These Salted Caramel Chocolate Chip Cookies are a decadent twist on the classic cookie—soft, chewy, loaded with gooey chocolate chips, and filled or topped with melty caramel and a sprinkle of flaky sea salt. They strike the perfect balance between sweet and salty, making them an irresistible treat I love to bake when I want to take my cookie game to the next level.
Why You’ll Love This Recipe
I love this recipe because it elevates traditional chocolate chip cookies with rich caramel and just the right hint of salt. The edges are golden and slightly crisp, while the centers stay soft and chewy. The pockets of caramel give it that indulgent, melty texture that makes every bite special. They’re perfect for gifting, parties, or anytime I want something sweet and a little extra.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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All-purpose flour
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Baking soda
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Salt
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Unsalted butter, softened
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Brown sugar
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Granulated sugar
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Eggs
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Vanilla extract
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Semi-sweet or dark chocolate chips
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Soft caramels (store-bought or homemade), halved or chopped
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Flaky sea salt (for topping)
directions
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I preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
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In a bowl, I whisk together the flour, baking soda, and salt.
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In another bowl, I cream the softened butter, brown sugar, and granulated sugar until light and fluffy.
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I beat in the eggs one at a time, then stir in the vanilla extract.
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I gradually mix the dry ingredients into the wet until just combined.
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I fold in the chocolate chips and chopped caramels.
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I scoop the dough onto the baking sheet, spacing them a few inches apart.
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I bake for 10–12 minutes, until the edges are golden and the centers are still soft.
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Right after baking, I sprinkle the tops with flaky sea salt and let the cookies cool on the pan for a few minutes before transferring them to a wire rack.
Servings and timing
This recipe makes about 24 cookies. Prep time is 15 minutes, bake time is 10–12 minutes per batch, so they’re ready in under 30 minutes total.
Variations
Sometimes I stuff the cookies with a caramel square inside each dough ball instead of mixing it in for a molten center. I’ve also used white chocolate chips or butterscotch for a different flavor profile. For an extra chewy texture, I chill the dough for 30 minutes before baking.
storage/reheating
I store these cookies in an airtight container at room temperature for up to 5 days. To refresh that just-baked texture, I microwave one for about 10 seconds. They also freeze well—either baked or as raw dough balls.
FAQs
Can I use caramel sauce instead of caramels?
Not for the dough—it makes it too wet. But I drizzle a bit on top after baking for extra caramel flavor.
What’s the best caramel to use?
I use soft, chewy caramels (like Werther’s or Kraft) and chop them into small pieces so they melt evenly into the dough.
Why add salt on top?
The flaky sea salt balances the sweetness and brings out the rich chocolate and caramel flavors.
Can I chill the dough?
Yes. Chilling helps prevent spreading and gives the cookies a richer, deeper flavor. I often chill for 30 minutes to an hour.
Can I make these gluten-free?
Yes. I use a 1:1 gluten-free flour blend and make sure the caramel and chocolate are certified gluten-free.
Conclusion
These Salted Caramel Chocolate Chip Cookies are the ultimate sweet and salty treat—gooey, chewy, and full of flavor. They take everything I love about classic cookies and make them even better with caramel pockets and that irresistible sea salt finish. Whether I’m baking them for a crowd or sneaking one warm from the oven, they never disappoint.
Print
Salted Caramel Chocolate Chip Cookies
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 30 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Salted Caramel Chocolate Chip Cookies are soft, chewy cookies loaded with chocolate chips and gooey caramel, finished with a sprinkle of flaky sea salt. They’re the perfect balance of sweet and salty in every bite.
Ingredients
- 2 1/4 cups all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup unsalted butter, softened
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- 1 1/2 cups semi-sweet or dark chocolate chips
- 1 cup soft caramels, chopped
- Flaky sea salt, for topping
Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Whisk together flour, baking soda, and salt in a bowl.
- In a separate bowl, cream butter, brown sugar, and granulated sugar until light and fluffy.
- Beat in eggs one at a time, then add vanilla extract.
- Gradually mix in dry ingredients until just combined.
- Fold in chocolate chips and chopped caramels.
- Scoop dough onto the baking sheet, spacing apart.
- Bake for 10–12 minutes until edges are golden and centers soft.
- Sprinkle with flaky sea salt immediately after baking.
- Cool on pan for a few minutes, then transfer to a wire rack.
Notes
- Insert a caramel square inside each dough ball for a molten center.
- Use white chocolate or butterscotch chips for variation.
- Chill dough for 30 minutes for a chewier cookie.
- Microwave a baked cookie for 10 seconds to refresh texture.
Nutrition
- Serving Size: 1 cookie
- Calories: 220
- Sugar: 18g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 35mg
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