Simple Caramel Cookies are a sweet, buttery treat highlighted by the rich flavor of caramel. With minimal ingredients and straightforward steps, these cookies are perfect for a quick baking session or a last-minute dessert.
They have a soft, chewy center and lightly crisp edges, making them an instant crowd-pleaser.
Kitchen Equipment Needed
- Mixing bowls
- Hand or stand mixer (optional, but makes creaming easier)
- Whisk
- Baking sheet
- Parchment paper or silicone baking mat
- Measuring cups and spoons
- Spatula or wooden spoon
Ingredients Overview
- Butter: Provides richness and a soft texture.
- Brown sugar: Enhances the caramel flavor and adds moisture.
- Caramel sauce: Infuses the dough with sweet caramel goodness.
- Flour & leavening: All-purpose flour with a bit of baking powder (and optional baking soda) for structure and slight lift.
- Egg: Binds the ingredients and contributes to a soft crumb.
- Vanilla extract: Rounds out the sweetness with a warm aroma.
Ingredients
- 1/2 cup (1 stick) unsalted butter, softened
- 3/4 cup light brown sugar, packed
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 1/4 cup caramel sauce (store-bought or homemade), plus extra for drizzling (optional)
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- Optional: 1/4 teaspoon baking soda (for a bit more spread and chew)
Directions
- Preheat the oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
- Cream the butter and sugar: In a mixing bowl, beat the softened butter and brown sugar on medium speed until light and fluffy, about 2–3 minutes.
- Add wet ingredients: Beat in the egg, vanilla extract, and caramel sauce. Mix just until combined, scraping down the sides of the bowl as needed.
- Combine dry ingredients: In a separate bowl, whisk together the flour, baking powder, salt, and optional baking soda.
- Mix the dough: Gradually add the dry ingredients to the wet ingredients. Stir until a soft dough forms. If the dough is very sticky, chill it in the refrigerator for 15–20 minutes.
- Shape the cookies: Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart. Flatten slightly with your fingertips or the back of a spoon.
- Bake: Bake for 10–12 minutes, or until the edges are lightly golden. The centers may look slightly soft but will set as they cool.
- Cool and serve: Let the cookies cool on the baking sheet for 2 minutes before transferring them to a wire rack to cool completely. Drizzle with extra caramel sauce if desired.
Prep Time
15 minutes
Bake Time
10–12 minutes
Total Time
25–30 minutes (plus optional chilling time)
Nutrition (per cookie, ~24 cookies)
- Calories: ~90
- Protein: ~1g
- Fat: ~4g
- Carbohydrates: ~13g
- Sugar: ~8g
Expert Tips
- Softened butter: Ensure your butter is at room temperature for easier creaming and a uniform dough.
- Caramel sauce consistency: Use a thick caramel sauce for a stronger flavor. Thin sauces may require slightly more flour if the dough becomes too soft.
- Don’t overbake: To keep the cookies soft and chewy, remove them from the oven when the edges just start turning golden.
FAQs
Can I use dark brown sugar?
Yes, it will produce a richer, more intense molasses flavor, which can complement the caramel nicely.
How do I store these cookies?
Store in an airtight container at room temperature for up to 5 days. You can also freeze them for up to 2 months.
Can I add mix-ins?
Absolutely. Stir in chocolate chips, chopped nuts, or toffee bits for extra texture.
Storing & Reheating
- Storing: Keep cookies in an airtight container at room temperature for 4–5 days.
- Freezing: Place cooled cookies in a freezer-safe bag or container for up to 2 months. Thaw at room temperature.
- Reheating: Briefly microwave for a few seconds if you prefer them warm and slightly soft.
Substitutions & Variations
- Gluten-free: Use a 1:1 gluten-free baking flour blend, ensuring any caramel sauce is also GF-friendly.
- Salted caramel: Sprinkle a little sea salt on top right after baking for a sweet-salty combo.
- Dairy-free: Replace butter with a dairy-free butter alternative and use a dairy-free caramel sauce.
Simple Caramel Cookies
Simple Caramel Cookies are a sweet, buttery treat highlighted by the rich flavor of caramel. With minimal ingredients and straightforward steps, these cookies are perfect for a quick baking session or a last-minute dessert.
Equipment
- Mixing bowls
- - Hand or stand mixer (optional, but makes creaming easier)
- Whisk
- - Baking sheet
- - Parchment paper or silicone baking mat
- Measuring cups and spoons
- - Spatula or wooden spoon
Ingredients
- - 1/2 cup 1 stick unsalted butter, softened
- - 3/4 cup light brown sugar packed
- - 1 large egg room temperature
- - 1 teaspoon vanilla extract
- - 1/4 cup caramel sauce store-bought or homemade, plus extra for drizzling (optional)
- - 1 3/4 cups all-purpose flour
- - 1 teaspoon baking powder
- - 1/4 teaspoon salt
- - Optional: 1/4 teaspoon baking soda for a bit more spread and chew
Instructions
- **Preheat the oven**: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
- **Cream the butter and sugar**: In a mixing bowl, beat the softened butter and brown sugar on medium speed until light and fluffy, about 2–3 minutes.
- **Add wet ingredients**: Beat in the egg, vanilla extract, and caramel sauce. Mix just until combined, scraping down the sides of the bowl as needed.
- **Combine dry ingredients**: In a separate bowl, whisk together the flour, baking powder, salt, and optional baking soda.
- **Mix the dough**: Gradually add the dry ingredients to the wet ingredients. Stir until a soft dough forms. If the dough is very sticky, chill it in the refrigerator for 15–20 minutes.
- **Shape the cookies**: Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart. Flatten slightly with your fingertips or the back of a spoon.
- **Bake**: Bake for 10–12 minutes, or until the edges are lightly golden. The centers may look slightly soft but will set as they cool.
- **Cool and serve**: Let the cookies cool on the baking sheet for 2 minutes before transferring them to a wire rack to cool completely. Drizzle with extra caramel sauce if desired.
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