Caramel Cookie Dough Dough Recipe

Prepare ingredients

Bring softened butter to room temperature (soft but not greasy). Pre-measure flour and sift if lumpy. Chop caramels or toast nuts if using.

Cream butter and sugars

In a large bowl (or stand mixer fitted with paddle), beat 1 cup softened unsalted butter, 3 tablespoons light brown sugar, and 3 tablespoons granulated sugar on medium speed until light and fluffy, about 2–3 minutes.

Add yolk and vanilla

Scrape bowl, then add 1 large egg yolk and 1 teaspoon vanilla extract. Beat until incorporated, about 30 seconds.

Combine dry ingredients

In a separate bowl, whisk 1 1/2 cups all-purpose flour, 1/2 teaspoon salt, and 1/4 teaspoon baking soda until evenly distributed.

Form cookie dough

With mixer on low, add dry ingredients to butter mixture in two additions, alternating with 1 tablespoon milk if the dough feels too stiff; mix just until combined. The dough should be soft, slightly sticky but scoopable.

Mix in caramel and chips

Fold 3/4 cup soft caramel bits (or chopped soft caramels), 1/2 cup mini chocolate chips, and 1/4 cup chopped toasted nuts (if using) into the dough with a spatula until evenly distributed. Take care not to overmix so caramels remain in small clusters.

Shape dough

Portion dough into 1 1/2 tablespoon to 2 tablespoon scoops (about 18–24 cookies depending on size). For a classic cookie look, roll scoops into tight balls and flatten slightly with your palm.

Chill (recommended)

Place shaped dough balls on a sheet pan lined with parchment and chill in the refrigerator for 30–60 minutes. Chilling helps control spread so caramel pockets stay intact while baking.

Preheat oven

Preheat oven to 350°F (175°C) while dough chills. Position racks in center of oven.

Bake

Arrange chilled dough rounds 2 inches apart on a lined baking sheet. Bake at 350°F (175°C) for 10–12 minutes, or until edges are set and centers still look slightly soft and glossy. Rotate pan halfway through for even browning.

Finish with salt

When cookies come out of the oven, immediately sprinkle a small pinch of sea salt flakes (about 1/8 teaspoon per cookie total from the 1/2 tsp) over each warm cookie to highlight the caramel.

Cool

Allow cookies to cool on the baking sheet for 5 minutes so caramel sets, then transfer to a wire rack to cool completely. If caramels remain very soft and sticky, cool longer so they firm up.

Make quick caramel sauce

In a small saucepan over medium heat, combine 2 tablespoons brown sugar, 1 tablespoon unsalted butter, and 3 tablespoons heavy cream. Stir until sugar dissolves and mixture simmers, cook 1–2 minutes until slightly thickened. Remove from heat and stir in 1/4 teaspoon vanilla. Let cool a couple minutes before drizzling over cooled cookies or using for dipping.

Serve

Drizzle sauce over cooled cookies or serve a small ramekin alongside. Store extra sauce in refrigerator up to 1 week and warm gently before using.