Gourmet Thick Salted Caramel Cookies
Gourmet Thick Salted Caramel Cookies: Indulging in a warm, freshly-baked cookie is one of life’s simple pleasures. But what if I told you there’s a way to take that experience to the next level? Imagine sinking your teeth into a thick, chewy cookie with decadent layers of rich salted caramel – irresistible, right? Introducing gourmet, thick-salted caramel cookies, the latest obsession in the world of sweets. From artisanal bakeries to fancy cafes, these indulgent treats are taking the dessert scene by storm.
In this post, I’ll guide you through creating the perfect batch of these mouthwatering cookies, covering key ingredients, texture tips, and creative twists to make them even more delicious. So get ready to satisfy your sweet tooth and impress your taste buds with these heavenly treats.
Trader Joe’s
NEW PRODUCT FROM TRADER JOE’S (this is NOT a sponsored post. It’s just me loving a product and sharing it with you). I found these chips on the new product end cap and couldn’t wait to create with them. They are delicious and easy to create. So….STOCK UP! If you don’t have a Trader Joe’s near you, Hershey’s has salted caramel chips (I spotted some at Target). There are also Kroger, Toll House, and Lilly’s brands.
Change Up the Recipe
These thick Salted Caramel Cookies are nice and golden on the outside and soft and gooey on the inside. They’re loaded with tons of melted caramel chips. The best part is the size—these cookies are thick and hearty! With all that being said, there is still room for change. Check out some of my favorite additions to this already delicious cookie recipe below.
- BROWN BUTTER: An easy way to add a caramel/nutty flavor to your dish. Whether that’s for baking or something savory.
- WHITE CHOCOLATE CHIPS: To add another layer of flavor to your cookie dough, split the amount between the salted caramel chips and white chocolate chips.
- TOFFEE BITS: Take caramel flavor to the next level and add a crunch.
- MILK CHOCOLATE CHIPS: Chocolate and caramel go together like peanut butter and jelly. Split the chip amount between the salted caramel chips and milk chocolate chips.
- CARAMEL TOPPING: These amazing cookies boast a wonderful chewy texture, making them my new favorite. But let’s take that same cookie and elevate it even further. Adding another layer of texture and flavor is what I’m talking about. The caramel can be a homemade caramel sauce drizzle, store-bought ice cream caramel topping, or a delicious creamy caramel frosting.
The Secret to Making the BEST Cookies
At first glance, you might think, “Oh, that will never work.” Those cookie dough balls are giant! They’re going to come together and become one giant mess. Well, I have a few tricks to help you avoid the “flat cookie” problem.
- BROWN SUGAR: Use more brown sugar than white sugar. The light brown sugar creates a thicker, softer, and chewier cookie than using mostly white sugar.
- BAKING POWDER: Baking soda can help create crisper cookies, but we want thick, soft cookies, so omit it.
- HANDLING THE DOUGH: When forming the cookie ball, don’t press the dough together too much. Try to keep it airy. Press it together just enough to hold.
- CHILL THE DOUGH BEFORE BAKING: Once the dough is formed into balls and placed on a cookie sheet lined with parchment paper, slide the cookie sheet into the refrigerator for 1 hour.
The Secret to Making a Delicious Salted Caramel Chip Cookie
BUTTER VS MARGARINE
Don’t skimp on this ingredient….YOU MUST USE REAL BUTTER. WHY? There are several reasons for choosing butter over margarine.
- FLAVOR: Butter provides a rich flavor. BAKER’S TIP: Always use unsalted butter when baking. You want to control the amount of salt in your recipe.
- FAT CONTENT: Margarine contains more water and less fat, resulting in thin cookies that spread out during baking.
HOW TO MAKE GOURMET THICK SEA SALT CARAMEL COOKIES
INGREDIENTS (full printable recipe below in recipe card)
- 1 cup unsalted softened butter, at room temperature
- 1½ cups light brown sugar
- ½ cup granulated sugar
- 2 large eggs
- 1 tablespoon vanilla extract
- 3½ cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1 (10-ounce) bag salted caramel chips
- 1 cup toasted pecans, chopped
- Optional: flaky sea salt
DIRECTIONS
- Preheat oven to 350°F.
- Line 2 cookie sheets with parchment paper.
- In a large mixing bowl, add the butter, sugars, eggs, and vanilla.
- Mix with an electric mixer until light and fluffy, scraping down the sides of the bowl.
- In another medium bowl, whisk together the flour, salt, and baking powder until combined.
- Add the dry ingredients to the wet ingredients and stir until well combined.
- Stir in chips and pecans.
- Lightly form dough into balls (about 4.6 ounces each). Sorry, a cookie scoop won’t be big enough for these cookies. *ONLY ADD 6 COOKIE DOUGH MOUNDS TO EACH COOKIE SHEET.*
- Refrigerate 1 hour.
- Leave the dough in a mound.
- Bake cookies 16 to 18 minutes until golden brown.
- Slide cookies (still on parchment paper) onto the counter or wire rack to cool completely. Sprinkle with flaky sea salt or Flor De Sal.
CAN THIS RECIPE MAKE SMALLER COOKIES?
This recipe was designed to make 12 large, thick, gooey cookies, like the ones you get at a bakery.
However, this same dough can be used to make smaller cookies. They will puff up beautifully and thickly. Please remember to adjust the baking time. The serving size and nutrition information will also change.
HERE’S HOW TO TRANSFORM THESE LARGE BAKERY COOKIES INTO SMALL COOKIES
- LEAVE THE DOUGH IN THE MIXING BOWL and refrigerate for 2 hours. Use a cookie or ice cream scoop (about 2 ounces) to scoop the cookie dough onto cookie sheets lined with parchment paper. Form into balls. You should get close to twice as many cookies.
- Bake in a preheated oven at 350°F for 13 minutes.
CAN THIS COOKIE DOUGH BE MADE AHEAD?
REFRIGERATOR: The cookie dough can be kept chilled in the refrigerator for up to 4 days.
FREEZER (BAKED COOKIES): Place baked cookies in a freezer-safe bag. They will stay fresh in the freezer for up to three months.
FREEZER (COOKIE DOUGH BALLS): Cookie dough balls will stay fresh in the freezer up to 3 months. HOW TO FREEZE: Place the balls on a cookie sheet for a few hours before placing them in a freezer bag to store. BAKE FROZEN COOKIE DOUGH FOR AN EXTRA MINUTE, no need to thaw.
How to Toast Pecans
Pecans are delicious on their own. Toasting them elevates their flavor even more. This adds more flavor, crunch, and aroma to all your favorite recipes. Toasting pecans can be done in the oven or on the stovetop. This illustration is for a stovetop.
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Gourmet, thick-salted caramel cookies are the perfect marriage of indulgence and sophistication, transforming a simple treat into an unforgettable experience. Their rich, buttery dough provides a tender yet substantial bite, while the pockets of molten caramel offer a decadent sweetness balanced by the subtle crunch of sea salt. Each bite delivers a harmonious blend of textures and flavors—chewy, soft, salty, and sweet—that lingers long after the last crumb is gone. More than just a cookie, they’re a small luxury, a moment of comfort, and a testament to how a well-crafted recipe can transform everyday ingredients into something truly extraordinary. Sheryl
WHY DO THESE COOKIES LOOK “RAW”?
If you’re wondering why the inside of these cookies looks a little “doughy,” don’t worry—they’re fully baked! That’s the magic of a true bakery-style cookie. These cookies are made to be extra thick and chewy, so the centers stay soft while the edges are set and golden. The result is a melt-in-your-mouth texture that might look underdone at first glance but is actually perfectly baked.
Pro Tip: The cookies will continue to set as they cool, so resist the urge to overbake—otherwise, you’ll lose that irresistible soft and chewy center.
Gourmet Thick Salted Caramel Cookies
These thick Salted Caramel Cookies are nice and golden on the outside and soft and gooey on the inside. Loaded with tons of melted caramel chips. The best part is the size. These cookies are thick and hearty!
Ingredients
- 1 cup unsalted butter, softened
- 1½ cups light brown sugar, packed
- ½ cup granulated sugar
- 2 large eggs
- 1 tablespoon vanilla extract
- 3 ½ cups all-purpose flour
- ½ teaspoon salt
- 1 teaspoon baking powder
- 1 (10 ounce) bag salted caramel chips
- 1 cup toasted pecans, chopped (optional)
- sea salt (optional)
Instructions
- Line 2 cookie sheets with parchment paper and set aside.
- Add the butter, light brown sugar, granulated sugar, eggs, and vanilla to a large mixing bowl.
- Mix until light and fluffy.
- Whisk together the flour, salt, and baking powder in a medium bowl.
- Add dry ingredients to the wet ingredients, and blend until combined.
- Stir in the salted caramel chips and toasted pecans.
- Divide the dough into 12 balls (about 4.6 ounces each).
- Place 6 balls on each prepared cookie sheet.
- Refrigerate 1 hour.
- Preheat the oven to 350°F. NOTE: THESE COOKIES WERE BAKED IN A CONVECTION OVEN. YOU MAY NEED TO ADJUST THE BAKING TIME FOR AN ELECTRIC OR GAS OVEN.
- Bake 16-18 minutes.
- Slide the cookies still on the parchment paper onto the counter to cool completely.
- Sprinkle sea salt on cooled cookies.
- NOTE: DO NOT REMOVE OR PICK UP COOKIES UNTIL THEY HAVE COOLED. These cookies are dense and will crumble if lifted too soon. BUT TOTALLY WORTH THE WAIT!
- Makes 12 Large Cookies
HOW TO TOAST PECANS: Pour pecans into a dry skillet, and heat over medium-high heat. Stir frequently, keeping a close eye on them. This will only take a few minutes. When you can smell them and see a few brown spots, pour the pecans into a dry skillet and heat on medium-high. Stir frequently, keeping a close eye on them. This will only take a few minutes. When you can smell them and see a few brown spots, the pecans are done (about 5 minutes). Pour pecans into a dry skillet and heat on medium-high. Stir frequently, keeping a close eye on them. This will only take a few minutes. When you can smell them and see a few brown spots, pour the pecans into a dry skillet and heat on medium-high. Stir frequently, keeping a close eye on them. This will only take a few minutes. When you can smell them and see a few brown spots,
HERE'S HOW TO TRANSFORM THESE LARGE BAKERY COOKIES INTO SMALL COOKIES
LEAVE THE DOUGH IN THE MIXING BOWL and refrigerate for 2 hours. Use a cookie or ice cream scoop (about 2 ounces) to scoop the cookie dough onto cookie sheets lined with parchment paper. Form into balls. You should get close to double the cookies. Bake in a preheated oven at 350°F for 13 minutes.
Notes
CHANGE UP THE RECIPE:
- BROWN BUTTER: An easy way to add a caramel/nutty flavor to your dish. Whether that’s for baking or something savory.
- WHITE CHOCOLATE CHIPS: Add another layer of flavor to your cookie dough. Split the chip amount between the salted caramel chips and white chocolate chips.
- TOFFEE BITS: Push the caramel flavor to the limit and add crunch.
- MILK CHOCOLATE CHIPS: Chocolate and caramel go together like peanut butter and jelly. Split the chip amount between the salted caramel chips and milk chocolate chips.
- CARAMEL TOPPING: These amazing cookies have a wonderful chewy texture and are my new favorite cookies. But let's take that same cookie and boost it even further. Adding another layer of texture and flavor is what I'm talking about. The caramel can be a homemade caramel sauce drizzle, store-bought ice cream caramel topping, or a delicious creamy caramel frosting.
WHY DO THESE COOKIES LOOK "RAW"?
If you’re wondering why the inside of these cookies looks a little “doughy,” don’t worry—they’re fully baked! That’s the magic of a true bakery-style cookie. These cookies are made to be extra thick and chewy, so the centers stay soft while the edges are set and golden. The result is a melt-in-your-mouth texture that might look underdone at first glance but is actually perfectly baked.
Pro Tip: The cookies will continue to set as they cool, so resist the urge to overbake—otherwise, you’ll lose that irresistible soft and chewy center.
Your ‘tip’ says to omit the baking powder, but it is listed in your recipe…Do I use it or not?
Hi Jenn….sorry about that. I corrected it to omit the baking soda.
Hi – These cookies look FABULOUS!! I’m going to make several batches for Kitten Central’s annual bake sale. They’ll sell in a heartbeat. I have one question, though. In the tips you say “BAKING POWDER: Baking soda can help create crisper cookies, but we want a thick soft cookie so omit the baking powder.” I still see baking powder listed in the ingredients. Did you mean to say “omit the baking soda”? I just want to make sure whether I’m to add the baking powder or omit it from the recipe list. I’m thinking I should include it, but want to be sure. Thanks! Janet
Hi Janet, yes I wrote the wrong one it should say to omit baking soda.
Hi, when you say eliminate the baking soda for a thicker cookie,, do you still recommend adding the 1 tsp baking soda that is in this recipe or eliminating it?
Hi Diane, There is no baking soda in this recipe.♥
Is there a way to make these without the pecans? It seems I would have to substitute something.
Carol
Hi Carol, You can substitute another nut or delete the nuts.
where did you get the salted carmel chocolate chips cant find anywhere?
Hi Deborah, I found them at Trader Joe’s. I also saw another brand at Target. I think the Caramel Chips might be seasonal.
What is the adjusted temperature and bake time to make smaller sized cookies?
Hi Christie, I would start at 10 minutes and work my way up to 13 minutes.
On your tips, you mention brown butter. Do you brown the whole cup of butter, and if so, do you refrigerate it to solidify?
Hi Talitha, Yes brown the cup of butter. Let the butter come to room temperature before adding to the cookie dough. To speed up the process you can refrigerate the butter making sure it doesn’t completely solidify.
I have written down the recipe in my cookbook and WILL NOT be revisiting your site again. There are people who have sensitivities to constantly moving ads, videos etc. Your site has TOO much activity and movement for my brain. I had to put a sheet of paper to cover half the page just so I could bake this recipe the first. Not everyone has a printer either. The cookies are delicious though!!!
Regards,
Lori Gunn
Hi Lori, Glad the cookies turned out! The ads are the price of admission to my virtual bakery.