Salted Caramel Cookies
These decadent salted caramel cookies are the perfect dessert. Think Rolo candies in cookie form. A crisp chocolate cookie filled with salted caramel. To. Die. For.
If you’re a cookie monster, too, (I can’t get enough!) you might want to try this amazing easy biscotti recipe and this double chocolate chip cookies recipe. And if you’re a caramel fan, check out this homemade funnel cake recipe with caramel sauce and these salted caramel cupcakes. I hope you find your new favorite cookie or dessert here!
The best part about this salted caramel cookie recipe is that they are easy to make. If you’ve never made your own caramel, you’ll see that making it yourself creates a flavor you won’t believe. No more store bought caramel for you! And believe it or not, these delicious cookies are vegan, so I think it’s fair to say they are a little bit healthier than your average salted caramel cookie. Win-win!
Why This Recipe Works
We’re creating thin crispy chocolate sandwich cookies. Easy to make and so delicious. Filling those simple cookies with homemade caramel creates something magical. Heavenly.
Ingredient Notes
- Chocolate – We’re using Dutch process cocoa powder which is washed in a solution of potassium carbonate. All you need to know is that this neutralizes the cocoa giving it a milder flavor. You’ll see Dutch processed on the label when you buy it.
- Pure Vanilla Extract – Imitation vanilla extract is just that. We only use pure vanilla extract which comes from vanilla beans.
- Homemade Caramel – Making the caramel from coconut cream, coconut oil, and granulated sugar ensures that you’ll have a creamy and rich caramel with the perfect texture that’s vegan and dairy-free.
Scroll down to the recipe card for full recipe ingredients.
How to Make It
Make the Cookies
Combine powdered sugar, cocoa powder, flaky sea salt, and cinnamon in a large bowl. Add coconut oil, water, and vanilla extract to the dry ingredients.
Mix until a smooth syrup forms without lumps.
Add flour and baking soda to the bowl. Mix flour mixture into the wet ingredients with a spatula until completely combined. Mix a couple extra times to bring the cookie dough together.
Create a 1” thick disk out of the dough. Wrap it in plastic wrap and place in the fridge for 10-15 minutes.
Preheat oven to 325° F. Line baking trays with parchment paper.
Remove dough from fridge. Lightly flour both sides of disc. Between two sheets of baking parchment, roll dough to ¼ inch thick.
Use a 2 inch round cutter to stamp out as many cookies as possible. If dough has not warmed too much, remove the excess from around the cookies and transfer them to the baking sheet with about an inch between them. If cookies are too fragile, place the cut dough in the fridge while still on the baking parchment for 3-4 minutes before attempting to transfer the cookies.
No need to look for a half-inch cookie cutter when you probably have a half-inch pastry tip to cut circles from the center of half the cookies. This works perfectly! Use the tip of a knife to remove the excess dough.
Press dough scraps together and repeat the rolling and cutting process. The cookies will start to get a bit tough if you overwork it, so try to work quickly.
Chill cut dough in the fridge for 4-5 minutes before baking to prevent spreading.
Bake cookies on cookie sheet for 14-15 minutes until dry to the touch. Check cookies at about 10 minutes as the heat in different ovens can change the baking time a bit. Allow to cool on the pan for 5 minutes before moving to a wire rack to cool completely.
Make the Caramel
In a medium saucepan with a heavy bottom, spread cane sugar in an even layer.
Melt over low heat without stirring. This will take some time. You can occasionally swirl the sugar to redistribute it as parts start to melt.
Once the sugar is completely melted, stir slightly, making sure to skim the sides of the bowl with a silicone spatula or metal spoon to get final crystals distributed. Plastic will melt at this temperature and wood is more likely to cause recrystallization.
Remove from heat (but leave the burner on) and stir in coconut oil. The mixture will bubble up and spit a little bit. The oil will not completely combine right away, but it will combine and become smooth if you continue to stir.
Add coconut cream. Stir vigorously and return to heat. Continue stirring gently while heating until all the lumps are smooth and dissolved again. Stop stirring and continue heating until a candy or instant read thermometer reaches 250-255°.
Remove from heat and wait for bubbling to settle. Once it has stopped bubbling, add vanilla and flaky sea salt, stirring until combined. Pour into a glass container and set aside to cool completely. Once cooled, taste for saltiness and adjust to your taste.
Assemble Cookies
Place the cut-out cookies (the top portion) on a cooling rack. Dust with powdered sugar.
Place three quarters to one teaspoon caramel on each of the round cookies (the bottom half without the middle cut out). Handling gently by the edges, place a powdered cut-out on top of each caramel dollop in the center of the cookie.
Allow caramel to settle. Some dripping will occur (see tip about firmer caramel if preferred).
These pretty salted caramel cookies would be perfect for a holiday cookie exchange or great for any gathering.
Top Tips
- Be sure to allow time for the dough to chill before baking or you may end up with cookies that have spread and are too thin to hold the caramel. You’ll be chilling the dough once before cutting the cookies and again after they are cut.
- Allow the baked salted caramel cookies to cool before filling with caramel.
- Don’t worry if the caramel is dripping out of the cookies a bit. You can scoop up the caramel bits with a knife and add it back inside if too much drips out.
- For a firmer caramel, boil until the temperature reaches 260-265° F.
FAQ
Best eaten the same day or stored in a single layer in an air-tight container at room temperature for a couple days. My bet is as these may be the best cookies you’ve ever eaten, you won’t be storing them for long!
You can use prepared caramel, but the cookies will just not taste as good! Also note, most caramels are not vegan but contain heavy cream and butter. The natural flavor of this caramel is so good, you really should try it!
You could add mini chocolate chips to the center of the cookies for more chocolatey goodness! You could also add crushed walnuts, pecans, pistachios, or your favorite nut. I would not use chocolate chunks or big pieces of nuts as the cookies are delicate.
The cookies won’t stay as crisp once they’re made, so if you want to make them in advance, fill them just before serving.
More Cookie Recipes
Salted Caramel Cookies
Equipment
- 2 Cookie Sheets
Ingredients
Ingredients
Cookies:
- 10 Tbsp powdered sugar (½ C + 2 tbsp) plus more for dusting
- ¼ C cocoa powder Dutch process
- 1 tsp vanilla extract pure
- ¼ C coconut oil melted and cooled
- 3 tbsp water
- ¼ tsp sea salt flakey variety, like Maldon
- ¼ tsp baking soda
- ¼ tsp cinnamon
- 14 Tbsp all-purpose flour (¾ C + 2 Tbsp)
Caramel:
- ½ C granulated sugar Not raw or coarse sugar
- 1 tbsp coconut oil
- 6 tbsp coconut cream
- ¼ tsp sea salt flaky variety, like Maldon
- 1 tsp vanilla extract pure
Instructions
Directions
Make cookies:
- Combine powdered sugar, cocoa powder, salt, and cinnamon in a large bowl. Add coconut oil, water, and vanilla extract. Mix until a smooth syrup forms without lumps.
- Add flour and baking soda. Mix in with a spatula until completely combined. Mix a couple extra times to bring everything together.
- Create a 1”/ 2.5cm thick disk out of the dough. Wrap it in plastic wrap and place in the fridge for 10-15 minutes.
- Preheat oven to 325° F/ 160 C. Line baking trays with parchment.
- Remove dough from fridge. Lightly flour both sides of disc. Between two sheets of baking parchment, roll dough to ¼”/ 6mm thick.
- Use a 2”/ 5cm round cutter to stamp out as many cookies as possible. If dough hase not warmed too much, remove the excess from around the cookies and transfer them to the baking sheets with 1”/ 2.5cm between them. If cookies are too fragile, place the cut dough in the fridge while still on the baking parchment for 3-4 minutes before attempting to transfer the cookies.
- Using a ½”- ¾”/ 12-18mm round cutter (or the wide opening of a piping nozzle), cut circles from the center of half the cookies. Use the tip of a knife to remove the excess dough.
- Bring all the scraps of dough together and repeat the rolling and cutting process.
- Chill cut dough in the fridge for 4-5 minutes before baking to prevent spreading.
- Bake for 14-15 minutes, until dry to the touch. Allow to cool on the pan for 5 minutes before moving to a rack to cool completely.
Make caramel:
- In a medium saucepan with a heavy bottom, spread sugar in an evenly layer.
- Melt over low heat without stirring. This will take some time. You can occasionally swirl the sugar to redistribute it as parts start to melt.
- Once sugar is completely melted, stir slightly with a silicon spatula or metal spoon to get final crystals distributed.
- Remove from heat (but leave the burner on) and stir in coconut oil. The mixture will bubble up and spit a little bit. The oil will not completely combine at this point, just stir until everything is smooth.
- Add coconut cream. Stir vigorously and return to heat. Continue stirring gently while heating until all the lumps are smooth and dissolved again. Stop stirring and continue heating until a candy or instant read thermometer reaches 250-255° F/121-123 C.
- Remove from heat and wait for bubbling to settle. Once it has stopped bubbling, add vanilla and salt, stirring until combined. Pour into a glass container and set aside to cool completely.
Assemble cookies:
- Place the cut-out cookies (the top portion) on a cooling rack. Dust with powdered sugar.
- Place ¾ – 1 tsp/ 5ml caramel on each of the complete round cookies (the bottom half). Handling gently by the edges, place a powdered cut-out on top of each caramel dollop, centering as much as possible.
- Allow caramel to settle. Some dripping will occur (see note about firmer caramel if preferred).
- Best eaten the same day, or can be stored in a single layer in an air-tight container at room temperature for a couple days.
Notes
Nutrition
Did you make it? I’d love to see your creation! Tag me at @kastilwell on Instagram or @kellystilwell on Twitter using hashtag #FFFP!
