There’s something magical about the combination of buttery sugar cookies and rich salted caramel, and these Salted Caramel Cookies deliver that perfect sweet-and-salty bite every time. The cookie base is soft, tender, and delicately flavored with vanilla, providing the ideal backdrop for the luscious caramel filling. A sprinkle of flaky sea salt on top not only adds texture but also balances out the sweetness, making each bite irresistible. Whether you’re baking for a holiday tray, a bake sale, or simply to treat yourself, these cookies are an absolute showstopper that will have people asking for the recipe before they even finish their first one.
What makes these cookies even better is how beautiful they look once finished. The golden cookie base cradles a pool of glossy caramel that’s dusted with glistening flakes of sea salt, making them almost too pretty to eat — almost. They’re also easy to make ahead and store well, so you can prepare them in advance for parties or gift boxes. Just be warned: if you leave them out on the counter, they’re likely to disappear faster than you planned.
Why You’ll Love This Recipe:
• Soft, buttery cookie base with a rich caramel center
• Perfect sweet-and-salty balance
• Elegant presentation for holidays or special occasions
Ingredients:
For the Sugar Cookies:
• 3 cups all-purpose flour
• ½ teaspoon salt
• ¼ teaspoon baking soda
• ¼ teaspoon cream of tartar
• ½ cup unsalted butter, softened
• ⅓ cup vegetable oil
• ⅔ cup packed light brown sugar
• ½ cup confectioners’ powdered sugar
• 1 egg, room temperature
• 1 tablespoon milk
• 1 tablespoon vanilla extract
For the Salted Caramel Topping:
• 2 packages (10.5 oz each) Werther’s Chewy Caramels, unwrapped
• 2 tablespoons milk
• 2 teaspoons salt
• Flaky sea salt, for garnish
Instructions:
Prep the oven
Preheat oven to 350°F. Line two baking sheets with parchment paper or silicone mats.
Mix the dough
In a medium bowl, whisk together flour, salt, baking soda, and cream of tartar. In a large bowl, beat softened butter, vegetable oil, brown sugar, and powdered sugar until smooth. Mix in egg, milk, and vanilla extract until well blended. Gradually stir in the dry ingredients until a dough forms.
Shape and bake
Roll dough into large golf ball–sized spheres and place on prepared sheets. Using a buttered measuring cup, gently press an indentation in the center of each ball. Bake for 8–10 minutes until set but still pale. Let cool on the sheet for 5 minutes, then transfer to a wire rack.
Make the caramel
In a microwave-safe bowl, heat caramels and milk in 30-second intervals, stirring until smooth. Stir in salt.
Fill and garnish
Spoon caramel into cookie indentations and sprinkle with flaky sea salt. Let set before serving.
Storage:
Store in an airtight container for up to 1 week.
