These Salted Caramel Chocolate Chip Cookies are the perfect mix of sweet and salty with a rich chocolate twist. Soft, chewy cookies packed full of melty chocolate chips and pockets of gooey salted caramel that surprise you in every bite. The sprinkle of sea salt on top adds just the right touch to balance the sweetness and make these cookies totally irresistible.
I love making these cookies when I want to treat myself or share something special with friends. The caramel can get a little messy while baking, but trust me, it’s so worth it. I usually wrap up extra cookies in a little box—that way, they’re ready whenever I need a quick sweet pick-me-up or a thoughtful homemade gift.
These cookies remind me of cozy afternoons at home, with a big mug of milk or coffee on the side. Sometimes I warm one up just a bit so the caramel is extra soft and the chocolate chips are still melty. It’s my favorite way to enjoy them, especially when I’m craving something comforting and just a little bit fancy.
Key Ingredients & Substitutions
Butter: Melting the butter gives these cookies a chewier texture and richer flavor. If you want less butter, you can try half melted, half softened, but melted is best here.
Caramel Candies: Soft caramels melt nicely inside the cookie for that gooey center. If you can’t find soft ones, try caramel bits or cut up caramel squares. Avoid hard caramel to keep that melty surprise.
Chocolate Chunks: I like chunks because they create bigger melty chocolate bites compared to chips. Semi-sweet or bittersweet are great options, but milk chocolate works too if you want it sweeter.
Flaky Sea Salt: This finishing touch really balances the sweetness. If you don’t have flaky salt, kosher salt works but just sprinkle less so it doesn’t overpower.
How Do You Keep The Caramel From Leaking Out While Baking?
Keeping the caramel inside the cookies can be tricky but is key to getting that gooey center. Here’s what helps me:
- Slightly flatten half the dough balls, press a piece of caramel into each, then cover with another dough ball. Gently pinch edges to seal but don’t overwork the dough.
- Chill the dough balls for 15-20 minutes before baking. This firms up the dough and slows caramel melting too fast.
- Bake just until edges are set and golden, but centers still look soft. Overbaking lets caramel ooze out.
- Use soft caramel candies designed for melting, as harder caramel will resist melting evenly.
Following these tips means you get ooey-gooey caramel in each bite without a sticky mess on your baking sheet. It’s totally worth the extra step for these delicious cookies!
Equipment You’ll Need
- Mixing bowls – I use large bowls to blend ingredients easily and comfortably handle cookie dough.
- Whisk or electric mixer – makes creaming butter and sugars fast and smooth.
- Measuring cups and spoons – for accurate ingredient portions, especially for dry and sticky stuff like caramel.
- Cookie scoop or spoon – helps shape even cookies so they bake uniformly.
- Baking sheets – a sturdy, flat surface that perfects cookie bottoms and avoids burning.
- Parchment paper or silicone mats – keeps cookies from sticking and makes cleanup easier.
- Cooling rack – lets cookies cool evenly and maintains their texture.
Flavor Variations & Add-Ins
- Use dark chocolate or white chocolate instead of semi-sweet for different flavor profiles.
- Add chopped nuts like pecans or almonds for extra crunch and flavor contrast.
- Mix in a teaspoon of espresso powder for a subtle coffee note that enhances the chocolate flavor.
- Instead of caramel, try swirls of Nutella or peanut butter for a local twist with rich, creamy inside.
Salted Caramel Chocolate Chip Cookies
Ingredients You’ll Need:
For the Cookie Dough:
- 1 cup (227g) unsalted butter, melted and slightly cooled
- 1 cup (200g) light brown sugar, packed
- 1/2 cup (100g) granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 1/4 cups (280g) all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups semi-sweet chocolate chunks or chips
- 3/4 cup soft caramel candies or caramel bits, chopped if large
- Flaky sea salt, for sprinkling on top
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and around 10-12 minutes to bake each batch. Plan an additional 5 minutes for cooling so the cookies set nicely. Altogether, you’ll have delicious cookies ready in about 30 minutes or less!
Step-by-Step Instructions:
1. Get Ready to Bake:
Preheat your oven to 350°F (175°C). Line your baking sheets with parchment paper or silicone mats to keep the cookies from sticking and make cleanup easy.
2. Mix the Cookie Dough:
In a large bowl, whisk the melted butter with both sugars until smooth and creamy. Add the eggs one at a time, mixing well after each. Stir in the vanilla extract.
In another bowl, combine the flour, baking soda, and salt. Gradually add this dry mix to the wet ingredients, mixing just until everything comes together. Avoid overmixing to keep cookies tender. Fold in the chocolate chunks gently.
3. Shape and Fill Your Cookies:
Use a cookie scoop or spoon to portion dough balls about 2 tablespoons each. Flatten half of these dough balls slightly and press a piece of caramel candy into the center. Top each caramel-filled piece with another dough ball and gently seal the edges around the caramel so it stays inside while baking.
Place the cookie dough balls on the baking sheet, spaced at least 2 inches apart to allow spreading.
4. Bake and Finish:
Bake the cookies for 10-12 minutes, until the edges look golden but the centers still seem soft. Right after taking them out of the oven, sprinkle a pinch of flaky sea salt on top of each cookie to balance the sweet flavors.
Let the cookies cool on the baking sheet for about 5 minutes before moving them to a wire rack to cool completely.
Enjoy!
These cookies are best enjoyed warm when the caramel is deliciously gooey and the chocolate chunks are melty. Store any extras in an airtight container at room temperature for up to four days.
Can I Use Frozen Caramel Candies?
Yes! Just make sure to thaw them fully before using so they melt evenly inside the cookies. Leaving caramel pieces frozen could cause uneven baking and more leaking.
Can I Substitute Chocolate Chips With Another Type of Chocolate?
Absolutely! Dark chocolate, milk chocolate, or even white chocolate chips all work well and add different flavor twists. Choose what you like best or mix a few types together.
How Do I Store Leftover Cookies?
Keep leftover cookies in an airtight container at room temperature for up to 4 days. To enjoy them warm and gooey again, reheat briefly in the microwave for 10-15 seconds.
Can I Make These Cookies Ahead of Time?
Yes! You can prepare the dough and refrigerate it for up to 2 days before baking. Just let the dough come to room temperature before shaping and baking for best results.
