Salted Caramel Cookies – Sweet And Salty Cookie Recipe With Caramel

A Sweet and Salty Cookie Recipe You’ll Want to Make Again

Salted caramel cookies have a way of disappearing quickly. The soft centers. The shiny puddle of warm caramel. The thin salt crystals that pop just enough to cut through the sweetness.

If you’re looking for a caramel cookie recipe that balances texture, flavor, and visual appeal, this one delivers with consistency.

You’ll learn how to make salted caramel cookies that bake with crisp edges, chewy middles, and a silky caramel filling. You’ll also see what makes this recipe hold its shape without spreading too much.

I’ve worked through different methods and adjusted ratios, and the version below is the one I rely on when I want a cookie that stays soft, looks polished, and has structure.

If you’ve tried caramel chocolate chip cookies before and found them too sticky or flat, this method fixes that.

What Makes This Cookie Dough Hold Its Shape

The foundation starts with softened butter. It must be soft, but not melted. The texture should give slightly when pressed, like the side of your thumb, but hold its form. Creaming butter with a mix of brown and white sugar helps develop a dough that has both depth and spread control.

Brown sugar draws moisture, keeping the centers chewy for days. The granulated sugar adds crispness to the edges. Together, they shape a base that behaves well during baking. I use light brown sugar in this case, as dark brown tends to overtake the caramel.

Flour is another essential variable. I use 2 3/4 cups, measured carefully using the spoon-and-level method. If you scoop directly with your measuring cup, the dough will be stiff, and your cookies might crack before the caramel goes in. Soft, sturdy dough is the goal here.

How to Make the Salted Caramel Center Smooth and Pourable

Soft caramel candies melt reliably. They’re convenient and consistent, which matters when you want a smooth center that holds its shape and doesn’t harden into a chewy slab. I prefer Werther’s Soft Caramels, though Kraft also works. You’ll need to pair them with heavy cream. Just a small amount makes all the difference.

If you’re asking how to melt caramel without scorching it, use the microwave in 20-second bursts, stirring in between. It takes around 90 seconds total. Stir gently and don’t walk away. You want a glossy, spoonable mixture, not bubbling candy.

You can also try melting the caramel mixture over low heat in a small saucepan. I’ve done both, and the microwave is faster with less risk of sticking. The stovetop does offer slightly more control if you’re making a double batch.

Why the Thumbprint Indent Makes a Difference

Instead of sandwiching caramel inside the cookie, this recipe uses a thumbprint-style indent. You press into the dough ball before baking, then reinforce the indent after baking. This keeps the filling neatly in the center, avoiding overflow.

If you fill too early, the caramel will melt into the dough and disappear. That’s why this technique works: the cookie bakes first, then welcomes the caramel while still warm. It softens and settles naturally, creating that smooth golden pool.

I’ve tried adding the caramel before baking, but it spreads unevenly and often burns around the edges. Always wait until the cookies are baked.

Comparison: Kraft vs Werther’s for the Caramel Center

Both work, but I’ve tested these side by side. Kraft caramels melt slightly thicker and tend to need an extra splash of cream. Werther’s melt more cleanly and give a glossier finish. If appearance and smooth texture matter, and for this recipe, they do, go with Werther’s.

If you already have Kraft on hand, just add an extra half tablespoon of cream and stir a bit longer. The result will still be delicious.

Storing and Serving Salted Caramel Cookies

Once the caramel sets, you can stack these cookies with parchment in between layers. Store them in an airtight container at room temperature for up to four days. The caramel stays soft and shiny.

If you want the centers warm and gooey again, microwave a single cookie for 8 seconds. That small bit of heat brings the cookie back to life, soft, rich, slightly melty.

These also freeze well before filling. You can bake a batch of plain cookies, freeze them flat in a zip bag, and fill with caramel after thawing. It’s a good option if you’re baking ahead.

More Cookies to Bake Next

If you love this, you might want to try these next:

Salted Caramel Cake Recipe has the same balance of buttery sweetness and sharp flakes of salt.

These Apple Pie Cookies are ideal if you want something soft and spiced with a fruit-forward filling.

Or for candy-lovers, my Homemade Salted Caramels walk you through making caramel from scratch.

Save and Share Your Cookies

Pin this recipe to your Sweet and Salty or Cookies Recette board so you have it next time caramel cravings hit. If you make these, let me know in the comments, or share your own twist. Did you use Kraft or Werther’s? Did you sprinkle extra salt? I always like hearing how others approach this recipe.