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Chewy Salted Caramel Cookies

Thick, soft, and chewy cookies featuring a buttery brown sugar dough, topped with a gooey pool of melted caramel and a sprinkle of flaky sea salt.
Print Recipe
Prep Time 20 minutes
Cook Time 12 minutes
Chilling Time 2 hours
Total Time 32 minutes
Servings: 18 cookies
Course: Baking, Dessert, Snack
Cuisine: American, French-Inspired
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

Cookie Dough
  • 2.25 cups all-purpose flour spooned and leveled
  • 1 tsp baking soda
  • 0.5 tsp fine table salt
  • 0.75 cup unsalted butter softened to room temperature
  • 0.75 cup dark brown sugar packed
  • 0.5 cup granulated white sugar
  • 1 large egg room temperature
  • 1 large egg yolk room temperature
  • 2 tsp pure vanilla extract
Caramel Filling
  • 14 pieces soft caramel candies unwrapped
  • 1 tbsp heavy whipping cream
  • 1 tbsp flaky sea salt Maldon or Fleur de Sel

Equipment

  • Stand Mixer or Hand Mixer
  • Baking sheets
  • Parchment paper
  • Cookie scoop

Method
 

  1. Whisk together the flour, baking soda, and fine table salt in a bowl. Set aside.
  2. In a mixer, beat the softened butter, brown sugar, and white sugar until light and fluffy (2-3 minutes).
  3. Add the whole egg, egg yolk, and vanilla extract. Mix until completely combined.
  4. Gradually add the dry ingredients to the wet ingredients, mixing on low just until the flour disappears. Do not overmix.
  5. Cover the dough tightly and chill in the refrigerator for at least 2 hours.
  6. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
  7. Scoop the dough into 2-tablespoon sized balls. Place on the baking sheet and use your thumb or a spoon to press a deep indentation into the center of each.
  8. Bake for 10-12 minutes until edges are golden. Re-press the indentations gently if they puffed up during baking. Let cool on the pan for 5 minutes.
  9. Microwave the caramel candies and heavy cream in 30-second bursts, stirring until smooth and completely melted.
  10. Spoon the warm melted caramel into the center of each cookie and immediately sprinkle with flaky sea salt. Cool completely.

Notes

Chilling the dough is mandatory; otherwise, the cookies will spread flat and lose their indentation. Store cookies in an airtight container in a single layer to prevent the caramel from sticking together.