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Close-up of a freshly baked homemade caramel cookie on a white plate, featuring a golden-brown, slightly cracked surface with a soft, chewy texture. The cookie is generously drizzled with thick, glossy caramel sauce in diagonal streaks, creating a gooey, melted effect

Caramel Cookie

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Bakery-style chewy caramel cookie made with buttery dough, gooey caramel bits, and a touch of flaky sea salt. These cookies are easy to make, versatile, and full of rich caramel flavor with a perfect balance of sweet and salty in every bite.
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Prep Time 15 minutes
Cook Time 12 minutes
Chill Time 30 minutes
Total Time 57 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Calories: 210
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 2¼ cups All-purpose flour - Spoon-leveled
  • 1 teaspoon Baking soda
  • 1 teaspoon Salt
  • 1 cup Unsalted butter - Softened
  • ¾ cup Granulated sugar
  • ¾ cup Brown sugar - Packed
  • 2 Eggs - Room temperature
  • 2 teaspoon Vanilla extract
  • 1 cup Caramel bits/chips - Plus extra for topping
  • Flaky sea salt For topping

Equipment

  • Large mixing bowl (For wet ingredients)
  • Medium mixing bowl (For dry ingredients)
  • Electric mixer (Hand or stand mixer works)
  • Rubber spatula (For folding in caramel bits)
  • Baking sheets (Lined with parchment paper)
  • Cooling rack (For cooling cookies)
  • Measuring cups/spoons (For accuracy)
  • Cookie scoop (Optional, for even cookie sizes)

Method
 

  1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
  2. Gather all your ingredients. Ensure butter and eggs are at room temperature for best results.
  3. In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
  4. In a large bowl, beat the softened butter for 1 minute until creamy using a mixer on medium speed.
  5. Add both sugars to the butter and beat for 2–3 minutes until light and fluffy.
  6. Beat in eggs one at a time, followed by the vanilla extract. Mix until just combined.
  7. Gradually mix in the dry ingredients on low speed just until incorporated. Don’t overmix.
  8. Gently fold in the caramel bits with a spatula. Reserve a few for topping.
  9. Scoop dough into 1½-inch balls for standard size. Use 3 tablespoon for bakery-style large cookies.
  10. Press reserved caramel bits into tops and sprinkle with flaky sea salt.
  11. Bake for 10–12 minutes or until edges are golden and centers look slightly underdone.
  12. Let cookies rest on baking sheet for 5 minutes to finish baking.
  13. Move cookies to a wire rack to cool completely.

Nutrition

Serving: 1CookieCalories: 210kcalCarbohydrates: 28gProtein: 2gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2.5gCholesterol: 30mgSodium: 150mgPotassium: 50mgFiber: 0.5gSugar: 18gVitamin A: 300IUCalcium: 20mgIron: 1mg

Notes

Nutrition information is automatically calculated and should be considered an approximation. Actual values may vary based on specific ingredients used and portion sizes.Feel free to add more of your favorite toppings.

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