Introduction

These salted caramel cookies are a perfect balance of sweet and salty with gooey caramel pockets and a hint of chocolate. Soft on the inside with slightly crispy edges, they make an irresistible treat for any occasion.

Salted Caramel Chocolate Chip Cookies Recipe - Recipe Image

Ingredients

2 ¼ cups all-purpose flour
1 tsp baking soda
1 tsp salt
1 cup unsalted butter, softened
¾ cup granulated sugar
¾ cup brown sugar
2 large eggs, room temperature
2 tsp vanilla extract
1 cup caramel chips
½ cup chocolate chips (optional)
½ tsp flaky sea salt

Instructions

Step 1: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
Step 2: In a bowl, whisk together the flour, baking soda, and salt. Set this dry mixture aside.
Step 3: In a separate large bowl, cream the softened butter with the granulated and brown sugars until the mixture is light and fluffy.
Step 4: Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Then mix in the vanilla extract.
Step 5: Gradually add the dry ingredients to the wet mixture, stirring until just combined.
Step 6: Fold in the caramel chips and chocolate chips, if using.
Step 7: Scoop the cookie dough onto the prepared baking sheets, spacing them about 2 inches apart.
Step 8: Sprinkle the tops of the dough with flaky sea salt to create that perfect sweet and salty contrast.
Step 9: Bake for 10-12 minutes or until the edges turn golden brown.
Step 10: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Tips & Variations

For extra gooey caramel pockets, chill the dough for 30 minutes before baking.
Substitute chocolate chips with white chocolate or butterscotch chips for a different flavor.
Use salted butter instead of unsalted for a slightly different salty flavor.
Make smaller cookies for bite-sized treats that bake faster.

Storage

Store the cooled cookies in an airtight container at room temperature for up to 5 days. To keep them fresh longer, refrigerate for up to 2 weeks or freeze for up to 3 months. Reheat briefly in the microwave or oven to regain softness and warmth.

How to Serve

The image shows several soft, golden-brown cookies with a slightly cracked surface, each studded with large chunks of dark chocolate that are melted and glossy. On top of many cookies, there are smooth patches of caramel that are thick and shiny, giving an irregular shape that spreads out from the center. Small flakes of white sea salt are sprinkled across the cookies, adding a slight sparkle and contrast against the caramel and chocolate. The cookies rest closely together on a sheet with a light, textured surface underneath. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular chocolate chips instead of caramel chips?

Yes, you can substitute caramel chips with extra chocolate chips, but you will lose the signature gooey caramel pockets in the cookies.

Why do the cookies need flaky sea salt on top?

Sprinkling flaky sea salt on top enhances the flavor by balancing the sweetness and adding a pleasant crunchy texture that complements the caramel.

Salted Caramel Chocolate Chip Cookies Recipe

Print Recipe

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4.5 from 147 reviews

This Salted Caramel Cookie recipe delivers a perfect balance of sweet, gooey caramel and rich chocolate chips, all encased in a crisp yet chewy cookie. Enhanced with a touch of flaky sea salt, these cookies offer an irresistible sweet-salty contrast perfect for any occasion.

Author: Sophie
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes
Yield: 24 cookies 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Dry Ingredients

2 ¼ cups all-purpose flour
1 tsp baking soda
1 tsp salt

Wet Ingredients

1 cup unsalted butter, softened
¾ cup granulated sugar
¾ cup brown sugar
2 large eggs, room temperature
2 tsp vanilla extract

Add-ins and Toppings

1 cup caramel chips
½ cup chocolate chips (optional)
½ tsp flaky sea salt

Instructions

Prep: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper to prepare for baking.
Dry Mix: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set this mixture aside.
Creaming: Using a mixer, cream the softened unsalted butter with the granulated and brown sugars until the mixture is light and fluffy, which helps create a tender cookie texture.
Wet Mix: Beat in the eggs one at a time to the creamed mixture, ensuring each is fully incorporated. Then add the vanilla extract and mix well to enhance the cookie’s flavor.
Combine: Gradually add the dry flour mixture to the wet ingredients, mixing just until combined to prevent overworking the dough and keep cookies tender.
Mix-ins: Fold in the caramel chips and optional chocolate chips evenly throughout the dough for luscious pockets of flavor.
Shaping: Use a scoop or spoon to drop dollops of dough onto the prepared baking sheets, spacing each about 2 inches apart to allow room for spreading.
Topping: Lightly sprinkle the tops of each cookie dough ball with flaky sea salt to amplify the sweet-salty contrast.
Baking: Bake in the preheated oven for 10 to 12 minutes, or until the edges turn a beautiful golden color, signaling they are perfectly done.
Cooling: Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. This step helps the cookies set and keeps them chewy.

Notes

For best results, use room temperature eggs to ensure even mixing.
Do not overmix the dough once the flour is added to avoid tough cookies.
Flaky sea salt is essential for achieving the signature sweet-salty flavor profile.
You can substitute caramel chips with chopped soft caramel candies if desired.
Store baked cookies in an airtight container at room temperature for up to 5 days.

Keywords: Salted caramel cookies, caramel chip cookies, chocolate chip cookies, sweet and salty dessert, homemade cookies