Salted Caramel Cookies

Salted Caramel Cookies are soft, buttery shortbread-style treats with rich homemade caramel nestled in a thumbprint center and a finishing sprinkle of flaky sea salt. I love how these cookies strike the perfect balance between sweet and salty, tender and gooey—making every bite indulgent and satisfying.

Why You’ll Love This Recipe

These cookies have quickly become a go-to in my baking rotation because they’re equal parts elegant and comforting. I find them ideal for holidays, gifts, or whenever I want something a little extra special from my cookie jar.

• Sweet, Salty, and Buttery: I adore the combo of golden caramel and sea salt against a melt-in-your-mouth cookie base.

• Homemade Caramel: Making caramel from scratch brings a luxurious, deep flavor I just can’t get from store-bought.

• Great for Sharing: These cookies are always a hit at parties and cookie swaps.

• Make-Ahead Friendly: I can bake the cookies ahead and fill with caramel later, which makes planning easy.

• Freezer-Friendly: They hold up beautifully in the freezer for whenever the craving strikes.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Cookies
1 cup unsalted butter, softened
2/3 cup granulated sugar
1/2 teaspoon vanilla extract
2 cups all-purpose flour
1/4 teaspoon salt

For the Caramel
1 cup granulated sugar
6 tablespoons unsalted butter
1/2 cup heavy cream
1 teaspoon flaky sea salt

Directions

1. Make the Cookie Dough
   I start by creaming together the softened butter and sugar until fluffy—about 3 minutes. I mix in the vanilla, then gradually add the flour and salt just until the dough comes together.

2. Chill and Shape
   I chill the dough for 30 minutes to firm it up. Then I roll it into 1-inch balls and place them 2 inches apart on parchment-lined baking sheets. Using my thumb or a rounded teaspoon, I make a small indentation in the center of each.

3. Bake the Cookies
   I bake them at 350°F (175°C) for 10–12 minutes until just golden around the edges. If the centers puff up, I gently press them back down while still warm. Then I let them cool completely on the baking sheet.

4. Make the Caramel
   In a saucepan, I melt the sugar over medium heat, swirling the pan gently until it turns amber. I add the butter carefully (it bubbles!) and whisk until smooth. I slowly whisk in the cream and let it boil for one minute before removing it from the heat to cool slightly.

5. Fill and Finish
   I spoon warm caramel into each cookie’s indentation and sprinkle flaky sea salt on top while the caramel is still warm. I let them set before serving or storing.

Servings and Timing

Prep Time: 20 minutes
Cook Time: 12 minutes
Chill Time: 30 minutes
Total Time: 50 minutes
Yield: 24 cookies

Variations

• Chocolate Caramel Cookies: I drizzle melted chocolate over the caramel for a Twix-style twist.

• Spiced Caramel Cookies: I add cinnamon or cardamom to the dough for a warm flavor.

• Nutty Caramel Centers: I sprinkle crushed pecans or hazelnuts over the caramel before it sets.

• Shortbread Bars: I press the dough into a baking pan, bake, and pour the caramel over as a bar instead of cookies.

• Salt-Free Version: I skip the sea salt for a fully sweet cookie when I want something milder.

Storage/Reheating

Room Temperature
I store these in an airtight container for up to 5 days. I layer them with parchment to keep the caramel from sticking.

Freezer
I freeze the cookies (unfilled or filled) in a sealed container for up to 2 months. When ready to eat, I let them thaw at room temp or rewarm slightly to soften the caramel.

FAQs

Can I make the caramel ahead of time?

Yes, I often prepare the caramel a day early and rewarm it gently to soften before spooning into the cookies.

Can I use store-bought caramel?

I can, but I find homemade gives the richest flavor and best texture. If using store-bought, I like to warm and loosen it with a bit of cream.

What if my caramel gets too thick?

If the caramel cools too much to pour, I just warm it over low heat for a few seconds while stirring to bring it back to pouring consistency.

Can I double the recipe?

Absolutely—I double it often for gifting or parties. I just make sure to chill the dough in batches to keep it firm.

What’s the best way to shape the cookies?

For a uniform look, I use a rounded teaspoon or the back of a measuring spoon instead of my thumb. It makes each cookie neat and even.

Conclusion

Salted Caramel Cookies are everything I love in a dessert—rich, buttery, slightly salty, and beautifully decadent. Whether I’m baking for myself or for a crowd, these never fail to deliver that perfect balance of elegance and indulgence.