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Have you noticed a new and improved blog? Yeah it was designed by this cute girl. I have been a fan of Something Swanky for a long time. The treats that she makes all look absolutely amazing. She is so talented in blog design and making awesome treats. I was thrilled when she wanted to guest post for me and I knew that it would be good. And you better believe that I am making these delicious cookies as soon as I get home from my cruise!

Hiya RC readers! Ashton here from Something Swanky. I’m super excited to be hanging out over here at Alyssa’s place today!! I was fortunate enough to get to spend some time in person with Alyssa at the BYB conference, and I just think she is so amazing.

Southern caramel cake cookies on cooling sheet

I’ve seen lots of Skinny Recipes over here lately in preparation for Alyssa’s cruise. And I can’t wait to make some of them myself! But, I’m afraid I’m here to ruin the diet.

These Caramel Cake Cookies are a spin off of my Red Velvet Cake Batter Cookies (my new faves, by the way) which were a spin off of Sally’s Cake Batter Chocolate Chip Cookies.

It’s a great basic cake mix recipe. For this adaptation, I used Duncan Hines Caramel Cake mix, omitted all of the sprinkles and chunks (although I think pecans would be awesome), drizzled caramel over top, and sprinkled with sea salt.

Oh, yeah. Caramel Cookie heaven 🙂

Southern caramel cake cookies in cooling sheet

Southern Caramel Cake Cookie with Sea Salt
Adapted from: Sally’s Baking Addiction

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Southern Caramel cake cookies

5 from 1 vote
By: Alyssa Rivers
Oh, yeah. Caramel Cookie heaven 🙂
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 24 Cookies


  • 1 1/4 cups all-purpose flour
  • 1 1/4 cups caramel cake mix
  • 1/2 teaspoon baking soda
  • 6 Tbsp. butter softened
  • 6 Tbsp. shortening
  • 1/2 cup granulated sugar
  • 1/2 cup light brown sugar
  • 1 egg
  • 1 1/2 teaspoons vanilla
  • 24 Kraft caramels unwrapped
  • 2 tbsp water
  • 1-2 tbsp sea salt for sprinkling


  • In a large bowl, mix together together flour, cake mix, and baking soda. Set aside.
  • In a stand mixer bowl, cream together the butter, shortening, and sugars on medium speed. Add the egg and vanilla, and beat until creamy.
  • Add the flour mixture to the wet ingredients and mix until just combined. Do not OVERMIX the dough.
  • Preheat oven to 350 degrees.
  • Scoop by rounded tablespoons of the cold dough onto a a parchment or silicon lined baking sheet. Shape your cookie dough balls to be “taller” than they are wide. Bake for 10-12 minutes until edges are obviously done. The centers will still appear very soft, but the cookies will set as they cool.
  • Allow the cookies to cool on the baking sheet for a few minutes and transfer to a wire rack to cool completely.
  • Microwave the caramels and water together for 1 minute (addition time if needed). Drizzle over top of the cookies and sprinkle with sea salt.


Calories: 258kcalCarbohydrates: 44gProtein: 2gFat: 8gSaturated Fat: 4gCholesterol: 15mgSodium: 567mgPotassium: 50mgFiber: 1gSugar: 27gVitamin A: 106IUVitamin C: 1mgCalcium: 78mgIron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Dessert, Snack
Cuisine: American
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About Alyssa Rivers

Welcome to my kitchen! I am Alyssa Rivers and the food blogger behind The Recipe Critic. The blog launched in 2012 as a place to share my passion for cooking. I love trying new things and testing them out with my family. Each recipe is tried and true, family-tested and approved.

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