Cherry Caramel Sea Salt Cookies are soft, tender cookies made with cream cheese, butter, and powdered sugar for a delicate texture. Dried tart cherries add a bright contrast to the sweet caramel chips, while rolling the dough in superfine sugar before baking gives the cookies a light crisp edge with a subtle sparkle. A touch of sea salt brings all the flavors together for that perfect sweet and salty finish.
I first made these using caramel sea salt chips from the Hershey Company and later tried Lieber's, but this time I used Trader Joe's. Trader Joe's chips are not easy to find since they usually only show up around the holidays and must be purchased in-store. Since I wanted this recipe to work year round, I also tested it with regular caramel chips and added sea salt to get that same sweet and salty balance.
If you enjoy cookies with a soft center and bits of caramel throughout, you might also like my Apple Caramel Oatmeal Cookies or my Chewy Coconut and Caramel Sea Salt Cookies. I will show you how to adapt the chips in a separate section so you can make these no matter what you have on hand.
A Quick Look: Cherry Caramel Sea Salt Cookies
Recipe Name: Cherry Caramel Sea Salt Cookies
Ready In: About 1 hour and 40 minutes, including chill time
Yield: About 24 cookies
Texture: Soft and tender with a light crisp edge from the superfine sugar
Flavor Profile: Sweet caramel balanced with tart dried cherries and a touch of sea salt
Difficulty: Easy, with simple adjustments based on the caramel you use
Why You'll Love This Cookie
These cookies have a soft, delicate texture thanks to the cream cheese and powdered sugar, which gives them a slightly different feel than a traditional sugar cookie. The dried tart cherries keep the flavor from being too sweet, while the caramel adds richness in every bite.
Rolling the dough in superfine sugar before baking gives the outside a light crisp edge without taking away from the soft center. It is also flexible enough to make year round, no matter which caramel you have on hand.
No Caramel Sea Salt Chips? Here's How to Adapt
Caramel baking chips can be hard to find, especially the sea salt version, which is often seasonal. I tested this recipe with several options so you can still get great results no matter what you have on hand.
If you are using regular caramel chips instead of caramel sea salt chips, simply add a light sprinkle of sea salt to the dough or on top of the cookies before baking. You can also finish with a few flakes of sea salt after baking if you want a stronger sweet and salty contrast.
Using Caramel Bits or Soft Caramels
Caramel bits or soft caramel squares can also be used, but they behave a little differently than chips. After cutting soft caramels into smaller pieces, spread them out on a plate and refrigerate them for at least thirty minutes. This helps keep them from sticking together and makes them easier to fold into the dough.
If needed, you can lightly coat the pieces with flour before adding them to the dough. This gives you a little extra protection from melting and helps keep the caramel evenly distributed during baking.
Ingredients You'll Need
- Dried Tart Cherries - Dried tart cherries add a bright, slightly tangy flavor that balances the sweetness of the caramel. If you use sweet cherries instead, the cookies will be noticeably sweeter.
- Cream Cheese - Use full-fat block cream cheese, such as Philadelphia Cream Cheese, for the best texture. It blends smoothly with the butter and powdered sugar and helps create a soft, tender cookie.
- Caramel Chips - Caramel chips add a rich sweetness throughout the cookie. Since different types of caramel can behave differently, I cover the best options and how to adapt them in the section above.
See the recipe card for full information on ingredients and quantities.
How to Make Cherry Caramel Sea Salt Cookies
These are great Saturday morning cookies to make for the family. It only takes about an hour and a half from start to finish. So easy and good!
Step 1: I begin by weighing out the powdered sugar and setting it aside. You can measure, but weighing out my dry ingredients is the best way to make consistent cookies. Next, weigh the flour and add the baking powder and sea salt. Run a whisk through to blend.
Step 2: Cube the butter into a mixer bowl. On a medium mixer speed cream the butter for a minute or two.
Step 3: Add the block of cream cheese.
Step 4: Mix the butter and cream cheese for 1 minute to blend them together.
Step 5: Add the powdered sugar and start on a low mixer speed and gradually increase to a medium speed. Mix for 3 minutes
Step 6: Add the vanilla extract and the egg and mix. Scrape down the sides and across the bottom.
Step 7: Now add the flour mixture about a third at a time until incorporated. Do not mix for too long, just until the flour is absorbed.
Step 8: I take the bowl off the stand and add the cherries. I fold them in with a spatula. You can use a mixer but sometimes the mixer can shred the cherries.
Step 9: Then fold in the caramel chips and mix so they are evenly distributed.
Step 10: Cover and chill for 1 hour.
Rolling and Baking the Cookies
Preheat the oven to 350°F (175°C or 180°C).
First, I get set up for rolling the cookie balls with sugar. I am using a super fine sugar which you can use a couple of types. The one I am using is by Domino, but I also like Caster Sugar by India Tree. It is a little more expensive, but either will work well.
Step 11: So my setup is a cookie sheet pan lined with parchment paper, a cookie scoop, and a plate with the superfine sugar for rolling cookie balls.
Step 12: Using a medium scoop, or you can use a spoon. The goal is to make the same size cookies so they bake evenly. So scoop out a ball and roll it in your hands, then roll it in the sugar, before placing the ball onto the sheet pan.
Step 13: Bake at 350°F (175°C or 180°C) for 11 to 13 minutes. Move to a cooling rack after you take them from the oven.
🫙🍪 Storage
Store the cookies in a container with a tight-fitting lid. They will stay fresh for about 3-5 days before they will start to lose some of the chew center.
Cherry Caramel Sea Salt Cookies FAQs
Yes, you can. Add a light sprinkle of sea salt to keep that sweet and salty balance. See the caramel section for more details.
Yes, but they need a little prep. See the caramel section above for the best way to cut, chill, and use them in the dough.
Dried tart cherries are recommended because they balance the sweetness of the caramel. You can use sweet dried cherries, but the cookies will be sweeter overall.
The cream cheese helps create a soft, tender texture and adds a slight richness without making the cookies heavy. It also blends well with the powdered sugar for a smoother dough.
Rolling the dough in superfine sugar gives the cookies a light crisp edge and a subtle sparkle without making them overly sweet.
Yes, chilling the dough helps firm it up, making it easier to handle and helping the cookies keep their shape while baking.
Still Have Questions?
Need help with ingredient swaps or wondering if these cookies freeze well? I've added a few extra baking helpers below for common home baker questions.
Love Cherries? Try These Next
If you tried this Cherry Caramel Sea Salt Cookies recipe or any other recipe on my blog, please leave a ⭐ star rating and share your thoughts in the comments. Thank You!
Recipe
Cherry Caramel Sea Salt Cookies
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Ingredients
- ½ cup (113.5 g) Butter unsalted room temperature
- 4 ounces (113.4 g) Cream cheese
- 1 ½ cups (180 g) Powdered sugar
- 1 Egg room temperature
- 1 teaspoon Vanilla extract
- 1 ¾ cup (218.75 g) All-purpose flour
- ½ teaspoon Baking powder
- 1 cup (138 g) Dried tart cherries left whole
- ½ cup (118.29 g) Caramel sea salt chips
- ½ cup (100 g) Super fine sugar
Instructions
- Measure or weigh the powdered sugar into a small bowl and set it aside. In another bowl, measure or weigh the flour and baking powder, then whisk to blend.
- Cube the butter into the mixer bowl and cream it for one minute. Add the cream cheese and blend on medium speed for about 1 minute. Stop the mixer, scrape down the sides, then turn it back on to low speed.
- Gradually add the powdered sugar until incorporated, then turn the mixer to medium speed and mix for 3 minutes. Add the vanilla extract, then the egg, and mix until combined. Turn the mixer to low speed and add the flour mixture. Try not to overmix.
- Remove the mixer bowl from the stand and, using a spatula, fold in the cherries and caramel chips until evenly distributed. Cover loosely and refrigerate for 1 hour.
- Preheat the oven to 350°F (175°C or 180°C) and line two cookie pans with parchment paper. Pour the superfine sugar onto a flat plate.
- Take the cookie dough out of the refrigerator, scoop using a medium cookie scoop, and roll into balls with your hands. Roll each ball in the superfine sugar and place twelve on a cookie sheet pan.
- Bake for 11 to 13 minutes, then move to a cooling rack after removing them from the oven.
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Notes
- If using regular caramel chips instead of caramel sea salt chips, add a light sprinkle of sea salt to maintain the sweet and salty balance.
- For caramel bits or soft caramels, cut into small pieces and then chill before adding to the dough so they do not stick together.
- Do not overmix once the flour is added to keep the cookies soft and tender.
- Chilling the dough helps the cookies hold their shape and improves texture.
- Superfine sugar gives the cookies a light crisp edge. If you do not have it, you can pulse regular sugar briefly in a food processor.
NUTRITION DISCLAIMER
I am not a certified Dietitian or Nutritionist. The nutrition amounts given below are provided through a program and are only a guideline.
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