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These Salted Caramel Brown Sugar Cookies are the perfect sweet-and-salty treat, with a soft brown sugar cookie, a gooey caramel center, flaky salt, and a drizzle of chocolate. Easy to make and completely irresistible, they’re perfect for holidays or anytime you want a bakery-style cookie at home.
Why You’ll Love This Recipe!
“Oh my word, those are the BEST cookies I have ever had! I need the recipe!! That was the text I received from my neighbor after we had dropped off some of these cookies at her house.
These cookies feel bakery-special but are surprisingly easy to make, which makes them perfect for holidays, parties, or anytime you want an impressive treat without a lot of extra effort. They stay soft and chewy, slice beautifully if you’re gifting or sharing, and always get rave reviews. Every bite is rich, cozy, and completely satisfying—the kind of cookie people ask for again and again.
Ingredients Needed
- Butter, salted
- Dark Brown Sugar
- Eggs
- All purpose flour
- Baking Soda
- Baking Powder
- Salt
- Vanilla Extract
- Kraft Caramel Squares
- Coarse or flaky sea salt
- Semi Sweet or Dark chocolate chips
How to Make Salted Caramel Brown Sugar Cookies
- Preheat oven to 350 Degrees F and line a baking sheet with parchment paper.
- Melt 10 Tbsp butter in a pan, cook until butter starts to foam and turn golden brown. For more details on how to brown butter see this post.
- Remove butter from heat and add in remaining butter. Allow butter to cool for 15 -20 minutes.
- Pour cooled butter into bowl of stand mixer. Add in brown sugar. Mix to combine.
- Add in egg, egg yolk, and vanilla. Mix to incorporate.
- Pour in flour, baking soda, baking powder and 1/2 tsp salt. Mix until combined, don’t over mix.
- Form cookies by taking a tablespoon of dough and flattening it into a circle. Place on prepared baking sheet and add a caramel on top, add a sprinkle of salt.
- Place another tablespoon of dough on top of the caramel and cover caramel, roll into a ball. Caramel should be totally covered.
- Bake for 12-14 minutes until cookies are just starting to brown around the edges, just beginning to set.
- Cool cookies for 10 minutes and then drizzle with melted chocolate.
- Melt chocolate in the microwave, add a few drops of vegetable oil to make the chocolate smoother and easier to drizzle.
Tips from leigh Anne
- Brown butter makes a huge difference in the flavor and is so easy to do. Just follow the tutorial here.
- Use dark brown sugar. It has more molasses in it and it is going to give you a deeper, richer flavor.
- I used Kraft caramel squares. What is better than biting into a cookie and finding some ooey gooey caramel waiting for you inside?! You want a thick square of caramel so it doesn’t melt into the cookie.
- Use a coarse or flaky salt. This is the one I use. French salt. The only thing better than finding caramel, is finding salted caramel.
- We love brown butter is almost anything and everything. Some of our favorite was to use brown butter are in these Brown Butter Rice Krispie treats, Brown Butter Frosting which is good on everything and it’s amazing on these Brown Butter Brussels Sprouts too.
Frequently Asked Questions
Can I assemble the cookies ahead of time?
Yes! You can prepare the dough and wrap the caramel centers a day in advance. Store the shaped dough balls covered in the refrigerator, then bake when ready.
Do I have to use flaky sea salt?
Flaky sea salt is recommended because it adds texture and a subtle crunch. If you only have regular salt, use just a very small pinch on top.
How should I store leftover cookies?
Store them in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days.
Can I freeze these cookies?
Yes! Freeze baked cookies or unbaked dough balls in an airtight container for up to 2 months. Thaw and enjoy, or bake straight from frozen, adding a minute or two to the bake time if needed.
Can I skip the chocolate drizzle?
Absolutely. The cookies are delicious on their own, but the drizzle adds an extra layer of sweetness and makes them extra specia
These Salted Caramel Brown Sugar Cookies are the kind of treat that feels extra special without being complicated. With their soft centers, gooey caramel, and hint of salt, they’re perfect for sharing, gifting, or enjoying with a cozy cup of something warm. Once you make them, don’t be surprised if they become a regular request from family and friends.
Check out more of my other favorite cookie recipes:
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Salted Caramel Brown Sugar Cookies
Ingredients
- 14 Tbsp butter divided
- 1 3/4 cups dark brown sugar packed
- 2 cups all purpose flour plus 2 Tbsp
- 1/2 tsp baking soda
- 1/4 tsp baking powder
- 1/2 tsp salt
- 1 egg
- 1 egg yolk
- 1 Tbsp vanilla
- 24 Kraft Caramels
- 1 Tbsp coarse salt kosher salt
- 1/4 cup dark chocolate chips melted
Instructions
- Melt 10 Tbsp butter in a pan, cook until butter starts to foam and turn golden brown.
- Remove butter from heat and add in remaining butter. Allow butter to cool for 15 -20 minutes.
- Preheat oven to 350 degrees F. Line cookie sheet with parchment paper
- Pour cooled butter into bowl of stand mixer. Add in brown sugar. Mix to combine.
- Add in egg, egg yolk, and vanilla. Mix to incorporate.
- Add in flour, baking soda, baking powder and 1/2 tsp salt. Mix until combined, don't over mix.
- Form cookies by taking a tablespoon of dough and flattening it into a circle. Place on prepared baking sheet and add a caramel on top, add a sprinkle of salt.
- Place another tablespoon of dough on top of the caramel and cover caramel, roll into a ball. Caramel should be totally covered.
- Bake for 12-14 minutes until cookies are just starting to brown around the edges, just beginning to set.
- Cool cookies for 10 minutes and then drizzle with melted chocolate. Melt chocolate in the microwave, add a few drops of vegetable oil to make the chocolate smoother and easier to drizzle.
Nutrition Facts:
Joanne says
The best cookie I ever made.
Jeri Helton says
I made these last weekend and they were so yummy. Best when warm though because the caramel gets very chewy when cooled. I’m going to try them again with Rolo’s because that caramel is a little softer plus you get a little chocolate with it!
Adele Yanssens says
I made these this past weekend and love love love them. I After making the cookies I placed them in the refrigerator for 15 minutes so when I placed into the oven they stayed a bit fuller and did not flatten which made them so yummy. A definite cookie to make for the fall!!
Leigh Anne Wilkes says
Great tip on refrigerating them a bit first! Thanks for sharing.
Deb says
OMG, these look absolutely delicious and I absolutely can’t wait to make them! Well, actually it won’t be me, it’ll be my teenage son, the cookie-making master in our household. I have a sneaky feeling these are going to end up on our favorites list! Thanks for sharing yet another great recipe, Leigh Anne.