Soft sugar cookies with chewy Werther’s caramels and a sprinkle of sea salt. These Salted Caramel Cookies are buttery, sweet, and impossible to resist!
Alright, let me tell you a little something about how these Salted Caramel Cookies came to be. It was one of those afternoons—you know, when you’re aimlessly scrolling on your phone, wondering if you really need to start dinner… or if cookies count as dinner (no judgment here). I was staring at a lonely bag of Werther’s Chewy Caramels in the pantry, and I thought, “Well, you’re no good sitting there. Let’s make you shine.”
And shine they did. I whipped up a batch of my favorite soft sugar cookies, plopped some of that caramel goodness on top, and sprinkled a little flaky sea salt for good measure. When my husband walked in and took a bite, he just stared at me like, “Where have these been all my life?” And honestly? Same. They’ve since become the official cookie of lazy Sundays and “just because” baking sprees.
Why You’ll Love This Salted Caramel Cookies Recipe?
You know how some cookie recipes promise “soft and chewy” but end up crunchy and sad? Not these guys. These Salted Caramel Cookies are the real deal. They’re soft and pillowy, with that buttery sugar cookie vibe we all love. Then BAM! You hit that melty caramel center, with the sea salt kicking in just enough to balance out the sweetness. It’s like a tiny flavor party in every bite.
And if you’re anything like me, you appreciate a recipe that doesn’t have you hunting down obscure ingredients or slaving over the stove for hours. These come together in less than 30 minutes. Plus, they make you look fancy at bake sales. Winning.
Ingredient Notes:
Let’s take a moment to appreciate what makes these Salted Caramel Cookies so darn good:
For the Sugar Cookies:
- All-Purpose Flour: Basic, dependable, and the unsung hero here.
- Unsalted Butter: Room temp, people! Melted butter will make your cookies spread like pancakes. Learned that the hard way.
- Vegetable Oil: Keeps things soft and tender. Kind of like how a cozy blanket makes everything better.
- Brown Sugar + Confectioners’ Sugar: Sweetness with depth. The brown sugar brings a little molasses flavor, and powdered sugar keeps things light.
- Cream of Tartar: This one’s old school, but it helps give the cookies that soft, puffy bite.
- Milk & Vanilla Extract: For moisture and flavor. Don’t skimp on the vanilla—it’s like perfume for your dough.
For the Salted Caramel Topping:
- Werther’s Chewy Caramels: The chewy ones, not the hard candies. Ask me how I know…
- Milk: Makes the melted caramel silky smooth.
- Flaky Sea Salt: Adds the “oh hello” moment in every bite.
How To Make Salted Caramel Cookies?
Step 1: Preheat and Line
Preheat your oven to 350°F (175°C). Grab two baking sheets and line them with
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk your flour, salt, baking soda, and cream of tartar. Set it aside like the responsible baker you are.
Step 3: Cream the Wet Stuff
In a big bowl (because big dreams need big bowls), cream together your softened butter, vegetable oil, brown sugar, and powdered sugar until it’s smooth and fluffy. Add your egg, milk, and vanilla. Keep mixing till it’s all cozy and combined.
Step 4: Bring It Together
Slowly add your dry ingredients into the wet. Take it easy. No need to rush—you want a nice, uniform dough. Sneak a taste if you want. I won’t tell.
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Step 5: Shape & Bake
Roll the dough into golf ball-sized pieces. Plop them on your baking sheets, leaving space for a little spreading. Press the centers down gently with a buttered spoon to make a little well for the caramel later.
Bake for 8-10 minutes. They should look just barely golden. If you wait for them to brown, they’ll be overbaked. Pull ’em out and let them cool for 5 minutes before moving to a rack.
Step 6: Caramel Time
While your cookies cool, melt the Werther’s caramels with milk in 30-second microwave bursts. Stir in some salt. Then spoon the caramel into each cookie’s little crater. Sprinkle flaky sea salt on top while it’s still gooey.
Let them set (if you can wait). If not, embrace the sticky fingers. Life’s short.
Storage Options:
These cookies store like a dream. Keep them in an airtight container at room temp for up to a week. Want to freeze them? Go for it! They’ll keep for a couple of months. Just thaw and enjoy. Or, if you’re me, eat them frozen because sometimes you just can’t wait.
Variations and Substitutions:
- Swap the Caramels: Werther’s are my go-to, but if you’ve got homemade caramel sauce, go wild.
- Chocolate Drizzle: Melt some dark chocolate and zig-zag it over the top. Instant fancy.
- Nutty Topping: Sprinkle chopped pecans or almonds on the caramel before it sets. Adds crunch and makes you feel gourmet.
- Gluten-Free Option: Use your favorite 1:1 gluten-free flour blend. I’ve done it, and they’re still fantastic.
What to Serve with Salted Caramel Cookies?
Besides a cold glass of milk? These go great with:
- Coffee or Espresso: That bitter note balances the sweet like a charm.
- Hot Cocoa: The ultimate cozy combo.
- A scoop of vanilla ice cream: Because why not?
Frequently Asked Questions:
Can I make the dough ahead of time?
Totally. Scoop the dough balls, freeze them on a tray, then pop them into a freezer bag. Bake straight from frozen—just tack on an extra minute.
Why is my caramel hardening too fast?
It’s probably cooled a bit too much. Warm it up again and stir in a splash of milk if needed.
Can I skip the sea salt?
Sure, but you’ll miss that salty-sweet magic. It’s worth keeping in, promise.
And there you have it—Salted Caramel Cookies that are soft, sweet, and sprinkled with love (and sea salt). If you bake these, drop me a comment or a pic. I’d love to hear if your family devours them as fast as mine does.
Happy baking, friend!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Salted Caramel Cookies
Ingredients
For the Sugar Cookies:
- 3 cups All-Purpose Flour
- 1/2 teaspoon Salt
- 1/4 teaspoon Baking Soda
- 1/4 teaspoon Cream of Tartar
- 1/2 cup Unsalted Butter softened
- 1/3 cup Vegetable Oil
- 2/3 cup Light Brown Sugar packed
- 1/2 cup Confectioners' Sugar
- 1 large Egg room temperature
- 1 tablespoon Milk
- 1 tablespoon Vanilla Extract
For the Salted Caramel Topping:
- 21 oz Werther’s Chewy Caramels unwrapped (2 packages of 10.5 oz each)
- 2 tablespoons Milk
- 2 teaspoons Salt
- Flaky Sea Salt for garnish
Instructions
- Oven Preparation: Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
- Dry Ingredients Mixture: In a medium bowl, whisk together the flour, salt, baking soda, and cream of tartar until well combined.
- Wet Ingredients Mixture: In a larger bowl, using an electric mixer, cream together the softened butter, vegetable oil, brown sugar, and powdered sugar until smooth and well blended. Add the egg, milk, and vanilla extract, mixing until fully incorporated.
- Dough Formation: Gradually add the dry ingredients to the wet ingredients, mixing until a consistent dough is formed.
- Dough Shaping: Shape the dough into balls approximately the size of a large golf ball. Place the balls on the prepared baking sheets, spacing them sufficiently apart.
- Creating Indentations: Press a small, buttered measuring cup or spoon into each dough ball to form a shallow indentation.
- Baking: Bake the cookies in the preheated oven for 8 to 10 minutes or until they are just lightly colored. Remove from the oven and allow to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
- Caramel Preparation: In a microwave-safe bowl, combine the unwrapped caramels and milk. Microwave in 30-second intervals, stirring after each interval, until the caramels are completely melted and smooth. Stir in the 2 teaspoons of salt.
- Finalizing the Cookies: Spoon or drizzle the melted caramel into the indentations of each cooled cookie. Sprinkle immediately with flaky sea salt. Allow the caramel to set before serving or storing the cookies.
- Storage: Store the cookies in an airtight container at room temperature for up to one week.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
