Salted Caramel Cookie Bites

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Recipe photo
Hands-on time:
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Total time:
Yield: 18 to 36 cookies, depending on the pan

Recipe photo

Chewy, crunchy, salty, sweet — it's the hot taste trend!

Salted Caramel Cookie Bites

star rating (8) rate this recipe »
Hands-on time:
Baking time:
Total time:
Yield: 18 to 36 cookies, depending on the pan
Published: 05/07/2010


Cookie base


  • 1/2 cup block caramel, cut into 1/4" pieces*
  • 1/4 cup chopped toasted almonds + 1 teaspoon fleur de sel or other coarse/flaky salt; OR 1/4 cup chopped smoked almonds; OR 2 strips very crisp bacon, crumbled
  • *Or substitute prepared caramel sauce

Tips from our bakers

  • Don't like bacon or almonds? Try toasted coconut!


1) Preheat the oven to 375°F. Grease (or line with paper cups) a mini muffin pan or a filled teacakes pan.

2) In a large bowl, beat together the sugar, butter, salt, vanilla, and flavoring until well blended.

3) Add the baking powder and egg and beat until fluffy.

4) Mix in the flour.

5) Use a rounded teaspoon scoop to fill the 20 to 24 cups of your mini muffin pan. If you're using a filled teacakes pan, use two rounded teaspoonfuls per cup.

6) Bake the cookies for 8 to 10 minutes, until browned around the edges.

7) Top with the caramel pieces, return to the oven, and bake for 1 to 2 minutes more — just until the caramel melts. If you're using caramel sauce, skip this step; simply drizzle it on just before serving.

8) Sprinkle the chopped almonds or crumbled bacon over the cookies while they're warm, so the toppings will stick. Top with a tiny pinch of salt.

9) Cool in the pan for about 15 minutes, then gently transfer to a cooling rack.

10) Repeat with the remaining batter and toppings.

Yield: 36 cookies from a mini-muffin pan; 18 from a filled teacakes pan.


  • star rating 01/02/2015
  • Sonya from San Diego, CA
  • These were okay but didn't knock my socks off. My husband and I wouldn't want them again. I do make fresh dessert every day so I just get really particular about only making something again that is a real favorite. I did make half the batch without flavoring, 1/4 with vanilla butter-nut, and 1/4 with butter rum. And also tried toppings of bacon, chopped toasted almonds and Maldon sea salt, chopped smoked almonds, and some without. It looks like it is a popular recipe, it just didn't do it for us.
  • 06/24/2013
  • fee from KAF Community
  • How many cookies does this recipe make? The directions say to fill 20-24 cups, yet the yield states 36. ?!?
    Sorry for the confusion. The correct yield is 36 cookies from a mini-muffin pan; 18 from a filled teacakes pan. ~Amy
  • star rating 02/13/2011
  • shalmeno from KAF Community
  • Easy to make and absolutely delicious. One note: a local bakery makes a similar concoction that also includes chocolate so I, like a previous reviewer, added a few milk chocolate chocolate chips to half of the batch. In my opinion, these are MUCH better WITHOUT chocolate (and this from a chocoholic!) Make them as directed - you won't be disappointed!
  • star rating 12/23/2010
  • estrellas from KAF Community
  • Incredible! I was making these as a gift for some neighbors, but couldn't stop myself from eating them. They are without a doubt the best KAF recipe I've come across so far. I have to admit that I was initially worried about adding sea salt, but they really wouldn't have been as good without it. I will be making these again for sure, and just might try them as bars to simplify things even more.
  • star rating 11/15/2010
  • pb4jo from KAF Community
  • I made this the first time using papercups in the mini muffin pan. When the caramel melted, it stuck to the paper so I had to make it a 2nd time, using no cups and pam spray. I did add 3 chocolate chips to each cookie before coking and also used peanuts, just what I had on hand. They were good... but not great..
  • star rating 08/06/2010
  • mforliano from KAF Community
  • I made these last weekend for a BBQ and they were a huge hit! Delicious combination of salty and sweet and the recipe is very easy to follow. Will definitely be making them again.
  • star rating 07/26/2010
  • Ellen from Somerville
  • These were SO good. I put on a variety of toppings including pecans, smoked almonds and Maldon Crystal Sea Salt. The pyramid flakes of the sea salt added the most delectable salty crunch. I plan to make them for often. A perfect two bite treat!
  • star rating 05/20/2010
  • Laura K. from Bolingbrook, IL
  • This is one of those WOW recipes! I made them last night and they were SO GOOD. I didn't have almonds so I used pecans but otherwise followed the recipe. The combination of salty/sweet was scrumptious! I'll be making these again & again.

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