snap a photo and tag us on social media—seeing your kitchen successes makes my day!
Looking for more delicious treats? Check out my Tiramisu Cupcakes, Pickle Pizza Recipe, or Cream Cheese Chicken for those famous triple chocolate brownies everyone raves about.
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Pairing
These are my favorite dishes to serve with Caramel Cookie
Caramel Cookie
Equipment
- Large mixing bowl (For wet ingredients)
- Medium mixing bowl (For dry ingredients)
- Electric mixer (Hand or stand mixer works)
- Rubber spatula (For folding in caramel bits)
- Baking sheets (Lined with parchment paper)
- Cooling rack (For cooling cookies)
- Measuring cups/spoons (For accuracy)
- Cookie scoop (Optional, for even cookie sizes)
Ingredients
- 2¼ cups All-purpose flour - Spoon-leveled
- 1 teaspoon Baking soda
- 1 teaspoon Salt
- 1 cup Unsalted butter - Softened
- ¾ cup Granulated sugar
- ¾ cup Brown sugar - Packed
- 2 Eggs - Room temperature
- 2 teaspoon Vanilla extract
- 1 cup Caramel bits/chips - Plus extra for topping
- Flaky sea salt For topping
Instructions
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Gather all your ingredients. Ensure butter and eggs are at room temperature for best results.
- In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
- In a large bowl, beat the softened butter for 1 minute until creamy using a mixer on medium speed.
- Add both sugars to the butter and beat for 2–3 minutes until light and fluffy.
- Beat in eggs one at a time, followed by the vanilla extract. Mix until just combined.
- Gradually mix in the dry ingredients on low speed just until incorporated. Don’t overmix.
- Gently fold in the caramel bits with a spatula. Reserve a few for topping.
- Scoop dough into 1½-inch balls for standard size. Use 3 tablespoon for bakery-style large cookies.
- Press reserved caramel bits into tops and sprinkle with flaky sea salt.
- Bake for 10–12 minutes or until edges are golden and centers look slightly underdone.
- Let cookies rest on baking sheet for 5 minutes to finish baking.
- Move cookies to a wire rack to cool completely.
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