12 Salted Caramel Christmas Cookie Recipes That Feel Fancy Yet Cozy

I’m so excited to share with you 12 salted caramel Christmas cookie recipes that are both elegant and cozy. These cookies are the perfect blend of sweet caramel and a touch of sea salt. They melt in your mouth and are sure to become your new holiday favorites. Whether you’re baking for a holiday party or just for yourself, these treats are a must-try. Let’s get baking and enjoy the festive season with these delightful cookies!

Salted Caramel Thumbprint Cookies

Imagine biting into a perfectly baked cookie with a soft, buttery texture and a delightful thumbprint filled with luscious salted caramel. Salted Caramel Thumbprint Cookies are a wonderfully festive treat, perfect for sharing with friends and family during the holiday season.

The combination of sweet, buttery cookie dough and rich caramel filling, accented with a sprinkle of sea salt, creates an irresistible balance of flavors that everyone will love. These cookies aren’t only delicious but also visually appealing, making them a great addition to your holiday cookie platter.

The process of making these cookies involves creating a simple thumbprint in the center of each cookie before baking, which is later filled with decadent caramel. The salted caramel adds a touch of elegance to the cookies, making them an excellent choice for holiday gatherings or as a homemade gift.

This recipe is designed to yield approximately 24 cookies, making it suitable for serving 4-6 people, depending on how indulgent your guests are feeling!

Ingredients (Serves 4-6):

• 1 cup unsalted butter, softened
• 2/3 cup granulated sugar
• 1/2 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1/4 teaspoon salt
• 16 soft caramels
• 2 tablespoons heavy cream
• Flaky sea salt, for sprinkling

Cooking Instructions:

1. Prepare the Dough: In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Add in the vanilla extract and mix well. Gradually add the all-purpose flour and salt, mixing until the dough comes together and is smooth.
2. Shape the Cookies: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. Roll the dough into 1-inch balls and place them on the prepared baking sheet, spacing them about 2 inches apart. Use your thumb or the back of a small spoon to make an indentation in the center of each cookie.
3. Bake the Cookies: Place the baking sheet in the preheated oven and bake for 12-15 minutes, or until the edges of the cookies are lightly golden. Remove from the oven and allow the cookies to cool slightly on the baking sheet before transferring them to a wire rack to cool completely.
4. Prepare the Caramel Filling: In a small saucepan over low heat, melt the soft caramels with the heavy cream, stirring constantly until smooth. Remove from heat.
5. Fill the Cookies: Once the cookies are completely cool, spoon the melted caramel into the thumbprint of each cookie. Be sure to fill each indentation generously.
6. Add the Finishing Touch: While the caramel is still warm, sprinkle a small pinch of flaky sea salt onto each cookie. Allow the caramel to set before serving.

Extra Tips:

For the best results, make certain that the butter is at room temperature before you begin mixing the dough. This will help achieve the perfect texture for your cookies.

If you find the dough is too sticky to handle, you can refrigerate it for about 15 minutes to make it easier to work with. Additionally, if you prefer a stronger caramel flavor, you can use a touch of caramel extract in the dough.

Chewy Salted Caramel Chocolate Chip Cookies

Chewy Salted Caramel Chocolate Chip Cookies are a delectable treat perfect for the holiday season. These cookies combine the rich taste of chocolate chips with the sweet and salty flavor of caramel, creating a delightful balance that will have everyone reaching for more.

The chewy texture of these cookies is what makes them stand out, providing a satisfying bite that’s soft in the center with a slightly crispy edge. Ideal for a cozy family gathering or as a delicious homemade gift, these cookies are bound to become a festive favorite.

The salted caramel adds a gourmet touch to the classic chocolate chip cookie, making them both unique and indulgent. Let the smell of freshly baked cookies fill your home with warmth and holiday cheer as you prepare these scrumptious Chewy Salted Caramel Chocolate Chip Cookies.

Ingredients (Serves 4-6):

• 1 cup unsalted butter, softened
• 1 cup brown sugar
• 1/2 cup granulated sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup semi-sweet chocolate chips
• 1 cup caramel bits
• 1 teaspoon sea salt

Instructions:

1. Preheat the Oven: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to guarantee the cookies don’t stick.
2. Cream Butter and Sugars: In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar together until the mixture is light and fluffy. This should take about 3-4 minutes.
3. Add Eggs and Vanilla: Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract until fully incorporated.
4. Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, mixing until just combined.
5. Fold in Chips and Caramel: Gently fold in the chocolate chips and caramel bits, making sure they’re evenly distributed throughout the dough.
6. Shape the Cookies: Using a tablespoon, scoop dough onto the prepared baking sheets, spacing them about 2 inches apart. This will allow the cookies to spread while baking.
7. Bake the Cookies: Place the baking sheets in the preheated oven and bake for 10-12 minutes, or until the edges are golden brown. The centers should look slightly underbaked.
8. Add Sea Salt: Immediately after removing them from the oven, sprinkle a pinch of sea salt over each cookie. Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.

Extra Tips: For the best chewy texture, don’t overbake the cookies; they’ll continue to firm up as they cool. If you prefer a more pronounced caramel flavor, consider using caramel sauce drizzled over the top before serving.

To keep the cookies fresh, store them in an airtight container at room temperature for up to a week. You can also freeze the cookie dough balls and bake them straight from the freezer for fresh cookies anytime.

Salted Caramel Shortbread Bars

Salted Caramel Shortbread Bars are the perfect festive treat for your holiday gatherings. These decadent bars combine a buttery shortbread base with a rich, gooey caramel layer, all topped off with a sprinkle of flaky sea salt for the perfect balance of sweet and salty.

They’re easy to make and will be a hit at any Christmas cookie exchange or holiday party. This recipe creates a harmonious blend of textures and flavors, making each bite a delightful experience.

The shortbread base provides a sturdy, crumbly foundation that pairs beautifully with the smooth, luxurious caramel layer. The sea salt not only enhances the sweetness of the caramel but also adds a sophisticated touch to these indulgent bars.

This recipe serves 4-6 people, making it ideal for a small gathering or for keeping a few bars in reserve as a special treat for yourself. Follow the simple steps below to create these irresistible Salted Caramel Shortbread Bars.

Ingredients:

• 1 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 2 cups all-purpose flour
• 1/4 teaspoon salt
• 1 cup unsalted butter, cubed (for caramel)
• 1 cup packed light brown sugar
• 1/4 cup light corn syrup
• 1/4 cup sweetened condensed milk
• 1 teaspoon vanilla extract
• Flaky sea salt, to taste

Instructions:

1. Prepare the Shortbread Base: Preheat your oven to 350°F (175°C). In a mixing bowl, cream together 1 cup of softened unsalted butter and 1/2 cup of granulated sugar until light and fluffy. Gradually add 2 cups of all-purpose flour and 1/4 teaspoon of salt, mixing until a crumbly dough forms.

2. Bake the Shortbread: Press the dough evenly into the bottom of a 9×9 inch baking pan lined with parchment paper. Bake in the preheated oven for 20-25 minutes or until the edges are golden brown. Remove from the oven and allow it to cool completely in the pan.

3. Make the Caramel Layer: In a medium saucepan, combine 1 cup of cubed unsalted butter, 1 cup of packed light brown sugar, 1/4 cup of light corn syrup, and 1/4 cup of sweetened condensed milk. Cook over medium heat, stirring constantly until the mixture comes to a boil.

Continue boiling for 5-7 minutes, stirring occasionally, until the caramel thickens slightly and turns a deep amber color. Remove from heat and stir in 1 teaspoon of vanilla extract.

4. Assemble the Bars: Pour the caramel mixture over the cooled shortbread base, spreading it evenly with a spatula. Sprinkle a generous amount of flaky sea salt over the top of the caramel.

5. Chill and Serve: Allow the bars to cool at room temperature for about 30 minutes, then transfer to the refrigerator to chill for at least 2 hours, or until the caramel is set.

Once set, lift the bars from the pan using the parchment paper, and cut into squares with a sharp knife.

Extra Tips:

For best results, verify that the shortbread is fully cooled before pouring the caramel to prevent it from melting the base. When making the caramel, be patient and keep stirring to avoid burning.

A candy thermometer can be helpful to verify the caramel reaches the right consistency. If you’re preparing these bars in advance, they can be stored in an airtight container in the refrigerator for up to a week.

Let them come to room temperature before serving for the best texture and flavor.

Salted Caramel Snickerdoodles

Salted Caramel Snickerdoodles are the perfect combination of sweet, salty, and spicy flavors, making them a delightful treat for any holiday gathering.

These cookies bring a twist to the classic snickerdoodle by incorporating a rich caramel center and a sprinkle of sea salt, enhancing the traditional cinnamon-sugar coating. This recipe is perfect for those who enjoy the interplay of flavors and textures, with a chewy center and a slightly crispy edge.

The recipe yields 24-30 delicious cookies, making it ideal for serving 4-6 people with plenty to share. The dough is quick to prepare, and the caramel filling adds an extra layer of indulgence. Whether you’re a seasoned baker or a beginner, these cookies are straightforward to make and are bound to impress your guests with their unique taste and festive flair.

Ingredients:

• 1 cup unsalted butter, softened
• 1 1/2 cups granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 3/4 cups all-purpose flour
• 1 teaspoon cream of tartar
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 1/2 teaspoons ground cinnamon
• 24-30 soft caramel candies, unwrapped
• Sea salt, for sprinkling

Instructions:

1. Prepare the Dough: In a large mixing bowl, cream together the softened butter and 1 1/2 cups of granulated sugar until light and fluffy. This should take about 2-3 minutes. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
2. Mix Dry Ingredients: In a separate bowl, whisk together the flour, cream of tartar, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix, as this can result in tougher cookies.
3. Chill the Dough: Cover the dough with plastic wrap and refrigerate for at least 1 hour. Chilling the dough will make it easier to handle and will help the cookies maintain their shape during baking.
4. Preheat Oven: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
5. Form the Cookies: In a small bowl, combine the ground cinnamon and 1/4 cup of sugar. Scoop out tablespoon-sized portions of dough, flatten them slightly, and place a caramel candy in the center. Wrap the dough around the caramel to enclose it completely. Roll the dough ball in the cinnamon-sugar mixture to coat.
6. Bake the Cookies: Place the cookies on the prepared baking sheets, spacing them about 2 inches apart. Sprinkle each cookie with a pinch of sea salt. Bake for 10-12 minutes, or until the edges are set but the centers are still soft.
7. Cool the Cookies: Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Extra Tips:

For the best results, make certain your butter is at room temperature before you begin mixing, as this will help you achieve a smooth and creamy dough.

When wrapping the caramel candies, confirm they’re completely encased in dough to prevent any leakage during baking. If you find the dough too sticky, lightly flour your hands or chill the dough longer.

Finally, adjust the amount of sea salt to your taste preference, as it provides the essential salted caramel flavor that makes these cookies stand out. Enjoy them fresh for the best chewy texture!

Salted Caramel Macarons

Salted Caramel Macarons are a delightful treat that combine the sweet, nutty flavor of almond meringue with the rich, buttery taste of salted caramel. These delicate French cookies are perfect for a festive Christmas gathering, offering a sophisticated touch to your dessert table.

Macarons may seem intimidating at first, but with a little patience and attention to detail, you’ll be able to create these elegant confections right in your own kitchen.

The key to perfect macarons lies in achieving the right texture and flavor balance. The macaron shells should be crisp on the outside and chewy on the inside, while the salted caramel filling should be smooth and creamy. With this recipe, you’ll be able to produce 24-36 macarons, making it ideal for serving 4-6 people or for gifting to friends and family during the holiday season.

Ingredients:

*For the macaron shells:*

• 1 cup almond flour
• 1 3/4 cups powdered sugar
• 3 large egg whites, room temperature
• 1/4 cup granulated sugar
• 1/2 teaspoon vanilla extract
• Pinch of cream of tartar
• Food coloring (optional)

For the salted caramel filling:

• 1 cup granulated sugar
• 6 tablespoons unsalted butter, room temperature, cubed
• 1/2 cup heavy cream, room temperature
• 1 teaspoon sea salt

Instructions:

1. Prepare the dry ingredients for the shells: Sift almond flour and powdered sugar together in a bowl. Discard any large bits. This guarantees a smooth batter.
2. Whip the egg whites: In a clean, dry mixing bowl, whisk the egg whites until foamy. Add cream of tartar and granulated sugar gradually, continuing to beat until stiff peaks form. Incorporate vanilla extract and food coloring gently.
3. Combine dry and wet ingredients: Fold the almond flour mixture into the egg whites in three parts, using a spatula. Mix until the batter flows like lava and forms a thick ribbon when dripped from the spatula.
4. Pipe the macarons: Transfer batter to a piping bag fitted with a round tip. Pipe small circles (about 1 inch in diameter) onto a baking sheet lined with parchment paper. Tap the baking sheet on the counter to release air bubbles.
5. Rest the batter: Allow the macarons to sit at room temperature for 30-60 minutes until a skin forms on the surface. This helps achieve a smooth top and “feet” during baking.
6. Bake the macarons: Preheat the oven to 300°F (150°C). Bake for 15-18 minutes, rotating the pan halfway through, until the shells are firm and can easily be lifted off the parchment paper. Let them cool completely before filling.
7. Prepare the salted caramel filling: In a medium saucepan over medium heat, melt the sugar until it turns a deep amber color. Stir in butter until melted, then slowly whisk in the cream until smooth. Remove from heat, add sea salt, and let it cool to a pipeable consistency.
8. Assemble the macarons: Pair macaron shells of similar size. Pipe a dollop of salted caramel filling onto the flat side of one shell and sandwich with another shell. Repeat with remaining macarons.
9. Mature the macarons: Store the assembled macarons in an airtight container in the refrigerator for at least 24 hours to allow the flavors to meld and the texture to soften.

Extra Tips:

Achieving the perfect macaron can take some practice, so don’t be discouraged by minor imperfections. Confirm your mixing bowl and whisk are completely dry and grease-free before whipping the egg whites, as any moisture can prevent them from reaching stiff peaks.

If the caramel becomes too thick, gently reheat it to achieve the right consistency for piping. Finally, allow your macarons to mature in the fridge before serving; this resting period enhances their flavor and texture, making them truly irresistible.

Salted Caramel Pecan Tassies

Salted Caramel Pecan Tassies are a delightful holiday treat that combines the rich flavors of buttery pecan crust with the sweet, salty allure of caramel.

These miniature tarts are perfect for a festive gathering or a cozy night in, offering a bite-sized indulgence that pairs beautifully with a warm cup of cocoa or coffee. The balance of textures and flavors in these tassies is sure to impress your family and friends, making them a must-have addition to your Christmas cookie collection.

The process of creating Salted Caramel Pecan Tassies involves crafting a delicate pecan crust, filling it with a luscious caramel mixture, and topping it off with a sprinkle of sea salt.

The result is a perfectly balanced treat that hits all the right notes of sweet, salty, and nutty. This recipe will guide you through making enough tassies to serve 4-6 people, guaranteeing everyone gets to enjoy this delectable dessert.

Ingredients:

• 1 cup all-purpose flour
• 1/2 cup unsalted butter, softened
• 1/4 cup granulated sugar
• 1 teaspoon vanilla extract
• 3/4 cup finely chopped pecans
• 1/2 cup packed light brown sugar
• 1/4 cup heavy cream
• 1 tablespoon unsalted butter
• 1/4 teaspoon sea salt
• 1/2 teaspoon vanilla extract
• Additional sea salt for garnish

Cooking Instructions:

1. Prepare the Pecan Crust: In a medium bowl, mix together the flour, softened butter, granulated sugar, and vanilla extract until well combined.

Stir in the finely chopped pecans. The mixture should be crumbly yet hold together when pressed.

2. Chill the Dough: Wrap the dough in plastic wrap and refrigerate for at least 30 minutes. This will make it easier to handle and shape.

3. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a mini muffin tin or use paper liners to guarantee easy removal of the tassies after baking.

4. Shape the Tassie Shells: Divide the chilled dough into 24 equal portions. Roll each portion into a ball and press it into the prepared mini muffin tin to form a small cup.

Confirm the bottom and sides are evenly covered.

5. Prepare the Filling: In a small saucepan over medium heat, combine the brown sugar, heavy cream, and one tablespoon of butter.

Cook, stirring constantly, until the mixture begins to bubble and thicken. Remove from heat and stir in 1/4 teaspoon of sea salt and 1/2 teaspoon of vanilla extract.

6. Fill the Tassie Shells: Spoon the caramel mixture into each prepared pecan shell, filling them about 3/4 full. The caramel will expand slightly while baking.

7. Bake the Tassies: Place the muffin tin in the preheated oven and bake for 12-15 minutes, or until the edges of the shells are golden brown and the filling is bubbly.

8. Cool the Tassies: Remove the tassies from the oven and let them cool in the tin for about 10 minutes.

Carefully transfer them to a wire rack to cool completely.

9. Garnish with Sea Salt: Once the tassies are cooled, sprinkle a small pinch of additional sea salt over the top of each tassie to enhance the salted caramel flavor.

Extra Tips:

For an extra nutty flavor, consider toasting the pecans before adding them to the dough. Simply place them in a dry skillet over medium heat for a few minutes, stirring frequently until they’re fragrant.

Be cautious not to overfill the tassie shells with caramel as it can overflow during baking. If you have leftover caramel, it can be stored in an airtight container in the refrigerator and used as a topping for ice cream or pancakes.

Remember to allow the tassies to cool completely before removing them from the tin to prevent them from breaking apart.

Salted Caramel Gingerbread Cookies

Salted Caramel Gingerbread Cookies are a delightful twist on the traditional holiday favorite. Combining the warm spices of gingerbread with a touch of salted caramel creates a cookie that’s rich, flavorful, and perfect for the Christmas season.

These cookies aren’t only delicious but also make for a beautiful addition to any holiday cookie platter. The blend of molasses, ginger, cinnamon, and cloves gives the gingerbread its classic taste, while the salted caramel adds a sweet and salty balance that elevates the cookie to a new level of indulgence.

This recipe is designed to serve 4-6 people, making it perfect for a small gathering or as part of a larger festive spread. Each bite offers a chewy texture with a slight crispiness on the edges, guaranteeing that these cookies will become a favorite at your holiday celebrations.

Whether you’re a seasoned baker or new to cookie-making, this recipe is straightforward and rewarding, filling your kitchen with the comforting aroma of spices and caramel.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 teaspoon ground ginger
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 1/4 cup unsalted butter, room temperature
• 1/4 cup granulated sugar
• 1/4 cup dark brown sugar, packed
• 1/4 cup unsulfured molasses
• 1 large egg
• 1 teaspoon vanilla extract
• 3/4 cup soft caramels, chopped
• Sea salt, for sprinkling

Cooking Instructions:

1. Preheat and Prepare: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
2. Combine Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, salt, ginger, cinnamon, and cloves. Set aside.
3. Cream Butter and Sugars: In a large mixing bowl, using an electric mixer, cream together the butter, granulated sugar, and brown sugar until light and fluffy, about 3 minutes.
4. Add Wet Ingredients: Beat in the molasses, egg, and vanilla extract until well combined.
5. Mix in Dry Ingredients: Gradually add the dry ingredients to the wet mixture, mixing just until combined. Be careful not to overmix.
6. Incorporate Caramel: Gently fold in the chopped caramels, making sure they’re evenly distributed throughout the dough.
7. Shape and Bake: Scoop tablespoon-sized balls of dough and place them onto the prepared baking sheets, spacing them about 2 inches apart. Flatten each ball slightly with your palm.
8. Bake: Bake in the preheated oven for 10-12 minutes, or until the edges are set and the tops are slightly cracked. The centers will still appear soft but will firm up as they cool.
9. Finish with Salt: As soon as the cookies are out of the oven, sprinkle a small pinch of sea salt over the top of each cookie. Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.

Extra Tips:

When making Salted Caramel Gingerbread Cookies, verify your caramels are soft and fresh; older, harder caramels may not melt as nicely.

If the dough is too sticky to handle, refrigerate it for about 30 minutes before shaping the cookies. This will make it easier to work with.

Additionally, monitor the cookies closely towards the end of baking to avoid overbaking, which can lead to a harder texture. Enjoy these cookies with a warm cup of cocoa or coffee for the perfect holiday treat.

Salted Caramel Biscotti

Salted Caramel Biscotti is a delightful twist on the classic Italian treat, perfect for dipping into your morning coffee or enjoying as a sweet holiday indulgence. This recipe combines the rich, buttery flavor of caramel with a hint of salt to create a unique and delicious balance of tastes. The biscotti’s characteristic crunch pairs perfectly with the smoothness of the caramel, making it a standout addition to any holiday cookie platter.

Creating these biscotti is a rewarding experience that fills your kitchen with the warm, inviting aroma of caramel and vanilla. The process involves crafting a dough enriched with caramel pieces and a sprinkle of sea salt, then baking it to crispy perfection. The result is a delightful, twice-baked cookie that will impress your family and friends during the holiday season.

Ingredients for 4-6 Servings:

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 cup caramel bits or chopped soft caramels
• 1 teaspoon sea salt
• 1/2 cup unsalted butter, melted
• Extra sea salt for sprinkling

Cooking Instructions:

1. Preheat Your Oven: Set your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking.
2. Mix Dry Ingredients: In a large bowl, combine the flour, sugar, baking powder, and salt. Stir with a whisk to verify they’re well mixed.
3. Prepare Wet Ingredients: In a separate bowl, beat the eggs with the vanilla extract until well combined. Gradually add the melted butter, continuing to whisk until the mixture is smooth.
4. Combine Ingredients: Slowly add the wet ingredients to the dry ingredients, stirring with a spoon until a dough forms. Fold in the caramel bits and 1 teaspoon of sea salt, verifying they’re evenly distributed throughout the dough.
5. Shape the Dough: Divide the dough into two equal portions. Shape each portion into a log approximately 10 inches long and 2 inches wide. Place the logs onto the prepared baking sheet, leaving space between them.
6. First Bake: Bake the logs in the preheated oven for about 25-30 minutes, or until they’re golden brown and firm to the touch.
7. Cool and Slice: Remove the logs from the oven and allow them to cool on the baking sheet for about 10 minutes. Using a sharp serrated knife, slice each log diagonally into 1/2-inch thick slices.
8. Second Bake: Arrange the slices cut side down on the baking sheet. Return them to the oven and bake for an additional 10-12 minutes, flipping them halfway through, until they’re dry and crisp.
9. Final Touch: Remove from the oven and immediately sprinkle extra sea salt over the warm biscotti. Allow them to cool completely on a wire rack before serving or storing.

Extra Tips:

When making Salted Caramel Biscotti, it’s important to monitor the baking times closely to achieve the perfect texture. If you prefer a softer biscotti, reduce the second bake time slightly.

For an even richer flavor, consider drizzling melted chocolate over the cooled biscotti or dipping one end in chocolate before sprinkling with sea salt. Store them in an airtight container to maintain their crispness, and they’ll stay fresh for up to two weeks, making them a great make-ahead treat for holiday gatherings.

Salted Caramel Oatmeal Cookies

There’s something irresistibly delightful about the combination of sweet and salty flavors, and these Salted Caramel Oatmeal Cookies capture that magic perfectly. Imagine biting into a chewy oatmeal cookie that reveals gooey pockets of caramel, all enhanced by a sprinkle of sea salt. This recipe brings together the comforting texture of oatmeal with the indulgent taste of caramel, creating a treat that’s perfect for the holiday season or any time you’re craving something special.

These cookies aren’t only delicious but also relatively simple to prepare, making them an excellent choice for holiday gatherings or as a homemade gift. The recipe below yields enough cookies for 4-6 people, so whether you’re sharing them with family or keeping them for yourself, you’ll have plenty of these delightful treats to go around.

Ingredients for 4-6 Servings:

• 1 cup unsalted butter, softened
• 1 cup brown sugar, packed
• 1/2 cup granulated sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 3 cups old-fashioned rolled oats
• 1 cup caramel bits or chopped soft caramels
• 1 teaspoon sea salt flakes

Cooking Instructions:

1. Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats for easy cleanup and to prevent sticking.
2. Cream the Butter and Sugars: In a large bowl, cream together the softened butter, brown sugar, and granulated sugar using an electric mixer on medium speed until the mixture is light and fluffy. This should take about 3 minutes.
3. Add Eggs and Vanilla: Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Mix in the vanilla extract.
4. Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add this mixture to the wet ingredients, mixing on low speed until just combined.
5. Incorporate Oats and Caramel: Stir in the rolled oats and caramel bits until they’re evenly distributed throughout the dough.
6. Shape the Cookies: Use a tablespoon or cookie scoop to drop rounded spoonfuls of dough onto the prepared baking sheets, leaving about 2 inches of space between each cookie to allow for spreading.
7. Bake the Cookies: Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown but the centers are still soft. The cookies will continue to set as they cool.
8. Add Sea Salt: As soon as the cookies come out of the oven, sprinkle a pinch of sea salt flakes over the top of each cookie. Allow them to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.

Extra Tips:

For the best texture, make sure not to overbake the cookies; they should be slightly underdone in the center when you take them out of the oven. If you prefer a more pronounced caramel flavor, consider adding a drizzle of melted caramel over the cooled cookies.

Additionally, for an extra touch of luxury, you could dip half of each cookie in melted chocolate and allow it to set. Remember, these cookies are quite versatile, so feel free to play around with the recipe to suit your tastes.

Salted Caramel Brownie Cookies

Salted Caramel Brownie Cookies are a delightful fusion of two beloved treats: the rich, fudgy decadence of brownies and the soft, chewy texture of cookies. These cookies are perfect for the holiday season, offering a delightful twist on traditional Christmas cookies by adding a touch of salted caramel. The combination of sweet and salty flavors, along with the gooey caramel centers, makes these cookies a standout addition to any festive dessert spread.

This recipe is designed to serve 4-6 people, making it ideal for small gatherings or as a personal holiday treat. The cookies are made with a brownie batter base, giving them a dense and chocolatey flavor, while the addition of caramel and a sprinkle of sea salt elevates them to a gourmet level. Whether you’re baking for family, friends, or just yourself, these Salted Caramel Brownie Cookies are sure to impress.

Ingredients:

• 1 cup all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, melted
• 3/4 cup granulated sugar
• 1/4 cup brown sugar, packed
• 1 large egg
• 1 teaspoon vanilla extract
• 12 soft caramel candies, unwrapped
• Sea salt, for sprinkling

Instructions:

1. Preheat and Prepare Baking Sheets: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats to guarantee the cookies don’t stick during baking.
2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and salt. This step guarantees that the dry ingredients are evenly distributed throughout the cookie dough.
3. Combine Wet Ingredients: In a large mixing bowl, combine the melted butter, granulated sugar, and brown sugar. Mix until smooth, then add the egg and vanilla extract, stirring until fully incorporated.
4. Incorporate Dry Ingredients: Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix, as this can result in tough cookies.
5. Shape and Stuff Cookies: Scoop a tablespoon of dough and flatten it slightly in your palm. Place a caramel candy in the center and wrap the dough around it, forming a ball. Confirm the caramel is completely covered by the dough to prevent it from leaking during baking.
6. Bake the Cookies: Place the dough balls onto the prepared baking sheets, leaving space between each cookie. Bake in the preheated oven for 10-12 minutes, or until the edges are set but the centers remain soft.
7. Add Finishing Touches: Remove the cookies from the oven and immediately sprinkle a pinch of sea salt on top of each cookie. Allow the cookies to cool on the baking sheets for about 5 minutes before transferring them to a wire rack to cool completely.

Extra Tips: When making Salted Caramel Brownie Cookies, it’s important to confirm that the caramel candies are fully enclosed within the dough to avoid them oozing out during baking. If you prefer a gooier center, you can slightly underbake the cookies; they’ll continue to set as they cool. For extra flavor, consider using flavored caramel candies or adding a pinch of espresso powder to the dough to enhance the chocolate flavor. Store the cookies in an airtight container at room temperature for up to three days to maintain their freshness.

Salted Caramel Linzer Cookies

Salted Caramel Linzer Cookies are a delightful twist on the classic Linzer cookie, perfect for your holiday baking repertoire. These cookies combine the rich flavors of buttery almond cookies with the sweet and salty allure of salted caramel. The result is a sophisticated treat that balances the sweetness of caramel with a hint of sea salt, making them an ideal addition to any Christmas cookie platter.

The delicate, nutty base of the Linzer cookie pairs beautifully with the gooey, golden caramel filling, offering a melt-in-your-mouth experience that will leave your guests craving more. This recipe is designed to make enough cookies to serve 4-6 people, guaranteeing there’s plenty to share with family and friends.

The process involves creating a tender, almond-flavored dough that’s sandwiched around a luscious layer of salted caramel. With a dusting of powdered sugar, these cookies not only taste divine but also look festive and inviting. Perfect for gifting or serving at holiday gatherings, Salted Caramel Linzer Cookies are sure to impress with both their flavor and presentation.

Ingredients:

• 1 cup unsalted butter, softened
• 2/3 cup granulated sugar
• 1 teaspoon vanilla extract
• 1 large egg yolk
• 1 1/2 cups all-purpose flour
• 1 cup almond flour
• 1/4 teaspoon salt
• 1 cup salted caramel sauce
• Sea salt flakes for sprinkling
• Powdered sugar for dusting

Instructions:

1. Prepare the Dough: In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Add in the vanilla extract and egg yolk, mixing until well combined.
2. Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, almond flour, and salt. Gradually add the dry ingredients to the butter mixture, stirring until a soft dough forms.
3. Chill the Dough: Divide the dough into two equal parts and flatten each into a disk. Wrap in plastic wrap and refrigerate for at least 1 hour, or until firm.
4. Preheat the Oven: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
5. Roll Out the Dough: On a lightly floured surface, roll out one disk of dough to about 1/8 inch thickness. Use a round cookie cutter to cut out cookies. For half of the cookies, use a smaller cutter to remove the centers, creating a “window” for the caramel.
6. Bake the Cookies: Arrange cookies on the prepared baking sheets, spacing them about 1 inch apart. Bake for 10-12 minutes or until the edges are lightly golden. Allow cookies to cool completely on a wire rack.
7. Assemble the Cookies: Spread about 1 teaspoon of salted caramel sauce on the flat side of each whole cookie. Top with a “window” cookie, pressing gently to sandwich them together.
8. Finish with Salt and Sugar: Sprinkle a small pinch of sea salt flakes over the caramel exposed through the window. Lightly dust the tops with powdered sugar for a festive touch.

Extra Tips:

When preparing the dough, confirm all ingredients are at room temperature to facilitate easier mixing and a more uniform texture. If the dough becomes too soft to handle while rolling, return it to the refrigerator for a few minutes to firm up.

For an extra special touch, consider making your own salted caramel sauce from scratch; it can enhance the flavor profile of the cookies. Be careful not to overbake the cookies, as they should remain tender to complement the gooey caramel filling.

Finally, store the assembled cookies in an airtight container to keep them fresh and prevent the caramel from becoming too sticky.

Salted Caramel Sugar Cookies

Salted Caramel Sugar Cookies are the perfect blend of sweet and salty, making them an irresistible treat for the holiday season. These cookies combine a classic sugar cookie base with a rich salted caramel topping, creating a delightful contrast of flavors that will have you reaching for more.

Whether you’re baking them as a gift or enjoying them with a warm cup of cocoa, these cookies are bound to become a holiday favorite.

Making Salted Caramel Sugar Cookies requires a bit of patience, but the end result is well worth the effort. The key to these cookies lies in the balance of flavors and textures – the crunchy exterior and soft interior of the sugar cookie paired with a smooth, gooey caramel topping sprinkled with sea salt.

This recipe yields enough cookies to serve 4-6 people, making them ideal for small gatherings or for treating your family to a seasonal dessert.

Ingredients:

• 2 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 1/2 cup packed light brown sugar
• 1 large egg
• 2 teaspoons vanilla extract
• 1/4 cup heavy cream
• 1 cup caramel candies, unwrapped
• 1 tablespoon sea salt flakes

Instructions:

1. Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats to prevent sticking.
2. Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. Cream Butter and Sugars: In a large bowl, use an electric mixer to cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.
4. Add Egg and Vanilla: Beat in the egg and vanilla extract until well combined.
5. Incorporate Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined.
6. Shape Cookies: Scoop tablespoon-sized amounts of dough and roll into balls. Place them on the prepared baking sheets, spaced about 2 inches apart.
7. Bake Cookies: Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden. Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
8. Prepare Caramel Topping: While the cookies cool, heat the caramel candies and heavy cream in a small saucepan over low heat, stirring until smooth and fully melted.
9. Top with Caramel: Using a spoon, drizzle the melted caramel over the cooled cookies. Sprinkle each cookie with a pinch of sea salt flakes while the caramel is still warm.
10. Cool and Set: Allow the caramel to set for at least 30 minutes before serving. This can be done at room temperature or in the refrigerator for faster setting.

Extra Tips:

For best results, make sure that your butter is fully softened before beginning, as this will help achieve the ideal cookie texture.

If you prefer a stronger caramel flavor, you can increase the amount of caramel candies used. Additionally, for a festive touch, consider adding a sprinkle of holiday-themed sprinkles on top of the caramel before it sets.

When storing the cookies, place parchment paper between layers to prevent them from sticking together. Enjoy these Salted Caramel Sugar Cookies as a delightful addition to your holiday dessert spread!