If you love that irresistible combo of sweet, salty, soft, and chewy, Salty Caramel Puddle Cookies are about to become your new obsession! These cookies are everything you crave in a treat, with velvety caramel slowly melting into puddles, a sprinkle of flaky sea salt on top, and just a hint of chocolate for pure cookie joy. Every bite delivers gooey caramel, golden edges, and a punch of salt, making them the ultimate treat for any occasion. Whether you’re baking for someone special or need a pick-me-up during a busy week, Salty Caramel Puddle Cookies guarantee happiness in every warm, melty bite.
Ingredients You’ll Need
One of the best things about Salty Caramel Puddle Cookies is how easy they are to whip up with simple kitchen staples and a few magical extras. Each ingredient truly earns its place, bringing something special to the flavor and texture of these unforgettable cookies.
- All-purpose flour: Provides just the right structure, letting those caramel puddles form beautifully while keeping the cookies chewy.
- Baking soda: Ensures your cookies get that gentle lift and soft, spread-out texture.
- Salt: Balances the sweetness and helps enhance the overall flavor profile.
- Unsalted butter (softened): Gives richness and the perfect melt-in-your-mouth feel to every bite.
- Light brown sugar (packed): Contributes a deep, caramel-like sweetness and extra chewiness.
- Granulated sugar: Adds structure and a touch of crispness to the cookie edges.
- Large egg: Binds everything together and keeps the cookies soft.
- Vanilla extract: Adds warm, aromatic undertones that make the caramel pop.
- Caramel bits or soft caramel candies (chopped): The undeniable star, these create gooey puddles throughout each cookie.
- Semi-sweet chocolate chips (optional): Lend an extra layer of richness if you love a bit of chocolate with your caramel.
- Flaky sea salt (for sprinkling): The final flourish—brings all the flavors together for that true salty caramel experience.
How to Make Salty Caramel Puddle Cookies
Step 1: Mix Your Dry Ingredients
Start by grabbing a medium bowl and whisking together your flour, baking soda, and salt. This sets the stage for perfectly balanced cookies that are soft in the center and just crispy at the edges. Mixing these first helps ensure the leavening and salt are evenly distributed.
Step 2: Cream Butter and Sugars
In a large mixing bowl, cream together the softened unsalted butter, packed brown sugar, and granulated sugar. You want this mixture to become light and fluffy—it’s the secret to a tender, chewy cookie with a rich flavor base. It’ll only take about 2-3 minutes if your butter is nice and soft!
Step 3: Add Egg and Vanilla
Crack in your egg and add the vanilla extract, then beat until your dough is super smooth. This step is where the magic of “cookie chemistry” happens and everything starts to come together, forming that gorgeous dough scent we all know and love.
Step 4: Bring the Wet and Dry Together
Slowly add the dry ingredients into your wet mixture, stirring gently just until combined. Don’t overmix—stop as soon as no dry flour remains. This keeps your Salty Caramel Puddle Cookies from getting tough and ensures a tender bite every time.
Step 5: Fold in Caramel (and Chocolate!)
Stir in the caramel bits or chopped caramels, plus the chocolate chips if you’re using them. These little pockets of caramel will melt into lovely golden puddles as the cookies bake. If you want extra-gooey centers, make sure some of the caramel is near the middle of each scoop.
Step 6: Scoop Onto Parchment
Scoop rounded tablespoons of dough onto your parchment-lined baking sheets, spacing them at least 2 inches apart. These cookies will spread nicely into picture-perfect puddles, so don’t crowd them—give them room to shine! Using parchment also ensures the caramel doesn’t stick.
Step 7: Bake to Perfection
Bake in a preheated 350°F (175°C) oven for 10 to 12 minutes until the edges turn a golden color but the centers still look a bit soft and just set. That’s how you get those classic chewy, gooey Salty Caramel Puddle Cookies with crispy edges and melty middles.
Step 8: Sprinkle with Sea Salt and Cool
As soon as the cookies come out of the oven, sprinkle them generously with flaky sea salt. This little touch makes every bite sing! Cool them on the baking sheets for 5 minutes—don’t skip this step, as the molten caramel needs to firm up just enough to prevent a mess—then transfer to a wire rack to cool completely (if you can wait that long!).
How to Serve Salty Caramel Puddle Cookies
Garnishes
The best garnish for Salty Caramel Puddle Cookies is a big, sparkly pinch of flaky sea salt sprinkled right as they come out of the oven. If you’re feeling extra-fancy, a drizzle of melted chocolate or a few extra caramel bits on top can really make them pop for special occasions!
Side Dishes
These cookies are pure joy with a tall glass of cold milk, a mug of hot chocolate, or your favorite cup of coffee. If you’re going all out, serve alongside fresh berries or a scoop of vanilla ice cream—the contrast of warm cookie and creamy ice cream is legendary.
Creative Ways to Present
For a playful twist, stack Salty Caramel Puddle Cookies into a rustic cookie tower, tie a few with a ribbon for gifting, or sandwich a little ice cream between two cookies for a dreamy dessert sandwich. They also look fantastic on a holiday platter with other cookies for a festive spread.
Make Ahead and Storage
Storing Leftovers
Once cooled, keep Salty Caramel Puddle Cookies in an airtight container at room temperature for up to five days. Add a slice of sandwich bread to the container to keep them soft longer—the bread adds moisture without affecting the flavor.
Freezing
You can freeze both the baked cookies or unbaked dough balls. Freeze baked cookies in a single layer, then transfer to a bag or container for up to two months. For fresh-baked flavor, freeze unbaked dough balls and bake directly from frozen—just add a minute or two to the baking time!
Reheating
To recapture that fresh-from-the-oven magic, warm the cookies for about 10 seconds in the microwave or 5 minutes in a low oven. This re-melts the caramel puddles and revives their signature texture. Serve immediately for gooey deliciousness.
FAQs
Can I use store-bought caramel sauce instead of caramel bits?
Unfortunately, caramel sauce will spread and soak into the dough rather than forming luscious puddles. Stick to caramel bits or chopped soft caramels for the best results in Salty Caramel Puddle Cookies.
What kind of salt is best for sprinkling?
Flaky sea salt is ideal—the large crystals add bursts of salty crunch and look gorgeous. Avoid table salt, which will taste too sharp and blend in rather than finishing the cookie nicely.
Can I make Salty Caramel Puddle Cookies gluten-free?
Yes! Substitute a good 1:1 gluten-free all-purpose flour blend for the regular flour. The small amount of flour used means the texture will stay mostly the same, so everyone can enjoy these treats.
The cookies spread too much—what can I do?
If your Salty Caramel Puddle Cookies spread into flat puddles, try chilling the dough for 30 minutes before baking, and make sure your butter isn’t too warm. Also, double-check your flour measurement—too little flour makes a super-spread cookie.
Can I skip the chocolate chips?
Absolutely! The chocolate is optional and the cookies still have all the salty, caramel goodness without it. You can even swap in pecans or another add-in you love for a fun twist.
Final Thoughts
I can’t recommend Salty Caramel Puddle Cookies enough—once you’ve tasted that perfect mix of gooey caramel, buttery dough, and a pop of salt, you’ll see why they’re a forever favorite in my kitchen. Don’t wait for a special occasion—go ahead and bake up a batch to share (or not) with your favorite people!
Print
Salty Caramel Puddle Cookies Recipe
- Total Time: 27 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Indulge in the perfect balance of sweet and salty with these delicious Salty Caramel Puddle Cookies. These chewy treats are packed with caramel bits and a hint of chocolate, topped with a sprinkle of flaky sea salt for an irresistible finish.
Ingredients
Dry Ingredients:
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients:
- 1/2 cup unsalted butter, softened
- 1 cup light brown sugar, packed
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
Mix-ins:
- 1 cup caramel bits or soft caramel candies, chopped
- 1/2 cup semi-sweet chocolate chips (optional)
- Flaky sea salt for sprinkling
Instructions
- Preheat and Prepare: Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, and salt.
- Cream Wet Ingredients: In a large bowl, cream the softened butter, brown sugar, and granulated sugar until light and fluffy. Beat in the egg and vanilla extract.
- Combine and Bake: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Gently fold in the caramel bits and chocolate chips if using. Scoop dough onto baking sheets, bake for 10-12 minutes, sprinkle with sea salt, and cool on a wire rack.
Notes
- Use parchment paper to prevent sticking.
- For gooey puddles, slightly underbake.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 190
- Sugar: 16g
- Sodium: 120mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 20mg
