Salted Caramel Cookies
Prep Time
15m
Bake Time
8m - 10m
Yields
18 extra large cookiesAbout this Recipe
These quick and easy Salted Caramel Cookies are flavor perfection! Giant, bakery style, sweet sugar cookies are filled with chewy salted caramel and topped with sparkly flaky sea salt. These cookies are great for a holiday cookie exchange or make a great impression as a homemade gift.
Salted Caramel Cookies
Prep Time
15mBake Time
8m - 10mYields
18 extra large cookiesAbout this Recipe
These quick and easy Salted Caramel Cookies are flavor perfection! Giant, bakery style, sweet sugar cookies are filled with chewy salted caramel and topped with sparkly flaky sea salt. These cookies are great for a holiday cookie exchange or make a great impression as a homemade gift.
Share This Recipe
Ingredients
Sugar Cookies
- 3 cups all-purpose flour*
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 1/4 teaspoon cream of tartar
- 1/2 cup unsalted butter, softened
- 1/3 cup vegetable oil
- 2/3 cup Dixie Crystals Light Brown Sugar, packed
- 1/2 cup Dixie Crystals Confectioners Powdered Sugar
- 1 egg, room temperature
- 1 tablespoon milk
- 1 tablespoon vanilla
Salted Caramel Topping
- 2 bags (10.5 oz) Werther’s Chewy Caramels, unwrapped
- 2 tablespoons milk
- 2 teaspoons salt
- Flaky sea salt, for garnish
*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.
Instructions
- Preheat oven to 350°F. Line two baking sheets with parchment paper or silicone baking mat.
- In a medium bowl, whisk together flour, salt, baking soda, and cream of tartar, set aside.
- In a larger bowl, beat butter, oil, brown sugar, and powdered sugar until smooth. Add egg, milk and vanilla, beating until well combined.
- Gradually add dry ingredients into wet ingredients, beating until just combined.
- Using your hands, roll two heaping tablespoons of dough to create large golf ball side dough ball.
- Place on prepared cookie sheets, leaving 2 inches between cookies. Using a small buttered measuring cup (I use a 1/8 cup measuring cup), gently press in the center of the cookie to create an indent in the center.
- Bake for 8 to 10 minutes. The cookies will not look cooked all the way, they will stay very light in color, but they are done.
- Remove from oven and let cookies rest on baking sheet for 5 minutes. Then transfer to a wire rack to cool completely.
- Caramel Topping: In a microwave-safe bowl, microwave caramels and milk for 30 seconds and stir. Continue microwaving in 15-second intervals until completely melted. Add in salt, stir well.
- Pour or drizzle the caramel into the indents in the cooled cookies. Sprinkle the tops with flaky sea salt before caramel begins to harden.
- Allow caramel to re-harden before moving cookies. Store in an airtight container for up to a week.
Share This Recipe
Recipes for Making Memories
Banana Pudding Layer Cake
Chef Eddy’s Banana Pudding Layer Cake takes all your favorite flavors from a traditional banana pudding and transf...
Arroz Con Leche
This rich and sweet Arroz Con Leche (rice pudding) recipe is popular in many Latin cultures, especially Mexico and Cuba....
Perfect Pecan Pie
Rich and sinful with a crunchy top layer, this Pecan Pie recipe is brought to you by Sweetalk Community member Lynn Bowe...
Salted Caramel Cookies
Prep Time
15mBake Time
8m - 10mYields
18 extra large cookiesAbout this Recipe
These quick and easy Salted Caramel Cookies are flavor perfection! Giant, bakery style, sweet sugar cookies are filled with chewy salted caramel and topped with sparkly flaky sea salt. These cookies are great for a holiday cookie exchange or make a great impression as a homemade gift.
Ingredients
Sugar Cookies
- 3 cups all-purpose flour*
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 1/4 teaspoon cream of tartar
- 1/2 cup unsalted butter, softened
- 1/3 cup vegetable oil
- 2/3 cup Dixie Crystals Light Brown Sugar, packed
- 1/2 cup Dixie Crystals Confectioners Powdered Sugar
- 1 egg, room temperature
- 1 tablespoon milk
- 1 tablespoon vanilla
Salted Caramel Topping
- 2 bags (10.5 oz) Werther’s Chewy Caramels, unwrapped
- 2 tablespoons milk
- 2 teaspoons salt
- Flaky sea salt, for garnish
*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.
Instructions
- Preheat oven to 350°F. Line two baking sheets with parchment paper or silicone baking mat.
- In a medium bowl, whisk together flour, salt, baking soda, and cream of tartar, set aside.
- In a larger bowl, beat butter, oil, brown sugar, and powdered sugar until smooth. Add egg, milk and vanilla, beating until well combined.
- Gradually add dry ingredients into wet ingredients, beating until just combined.
- Using your hands, roll two heaping tablespoons of dough to create large golf ball side dough ball.
- Place on prepared cookie sheets, leaving 2 inches between cookies. Using a small buttered measuring cup (I use a 1/8 cup measuring cup), gently press in the center of the cookie to create an indent in the center.
- Bake for 8 to 10 minutes. The cookies will not look cooked all the way, they will stay very light in color, but they are done.
- Remove from oven and let cookies rest on baking sheet for 5 minutes. Then transfer to a wire rack to cool completely.
- Caramel Topping: In a microwave-safe bowl, microwave caramels and milk for 30 seconds and stir. Continue microwaving in 15-second intervals until completely melted. Add in salt, stir well.
- Pour or drizzle the caramel into the indents in the cooled cookies. Sprinkle the tops with flaky sea salt before caramel begins to harden.
- Allow caramel to re-harden before moving cookies. Store in an airtight container for up to a week.
- All Recipes
- Bars
- Bars-bread-rolls
- Bars-brownies
- Bars-fun-for-kids
- Beauty
- Bread-and-rolls
- Bread-rolls
- Breakfast
- Brownies
- Cake
- Cake-heritage
- Cheesecake
- Cheesecake-cake
- Cookies
- Cookies-bars
- Cookies-bars-pie
- Cookies-heritage
- Dish-it-up
- Drinks
- Fun-for-kids
- Heritage
- Muffins
- No-bake
- No-bake-heritage-snacks
- No-bake-pie
- No-bake-quick-simple
- No-bake-quick-simple-topping
- Pie
- Quick-and-simple
- Quick-simple-fun-for-kids
- Quick-simple-topping
- Savory
- Savory-dish-it-up
- Savory-quick-simple
- Savory-quick-simple-topping
- Savory-topping
- Snacks
- Snacks-topping-fun-for-kids
- Topping
17 Minute Chocolate Cake With Silhouette Frosting
This 1940 vintage recipe requires only 17 minutes for measuring and mixing. Fluffy chocolate cake with a creamy chocola...
3 Chocolate Chip Cookies
The 3 Chocolate Chip Cookie is a chocolate lover’s dream. Made with three different kinds of chocolate chips, these ch...
Almond Amaretto Poundcake
A dense, moist pound cake flavored with almond and amaretto liqueur. Almond Amaretto Pound Cake is finished with a warm ...
Almond Joy Cookies
These Almond Joy Cookies are loaded with shredded coconut, sliced almonds, and milk chocolate for a delicious take on on...
Almond Joy Layer Cake
Chef Eddy took the classic flavor of an Almond Joy® candy bar and transformed it into a moist and tender layer cake tha...
Applesauce Cake
If you like a moist cake, this recipe will become a favorite! The biggest issue with Applesauce Cake is that once you ha...
Apricot Jalapeno Jelly
With its beautiful golden color spiked with bits of red and green, Apricot Jalapeno Jelly makes a festive gift idea. Var...
Baked Pistachio Doughnuts
These baked doughnuts are ultra-moist thanks to the addition of instant pudding mix in the batter. Pistachios are both b...
Banana Pie Cookies
No monkeying around – these delicious Banana Pie Cookies are loaded with banana flavor! Plus, they are super soft ...
Banana Pudding Ice Cream
Cold, creamy, delicious homemade Banana Pudding Ice Cream is a tasty take on a classic dessert. Vanilla ice cream is inf...
Banana Pudding Layer Cake
Chef Eddy’s Banana Pudding Layer Cake takes all your favorite flavors from a traditional banana pudding and transf...
Biscoff Cookies Speculoos Cookies
This cookie has been loved in Belgium for hundreds of years. Famous chefs have it on their dessert menu, and a major Am...