Crispy Salted Caramel Cookies: Sweet & Salty Perfection

There’s something irresistible about the combination of sweet caramel and a touch of sea salt. Add a crispy, buttery cookie base, and you’ve got a treat that’s impossible to stop at just one. These Crispy Salted Caramel Cookies are golden brown, lightly chewy in the center, crisp at the edges, and drizzled with gooey caramel, then sprinkled with flaky sea salt. They’re a bakery-style cookie made right at home—perfect for holiday trays, cookie swaps, or anytime you want to impress with minimal effort.

What Is Crispy Salted Caramel Cookies

These cookies are a caramel lover’s dream. They’re buttery sugar cookies enhanced with caramel bits baked inside and a drizzle of homemade (or store-bought) caramel sauce on top. Finished with a sprinkle of flaky sea salt, they balance sweetness with just the right amount of savory contrast.

Why You’ll Fall in Love with This Recipe

• Texture heaven: Crispy edges with soft, slightly chewy centers.
• Sweet & salty balance: The sea salt makes the caramel pop.
• Easy to make: Simple pantry ingredients, no fancy tools required.
• Crowd-pleaser: Perfect for gifting, parties, or late-night cravings.
• Customizable: Swap in chocolate, nuts, or toffee for fun variations.

How Does It Taste?

The buttery cookie base is rich and flavorful, with pockets of melty caramel bits that add sweetness in every bite. The caramel drizzle on top adds extra indulgence, while the sea salt balances everything out. Each bite delivers crunch, chew, and gooeyness all at once.

Health & Ingredient Benefits

• Butter adds richness and helps achieve that crispy edge.
• Brown sugar deepens the flavor and keeps the cookies chewy.
• Caramel provides natural sweetness and a creamy texture.
• Sea salt enhances flavor and keeps the sweetness from being overwhelming.
• Eggs provide structure and protein for the perfect cookie texture.

this Recipe

Ingredients You’ll Need

• 1 cup unsalted butter, softened
• 1 cup brown sugar, packed
• 1/2 cup granulated sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 2 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup caramel bits (or chopped soft caramels)
• 1/2 cup caramel sauce (store-bought or homemade)
• Flaky sea salt, for topping

Tools You’ll Need

• Mixing bowls
• Electric mixer (hand or stand mixer)
• Measuring cups and spoons
• Baking sheets
• Parchment paper
• Cooling rack

Optional Substitutions & Additions

• Swap caramel bits for toffee bits or butterscotch chips.
• Add chocolate chips for a chocolate-caramel twist.
• Mix in chopped pecans or walnuts for crunch.
• Use browned butter for a richer, nutty flavor.
• Top with a drizzle of melted chocolate instead of caramel.

How to Make

1. Preheat oven: Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
2. Make the dough: In a large bowl, cream butter, brown sugar, and granulated sugar until fluffy. Beat in eggs and vanilla.
3. Add dry ingredients: In a separate bowl, whisk together flour, baking soda, baking powder, and salt. Gradually mix into the wet ingredients.
4. Mix in caramel: Fold in caramel bits until evenly distributed.
5. Scoop & bake: Drop dough balls (about 2 tablespoons each) onto baking sheets, spacing 2 inches apart. Bake 10–12 minutes, until edges are golden brown.
6. Cool & drizzle: Let cookies cool slightly. Drizzle with caramel sauce and sprinkle with flaky sea salt before serving.

What to Serve With

• A glass of cold milk
• A scoop of vanilla ice cream for an indulgent dessert
• Coffee or espresso for an afternoon treat
• Hot chocolate for a cozy pairing

Tips for Success

• Chill the dough for 30 minutes if you want thicker cookies.
• Don’t overbake—cookies will continue to firm up as they cool.
• Use parchment paper to prevent sticking from melted caramel bits.
• Sprinkle sea salt while caramel drizzle is still warm so it sticks.

Common Mistakes to Avoid

• Overmixing dough: This makes cookies tough instead of tender.
• Skipping parchment: Caramel bits may stick to the pan without it.
• Adding too much caramel sauce: A drizzle is perfect—too much makes cookies soggy.
• Using table salt: Always use flaky sea salt for the best texture.

How to Store & Reheat

• Room temperature: Store in an airtight container for up to 5 days.
• Freezer: Freeze baked cookies (without caramel drizzle) for up to 2 months. Drizzle caramel after thawing.
• Reheat: Microwave for 10–15 seconds to make them soft and gooey again.

Frequently Asked Questions

Can I make the dough ahead of time?
Yes! Chill dough up to 48 hours before baking.

What if I can’t find caramel bits?
Chop soft caramel candies into small pieces or use toffee bits.

Can I make them chewy instead of crispy?
Yes, slightly underbake them and use more brown sugar than granulated sugar.

Can I use salted butter?
Yes, just reduce added salt in the recipe.

Nutritional Info (approximate per cookie, based on 24 cookies)

• Calories: 210
• Protein: 2g
• Fat: 9g
• Carbohydrates: 30g
• Fiber: 1g
• Sugar: 18g
• Sodium: 170mg

Conclusion

These Crispy Salted Caramel Cookies are everything you want in a sweet treat—crispy, chewy, buttery, and topped with gooey caramel and a sprinkle of sea salt. Perfect for sharing, gifting, or indulging yourself, they’re guaranteed to disappear quickly from the cookie jar.

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September 29, 2025 by Melissa