Salted Caramel Sugar Cookies

These Salted Caramel Cookies are all about that perfect mix of sweet and salty in every soft and chewy bite. If you want to wow at a cookie exchange or wrap up an unforgettable homemade gift these are your go to treat. Think bakery style sugar cookies with a gooey caramel center and the unmistakable sparkle of flaky sea salt on top. Each bite feels like a little piece of holiday magic and they are surprisingly easy to make with just a few special ingredients.

I remember making these for the first time with my little brother sprinkling the sea salt made us feel like real pastry chefs and now we bake a double batch every winter for our family movie nights

Ingredients

• All purpose flour: for sturdy structure and perfect cookie texture choose a fresh finely milled flour for best results
• Butter: room temperature for richness and flavor opt for European style if you want extra depth
• Vegetable oil: makes cookies extra tender and helps them stay moist avoid overly strong oils and reach for something neutral
• Light brown sugar: creates caramel notes throughout the dough make sure it is soft and fresh not packed into brick form
• Powdered sugar: keeps texture melt in your mouth fine sift before measuring if clumpy
• Eggs: for richness and binding always use large eggs at room temperature
• Pure vanilla extract: brings that bakery flavor test your vanilla before using and avoid imitation
• Baking powder and baking soda: leaven the cookies for perfect rise check that your leaveners are fresh
• Store bought chewy caramels: for easy melting choose a brand you trust my favorite is Werthers Chewy Caramels for consistency
• Milk or cream: helps melt caramels and makes the filling silky whole milk is best but half and half works too
• Flaky sea salt: the finishing touch look for large beautiful crystals for sprinkling Maldon or fleur de sel are my go to

Step-by-Step Instructions

Make the Sugar Cookie Dough:

Cream together butter vegetable oil brown sugar and powdered sugar in a large bowl until smooth and fluffy this usually takes three to four minutes with a mixer or five minutes by hand

Add the Eggs and Vanilla:

Mix in eggs and pure vanilla extract continuing to beat until fully combined scrape down the sides of your bowl so nothing is left unmixed

Combine Dry and Wet Ingredients:

In another bowl whisk together flour baking powder and baking soda make sure your measurements are level add half the flour mixture to the wet ingredients stir by hand or on low until barely incorporated then add the remaining flour mixture mix just until dough comes together do not over work

Shape and Create Indents:

Scoop two heaping tablespoons of dough for each cookie roll into balls and place on a parchment lined sheet pan about two inches apart grease the bottom of a quarter cup or small measuring cup and gently press into the center of each dough ball to create a deep well

Bake the Cookies:

Bake in a preheated oven at three hundred fifty degrees Fahrenheit for eleven to thirteen minutes until edges are set but centers are still pale and soft do not over bake for chewy results

Prepare Salted Caramel Filling:

While cookies bake unwrap caramels and place in a microwave safe bowl add milk or cream microwave in short bursts stirring every twenty seconds until smooth and glossy then stir in a pinch of fine salt

Fill and Finish the Cookies:

Let cookies cool slightly then spoon generous amounts of warm caramel into the cookie wells working quickly sprinkle a good pinch of flaky sea salt over each one while caramel is still soft so the salt adheres

Cool Completely Before Enjoying:

Allow cookies to cool fully on a wire rack so caramel sets gently for perfect texture and mess free eating

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My favorite part of these cookies is definitely the caramel center I love watching the salt crystals sparkle on top My niece always tries to steal the first cookie as soon as the caramel is poured so now we make a mini extra batch just for her

Storage Tips

Salted Caramel Cookies can be stored at room temperature in an airtight container for up to a week To keep them extra soft tuck a slice of sandwich bread in with the cookies replace the bread every two days for maximum freshness You can also freeze baked cookies without caramel filling and fill them once thawed for best results

Ingredient Substitutions

For the caramel filling use any chewy caramel brand you love and swap heavy cream or even coconut milk if you want a subtle twist If you run out of brown sugar use all white sugar and a teaspoon of molasses but the flavor will be milder For added flair fold in mini chocolate chips to the dough or sprinkle a touch of cinnamon into the caramel

Serving Suggestions

These cookies are beautiful served on a holiday platter with some chocolate dipped pretzels or spiced nuts For gifting nestle each cookie in a cupcake liner and stack them in a bakery box tied with ribbon Warm them gently before eating for the ultimate gooey caramel experience

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Cultural and Historical Context

Salted caramel has roots in Brittany France where bakers paired sea salt with their caramel to create a deeper more complex treat The trend made its way to American bakeries in the early two thousands and now sweet salty desserts are a classic holiday favorite These cookies blend that French inspired flavor with the tried and true American sugar cookie

Commonly Asked Questions

→ What makes these sugar cookies so soft?

The combination of butter and vegetable oil creates a tender, moist crumb in each cookie.

→ How is the caramel filling made?

Store-bought chewy caramels are melted with milk or cream, then poured into the baked cookies before adding sea salt.

→ Why add sea salt to the tops?

Flaky sea salt balances the sweetness of the caramel and sugar cookie, giving a perfect salty-sweet finish.

→ Can I prepare these cookies in advance?

Yes, they store well in an airtight container at room temperature for up to a week. Add a slice of bread to maintain freshness.

→ What is the best way to shape the caramel wells?

Use the bottom of a small greased measuring cup to create a center well before baking, making room for the caramel after baking.

→ What types of caramels work best?

Werther’s Chewy Caramels melt smoothly and give a rich flavor, but other soft caramels can be used as well.