These cookie butter cookies with salted caramel are truly exceptional. They combine a chewy cookie butter chocolate chip base with a molten pool of salted caramel in the center for the perfect salty-sweet bite. The edges crisp while the centers remain tender and gooey — a cookie you’ll want to make again and again.
What makes these Cookie Butter Cookies the best
- Simple method. The dough comes together quickly in one bowl by hand — no stand mixer required. The only slightly fiddly part is handling the caramel, and you can use a store-bought caramel sauce if you prefer.
- Balanced sweet and salty. Cookie butter and salted caramel give these cookies a wonderful contrast between sweet and savory that keeps each bite interesting.
- Perfect texture. The centers stay soft and chewy thanks to the caramel, while the edges bake up with a pleasant crisp. Any caramel that runs to the edge caramelizes and adds a crunchy, toffee-like bite.
Ingredients
- Salted butter. Salted butter adds a touch of savory depth; use your favorite brand.
- Cookie butter. Cookie butter is a spread made from ground cookies with a texture similar to peanut butter. Biscoff-style cookie butter works beautifully here.
- Salted caramel. Thick but pourable salted caramel is used to fill the centers. You can use a homemade salted caramel sauce or a thick store-bought version.
- Chocolate chips. I like a mix of mini and regular semi-sweet chips for texture, but use what you prefer.
- Sugars. A combination of granulated and light brown sugar gives classic cookie flavor and chew.
How to make cookie butter cookies
Prepare the salted caramel
If making your own salted caramel, prepare it first so it has time to cool completely. If using store-bought caramel, choose one with a thick but pourable consistency so it holds its shape inside the cookie while still melting during baking.
Make the cookie dough
In a large mixing bowl, gently melt the butter and cookie butter together in short bursts, whisking until smooth. Stir in the granulated sugar and light brown sugar until combined. Add the egg, egg yolk, and vanilla extract, whisking for 1–2 minutes until the mixture lightens and becomes glossy.
Fold in the flour, baking soda, and salt until mostly combined, with a few streaks of flour remaining. Add the chocolate chips and fold just until evenly distributed. The dough will be fairly wet and sticky — chill it in the refrigerator for 30 minutes to firm up.
Assemble and bake
Use a large 3-tablespoon scoop to portion the dough into ten even mounds. Roll each mound into a smooth ball, then press your thumb into the center to create a deep well. Add about 1 1/2 teaspoons of the cooled salted caramel into each well, then gently lift the dough edges up and around the caramel, tucking but not fully sealing it.
Place the filled dough balls on a parchment-lined sheet pan and chill uncovered for at least 30 minutes, up to 3 hours. Both the dough and the caramel should be very cold before baking; otherwise the caramel will run too freely and the cookies may spread unevenly. You can refrigerate overnight if covered.
Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper and space five cookies per sheet to allow for spreading. Bake for 15–16 minutes, until the edges are golden but the centers still look slightly wet. Remove the sheets from the oven and, while still hot, give each pan a few firm taps on the counter to encourage an even spread. If any caramel pools leak out, use a spoon or spatula to move it back toward the cookie edge — those caramelized edges are delicious.
Cookie Butter Cookies with Salted Caramel — FAQs
- Can I freeze these cookies for later? Yes. Assemble the filled cookie dough balls and freeze them in an airtight container for up to three months. Thaw overnight in the refrigerator before baking.
- Can I make them gluten free? While not tested here, you can usually substitute a 1:1 gluten-free flour blend in place of all-purpose flour. Expect slight differences in texture depending on the blend.
- Can I swap the cookie butter? You can experiment with creamy nut butters like peanut or almond butter, but avoid natural-style nut butters where the oil separates, as they can change dough consistency.
Description
These cookies feature a tender, cookie-butter-infused dough studded with chocolate chips and crowned with molten salted caramel. The contrast of chewy center, crisp edge, and buttery caramel makes them a memorable dessert or afternoon treat.
Ingredients
- 1/2 cup Salted Caramel Sauce
- 1/2 cup (113 g) Salted Butter
- 1/2 cup (125 g) Cookie Butter
- 1/2 cup (100 g) Light Brown Sugar
- 1/2 cup (100 g) Granulated Sugar
- 1 large Egg, at room temperature
- 1 large Egg Yolk, at room temperature
- 2 tsp Pure Vanilla Extract
- 1 1/2 cups (200 g) All-Purpose Flour
- 1/2 tsp Baking Soda
- 1/4 tsp Sea Salt
- 3/4 cup Semi-Sweet Chocolate Chips, plus extra for topping
- Flaky Salt, for finishing
Instructions
- Make the salted caramel first if preparing it at home, and allow it to cool completely. A thick, pourable caramel works best.
- Melt the butter and cookie butter together until smooth. Whisk in both sugars.
- Add the egg, egg yolk, and vanilla, whisking until the mixture lightens slightly and becomes glossy.
- Fold in flour, baking soda, and salt until nearly combined, then fold in the chocolate chips.
- Chill the dough for 30 minutes.
- Scoop into 3-tablespoon portions to make about ten balls. Create a deep well in each and add 1 1/2 teaspoons of caramel.
- Return the filled dough balls to the fridge for at least 30 minutes (or up to overnight, covered) so both dough and caramel are very cold.
- Preheat oven to 350°F (175°C), place five cookies per sheet, and bake 15–16 minutes until edges are golden and centers still look slightly wet.
- Bump the pan on the counter a few times after removing from the oven to help the cookies settle, and press any spilled caramel back toward the cookie edge if needed.
- Top with extra chocolate chips and a sprinkle of flaky salt. Let cool on the sheet for about 10 minutes before transferring to a wire rack.
Notes
- Making taller dough mounds with a narrow, deep well helps keep the caramel centered while the cookie spreads.
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