Easy Salted Caramel Cookies
Chewy brown sugar cookies packed with soft caramel and finished with flaky sea salt. They mix fast and bake in minutes.
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Servings:
Ingredients
Main Ingredients
- 2.25 cup all-purpose flour spooned and leveled
- 1.5 tsp cornstarch
- 1 tsp baking soda
- 0.5 tsp fine sea salt
- 0.75 cup unsalted butter, softened
- 0.75 cup light brown sugar packed
- 0.5 cup granulated sugar
- 1.75 oz large egg room temperature
- 0.6 oz egg yolk from a large egg
- 2 tsp pure vanilla extract
- 8 oz soft caramel candies, chopped (or caramel baking bits)
- 0.25 tsp flaky sea salt for finishing
Instructions
Preparation Steps
- Heat oven to 350°F. Line two baking sheets with parchment paper.
- Whisk flour, cornstarch, baking soda, and fine salt in a bowl; set aside.
- Cream butter, brown sugar, and granulated sugar until light and fluffy, about 2 minutes.
- Beat in the egg, egg yolk, and vanilla until smooth and glossy.
- Mix in dry ingredients on low until just combined and no dry streaks remain.
- Fold in chopped caramels. Chill the dough 10 minutes if warm or sticky.
- Scoop about 1½ tablespoons dough per cookie onto sheets, spacing 2 inches apart. Sprinkle lightly with flaky salt.
- Bake 10–12 minutes, until edges are golden and centers look just set.
- Cool on the sheet 5 minutes, then transfer to a rack. Add another tiny pinch of salt if desired.
Notes
Variation: Drizzle cooled cookies with quick caramel (melt soft caramels with a splash of cream) or add a handful of chopped dark chocolate to the dough. Storage: Keep in an airtight container at room temperature for 3–4 days, or freeze up to 2 months.
This recipe is an original creation inspired by classic Easy Salted Caramel Cookies flavors. All ingredient ratios and instructions are independently developed.