Salted Caramel Cookie Delights

Salted Caramel Cookies are an irresistible indulgence, featuring a soft, chewy graham cracker base, luscious mascarpone cream cheese frosting, and a decadent drizzle of homemade salted caramel. Every bite delivers that coveted perfect balance of sweet and salty, making them a true bakery-style showstopper that will captivate any dessert lover.

Author’s Note

A Cookie Revelation: The Best Cookies You’ll Ever Make!

For years, my heart belonged to a particular graham cracker cookie recipe—it was my go-to for its unique texture and comforting flavor. Recently, while preparing for my sister’s baby shower, I decided to bake a large batch of these beloved cookies, alongside a stunning carrot cake lavishly adorned with cream cheese frosting. What started as a simple desire to use up leftover frosting turned into an unexpected culinary epiphany.

I playfully topped a few of my graham cracker cookies with the rich, tangy cream cheese frosting. The combination was, to put it mildly, divine. The soft, subtly spiced cookie paired with the creamy, sweet frosting created a harmony of flavors and textures I hadn’t anticipated. But why stop there? Inspired by the magic of this pairing, I quickly whipped up a batch of my signature caramel sauce and drizzled it generously over the frosted cookies. The moment that first bite hit, I knew I had stumbled upon something extraordinary.

The addition of the luscious caramel, especially when finished with a hint of sea salt, elevated these cookies to an entirely new level. They were soft, sweet, perfectly balanced, and utterly addictive. The guests at the baby shower devoured them, leaving not a single crumb behind, and many eagerly requested the recipe. This enthusiastic response was all the sign I needed. It’s clear that these cookies are destined to bring joy to many, and I am thrilled to share this incredible recipe with you. Prepare yourself for a truly unforgettable baking experience!

Why You’ll Love These Salted Caramel Cookies

These Salted Caramel Cookies are more than just a dessert; they are an experience. Here’s why they’ll quickly become your new favorite:

• Unforgettable Flavor Profile: The harmonious blend of a sweet graham cracker cookie, tangy cream cheese frosting, and rich, salty caramel creates an explosion of flavors with every bite.
• Perfect Texture: Expect cookies that are wonderfully soft and chewy in the center, with just the right amount of crispness at the edges, perfectly complemented by the silky frosting and gooey caramel.
• Bakery-Style Elegance: With their generous frosting and beautiful caramel drizzle, these cookies look as impressive as they taste, making them ideal for special occasions, holidays, or simply to impress your loved ones.
• Homemade Goodness: While they taste sophisticated, each component is made from scratch with simple ingredients, giving you complete control over the quality and freshness.
• Versatility: Perfect for dessert tables, gifting, or a delightful treat with your afternoon coffee or tea.

Key Ingredients for Salted Caramel Cookies

Crafting these extraordinary cookies requires three distinct components, each contributing to the magical final product. Here’s a breakdown of the essential ingredients:

For the Soft Graham Cracker Cookies:

• Butter, White & Brown Sugars: This classic combination forms the foundation of a rich, sweet, and perfectly chewy cookie. Brown sugar adds moisture and a subtle molasses flavor, while white sugar ensures crisp edges.
• Egg & Egg Yolk, Vanilla Extract: The whole egg binds the ingredients, while an extra egg yolk contributes to the cookie’s signature chewiness and tenderness. High-quality vanilla extract enhances all the sweet notes.
• All-Purpose Flour, Baking Soda, Cornstarch, Salt: Flour provides structure, baking soda ensures a gentle rise and soft texture, and cornstarch is the secret to that extra tender, melt-in-your-mouth quality. Fine sea salt balances the sweetness.
• Graham Cracker Crumbs: The star ingredient of the cookie base! Graham cracker crumbs infuse the cookies with a unique, comforting flavor and a subtle, delightful texture that sets these cookies apart.

For the Luscious Mascarpone Cream Cheese Frosting:

• Cream Cheese, Mascarpone Cheese, Butter: This trio creates an incredibly rich, smooth, and tangy frosting. Mascarpone adds a luxurious creaminess and mild sweetness, elevating it beyond a standard cream cheese frosting. Ensure all are softened for a smooth blend.
• Vanilla Extract, Fine Sea Salt, Powdered Sugar: Vanilla enhances the creamy base, salt cuts through the richness, and powdered sugar provides structure and sweetness, resulting in a perfectly balanced frosting.

For the Irresistible Homemade Salted Caramel Sauce:

• Butter, Brown Sugar, Light Corn Syrup, Sweetened Condensed Milk: These are the core ingredients for a rich, smooth, and perfectly viscous caramel. The corn syrup prevents crystallization, ensuring a silky texture.
• Vanilla Extract, Fine Sea Salt: Vanilla adds depth to the caramel’s flavor profile, while a generous dash of fine sea salt provides the crucial contrast, transforming it into a truly “salted caramel” masterpiece. Adjust salt to your preference for the ultimate sweet-and-salty kick.

How To Make Salted Caramel Cookies: A Step-by-Step Guide

Creating these delightful cookies is a rewarding process. Follow these detailed steps to achieve perfection:

1. Prepare the Cookie Dough: Begin by melting your unsalted butter and allowing it to cool slightly to room temperature. This crucial step prevents greasy cookies. In a large bowl, combine the cooled melted butter with both granulated and light brown sugars, stirring until thoroughly smooth. Incorporate the large egg, an additional egg yolk, and vanilla extract. In a separate bowl, whisk together the all-purpose flour, baking soda, fine sea salt, and cornstarch. Use a blender or food processor to create very fine graham cracker crumbs, then add them to the dry ingredients. Gradually combine the wet and dry mixtures, mixing until just incorporated. Overmixing can lead to tough cookies.
2. Chill & Bake the Cookies: Measure out approximately 2 tablespoons (45g) of dough per cookie. Roll the dough into tall, rather than perfectly round, balls. Place these on a parchment paper-lined plate, cover tightly, and chill in the refrigerator for 1 to 4 hours. This chilling time is essential for flavor development and to prevent excessive spreading during baking. Preheat your oven to 325°F (162°C) and line a baking sheet. Arrange no more than 6 dough balls per sheet, as they will spread significantly. Bake for 10-14 minutes, or until the edges are lightly golden. Immediately after removing them from the oven, use the back of a spoon to gently push the edges of each cookie inwards, creating a perfectly round, slightly thicker center and those desirable crispy edges. Let them cool on the baking sheet for 4 minutes before transferring to a wire rack to cool completely.
3. Whip Up the Mascarpone Cream Cheese Frosting: In a stand mixer (or using a hand mixer), beat together the softened cream cheese, softened mascarpone cheese, and softened unsalted butter on medium-high speed for about 2 minutes until light and creamy. Add the vanilla extract and fine sea salt, beating until smooth. Gradually add the powdered sugar, a cup at a time, beating well between additions until the frosting is soft, fluffy, and perfectly creamy. Be careful not to overbeat, as this can incorporate too much air and lead to a whipped, less stable frosting. If the frosting seems too thick, add a touch of milk or cream; if too thin, add a bit more powdered sugar.
4. Craft the Salted Caramel Sauce: In a medium saucepan over medium heat, combine the unsalted butter, light brown sugar, light corn syrup, and sweetened condensed milk. Stir constantly until the butter is fully melted and all ingredients are smoothly combined. Bring the mixture to a rolling boil and continue to boil, stirring vigorously, for exactly 2 minutes. Immediately remove the pot from the heat. Allow the caramel to cool for 2-3 minutes, stirring occasionally. Then, stir in the vanilla extract and fine sea salt. Add salt gradually, tasting as you go, to achieve your desired level of saltiness. Let the sauce stand for about 10 minutes to thicken further. Transfer the slightly cooled caramel to a resealable plastic bag, snip off a small corner, and prepare for drizzling.
5. Assemble Your Masterpiece: Once the cookies are completely cool, generously frost each one with the mascarpone cream cheese frosting using a table knife or an offset spatula. Then, artfully drizzle a copious amount of your homemade salted caramel sauce over the frosted cookies. For an extra touch of decadence and visual appeal, consider topping each cookie with a halved soft caramel candy and a delicate sprinkle of flaky sea salt. Serve immediately and savor every glorious bite!

Expert Tips for Perfect Salted Caramel Cookies

Achieve bakery-quality results with these essential tips:

• Cool Melted Butter Completely: After melting butter for the cookie dough, allow it to return to room temperature. Adding hot butter to sugars can cause them to melt, leading to greasy cookies with a less desirable texture. Patience is key here!
• Measure Flour Accurately: The “spoon and level” method is crucial for precise flour measurement. Instead of scooping flour directly with your measuring cup (which compacts it and adds too much), spoon flour into the measuring cup and then level off the top with the back of a knife. This prevents dense, dry cookies. For a visual guide, refer to King Arthur Baking’s video on how to measure flour.
• Chill Dough Properly: Don’t skip the chilling step! Chilling the dough for at least 1 hour (and up to 4 hours) allows the flavors to meld, the butter to firm up, and prevents the cookies from spreading too much during baking. However, avoid over-chilling, as it can make the dough too firm and lead to dry cookies.
• Use Room Temperature Ingredients for Frosting: Ensure your cream cheese, mascarpone, and butter are adequately softened to room temperature for the frosting. This allows them to blend smoothly without lumps, creating a truly silky and luxurious texture.
• Don’t Overmix: When combining wet and dry ingredients for the cookie dough, mix only until just combined. Overmixing develops the gluten in the flour, resulting in tough, less tender cookies.
• Adjust Salt in Caramel to Taste: The “salted” aspect of salted caramel is highly personal. Start with the recommended amount of salt and then taste and adjust. Different types of sea salt can also vary in potency, so trust your palate!

Frequently Asked Questions (FAQ)

Here are some common questions about making Salted Caramel Cookies:

• Can I use store-bought caramel sauce? Yes, you can! While homemade caramel is highly recommended for its superior flavor and freshness, a good quality store-bought caramel sauce can be used in a pinch. Heat it slightly for easier drizzling.
• What if my frosting is too runny/thick? If it’s too runny, gradually add more powdered sugar, a tablespoon at a time, until it reaches the desired consistency. If it’s too thick, add a very small amount (half a teaspoon) of milk or cream until it loosens up.
• Can I make these cookies ahead of time? Absolutely! The cookie dough can be made and chilled for up to 4 days, or frozen for longer. The frosting and caramel can also be made a few days in advance and stored separately in the fridge. Assemble just before serving for the freshest taste and appearance.
• Why are my cookies spreading too much? This can be due to butter being too warm, not chilling the dough enough, or measuring flour inaccurately (too little flour). Ensure your melted butter is cooled, your dough is adequately chilled, and flour is spooned and leveled.
• What can I do with leftover frosting and caramel? This recipe makes a generous amount of frosting and caramel. Use the leftovers to top pancakes, waffles, ice cream, brownies, or even other desserts for a delicious treat!

Variations and Serving Suggestions

These Salted Caramel Cookies are fantastic as they are, but here are some ideas to customize them:

• Chocolate Drizzle: Add a secondary drizzle of melted dark or milk chocolate over the caramel for an extra layer of decadence.
• Nutty Topping: Sprinkle finely chopped pecans, walnuts, or almonds on top of the caramel for added crunch and flavor. Candied pecans would be especially delightful.
• Spiced Cookies: Add a pinch of cinnamon or nutmeg to the cookie dough for a warmer, spiced flavor, especially lovely during the autumn months.
• Different Frosting: While the mascarpone cream cheese frosting is divine, you could also try a simple vanilla buttercream or even a chocolate cream cheese frosting for a different twist.
• Serving Suggestion: Pair these rich cookies with a hot cup of coffee, a glass of cold milk, or even a scoop of vanilla bean ice cream for an ultimate dessert experience.

Pin Recipe
Print Recipe

5 out of 5 stars based on 1 vote

Salted Caramel Cookies

By
Chelsea Lords

These Salted Caramel Cookies are a bakery-style treat with a graham cracker base, topped with creamy frosting, and drizzled with salted caramel. Soft, sweet, and totally show-stopping!

Prep Time:
1 hour

Cook Time:
12 minutes

Chilling Time:
2 hours

Total Time:
3 hours 12 minutes

Servings:
20

Video

Watch the video below to see how these delightful Salted Caramel Cookies come together!

Click to watch the Salted Caramel Cookies video

Equipment

• Blender or food processor
• Parchment paper
• Sheet pan (15″ x 10″)
• Cooling rack
• Stand mixer or hand mixer
• Medium pot

Ingredients

Amounts listed are for 20 servings. Adjust as needed.

Cookies

• 12 tablespoons unsalted butter (3/4 cup, melted and cooled)
• 1/2 cup granulated sugar
• 3/4 cup light brown sugar (lightly packed)
• 1 large egg yolk (discard or save the whites for another recipe)
• 1 large egg
• 1/2 tablespoon vanilla extract
• 1-3/4 cups all-purpose flour (measured correctly, see note 2 below)
• 1 teaspoon baking soda
• 1/2 teaspoon fine sea salt
• 2 teaspoons cornstarch
• 1 cup graham cracker crumbs (lightly packed, about 9 full sheets)

Mascarpone Cream Cheese Frosting

• 4 ounces cream cheese (full-fat, softened)
• 1/2 cup mascarpone cheese (or 4 more ounces cream cheese, softened)
• 8 tablespoons unsalted butter (1/2 cup, softened)
• 2 teaspoons vanilla extract
• 1/8 teaspoon fine sea salt
• 3 cups powdered sugar

Caramel

• 8 tablespoons unsalted butter (1/2 cup)
• 1 cup light brown sugar (lightly packed)
• 1 cup light corn syrup (like Karo)
• 1 (14-ounce) can sweetened condensed milk (regular, not fat-free)
• 1/2 tablespoon vanilla extract
• 1/2 teaspoon fine sea salt (add to taste preference)
• Soft caramels (optional, for topping)
• Flaky sea salt (optional, for topping)

Instructions

Cookies

• Melt the butter in a microwave-safe bowl in the microwave. Set aside and let cool to room temperature, about 5 minutes. (If butter is hot when it is added to the sugars, it will melt the sugars and cause greasy cookies.) Once butter has cooled, pour it into a large bowl. Add brown and granulated sugar. Stir well until completely incorporated and smooth.
• Add 1 full egg and 1 egg yolk. (Discard the white or save for another recipe). Add vanilla and stir until smooth.
• In another bowl, toss together flour, baking soda, salt, and cornstarch. Add whole graham crackers to a blender or food processor and crush until you have 1 cup of very fine crumbs (gently pack in the measuring cup). Add graham cracker crumbs to the dry ingredients. Stir everything to combine.
• Combine the wet and dry ingredients and mix until just combined, avoiding overmixing.
• Using a tablespoon, measure 2 tablespoons dough per cookie (45g if you have a food scale). Roll dough balls large and tall (rather than round). Place on a parchment paper-lined plate, cover tightly, and chill for 1 hour, up to 4 hours.
• Preheat oven to 325°F (162°C) and line a sheet pan with parchment paper or a silicone liner. Space 6 cookies per sheet pan (they spread a lot). Bake 10–14 minutes or until slightly browned at the edges. Remove from oven and immediately use the back of a spoon to press the edges of each cookie into the center. Work quickly—the cookies firm up quickly. This gives each cookie a great crispy edge. Let stand on the tray for 4 more minutes, then transfer cookies to a cooling rack. Let cool completely before frosting.

Frosting

• In a stand mixer fitted with the whisk attachment (or a large bowl and a hand mixer), beat the softened (not melted) cream cheese, softened mascarpone cheese, and softened butter until creamy for about 2 minutes at medium-high speed. Add salt and vanilla; beat until smooth. Add powdered sugar, gradually, beating between additions, until frosting is soft and creamy. Avoid overbeating or you’ll get whipped frosting. (If the frosting is too wet, add a bit more powdered sugar. If it is too dry, add a touch of milk or cream.)
• Generously frost completely cooled cookies with a table knife. Depending on how generously you frost the cookies (I love frosting, so use quite a bit!) you’ll have some leftover (see note 1 below).

Caramel Sauce

• Combine butter, brown sugar, corn syrup, and sweetened condensed milk in a medium pot over medium heat. Stir constantly until butter is melted and ingredients are completely combined.
• Bring the mixture to a boil and boil for 2 minutes, stirring constantly. Immediately remove from heat.
• Let the mixture cool for about 2–3 minutes, stirring occasionally, then add vanilla extract and salt to taste. Add salt gradually. (Not all salts will salt this sauce the same. Add more for a salted caramel sauce and less to just season the sauce.)
• Let the sauce stand to thicken for about 10 minutes, stirring occasionally, and transfer to a resealable plastic bag. Seal without air and cut off the tip with scissors. Pipe a generous drizzle of caramel over the frosted cookies. If desired, top each cookie with an unwrapped and halved soft caramel and a small sprinkle of sea salt flakes.

Recipe Notes

Note 1: This recipe makes more frosting and caramel sauce than you’ll need for the cookies. Both these recipes work better with this quantity; too small a batch and it won’t combine well. Use leftover frosting and caramel to top pancakes or waffles for a fun dessert!

Note 2: If you press a measuring cup into a bag of flour, you will pack in way too much flour; use a spoon to scoop it into a measuring cup and level the top with the back of a table knife.

Storage: Store unfrosted cookies at room temperature. Keep caramel sauce and frosting in separate airtight containers in the fridge. Freeze uncooked dough balls in a freezer bag/container.

Nutrition

Serving: 20g |
Calories: 590kcal |
Carbohydrates: 96g |
Protein: 5g |
Fat: 21g |
Saturated Fat: 13g |
Cholesterol: 69mg |
Sodium: 327mg |
Potassium: 92mg |
Fiber: 1g |
Sugar: 73g |
Vitamin A: 628IU |
Calcium: 67mg |
Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Loved this recipe? Leave a comment below and share your experience!