Soft Salted Caramel Cookies

Fresh out of the oven, these salted caramel cookies fill your home with the most amazing smell of sweet, buttery goodness. I've tweaked this recipe tons of times until I got it just right—now you'll get perfectly chewy cookies with little pockets of melty caramel in every single bite. That little sprinkle of sea salt on top creates this amazing balance between sweet and salty that'll have you reaching for another one right away.

I took a batch of these to a gathering last weekend and they were gone in minutes. The trick is to pull them out while they're slightly underbaked, then let them cool properly so they get that amazing chewy texture.

Prime Ingredient Breakdown

• Butter: Go for good quality unsalted butter completely softened. Mine sits out for 2+ hours
• Brown Sugar: I prefer dark for richer flavor, but light works too. Just make sure it's not dried out
• Caramels: The soft bits are easiest, but you can also chop up regular caramels into smaller chunks
• Sea Salt: The flaky kind gives you the best crunch and looks pretty on top
• Vanilla Extract: Always use real vanilla to bring out both cookie and caramel flavors
• Flour: Regular all-purpose works great. I always fluff it up, spoon it in, and level off for the right amount

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Step-by-Step Baking Guide

Getting Your Cookie Base Ready:

Start by beating your butter till smooth before adding the sugars. Mix them together until the mix looks fluffy and light, about 3-4 minutes. Don't forget to scrape the bowl sides often. Add eggs one by one, mixing well after each one. Stir in vanilla just until mixed. These steps aren't optional—they're what makes your cookies turn out right.

Creating That Perfect Dough:

Mix all dry stuff in a separate bowl to spread out the baking powder/soda. Slowly add your flour mix on low speed. Stop mixing as soon as you can't see any more flour. Stir in the caramel pieces by hand. If the dough feels too soft to work with, chill it for half an hour.

Forming Your Cookies:

A cookie scoop helps make them all the same size. Roll each ball between your hands to smooth them out. Put them on your baking sheet with 2 inches between each. Press them down slightly so they spread evenly. Keep extra dough in the fridge between batches.

Baking Them Right:

Make sure your oven is fully heated before you start. Bake on the middle rack. Keep an eye on them toward the end. You want just lightly golden edges. The centers will still look a bit soft. Sprinkle salt on them right away while they're hot.

Letting Them Set:

Let the cookies sit on the hot pan for 5 minutes after baking. Then move them carefully to a cooling rack. Let them cool all the way before you store them. The caramel needs time to firm up.

After making so many batches, I've found that ingredient temperature makes a huge difference. Cold eggs or butter will mess up how everything mixes and can ruin the texture.

Choosing Your Caramels

What kind of caramel you pick really changes how your cookies turn out. The pre-made bits from the store work fine, but cutting up soft caramels yourself creates these amazing gooey spots.

Getting That Perfect Chew

Want really chewy cookies? Take them out when they still look a little underbaked. They'll finish cooking as they cool down and turn out just right.

Smart Storage

Keep these cookies in a sealed container with wax paper between the layers so they don't stick together.

I came up with this recipe trying to copy a cookie I had at a tiny bakery once. After lots of tries, I figured out that using brown sugar in the dough plus real caramel pieces gives you that authentic bakery-style cookie.

Final Thoughts: These salted caramel cookies hit that sweet spot between flavors and textures. They're fancy enough for special events but simple enough to make anytime. Whether you bake all the time or you're just starting out, these cookies always turn out great and make people happy. The mix of chewy cookie base, gooey caramel, and that little bit of crunchy salt creates a treat that's so good, I make them all the time now.

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Frequently Asked Questions

→ Can I prep the dough in advance?

Totally! Chill it in the fridge for up to 2 days or keep it in the freezer for 3 months.

→ What's the best caramel to use?

Soft caramel bits or chopped soft caramels work great. Skip hard ones since they don't melt well.

→ Why does caramel sometimes ooze out?

Ensure every caramel piece is fully covered by dough before baking to avoid that problem.

→ How do I keep the cookies fresh?

Use an airtight container at room temperature, adding wax paper between layers, and they'll stay good for 5 days.

→ Can I freeze cookies after baking?

Yep! Seal them in an airtight container to freeze for 3 months. Let them thaw at room temp before eating.