Salted Caramel Cookies

Even though the holidays are over, it’s definitely not too late for a good batch of cookies. In the beginning of December, I attended a cookie exchange. Since there were three of us from our house going, we had to make three separate batches of cookies. First, we made the s’mores cookies, then we made white chocolate chip chocolate cookies (recipe coming soon), and then we made these delectable salted caramel cookies.

Salted Caramel CookieThere’s not much I enjoy more than the combination of sea salt and delicious caramel, so when Aurora requested to make salted caramel cookies, I was seriously stoked.

Salted Caramel CookiesDo you see how incredibly beautiful that sea salt looks just hanging out on top of the cookie? The cookie would be delicious without the salt, but the salt seriously sends the yum factor of these cookies over the edge.

Salted Caramel CookiesI must admit, when I packed up bags of our excess Christmas cookies to give to the neighbors, I didn’t let go of any of these babies. I kept them all to myself, and I’m not ashamed of it.

Salted Caramel CookiesSince we brought these to the cookie exchange, this recipe makes a fairly big batch. But, the amount of cookies you get will be based upon the size of the cookie dough balls that you roll. Each ball must be stuffed with a caramel, so the sizes of the balls will depend on how big you cut your caramels.

Happy baking!

Salted Caramel Cookies
Prep time
Cook time
Total time
Delicious salted caramel cookies stuffed with ooey gooey caramel and topped with crushed sea salt.
Recipe type: Dessert
  • 2½ cups butter, melted
  • 2½ cups brown sugar
  • 2 cups white granulated sugar
  • 4 eggs
  • 1 tablespoon pure vanilla extract
  • 7½ cups flour
  • 2½ teaspoons baking soda
  • 3 teaspoons baking powder
  • 3 teaspoons salt
  • 2 of the 6 oz. packages of Sunrise milk caramels (or any caramels that you prefer)
  • ⅛ cup crushed sea salt
  1. Preheat oven to 350 degrees.
  2. In a standing mixer, cream together the butter, brown sugar and salt.
  3. Add the eggs and vanilla and mix until well combined (on low setting).
  4. Slowly add in the flour, salt, baking soda, and baking powder. Mix on low setting until just combined.
  5. On a cutting board, cut the caramels in halves.
  6. Pour sea salt on a small plate.
  7. Cover a caramel half with about 2 tablespoons of cookie dough and roll in a ball, making sure the entire caramel is covered.
  8. Dip the ball in sea salt, and set on a cookie tray topped with parchment paper.
  9. Continue the process until you run out of cookie dough.
  10. Bake for 12-14 mins until cookies are slightly browned. They may look underdone when you take them out of the oven, but they're not! As long as they're slightly browned, they're cooked. If you overcook, the cookies will not be as soft.
  11. Let cookies cool on a cookie rack.
  12. Dig in!



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  1. Cindy says

    Did you mean to cream the two sugars with the butter and then the salt in with the flour, etc. ? That is what I assumed. My son asked for salted caramel cookies so I am trying out this recipe. It was easy to cut in half.


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