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Chewy Caramel Sea Salt Cookies

Thick, chewy, brown-sugar cookies packed with gooey pools of melted caramel and finished with a perfect sprinkle of flaky sea salt.
Print Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Chilling Time 30 minutes
Total Time 57 minutes
Servings: 18 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 240
Ingredients Equipment Method Notes

Ingredients
  

Cookie Dough
  • 2 1/4 cups all-purpose flour spooned and leveled
  • 1 teaspoon baking soda
  • 1/2 teaspoon fine salt
  • 3/4 cup unsalted butter melted and slightly cooled (1.5 sticks)
  • 1 cup dark brown sugar firmly packed
  • 1/2 cup granulated sugar
  • 1 large egg room temperature
  • 1 large egg yolk room temperature
  • 1 tablespoon pure vanilla extract
Caramel & Garnish
  • 1 cup soft caramel candies chopped into quarters (e.g., Werther's Soft)
  • 1 pinch flaky sea salt e.g., Maldon, for sprinkling

Equipment

  • Baking sheet
  • Parchment paper
  • Medium cookie scoop
  • Mixing bowls

Method
 

  1. In a medium bowl, whisk together the flour, baking soda, and fine salt.
  2. In a large bowl, whisk the melted butter, dark brown sugar, and granulated sugar until well combined.
  3. Whisk in the whole egg, egg yolk, and vanilla extract until smooth and glossy.
  4. Gently fold the dry ingredients into the wet ingredients using a spatula until just combined. Do not overmix.
  5. Fold in the chopped caramel pieces.
  6. Cover the bowl and chill the dough in the refrigerator for at least 30 minutes.
  7. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
  8. Scoop about 2 tablespoons of dough per cookie and roll into balls. Place 2 inches apart on the baking sheets.
  9. Bake for 10-12 minutes until edges are set but centers are still slightly soft.
  10. Remove from oven and immediately sprinkle with flaky sea salt.
  11. Let cool on the baking sheet for 10 minutes before transferring to a wire rack.

Notes

Chilling the dough is essential to prevent the cookies from spreading too much. Do not use table salt for the topping; flaky sea salt provides the right crunch and flavor balance.