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Irresistible Salted Caramel Cookies

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Soft, chewy cookies packed with layers of flavor—sweet, salty, and rich chocolatey goodness with the delightful chew of coconut.

Ingredients

Scale
  • 1 cup unsalted butter, softened
  • 1 cup brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup shredded coconut
  • 1 cup chocolate chips (semisweet or dark)
  • 1/2 cup salted caramel sauce
  • Sea salt flakes for garnish

Instructions

  1. Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
  2. In a large mixing bowl, cream the softened butter with brown sugar and granulated sugar using an electric mixer until light and fluffy, about 2-3 minutes.
  3. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
  4. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined (don’t overmix!).
  5. Fold in the shredded coconut and chocolate chips using a spatula or wooden spoon.
  6. Using a cookie scoop or tablespoon, drop the cookie dough onto the prepared baking sheets, spacing them about 2 inches apart.
  7. Bake for 10-12 minutes, or until the edges are golden but the centers still look slightly soft.
  8. Remove from the oven and let the cookies cool on the baking sheets for 5 minutes before transferring them to a cooling rack.
  9. Drizzle each cookie with salted caramel sauce and sprinkle with sea salt flakes for the finishing touch.

Notes

Chill the dough for 30 minutes before baking for thicker cookies. Use quality chocolate for richer flavor. Don’t overbake; cookies firm up as they cool.

Nutrition

Keywords: salted caramel cookies, chocolate coconut cookies, easy dessert recipe, chewy cookies, holiday baking

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