Salted caramel and chocolate are a match made in dessert heaven. These cookies bring together the richness of semi-sweet chocolate chips with buttery caramel bits, all wrapped in a soft cookie dough. The touch of sea salt balances the sweetness, making each bite absolutely irresistible. Whether you’re baking for a special occasion or just want to treat yourself, this recipe is easy to follow and sure to impress.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
All-purpose flour
Baking soda
Salt
Unsalted butter, softened
Brown sugar
Granulated sugar
Large eggs
Vanilla extract
Semi-sweet chocolate chips
Soft caramel candies, unwrapped and halved
Flaky sea salt, for topping
Directions
Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
In a large mixing bowl, beat softened butter with brown sugar and granulated sugar until light and creamy.
Add the eggs, one at a time, mixing well after each addition. Stir in vanilla extract.
Gradually add the dry ingredients to the wet mixture, mixing until combined.
Fold in the chocolate chips.
Scoop about 2 tablespoons of dough and flatten slightly. Place a halved caramel candy in the center, then roll the dough around it to seal completely.
Place dough balls on the prepared baking sheet, spacing them 2 inches apart.
Sprinkle a small pinch of flaky sea salt on top of each dough ball.
Bake for 10–12 minutes, or until the edges are golden and the centers are just set.
Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.
Servings and timing
This recipe yields approximately 24 cookies. Prep time is about 20 minutes, and bake time is 10–12 minutes per batch. Cooling takes an additional 10 minutes.
Variations
Nutty twist: Add chopped pecans or walnuts to the dough for extra crunch.
Dark chocolate: Swap semi-sweet chips for dark chocolate chips for a more intense flavor.
Espresso boost: Add a teaspoon of instant espresso powder to the dough to enhance the chocolate flavor.
Stuffed with ganache: Replace caramel with a spoonful of chocolate ganache for an ultra-decadent center.
No salt topping: Skip the flaky sea salt for a purely sweet cookie experience.
Storage/Reheating
Store the cooled cookies in an airtight container at room temperature for up to 5 days. To keep them soft, add a slice of bread to the container. For longer storage, freeze the cookies for up to 3 months. Reheat in a microwave for about 10–15 seconds to enjoy a warm, gooey center.
FAQs
What kind of caramel should I use?
Use soft, chewy caramel candies like Kraft or Werther’s. Avoid hard caramels as they won’t melt properly inside the cookie.
Can I use store-bought caramel sauce instead?
No, caramel sauce is too runny and will leak out during baking. Stick to solid caramels for stuffing.
Can I make the dough ahead of time?
Yes, you can refrigerate the dough for up to 48 hours before baking. Let it come to room temperature slightly before shaping and baking.
How do I keep the caramel from leaking out?
Make sure to completely seal the caramel inside the dough to prevent leakage while baking.
Can I make these cookies smaller?
Yes, use 1 tablespoon of dough for smaller cookies and smaller caramel pieces, adjusting the baking time to around 8–9 minutes.
What if I don’t have flaky sea salt?
You can skip it or use a tiny pinch of regular sea salt. However, flaky salt adds a better texture and finish.
Why are my cookies spreading too much?
This can happen if the dough is too warm. Chill it for 30 minutes before baking to reduce spreading.
Can I freeze the cookie dough?
Yes, shape the dough around the caramel, then freeze the dough balls. Bake from frozen, adding 1–2 extra minutes.
Are these cookies chewy or crispy?
They’re soft and chewy, especially in the center with the melted caramel. The edges may have a slight crisp.
Can I use milk chocolate instead of semi-sweet?
Yes, but milk chocolate will make the cookies sweeter. Semi-sweet offers better balance with the caramel and salt.
Conclusion
Salted Caramel Chocolate Chip Cookies are the perfect mix of rich chocolate, buttery caramel, and a hint of sea salt. They’re simple to make, incredibly satisfying, and guaranteed to be a hit with anyone who tries them. Whether you bake them for a party, a gift, or a cozy night in, these cookies won’t disappoint.
These Salted Caramel Chocolate Chip Cookies are soft, chewy, and filled with gooey caramel centers, balanced by rich semi-sweet chocolate and a sprinkle of flaky sea salt for the ultimate sweet-and-salty treat.
Ingredients
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup unsalted butter, softened
3/4 cup brown sugar
1/2 cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
2 cups semi-sweet chocolate chips
12 soft caramel candies, unwrapped and halved
Flaky sea salt, for topping
Instructions
Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar until light and creamy.
Add the eggs, one at a time, mixing well after each. Stir in the vanilla extract.
Gradually add the dry ingredients to the wet ingredients and mix until just combined.
Fold in the semi-sweet chocolate chips.
Scoop about 2 tablespoons of dough, flatten slightly, place a halved caramel in the center, and roll the dough to seal the caramel completely.
Place the dough balls on the prepared baking sheet, spacing them 2 inches apart.
Sprinkle a pinch of flaky sea salt on top of each dough ball.
Bake for 10–12 minutes, or until edges are golden and centers are just set.
Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
Use soft caramels like Kraft or Werther’s for best results.Chill dough for 30 minutes if cookies are spreading too much.To keep cookies soft, store with a slice of bread in an airtight container.You can freeze the shaped dough and bake from frozen.Swap chocolate types or add nuts for fun variations.
