Description

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

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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.

Nutrition

Serving Size: 1 cookie
Calories: 220
Sugar: 18g
Sodium: 120mg
Fat: 11g
Saturated Fat: 7g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 29g
Fiber: 1g
Protein: 2g
Cholesterol: 30mg