Chewy Sea Salt Caramel Cookies

Golden Chewy Sea Salt Caramel Cookies are the kind of bakery-style treat that instantly feels indulgent, yet surprisingly simple to make at home. With every bite, you get soft, buttery dough paired with rich, melted caramel and a delicate sprinkle of flaky sea salt. As a result, the balance of sweet and salty creates a deeply satisfying flavor that keeps you coming back.

Although caramel cookies feel modern and upscale, they actually build on classic cookie traditions that date back generations. Over time, bakers began adding caramel and salt to enhance flavor depth, and now, these combinations are considered irresistible staples.

Moreover, because of the melted butter base and short chill time, you get consistently thick, chewy cookies without complicated steps. Whether you bake for guests or simply treat yourself, these cookies deliver that warm, homemade comfort with a refined twist.

Recipe Yield: 12 cookies

INGREDIENTS

2 1/4 cups all-purpose flour
1 tsp baking soda
1/2 tsp baking powder
1 tsp cornstarch (optional, for extra softness)
3/4 tsp fine sea salt
3/4 cup unsalted butter, melted and slightly cooled
1 cup light brown sugar, packed
1/4 cup granulated sugar
1 large egg
1 egg yolk
2 tsp vanilla extract
1 cup soft caramel pieces (cut into small chunks)
1/2 cup white chocolate chips (optional, but recommended)
Flaky sea salt, for topping

INSTRUCTIONS

1. Prep and preheat:
Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper. Meanwhile, let the melted butter cool until just warm to the touch.

2. Mix dry ingredients:
In a bowl, whisk flour, baking soda, baking powder, cornstarch (if using), and fine sea salt until evenly combined. Set aside.

3. Build the dough base:
In a separate bowl, whisk melted butter, brown sugar, and granulated sugar until smooth and glossy. Then add the egg, egg yolk, and vanilla, mixing until thick and creamy.

4. Combine and fold:
Gradually add dry ingredients into the wet mixture, stirring gently just until a soft dough forms. Do not overmix. Fold in caramel chunks and white chocolate chips evenly.

5. Chill for structure:
Chill the dough for 25–30 minutes. This step is essential because it prevents excessive spreading and creates thick, chewy cookies.

6. Shape with sealed centers:
Scoop 2–3 tbsp dough. If needed, press 1–2 extra small caramel pieces into the center of each portion, then wrap dough around them so the caramel is mostly enclosed. Roll into slightly rough balls. This helps create a gooey center while preventing caramel from leaking out during baking.

7. Bake to perfect texture:
Place 6 cookies per sheet, leaving space between each. Bake for 10–12 minutes, until edges are lightly golden and set, and centers look pale, slightly underbaked, and just barely puffed.

8. Finish with sea salt:
Immediately sprinkle flaky sea salt over the warm cookies. Let cool for at least 10 minutes so the caramel sets slightly and stays gooey, not runny.

Helpful Tips to Perfect This Recipe

• Seal caramel inside the dough: Because exposed caramel melts quickly, enclosing it prevents burning and keeps that gooey center intact.
• Do not overbake: Even though the edges are golden, the centers should look slightly underdone. As a result, the cookies stay soft and chewy after cooling.
• Chill = bakery texture: Chilling firms the dough, so the cookies bake thicker, richer, and more consistent every time.