salted caramel cookies

These Salted Caramel Cookies are a match in caramel + flaky sea salt + white chocolate chip Heaven. No need to soften butter or use a mixer!

Salted Caramel Cookies

tbsp butter (, melted)

brown sugar

tsp vanilla extract

all-purpose flour

tsp baking soda

salt

white chocolate chips

caramel bits ((or 6 unwrapped caramels))

heavy cream

flaky sea salt

Preheat oven to 325ºF.

In a small bowl, whisk the butter and sugar together.&nbsp;

Add the vanilla and egg yolk. Whisk until smooth and creamy.

Sprinkle the flour, baking soda, and salt over the wet ingredients, and stir until just mixed.&nbsp;

Fold in the white chocolate chips. Set aside.

Add the caramel bits and heavy cream to a microwave safe bowl. Microwave at 50% power in 30 second increments, stirring after each time, until smooth and fully combined. Allow the caramel mixture to cool slightly- not so much that it becomes thick and hard, but you don&#039;t want it piping hot either.

Scoop the dough into 8-12 portions depending on how many cookies you want. They will spread some- so leave at least 1-2 inches between each scoop of dough.

Use a spoon to drizzle caramel over each ball of cookie dough.&nbsp; (Note: You will have caramel leftover. You just want a thin drizzle on each ball of dough, don't try to coat the entire surface. See image above.)

Bake for 12-15 minutes. Do NOT overbake. They may look doughy on the inside- but they will continue to bake while they cool.

Immediately top with flaky sea salt after removing from the oven.

Cool on the cookie sheet for 5 minutes then transfer to a wire rack.

Ooey gooey&nbsp;Salted Caramel Stuffed Double Chocolate Cookies are super rich, chocolatey, and are the ultimate cookie dessert for sweet and salty treat lovers!&nbsp;

Salted Caramel Stuffed Double Chocolate Cookies

flour

cocoa powder

baking soda

unsalted butter (softened)

sugar

egg (at room temperature)

vanilla extract

chocolate chips

Rolo candies (unwrapped)

coarse sea salt OR sea salt flakes

In a medium bowl whisk together flour, cocoa powder, baking soda, and salt. In a large bowl beat&nbsp;together butter, brown sugar, and sugar until light and fluffy (2-3 minutes). Mix in egg and vanilla until blended.&nbsp;

Gradually mix in dry ingredients on low speed until just incorporated, don't over mix. Stir in the chocolate chips by hand. (I reserve 1/4 cup for adding at the end) Cover TIGHTLY and chill for 2 hours or overnight.&nbsp;

Preheat oven to 350 degrees and take the dough out of the fridge while the oven is preheating.&nbsp;

Roll 2-3 tablespoons of cookie dough into a ball. Break the ball in half and place one half on a baking sheet. Press a Rolo into the center of the cookie dough, top with remaining half of the cookie dough ball and press down on top of the Rolo to cover it completely. Press a few chocolate chips into the top. Repeat with remaining dough and Rolos, placing cookies about 3 inches apart on a baking sheet.&nbsp;&nbsp;

Bake for 10-12 minutes until the tops of the cookies are just set. Sprinkle immediately with sea salt to taste, then allow to cool on the baking sheet for 5 minutes before transferring to a cooling rack to cool completely.&nbsp;

Serve at room temperature for chewy caramel OR for melty caramel, pop a cookie in the microwave for 8-10 seconds (this is for my microwave, you might need to test with yours to find how many seconds yields a melted caramel center). Store in airtight container.&nbsp;

Caramel Shortbread Recipe: Crisp and decadent caramel stuffed shortbread sandwich cookies, made from the perfect butter cut-out cookie recipe!

Caramel Shortbread Recipe

unsalted butter, (softened)

dulce de leche ((thick Mexican-style caramel))

Preheat the oven to 350 degrees F. Line 2-3 baking sheets with parchment paper.

Place the butter, sugar, vanilla, and salt in the bowl of an electric stand mixer. Beat on high until very light and fluffy, 3-5 minutes.

Scrape the bowl and beat again to make sure the mixture is very smooth. Then turn the mixer on low and slowly add in the flour. Once fully combined, turn off the mixer, as to not over mix the dough.

Flour a work surface and roll the dough out evenly, 1/8-inch thick. Use a 2-inch cookie cutter to cut out the cookies. Move them to the cookie sheet using a flat metal spatula. Try to cut as many cookies as possible in the first batch, because each time you roll out the dough the cookies will be a little tougher in texture.

Gather the remaining dough and roll it back out. Cut out as many cookies as possible in the seconds batch. Spread the cookies out on the baking sheets an inch a apart.

Bake for 10-12 minutes, until the edges are light gold. Cool completely. Then flip half the cookies over.

Once the cookies are cool, scoop the dulce de leche into a large freezer bag. Snip one corner with scissor to create a piping bag. Pipe a teaspoon of caramel onto the cookies with the bottom-side-up. Press another cookie on top of the caramel to create cookie sandwiches.

https://content.jwplatform.com/videos/PmGp0jrg.mp4

Mouthwatering and highly addictive, these Salted Caramel Cashew Oatmeal Cookies are soft and chewy cookies filled with chopped cashews, gooey sea salt and white chocolate chips. 

Salted Caramel Cashew Oatmeal Cookies

20 Kraft caramels, unwrapped

milk

unsalted butter

eggs

all-purpose Flour

oats

salt, divided

cashews

Flakey sea salt

In a microwave-safe bowl, combine caramel bites, milk and. Microwave in 45-60 second increments, stirring each time. Caramel will be very hot and can burn easily. Stir in 1 teaspoon salt. Allow the caramel to cool.

Soften the butter in the microwave for 10-15 seconds. Combine the softened butter with the brown and granulated sugar. Beat on medium speed until well combined, 2-3 minutes.

Next add the eggs and vanilla extract and continue beating until well incorporated.

In a separate bowl, combine the remaining dry ingredients. Stir to combine and slowly add the dry ingredients into the dough, mixing on low speed until dough starts to form.

As the dough thickens, add the chopped cashews and chocolate chips. Beat a couple of times until they start to incorporate.

Beat in the cooled caramel just until combined.

Pre-scoop the dough using a large cookie scoop and place on a sheet pan. Sprinkle with flakey sea salt. Refrigerate for at least one hour. Remove each batch 10-15 minutes before baking.

Preheat the oven to 350° F. Line a baking sheet with parchment paper or a silicone baking sheet. Bake for 11-13 minutes. The center of the cookie should be slightly under baked but not too gooey. Allow to cool on the baking sheet for 5-10 minutes before transferring to a wire rack to cool.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1537196929/wh9drdhlhnsidplaacmr.mp4

Mouthwatering and highly addictive, these Salted Caramel Cashew Oatmeal Cookies are soft and chewy filled with chopped cashews, gooey sea salt and white chocolate chips.

Salted Caramel Cookies. Soft chewy caramel cookies with sea salt and drizzled with salted caramel.

Butter ((lightly softened))

Dark Brown Sugar

Sugar

Egg Yolk

Vanilla

High-Quality Caramel Sauce ((plus more for drizzling on cookies))

Flour

Baking Powder

Baking Soda

Salt

Flakes

Heat oven to 390 degrees (unless you are chilling your dough). In a large mixing bowl, cream together butter, brown sugar, and sugar for at least 4 minutes, scraping the sides of the bowl often.

Add egg, egg yolk, and vanilla and mix for 1 minute longer. Stir in caramel.

Fold in flour, baking powder, baking soda, and salt. If sprinkling sea salt flakes on the top of cookies, reduce salt to 1/2 teaspoon. If you have time, I suggest chilling the dough for at least 30 minutes. This reduces the spreading of the cookies. I suggest a 24-hour chill time, if you can wait.

If possible, use a light-colored baking sheet. Roll cookies into light balls and place on parchment paper-lined baking sheet. Bake for 8-11 minutes or until lightly golden on the sides. Remove from the oven and let set up for several minutes.

Drizzle caramel all over each cookie before serving. If so desired, sprinkle with sea salt flakes.

White chocolate chip cookies made with salted caramel sauce, caramel chips, and white chocolate chips. These cookies are seriously next level!

Salted Caramel White Chocolate Chip Cookies

brown sugar (packed)

salted caramel sauce (storebought

caramel chips

Flaky sea salt

heavy whipping cream

If you&#39;re making homemade salted caramel sauce, heat sugar over medium heat in a saucepan, stirring constantly, with a rubber spatula, until it turns amber-colored. Slowly and carefully drizzle in the heavy cream while stirring. Careful as it may splatter. Allow the mixture to boil for 1 minute. Remove from heat and add flaky salt. Let it slightly cool before using in the recipe.

Preheat oven to 350ºF. Line a baking sheet with parchment paper. Set aside.

In a bowl or stand mixer, cream the butter and sugars together until smooth. Add egg, salted caramel sauce, and vanilla. Mix until well combined.

Add flour, baking soda, and salt. Mix until just combined. Careful NOT to over mix or you may end up with flat cookies. Fold in white chocolate chips and salted caramel chips.

Using a medium cookie scoop, form cookie doughs into balls (1 1/2 tablespoons size). Place the cookie dough balls on a baking sheet and freeze the dough balls for 20 minutes.

Bake for about 10-11 minutes. Remove from oven, sprinkle with flaky sea salt. Enjoy!

Hi can i subsitude the caramel sauce for butterscotch instead

Subbed with gluten free 1:1 and it turned out great! Entire batch gone in one day! I also left out the caramel chips. Perfection.

These cookies are amazing! My family loved them.  I followed the recipe exactly as stated.  Simple to make. This is definitely a keeper!

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Top 6 salted caramel cookies recipes from across the web

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Top Tags

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The most viewed salted caramel cookies recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine