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.
Ingredients
Cookie Dough:
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3 cups (360 g) all-purpose flour
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½ tsp (3 g) salt
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¼ tsp (1 g) baking soda
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¼ tsp (1 g) cream of tartar
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½ cup (113 g) unsalted butter, softened
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⅓ cup (79 ml) vegetable oil
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⅔ cup (147 g) packed light brown sugar
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½ cup (60 g) powdered sugar
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1 large egg
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1 tbsp (15 ml) milk
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1 tbsp (15 ml) vanilla extract
Salted Caramel Filling:
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2 bags (10.5 oz each / 595 g total) Werther’s chewy caramels, unwrapped
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2 tbsp (30 ml) milk
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2 tsp (10 g) salt
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Flaky sea salt, for garnish
Instructions
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Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
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In a medium bowl, whisk flour, salt, baking soda, and cream of tartar.
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In a large bowl, beat butter, oil, brown sugar, and powdered sugar until fluffy.
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Add egg, milk, and vanilla; mix well.
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Gradually stir dry ingredients into wet mixture until a soft dough forms.
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Roll dough into golf ball–sized balls. Place on baking sheets, 2 inches apart.
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Use a greased ⅛-cup measure to press a well into each dough ball.
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Bake 8–10 minutes until edges are set but centers still look soft.
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Cool on sheet for 5 minutes, then transfer to a wire rack.
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Microwave caramels with milk in 30-second bursts until smooth. Stir in salt.
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Spoon caramel into cookie centers. Top with flaky sea salt.
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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