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Chewy Salted Caramel Cookies

Close-up of a chewy Salted Caramel Cookie broken in half, revealing a gooey caramel center and topped with flaky sea salt.
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A recipe for thick, chewy cookies featuring a rich, homemade salted caramel sauce swirled into a brown sugar cookie base and finished with flaky sea salt.

Ingredients

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  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup packed light brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 2 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt (for dough)
  • 1 cup salted caramel sauce (recipe below)
  • 1/2 cup semi-sweet chocolate chips (optional)
  • Flaky sea salt, for topping

Instructions

  1. Make the salted caramel sauce: Combine 1 cup granulated sugar and 1/4 cup water in a saucepan over medium heat. Do not stir; swirl the pan occasionally until the sugar dissolves and turns a deep amber color. Remove from heat. Carefully whisk in 1/2 cup heavy cream (it will bubble vigorously), then whisk in 4 tablespoons unsalted butter and 1/2 teaspoon salt until smooth. Set aside to cool slightly.
  2. Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper.
  3. In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
  4. Beat in the eggs one at a time, then mix in the vanilla extract.
  5. In a separate bowl, whisk together the flour, baking soda, and 1/2 teaspoon salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
  6. Scoop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
  7. Gently press a small well into the center of each dough ball. Spoon about 1 teaspoon of the cooled salted caramel sauce into the well. If using, press a few chocolate chips around the caramel.
  8. Use a knife or toothpick to gently swirl the caramel slightly into the dough surface.
  9. Bake for 10 to 12 minutes, or until the edges are golden brown but the centers still look slightly soft. For a chewier cookie, slightly underbake.
  10. Immediately after removing the cookies from the oven, sprinkle the tops lightly with flaky sea salt.
  11. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For thicker cookies, chill the dough for at least 30 minutes before scooping. This prevents excessive spreading.
  • Use good quality flaky sea salt (like Maldon) for the best finish and flavor contrast.
  • If your caramel sauce is too thin after cooling, chill it for 15 minutes to thicken it before spooning it into the dough wells.

Nutrition

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