Salted caramel chocolate chip cookies are the perfect mix of sweet and salty, soft and chewy. Imagine classic chocolate chip cookies with gooey pockets of rich, buttery caramel inside, sprinkled with just the right amount of sea salt to make every bite pop. The combination of melty chocolate chips and caramel creates a cozy, comforting treat that’s hard to resist.
I love making these cookies when I want something special but still easy to whip up. The best part is how the caramel melts into the cookie while baking, giving bursts of sweet, sticky goodness surrounded by buttery dough. I always sprinkle a little extra flaky sea salt on top before baking—it really brings out the flavor and makes the cookies feel extra special.
These cookies are my go-to for sharing with friends or bringing to a gathering because they always get compliments and requests for the recipe. I like to enjoy them fresh from the oven with a glass of milk or even a cup of coffee. If you love regular chocolate chip cookies but want something with a little twist, I think you’ll fall for these salted caramel chocolate chip cookies just like I did.
Key Ingredients & Substitutions
All-purpose flour: This gives the cookie its structure. You can try using half whole wheat flour for a nuttier flavor, but it might change the texture slightly.
Butter: Softened unsalted butter helps create a chewy cookie with rich flavor. You can swap in salted butter if you skip the added salt, but watch the salt levels.
Sugars: Using both granulated and light brown sugar balances sweetness and moisture. Brown sugar adds chewiness and a slight caramel flavor.
Caramel candies: Soft caramel pieces are key for gooey centers. If you can’t find them, caramel bits or wrapping homemade caramel in parchment paper work well. Avoid hard caramel since it won’t melt nicely.
Flaky sea salt: Adding it on top before baking highlights the salted caramel flavor. Regular table salt won’t have the same effect and may be too strong.
How Do I Keep the Caramel Inside the Cookie Without Leaking?
Making sure the caramel stays inside during baking can be tricky. Here’s how to do it right:
- Scoop your dough, flatten it gently, then place a half caramel piece in the center.
- Cover the caramel with another portion of dough, sealing edges tightly by pinching the dough all around.
- Make sure the caramel is fully enclosed in a dough ball before placing it on the sheet.
- Don’t overload the cookie dough with caramel as it might ooze out if too much is inside.
- Baking at 350°F for 10-12 minutes allows the cookie to set around the caramel while melting it inside.
Following these steps helps keep the caramel gooey inside and prevents a sticky mess on your baking tray.
Equipment You’ll Need
- Mixing bowls – I use two bowls: one for dry ingredients and one for wet, making mixing easier and neater.
- Hand or stand mixer – helps combine ingredients quickly and smoothly, especially when creaming butter and sugar.
- Measuring cups and spoons – precise measurements ensure your cookies turn out perfect every time.
- Cookie scoop or tablespoon – for uniform cookies that bake evenly and look nice.
- Baking sheets lined with parchment paper – prevents sticking and makes cleanup easier.
- Cooling rack – lets the cookies cool evenly and keeps the bottoms from getting soggy.
Flavor Variations & Add-Ins
- Swap semi-sweet chocolate chips for dark or milk chocolate for a different flavor profile.
- Add chopped nuts like pecans or almonds for crunch and extra flavor.
- Mix in a handful of coconut flakes or dried fruit for a touch of sweetness and texture.
- Use caramelized white chocolate or drizzle white chocolate on top after baking for a creamy sweetness.
How to Make Salted Caramel Chocolate Chip Cookies
Ingredients You’ll Need:
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup light brown sugar, packed
- 1 teaspoon vanilla extract
- 2 large eggs
- 2 cups semisweet chocolate chips or chunks
- About 20 soft caramel candies, unwrapped and halved (or caramel bits)
- Flaky sea salt, for sprinkling
Time Needed
Plan for around 15 minutes of preparation and 10-12 minutes of baking time. Allow an additional 5 minutes for cooling on the baking sheet before moving the cookies to a rack. Total time is about 30 minutes.
Step-by-Step Instructions:
1. Prepare Your Oven and Dry Ingredients
Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats for easy cleanup. In a medium bowl, whisk together the flour, baking soda, and salt, then set aside.
2. Cream Butter and Sugars
In a large bowl, beat the softened butter with the granulated and brown sugars until the mixture is creamy and smooth, about 2 to 3 minutes. This helps make your cookies soft and chewy.
3. Add Eggs and Vanilla
Beat in the vanilla extract and add eggs one at a time, mixing well after each addition so everything blends nicely.
4. Mix in Dry Ingredients and Chocolate Chips
Slowly add the dry ingredients into the wet mixture, mixing on low speed until just combined. Then fold in the chocolate chips evenly throughout the dough.
5. Assemble Cookie Dough Balls with Caramel
Scoop about 1 1/2 tablespoons of dough and flatten it gently in your palm. Place half a caramel piece in the center, then cover it with another 1 1/2 tablespoons of dough. Seal the edges well so the caramel stays inside during baking.
6. Bake the Cookies
Place the cookie dough balls on your prepared baking sheets about 2 inches apart. Lightly sprinkle each cookie with flaky sea salt. Bake for 10-12 minutes, until the edges turn golden and the centers look set but still soft.
7. Cool and Enjoy
Let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely. Serve warm to enjoy gooey caramel or cooled for chewy, delicious treats.
Can I Use Frozen Caramel Candies for These Cookies?
Yes, but make sure to thaw them completely before using so they melt evenly inside the cookies. You can thaw them at room temperature for about 30 minutes or microwave briefly in short bursts, being careful not to melt them too much.
Can I Make the Dough Ahead of Time?
Absolutely! Refrigerate the cookie dough balls for up to 2 days before baking. Chilling helps enhance the flavor and prevents spreading too much in the oven. Just add a couple extra minutes to the baking time if baking straight from the fridge.
How Should I Store Leftover Cookies?
Store cooled cookies in an airtight container at room temperature for up to 4 days. To keep them soft, add a slice of bread to the container—it helps maintain moisture. For longer storage, freeze the baked cookies for up to 3 months.
What’s the Best Way to Prevent Caramel from Leaking Out?
Make sure to fully enclose the caramel in dough by pinching the edges tightly. Avoid using too much caramel inside each cookie, as overfilling can cause leaks. Baking at 350°F for the suggested time also helps the dough set nicely around the caramel.
