Award-Winning Salted Caramel Cookies
If you’re a fan of sweet and salty desserts, these Award-Winning Salted Caramel Cookies are about to become your new favorite treat. With a soft, buttery base, gooey caramel centers, and a light sprinkle of flaky sea salt, these cookies strike the perfect balance between indulgent and comforting. Whether you’re baking for a party, a holiday, or just a cozy night in, this recipe will wow every cookie lover in the room.
Why You’ll Love These Cookies
Perfectly chewy with crisp edges
Caramel in every bite
Balanced sweetness with a touch of sea salt
No fancy tools required – just classic, crowd-pleasing ingredients
Freezer-friendly dough for cookies anytime
Ingredients
1 cup (2 sticks) unsalted vegan butter, softened
1 cup brown sugar, packed
1/2 cup granulated sugar
2 tbsp non-dairy milk
1 tbsp vanilla extract
2 1/4 cups all-purpose flour
1/2 tsp baking soda
1/2 tsp salt
20–24 soft vegan caramel candies
Flaky sea salt, for topping
How to Make Them
1. Make the Dough
In a large bowl, cream together the vegan butter and sugars until light and fluffy. Add the non-dairy milk and vanilla extract, and mix well. Gradually add in flour, baking soda, and salt until a soft dough forms.
2. Stuff with Caramel
Scoop about 1.5 tbsp of dough and flatten it slightly. Place one caramel candy in the center and fold the dough around it, sealing the edges. Roll into a ball and place on a lined baking sheet. Repeat with remaining dough.
3. Bake
Preheat oven to 350°F (175°C). Bake cookies for 10–12 minutes or until edges are golden but centers look slightly underbaked (they’ll set as they cool). Sprinkle with flaky sea salt immediately after removing from oven.
4. Cool & Enjoy
Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack. Serve warm for the gooey center or let cool completely for chewy perfection.
Tips for Success
Use soft, meltable caramels – store-bought vegan caramels work great
Chill dough for 15–20 mins before baking for thicker cookies
Add chopped pecans or chocolate chips for extra flavor layers
Store in an airtight container for up to 5 days
Make Ahead & Freeze
You can freeze the cookie dough balls (with or without caramel inside) for up to 2 months. Just bake from frozen, adding 1–2 extra minutes to the baking time.
Final Thoughts
There’s a reason these Salted Caramel Cookies are award-winning – they’re everything a cookie should be: chewy, rich, slightly crispy, and just the right amount of salty. Whether you’re impressing guests or treating yourself, this recipe delivers that bakery-quality magic from the comfort of your home.
Award-Winning Salted Caramel Cookies
Ingredients
Method
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large bowl, cream together softened vegan butter, brown sugar, and granulated sugar until fluffy. Add plant milk and vanilla; mix well.
- Add Dry Ingredients:
- Stir in flour, baking soda, and salt until a soft dough forms.
- Add Caramel Centers:
- Scoop 2 tbsp of dough, flatten slightly, place a caramel in the center, and wrap dough around to seal. Place on baking sheet.
- Bake for 10–12 minutes, or until edges are golden brown and centers are set.
- Immediately sprinkle tops with flaky sea salt. Let cool on the pan for 5 minutes before transferring to a wire rack.
