Salted Caramel Cookies That Melt Hearts (and in Your Mouth)

Some days call for something a little sweet, a little salty, and totally indulgent. Enter Salted Caramel Cookies — the kind of treat that bridges the gap between everyday comfort and festive flair. Whether you’re dealing with a Monday slump or prepping a homemade cookie gift for the holidays, these chewy caramel cookies have your back (and your sweet tooth).

As someone who finds peace in the gentle rhythm of baking, I can tell you these cookies check all the feel-good boxes. They’re buttery, soft, and have that irresistible puddle of gooey salted caramel in the center. One bite and you’ll understand why this recipe is on heavy rotation in my kitchen—especially around the holidays!

Why You’ll Love These Salted Caramel Cookies

Think of them as grown-up thumbprint cookies, but with a decadent twist. The soft vanilla-scented dough cradles a molten pool of salted caramel. Sprinkle a little flaky sea salt on top, and suddenly you’re not just serving cookies; you’re serving moments of joy.

Perfect for gifting, potlucks, or just stashing in your secret snack drawer (no judgment), these cookies are the culinary equivalent of a warm hug.

Ingredients

Cookie Dough:

• 3 cups all-purpose flour (360 g)
• 1/2 tsp salt (3 g)
• 1/4 tsp baking soda (1 g)
• 1/4 tsp cream of tartar (1 g)
• 1/2 cup unsalted butter, softened (113 g)
• 1/3 cup vegetable oil (79 ml)
• 2/3 cup packed light brown sugar (147 g)
• 1/2 cup powdered sugar (60 g)
• 1 large egg, room temp
• 1 tbsp milk (15 ml)
• 1 tbsp vanilla extract (15 ml)

Salted Caramel Filling:

• 2 (10.5 oz) bags Werther’s Chewy Caramels, unwrapped (595 g)
• 2 tbsp milk (30 ml)
• 2 tsp salt (10 g)
• Flaky sea salt, for garnish

Step-by-Step Instructions

1. Prep Time: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
2. Mix Dry: In a medium bowl, whisk together flour, salt, baking soda, and cream of tartar.
3. Cream It: In a larger bowl, beat the butter, oil, brown sugar, and powdered sugar until smooth and fluffy.
4. Add Wet Ingredients: Beat in the egg, milk, and vanilla until well combined.
5. Make the Dough: Slowly add dry ingredients to the wet, mixing just until a soft dough forms.
6. Shape Cookies: Scoop out two heaping tablespoons of dough and roll into balls about the size of golf balls.
7. Indent: Place balls 2 inches apart on the baking sheets. Use a greased 1/8-cup measuring cup to press an indent into each.
8. Bake: Bake for 8–10 minutes. Cookies should look pale and slightly underdone—that’s perfect!
9. Cool: Let cookies sit on the sheet for 5 minutes before moving to a wire rack.
10. Caramel Time: Microwave the caramels and milk in 30-second intervals, stirring until smooth. Stir in salt.
11. Fill: Spoon or drizzle caramel into the cookie indentations. Sprinkle with flaky sea salt.
12. Set: Let caramel harden slightly before serving or storing.

Cookie Tips & Tricks

• Room temp butter is key. Too cold and you’ll get lumpy dough; too warm and your cookies might spread too much.
• Use quality caramels. Werther’s gives a rich, buttery finish, but feel free to use any chewy brand you love.
• Don’t skip the sea salt. It elevates the sweetness and makes each bite complex and satisfying.
• Make-ahead magic: The dough can chill overnight if you want to prep ahead—just let it sit out 10 minutes before scooping.

From My Kitchen to Yours

This recipe has become a family staple—especially during the chilly months. I remember one snowy afternoon when my daughter and I made these as part of our “Cookie Marathon.” We were elbow-deep in flour, and she took her role as “Official Caramel Drizzler” very seriously. Hours later, with cheeks pink from the oven’s warmth and fingers sticky from sneaky taste tests, we had a tray of perfection cooling on the rack. These are the moments food creates.

What to Serve with Salted Caramel Cookies

Pair these cookies with a hot beverage for the ultimate comfort combo. Think spiced chai, creamy hot cocoa, or a good ol’ cup of joe. For a festive flair, serve them alongside a dessert board with fruits, nuts, and other holiday cookies. They also make a fabulous homemade cookie gift when wrapped in parchment and tied with a bow.

How to Store

Store cookies in an airtight container at room temperature for up to a week. To keep them soft, tuck in a slice of bread (just like grandma used to do). Want to freeze them? Skip the caramel step, freeze the baked cookies, and add the caramel filling fresh when you’re ready to serve. That way, they taste bakery-fresh every time.

FAQs

Can I substitute the Werther’s caramels?

Yes! Any chewy caramel will do, though Werther’s provides a consistently smooth melt and deep flavor.

Do I have to use cream of tartar?

You can skip it in a pinch, but it helps give these cookies a tender texture and slight tang that balances the sweetness.

Are these good for gifting?

Absolutely. These chewy caramel cookies are a homemade cookie gift your friends and neighbors will rave about. Just let the caramel fully set before packaging.

Can I make them ahead?

Yep! Make the dough and freeze cookie balls unbaked. Just bake from frozen, adding a couple extra minutes to the oven time.

A Sweet Finish

Whether you’re baking for a holiday gathering or just need a little joy on a Tuesday, these Salted Caramel Cookies deliver every single time. They’re soft, chewy, and crowned with that luscious sweet-salty caramel that never goes out of style. Keep a batch on hand and share the love—or stash them just for you. I won’t tell!

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Salted Caramel Cookies

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• Author: Amanda Thompson
• Total Time: 30 minutes (plus cooling and setting)
• Yield: 24 cookies 1x
• Diet: Vegetarian

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Description

These Salted Caramel Cookies are buttery, soft, and irresistibly chewy—filled with gooey salted caramel and topped with a touch of flaky sea salt. Think of them as elevated thumbprint cookies that bring warmth, richness, and sweet-salty perfection to every bite. Ideal for holidays, gifting, or cozy nights in, they’re the kind of cookie you’ll make on repeat all year long.

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Ingredients

Scale 1x2x3x

Cookie Dough:

• 3 cups (360 g) all-purpose flour

• ½ tsp (3 g) salt

• ¼ tsp (1 g) baking soda

• ¼ tsp (1 g) cream of tartar

• ½ cup (113 g) unsalted butter, softened

• ⅓ cup (79 ml) vegetable oil

• ⅔ cup (147 g) packed light brown sugar

• ½ cup (60 g) powdered sugar

• 1 large egg

• 1 tbsp (15 ml) milk

• 1 tbsp (15 ml) vanilla extract

Salted Caramel Filling:

• 2 bags (10.5 oz each / 595 g total) Werther’s chewy caramels, unwrapped

• 2 tbsp (30 ml) milk

• 2 tsp (10 g) salt

• Flaky sea salt, for garnish

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Instructions

• Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.

• In a medium bowl, whisk flour, salt, baking soda, and cream of tartar.

• In a large bowl, beat butter, oil, brown sugar, and powdered sugar until fluffy.

• Add egg, milk, and vanilla; mix well.

• Gradually stir dry ingredients into wet mixture until a soft dough forms.

• Roll dough into golf ball–sized balls. Place on baking sheets, 2 inches apart.

• Use a greased ⅛-cup measure to press a well into each dough ball.

• Bake 8–10 minutes until edges are set but centers still look soft.

• Cool on sheet for 5 minutes, then transfer to a wire rack.

• Microwave caramels with milk in 30-second bursts until smooth. Stir in salt.

• Spoon caramel into cookie centers. Top with flaky sea salt.

• Let caramel set before storing or serving.

Notes

Room temperature butter helps with smooth mixing.

Chill dough for easier shaping if it’s sticky.

To freeze, skip caramel step and add filling after thawing.

Sprinkle with chopped nuts for texture.

Great as gifts—just let caramel harden before packaging.

• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Category: Desserts
• Method: Baking
• Cuisine: American