Salted Caramel Cookies (No Bake Recipe)

Close your eyes and imagine the perfect cookie. It’s soft and chewy in the center with crisp, buttery edges. Now, add pockets of gooey, melted caramel that create sweet, sticky rivers in every bite, all perfectly balanced by a flurry of flaky sea salt on top. That’s the magic of these Salted Caramel Cookies.

They’re not just cookies; they’re an experience, a decadent, irresistible harmony of flavors that will disappear faster than you can bake them. This recipe demystifies the process, giving you bakery-quality salted caramel cookies that are surprisingly simple to master in your own kitchen.

WHY THIS RECIPE WORKS (AND WHY YOU’LL LOVE IT)

This recipe for Salted Caramel Cookies is engineered for perfection.

• First, the method creates the ideal texture: a combination of melted and slightly cooled butter gives you a cookie that’s both chewy and rich.
• Second, we use soft caramel squares or high-quality caramel bits, which melt into perfect pockets instead of disappearing or burning.
• Third, the balance is everything. The sweet, buttery dough and rich caramel are expertly contrasted by a final sprinkle of flaky sea salt, elevating the entire cookie to something extraordinary.
• Finally, the dough requires no chilling, meaning you can go from craving to cookie in under 30 minutes.

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WHAT YOU’LL NEED (INGREDIENTS)

For the ultimate Salted Caramel Cookies, quality ingredients make all the difference.

For the Cookie Dough:

• 1 cup (2 sticks) unsalted butter, melted and slightly cooled: Melted butter creates a chewier texture. Let it cool for 10 minutes.
• 1 ¼ cups packed light brown sugar: For deep molasses notes and moisture.
• ½ cup granulated sugar: For sweetness and spread.
• 2 large eggs + 1 egg yolk: The extra yolk adds richness and chew.
• 1 tablespoon pure vanilla extract
• 3 cups all-purpose flour, spooned and leveled: For structure.
• 1 teaspoon cornstarch: The secret for a soft, thick cookie.
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• ¾ teaspoon fine sea salt

For the Caramel & Finish:

• 1 cup soft caramel squares (like Kraft), unwrapped and quartered, OR 1 cup high-quality caramel bits: Do not use hard candies.
• Flaky sea salt, such as Maldon, for finishing

TOOLS YOU’LL WANT

You’ll need a large mixing bowl, a whisk, a spatula, a baking sheet, parchment paper or a silicone baking mat, and a cooling rack. A cookie scoop ensures evenly sized cookies.

STEP-BY-STEP: HOW TO MAKE SALTED CARAMEL COOKIES

Follow these simple steps for fail-proof, caramel-packed cookies.

MAKE THE COOKIE DOUGH

In a large bowl, whisk together the melted (and cooled) butter, brown sugar, and granulated sugar until smooth and well combined. Whisk in the eggs, egg yolk, and vanilla until the mixture is glossy. In a separate bowl, whisk together the flour, cornstarch, baking soda, baking powder, and fine sea salt. Gently fold the dry ingredients into the wet ingredients using a spatula. Mix just until no dry flour remains; do not overmix. The dough will be thick.

FOLD IN THE CARAMEL

Add the quartered caramel squares or caramel bits to the dough. Fold them in gently until they are evenly distributed. At this stage, you can bake immediately or cover and chill the dough for 30-60 minutes if you prefer a slightly thicker cookie.

SCOOP, BAKE, AND SALT

Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper. Using a 2-tablespoon cookie scoop, portion the dough into balls, placing them at least 3 inches apart on the sheet. Bake for 11-13 minutes. The edges will be golden, and the centers will look soft but set. They will puff up and then fall slightly, creating a beautiful, craggy texture. 

Immediately upon removing the pan from the oven, press a couple of extra caramel pieces into the top of each hot cookie (optional, for extra gooeyness) and generously sprinkle each with flaky sea salt.

COOL AND ENJOY

Let the Salted Caramel Cookies cool on the baking sheet for 10 full minutes. This allows them to set and the caramel to firm up slightly. Then, transfer them to a wire rack to cool completely or enjoy one warm, with caution for the molten caramel!

TIPS AND TRICKS FOR PERFECT COOKIES

Master your Salted Caramel Cookies with these pro tips. First, let your melted butter cool; adding it hot can cook the eggs. Second, use soft caramels designed for baking; hard candy will not melt properly. Third, do not skip the flaky salt finish, it’s what makes them “salted caramel” and not just caramel. Finally, slightly under-bake for the chewiest, softest center.

VARIATIONS YOU’LL ACTUALLY TRY

Love this base? Try these twists. For Chocolate Salted Caramel Cookies, add 1 cup of semi-sweet chocolate chips with the caramel. For a Salted Caramel Stuffed Cookie, flatten a dough ball, place a whole, unwrapped soft caramel in the center, and seal it with another dough ball before baking. For Salted Caramel Apple Cookies, fold in ½ cup of finely chopped dried apples with the caramel.

MAKE-AHEAD, STORAGE & FREEZING

The dough balls can be scooped, placed on a parchment-lined tray, and frozen solid. Once frozen, transfer to a freezer bag. Bake from frozen, adding 1-2 minutes to the bake time. Baked Salted Caramel Cookies store in an airtight container at room temperature for 4-5 days. The caramel may cause them to become stickier over time.

TROUBLESHOOTING COMMON QUESTIONS

Let’s solve cookie dilemmas. If your caramel leaks and burns: The caramel pieces might have been too small or placed too close to the edge. Use larger chunks and ensure they’re well-embedded in the dough ball. If your cookies spread too much: The butter was likely too warm, or your baking soda/powder may be old. If the caramel is too hard when cool: You may have over-baked, or your caramel brand is less soft. Seek out softer, baking-specific caramels.

SERVING SUGGESTIONS

These Salted Caramel Cookies are sublime with a cold glass of milk, a hot coffee, or a drizzle of extra caramel sauce for the truly decadent. They make an incredible homemade gift stacked in a cellophane bag or arranged in a tin.

NUTRITION NOTES (QUICK)

This is an indulgent treat. For a slight variation, you can use a salted caramel-flavored baking chip, but the texture and gooeyness will differ from using real caramel pieces.

MY STORY: WHY I ADORE THESE COOKIES

My quest for the perfect Salted Caramel Cookies began after a disappointing bakery purchase dry, with a measly sprinkle of salt. I wanted that movie-theater-caramel experience in cookie form. After countless tests (some with caramel rivers that turned into charcoal lakes!), I landed on this method.

The moment I pulled a batch from the oven, saw the molten caramel pockets, and tasted that perfect sweet-salty crunch, I knew it was the one. Now, they’re my most requested recipe, the cookie that turns any day into a celebration.

FINAL CHECKLIST BEFORE YOU BAKE

Ready? Check your list: Butter is melted and cooled. Caramel squares are unwrapped and quartered. Flaky sea salt is ready. Oven is preheated to 350°F. Baking sheets are lined. You’re ready to bake something unforgettable.

FAQS

Can I use store-bought caramel sauce instead?
No, a liquid sauce will alter the dough chemistry and cause spreading. You need solid caramel pieces that melt during baking.

My caramel solidified into hard chunks. What happened?
This usually means the caramels used were too hard to begin with (like traditional candy). Always opt for “soft” caramels labeled for baking, like Kraft brand.

Can I make these without a mixer?
Absolutely! This dough comes together easily with a whisk and a sturdy spatula. It’s a perfect no-mixer recipe.