This Crispy Salted Caramel Cookies Recipe is a delicious treat that will make your whole family happy with every irresistible bite, leaving you craving more with the perfect balance of salty sweetness. One of my favorite dessert combinations is salty sweet, which makes these cookies rank in my top 5!
Looking for more tasty desserts? Try my super moist Chocolate Cake, Biscoff Spread Cookies, or these rich Chocolate Fudge Cupcakes!!
Get ready to have your dough and eat it too with this recipe that's cookie-crafted to perfection!!
Jump to:
- What you'll love about this recipe
- Recipe Ingredients
- Ingredient Notes:
- How to make Crispy Salted Caramel Cookies Recipe: Step by Step
- Expert Tips and Tricks
- Confidence Tip
- Storage & Freezing
- Additions & Substitutions
- Your Questions Answered
- Crispy Salted Caramel Cookies Recipe
- Ingredient Notes:
- Expert Tips and Tricks
What you'll love about this recipe
🤍 GOOEY CARAMEL - It adds a delightful burst of sweetness to each cookie.
🤍 PERFECT BALANCE – The balance between salty sweet takes these cookies to the next level!
🤍 CLEAN INGREDIENTS - This recipe uses homemade caramel instead of store-bought, which is laden with chemicals and preservatives.
Recipe Ingredients
You’ll need the following ingredients to make these delicious Caramel Sea Salt Cookies:
- all-purpose flour
- baking soda
- salt
- dark brown sugar
- unsulfured blackstrap molasses
- granulated sugar
- unsalted butter
- eggs
- heavy cream
- vanilla
Ingredient Notes:
- Blackstrap Molasses- adds a deep, rich flavor and moist texture to cookies and really is a cookie game changer
- Butter - room temperature butter is essential as it enables optimal creaming, ensuring even mixing and proper leavening for a consistent and delicious texture in the cookies.
- Eggs - room temperature eggs are important as they blend more easily with other ingredients, promoting better emulsification and contributing to a smoother and more uniform cookie batter.
How to make Crispy Salted Caramel Cookies Recipe: Step by Step
Here are some quick visual instructions. The full instructions with exact ingredients will be in the recipe card below!
Salted Caramel: Combine sugar and water, and bring to a medium amber color.
Slowly Stir in butter, followed by the heavy cream.
Cream butter until it has the consistency of mayonnaise.
Cream butter, brown sugar, molasses and granulated sugar until fluffy.
Add dry ingredients in two additions.
Refrigerate the dough for 30 minutes.
Expert Tips and Tricks
- Be Patient: Making caramel requires patience. Avoid rushing the process by turning up the heat too high. Allow the sugar to caramelize slowly over medium-low heat to achieve the desired color and flavor without burning
- Watch Closely: Keep a close eye on the caramel as it cooks. It can go from perfectly golden to burnt in a matter of seconds. Once it starts to turn amber, it can darken quickly, so be ready to remove it from the heat.
- Cream Butter and Sugars Properly: Creaming the butter and sugars together until light and fluffy is crucial for achieving the right texture in your cookies. This process incorporates air into the dough, resulting in a lighter and crispier cookie.
Confidence Tip
Why add Molasses? Molasses adds a deep, rich flavor and moist texture to cookies. It contributes to the overall complexity of taste, providing hints of sweetness with subtle notes of bitterness and caramelization. Additionally, molasses helps cookies achieve a chewy texture and a beautifully browned appearance when baked.
Storage & Freezing
- Storage - To store the baked crispy salted caramel cookies, allow them to cool completely, then transfer them to an airtight container. Layer the cookies between sheets of parchment paper to prevent sticking, and store at room temperature for up to 5 days.
- Freezing - For longer storage, you can freeze the baked cookies. Place them in a single layer on a baking sheet and freeze until solid. Once frozen, transfer the cookies to a freezer-safe container or resealable bag, separating layers with parchment paper. Stored properly, the cookies will stay fresh in the freezer for up to 2 months. To enjoy, simply thaw at room temperature or reheat in the microwave or oven before serving.
Additions & Substitutions
ADDITIONS:
- White chocolate chips: Add a creamy sweetness to complement the caramel flavor.
- Chocolate chunks: Provide pockets of rich, indulgent chocolate throughout the cookie.
- Peanut butter chips: Introduce a nutty, savory-sweet element for added depth.
- Chopped peanuts: Offer a crunchy texture and enhance the nuttiness of the peanut butter.
- Shredded coconut: Infuse a tropical twist and chewy texture to the cookies.
- Dried cranberries or raisins: Add pops of tartness and chewy sweetness for contrast.
- Chopped pretzels: Provide a salty, crunchy contrast to the sweet caramel.
SUBSTITUTIONS:
- Store-bought soft caramels: Instead of making caramel from scratch, use store-bought soft caramels, simply melt in the microwave for a few seconds and drizzle over cookies.
- Light brown sugar: If you don't have dark brown sugar on hand, you can substitute it with an equal amount of light brown sugar for a slightly milder caramel flavor.
Your Questions Answered
Yes, you can substitute molasses with an equal amount of honey or maple syrup for a different flavor profile.
The edges of the cookies should be golden brown, and the centers should be set but still slightly soft. They will continue to firm up as they cool.
Continue Cooking: Return the caramel sauce to the stovetop and simmer it over low heat, stirring constantly, until some of the moisture evaporates and the sauce thickens.
Add Cream or Butter: Incorporating a small amount of heavy cream or butter into the caramel sauce while it's still warm can help thicken it. Start with small additions and stir until fully incorporated, repeating until you achieve the desired thickness.
Make a Cornstarch Slurry: Mix a small amount of cornstarch with water to create a slurry, then gradually whisk it into the warm caramel sauce. Bring the mixture to a simmer, stirring constantly, until it thickens.
Chill and Stir: Transfer the caramel sauce to a bowl and refrigerate it for a few hours or overnight. As it cools, it will naturally thicken. Before serving, let it come to room temperature and stir it vigorously to redistribute any separated ingredients.
Keep in mind that caramel sauce will continue to thicken as it cools, so be cautious not to over-thicken it during the cooking process. Adjust the thickness according to your preference and the intended use of the caramel sauce.
Store homemade caramel sauce in an airtight container, such as a glass jar or plastic container. Keep the caramel sauce refrigerated to prolong its shelf life. It can be stored in the refrigerator for up to two weeks. If you're storing it for longer periods, consider freezing it.
🤍
I hope you love this Crispy Salted Caramel Cookies Recipe!! If you make them be sure to leave a comment and a rating. I would love to hear from you! Bon Appétit, xoxo!
Crispy Salted Caramel Cookies Recipe
Ingredients
Caramel Cookie Recipe
- 1 ¾ cups all-purpose flour 238g
- ½ teaspoon baking soda 2.3g
- 1 teaspoon salt 3g
- ⅔ cup dark brown sugar 134g
- 2 teaspoon unsulfured blackstrap molasses 12g
- ½ cup granulated sugar 100g
- ¾ cup unsalted butter 167g
Salted Caramel Drizzle
- ½ cup granulated sugar 100g
- 2 tablespoon water 30ml
- 3 tablespoon unsalted butter 43g
- ¼ c heavy cream 60ml
- ½ teaspoon sea salt
- ½ teaspoon vanilla extract
Instructions
- Preheat your oven to 325°F (162°C). Line a baking sheet with parchment paper or a silicone mat.
- In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside.
- Place the butter in the bowl of a stand mixer fitted with the paddle attachment. Turn to medium-low speed and cream the butter, until the consistency of mayonnaise and holds a peak when the paddle is lifted.
- In the stand mixer, cream together the butter, dark brown sugar, granulated sugar, and blackstrap molasses until light and fluffy, about 3 to 4 minutes.
- Add the egg to the creamed butter and sugar mixture and beat until just combined.
- Add the dry ingredients in 2 additions, mixing in low speed for 15 to 30 seconds after each, or until just combined. Be careful not to overmix.
- Scoop rounded tablespoons of cookie dough and roll them into balls. Place them onto the prepared baking sheet, leaving plenty of space between each ball for spreading.
- Bake the cookies in the preheated oven for 7-8 minutes or until the edges are golden brown and the centers are set. For crispier cookies, bake them a bit longer until they are golden brown all over.
- While the cookies are baking, prepare the salted caramel drizzle. Follow the instructions provided for making the salted caramel sauce, adjusting the amount of sea salt to your preference.
- Once the cookies have cooled, drizzle the salted caramel sauce over the top of each cookie and sprinkle with a bit of flaky sea salt for extra flavor and presentation.
- Allow the caramel drizzle to set before serving. Enjoy your crispy salted caramel cookies as a delightful treat!
- These cookies are best enjoyed the day they are baked but can be stored in an airtight container at room temperature for up to 3 days.
Salted Caramel Sauce
- In a heavy-bottomed saucepan, combine the granulated sugar and water. Stir gently to moisten the sugar evenly.
- Heat the sugar mixture over medium heat, stirring occasionally until the sugar dissolves completely. Once the sugar has dissolved, stop stirring and allow the mixture to come to a simmer.
- Let the sugar mixture simmer without stirring until it reaches a medium amber color. This may take about 10-15 minutes. Keep a close eye on it to prevent burning.
- Once the sugar mixture has turned a deep amber color, remove the saucepan from the heat and immediately add the unsalted butter. Be careful as the mixture may bubble up.
- Stir the butter into the caramelized sugar until it is fully melted and incorporated.
- Slowly pour in the heavy cream while stirring continuously. Again, be cautious as the mixture may bubble up. Stir until the cream is fully combined with the caramelized sugar mixture, and the sauce becomes smooth and glossy.
- Stir in the sea salt and vanilla extract. Taste and adjust the amount of salt according to your preference.
- Allow the salted caramel sauce to cool slightly before transferring it to a heatproof container or jar for storage. The sauce will continue to thicken as it cools.
Notes
Ingredient Notes:
-
- Blackstrap Molasses- adds a deep, rich flavor and moist texture to cookies and really is a cookie game changer
-
- Butter - Room temperature butter is essential as it enables optimal creaming, ensuring even mixing and proper leavening for a consistent and delicious texture in the cookies.
-
- Eggs - Room temperature eggs are important as they blend more easily with other ingredients, promoting better emulsification and contributing to a smoother and more uniform cookie batter.
Expert Tips and Tricks
-
- Be Patient: Making caramel requires patience. Avoid rushing the process by turning up the heat too high. Allow the sugar to caramelize slowly over medium-low heat to achieve the desired color and flavor without burning
-
- Watch Closely: Keep a close eye on the caramel as it cooks. It can go from perfectly golden to burnt in a matter of seconds. Once it starts to turn amber, it can darken quickly, so be ready to remove it from the heat.
-
- Cream Butter and Sugars Properly: Creaming the butter and sugars together until light and fluffy is crucial for achieving the right texture in your cookies. This process incorporates air into the dough, resulting in a lighter and crispier cookie.
Bailey
These were honestly so delicious, I took them over to my parents for a Sunday dinner and they were gone in minutes. Thanks!