Sweet caramel cookies are soft, chewy treats that feature rich caramel flavor throughout each bite. Unlike standard sugar cookies or chocolate chip varieties, caramel cookies derive their distinctive taste from brown butter and caramelized sugar which creates their signature golden-brown color and deep, buttery sweetness.
These cookies are perfect for special occasions, holiday gatherings, or as an everyday indulgence served alongside coffee or tea. They can also be enhanced with additional toppings such as sea salt flakes, chopped pecans, or drizzled with extra caramel sauce like professional bakery-style confections. Sweet caramel cookies are soft, chewy treats that feature rich caramel flavor throughout each bite. Unlike standard sugar cookies or chocolate chip varieties, caramel cookies derive their distinctive taste from brown butter and caramelized sugar which creates their signature golden-brown color and deep, buttery sweetness.
Ingredients
For the cookies:
- 2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup unsalted butter
- 1 cup packed brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/3 cup caramel sauce (store-bought or homemade)
For the caramel glaze:
- 1/2 cup caramel sauce
- 2 tablespoons heavy cream
- Pinch of sea salt
Instructions
Begin by preheating your oven to 350°F and line two baking sheets with parchment paper. In a medium bowl, whisk together the flour, baking soda, and salt, then set aside.
Place the butter in a small saucepan over medium heat. Cook the butter, stirring constantly, until it turns golden brown and develops a nutty aroma, about 5-7 minutes. Remove from heat and let cool for 10 minutes.
In a large mixing bowl, combine the cooled brown butter with both brown sugar and granulated sugar. Beat with an electric mixer until well combined. Add the eggs one at a time, followed by vanilla extract and the 1/3 cup of caramel sauce.
Gradually mix in the flour mixture until just combined. The dough will be soft and slightly sticky.
Using a cookie scoop or spoon, drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart. Bake for 10-12 minutes, or until the edges are set but centers still appear slightly underdone.
Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.
For the glaze, whisk together the remaining caramel sauce with heavy cream and sea salt until smooth. Drizzle over cooled cookies and let set for 15 minutes before serving.
These caramel cookies keep well in an airtight container for up to one week, though they are best enjoyed within the first few days when their texture remains perfectly soft and chewy.