If you’re craving the perfect balance of sweet and salty in a cookie, this sea salt caramel cookies recipe is exactly what you need. These chewy treats are loaded with rich caramel chunks and finished with a sprinkle of flaky sea salt that elevates every bite. Whether you’re baking for a cozy night in or impressing guests, these cookies deliver effortless flavor and texture.
Making sea salt caramel cookies is easier than you might think. This recipe keeps things simple with everyday ingredients and straightforward steps, so you can enjoy homemade cookies that taste bakery-level without the fuss. Get ready to fall in love with your new favorite cookie!
Why You'll Love This Recipe
- Chewy texture that melts in your mouth
- Perfect sweet and salty flavor balance
- Uses simple, easy-to-find ingredients
- Quick to prepare with minimal fuss
- Great for holidays, gifts, or everyday treats
Ingredients
Here’s what you’ll need to create these delicious sea salt caramel cookies:
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup unsalted butter, melted and slightly cooled
- 1 cup packed brown sugar
- 1/2 cup granulated sugar
- 1 large egg plus 1 large egg yolk, at room temperature
- 2 teaspoons vanilla extract
- 1 cup caramel bits or chopped soft caramel candies
- 1 tablespoon flaky sea salt, plus extra for topping
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Recipe Details
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Servings: 24 cookies
- Calories: Approximately 180 per cookie
How to Make Sea Salt Caramel Cookies | Chewy Easy Recipe
- Preheat your oven to 350°F and line two baking sheets with parchment paper or silicone mats.
- In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
- In a large bowl, combine the melted butter, brown sugar, and granulated sugar. Stir until smooth and creamy.
- Add the egg, egg yolk, and vanilla extract to the butter-sugar mixture. Mix until fully incorporated and slightly fluffy.
- Gradually add the dry ingredients to the wet ingredients, stirring just until combined. Avoid overmixing to keep the cookies tender.
- Fold in the caramel bits gently, distributing them evenly throughout the dough.
- Using a cookie scoop or spoon, drop dough balls about 2 tablespoons each onto the prepared baking sheets, spacing them about 2 inches apart.
- Sprinkle each dough ball lightly with flaky sea salt before baking to enhance the flavor.
- Bake for 10-12 minutes, until the edges are golden but the centers still look soft. Remove from the oven and let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Tips for the Best Results
- Use room temperature eggs for better dough consistency and rise.
- Don’t overbake; the cookies should be soft when you take them out—they’ll firm up as they cool.
- For extra gooey caramel pockets, try wrapping soft caramel candies inside each dough ball before baking.
- Flaky sea salt is key—avoid fine table salt to get that perfect salty crunch.
- Store dough in the fridge for 30 minutes if it’s too soft to handle easily.
Storage and Reheating
Store your sea salt caramel cookies in an airtight container at room temperature for up to 4 days to keep them soft and chewy. For longer storage, freeze the baked cookies in a sealed container or freezer bag for up to 3 months.
To reheat, warm cookies in a microwave for 10-15 seconds or in a preheated 300°F oven for 5 minutes to restore that fresh-baked softness and melty caramel goodness.
Frequently Asked Questions
Can I use regular caramel candies instead of caramel bits?
Yes! You can chop soft caramel candies into small pieces and fold them into the dough. Just be mindful that some caramel may melt more during baking, so watch the cookies closely to avoid burning.
What if I don’t have flaky sea salt? Can I use regular salt?
Flaky sea salt provides a delicate crunch and bursts of flavor that regular table salt can’t replicate. If you don’t have flaky sea salt, use a light sprinkle of coarse kosher salt as a substitute, but avoid fine salts that dissolve too quickly.
How do I keep the cookies chewy instead of crisp?
To maintain chewiness, avoid overbaking and use a combination of brown sugar and egg yolk, which adds moisture. Also, slightly underbaking the cookies ensures they stay soft after cooling.
Can I make the dough ahead of time?
Absolutely! The dough can be refrigerated for up to 48 hours before baking. Chilling the dough helps develop flavor and prevents spreading, resulting in thicker, chewier cookies.