Oh, let me tell you about these Salted Caramel Chocolate Chip Cookies—my ultimate comfort treat when I need something sweet, warm, and absolutely irresistible. There’s something magical about the way gooey caramel meets melty chocolate, all wrapped up in a soft, chewy cookie with just the right hint of sea salt on top. The first time I made these, my kitchen smelled like a bakery, and I couldn’t stop “taste-testing” the dough. Spoiler: it’s dangerously good.
Baking these cookies has become a little ritual for me, especially on cozy weekends. I love how the simple process of mixing ingredients turns into golden perfection with pockets of caramel surprise in every bite. My friends can always tell when I’ve baked a batch because the moment they walk through the door, their noses lead them straight to the cookie jar.
What makes these cookies so special? It’s all in the balance. The sweetness of the brown sugar and caramel is perfectly offset by the flakes of sea salt sprinkled on top. That salty-sweet combination is what keeps you reaching for just one more. And the texture? Soft in the center, slightly crisp around the edges—just how a cookie should be.
Now let’s talk ingredients, because each one plays a role in making these cookies unforgettable.
What’s in Salted Caramel Chocolate Chip Cookies?
All-Purpose Flour: This gives the cookies their structure. I always spoon and level the flour to avoid overpacking, which could make them dry.
Baking Soda: A must for that slight lift and tender crumb.
Salt: Mixed in the dough and sprinkled on top—hello flavor boost!
Unsalted Butter: I use room temperature butter for the perfect creamy base. It helps create that soft, melt-in-your-mouth texture.
Brown Sugar & Granulated Sugar: Brown sugar adds moisture and a rich, molasses depth, while white sugar adds sweetness and a slight crisp edge.
Eggs: Just one large egg binds it all together and keeps the cookies chewy.
Vanilla Extract: Never skip it! Vanilla enhances every other flavor in the dough.
Semi-Sweet Chocolate Chips: I like a generous helping so every bite is packed with chocolatey goodness.
Soft Caramel Candies: Chopped into chunks, these melt beautifully into little gooey puddles inside the cookies.
Flaky Sea Salt: Sprinkled on top right before baking, this is what transforms these from regular cookies into gourmet bites.
Are Salted Caramel Chocolate Chip Cookies Good for You?
Well, let’s be honest—they’re a treat. But they’re a treat that brings joy, and that’s worth something! While they aren’t exactly a health food, making them at home gives you full control over the ingredients. No preservatives, no artificial stuff—just real, delicious cookie goodness.
Here’s the thing: enjoying a cookie now and then is part of a balanced lifestyle. They’re especially great for sharing, whether it’s with family on movie night or at a cozy gathering with friends. The emotional comfort these cookies bring? That’s good for the soul.
Ingredients
– 2 1/4 cups all-purpose flour
– 1/2 teaspoon baking soda
– 1/2 teaspoon salt
– 1 cup unsalted butter, softened
– 1 cup packed brown sugar
– 1/2 cup granulated sugar
– 1 large egg
– 2 teaspoons vanilla extract
– 1 1/2 cups semi-sweet chocolate chips
– 1 cup soft caramel candies, chopped into chunks
– Flaky sea salt, for topping
Serves: About 24 cookies (But I won’t blame you if you keep most for yourself!)
How to Make Salted Caramel Chocolate Chip Cookies
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Prep the Oven and Pans
Start by preheating your oven to 350°F (175°C). Line two baking sheets with parchment paper. This will keep your cookies from sticking and makes cleanup a breeze. -
Mix the Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set this aside—you’ll need it in just a bit. -
Cream the Butter and Sugars
In a large mixing bowl, beat the softened unsalted butter, brown sugar, and granulated sugar together until the mixture is light and fluffy. This step is key to creating soft, chewy cookies with just the right amount of sweetness. -
Add the Egg and Vanilla
Crack in the egg and pour in the vanilla extract. Beat again until everything is fully incorporated and creamy. The dough should be smooth and silky at this stage. -
Combine Wet and Dry
Gradually add the dry flour mixture to your wet ingredients. Mix slowly, just until the dough starts to form. Don’t overmix—it could make your cookies tough. -
Stir in Chocolate Chips and Caramel Chunks
Fold in the semi-sweet chocolate chips and the chopped soft caramel candies. Distribute them evenly throughout the dough, so every bite has that perfect mix of sweet and gooey. -
Scoop the Dough
Using a cookie scoop or tablespoon, drop rounded balls of dough onto your prepared baking sheets. Make sure to leave enough space between them because these cookies will spread as they bake. -
Add the Sea Salt
Right before placing the cookies into the oven, sprinkle a little flaky sea salt over the top of each dough ball. This is the secret to that salty-sweet magic. -
Bake to Perfection
Bake the cookies for 10 to 12 minutes, or until the edges are golden brown and the centers are still a bit soft. They’ll firm up as they cool, so don’t overbake! -
Cool and Serve
Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. If you can wait that long, that is.
Sweet Tips and Fun Variations
– Chill the Dough: If you want thicker cookies with a more intense flavor, chill your dough for 30 minutes before baking. It’s worth the wait!
– Add Nuts: Love a little crunch? Toss in a handful of chopped pecans or walnuts for added texture.
– Caramel Swirl: Instead of just chunks, try drizzling a bit of caramel sauce over the cookies after baking. Just a little goes a long way.
– Mini Cookies: Use a smaller scoop for bite-sized cookies—perfect for sharing at parties or sneaking two (or three) at once.
– Stuffed Surprise: Want to wow your guests? Wrap the dough around a whole caramel candy before baking for a molten center.
These Salted Caramel Chocolate Chip Cookies are as fun to make as they are to eat. Whether you’re baking for loved ones or just treating yourself, this recipe never disappoints. Now go ahead—make your kitchen smell amazing and your heart a little happier!
How to Make Salted Caramel Chocolate Chip Cookies
If you’re anything like me, then baking cookies is more than just a routine—it’s a ritual. There’s something deeply comforting about the warm aroma of melted butter, caramel, and chocolate wafting through the kitchen. Every time I bake these Salted Caramel Chocolate Chip Cookies, it’s like bringing a little piece of a bakery right into my home. These cookies are soft, chewy, and packed with melty chocolate and gooey caramel bits, with just the right hint of sea salt on top. Here’s how I make them from start to finish.
Step-by-Step Instructions
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Preheat and Prep
Before anything else, I set my oven to 350°F (175°C). While it heats up, I line two baking sheets with parchment paper to prevent sticking and keep the cookies perfect in shape. -
Whisk the Dry Ingredients
In a separate medium bowl, I whisk together 2 1/4 cups of all-purpose flour, 1/2 teaspoon of baking soda, and 1/2 teaspoon of salt. This simple step ensures everything is evenly combined and ready when needed. -
Cream Butter and Sugars
In a larger mixing bowl, I beat together 3/4 cup softened unsalted butter, 3/4 cup brown sugar, and 1/4 cup granulated sugar. This process takes about 2–3 minutes, and I make sure the mixture is light and fluffy before moving on. -
Add the Egg and Vanilla
Next, I mix in one large egg and a teaspoon of vanilla extract. I continue beating until the mixture is creamy and smooth. It’s always amazing how the dough starts to smell like cookies at this point! -
Incorporate the Dry Mixture
Gradually, I add the flour mixture into the wet ingredients, stirring gently until it all comes together. The dough should be soft but not sticky, with everything evenly blended. -
Mix in the Good Stuff
Then comes the best part—I fold in 1 cup of semi-sweet chocolate chips and 1/2 cup of chopped soft caramel candies. It’s important to distribute them well so that every cookie gets a generous amount of both. -
Scoop and Space the Dough
Using a cookie scoop or a tablespoon, I drop dough balls onto the prepared baking sheets, spacing them about 2 inches apart. This gives them room to spread out while baking. -
Sprinkle Sea Salt
Just before sliding them into the oven, I sprinkle a pinch of flaky sea salt on top of each cookie. It balances the sweetness and enhances all the other flavors. -
Bake and Cool
I bake the cookies for 10 to 12 minutes, keeping an eye on them until the edges are just turning golden while the centers still look slightly soft. After baking, I let them cool on the tray for 5 minutes before transferring them to a wire rack.
Tips and Creative Variations
– Chilling the Dough: If I want a deeper flavor and thicker cookie, I chill the dough for at least 30 minutes. It makes a noticeable difference!
– Nuts for Crunch: Sometimes I add chopped pecans or walnuts for a crunchy contrast to the chewy texture.
– Add More Caramel: A tiny drizzle of warm caramel sauce right after baking makes these cookies extra indulgent.
– Miniature Version: Using a smaller scoop creates cute, bite-sized cookies—perfect for sharing or parties.
– Stuffed Caramel Surprise: Wrapping the dough around a soft caramel candy turns each cookie into a surprise-filled treat.
These cookies have become a household favorite, especially for cozy weekends or late-night cravings. I love how the salted caramel elevates the classic chocolate chip cookie to something a little more special, a little more grown-up—but still just as comforting. Every bite brings that ideal mix of chewy, sweet, salty, and rich. Give them a try—you’ll see what I mean.
Frequently Asked Questions
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Can I use salted butter instead of unsalted butter for these cookies?
While you can use salted butter, I recommend unsalted butter for this recipe. The reason is that it allows you to control the amount of salt that goes into the dough. Since we’re already sprinkling flaky sea salt on top of the cookies, using unsalted butter helps ensure the cookies don’t end up too salty. If you do use salted butter, I suggest reducing or omitting the additional salt in the recipe to balance the flavor.
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Can I freeze the cookie dough for later use?
Yes, you can absolutely freeze the dough! To do this, scoop the dough into individual cookie portions and arrange them on a baking sheet. Freeze them for about 2 hours, then transfer the frozen dough balls into an airtight container or zip-top bag. When you’re ready to bake, just place the frozen dough on a baking sheet and bake as directed, adding a couple of extra minutes to the baking time.
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What kind of caramel should I use for the cookies?
I recommend using soft caramel candies, like Werther’s Original or another chewy caramel. These are easy to chop into small pieces and will melt perfectly inside the cookies. If you prefer, you can use caramel bits specifically designed for baking, but I find the soft candies give a richer, more homemade touch. Just avoid hard caramels or caramel syrups, as they won’t melt the same way.
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How can I make these cookies gluten-free?
To make these cookies gluten-free, you can substitute the all-purpose flour with a gluten-free flour blend. Many gluten-free flour mixes work well in baking without altering the texture too much. Just make sure to use a blend that contains xanthan gum, which helps provide structure and elasticity. Additionally, be sure to check that your caramel candies are gluten-free, as some may contain traces of gluten.
Feel free to adjust the recipe to suit your needs, and don’t hesitate to get creative with different add-ins or substitutions. These cookies are super flexible and fun to make!
Print
salted caramel chocolate chip cookies
- Total Time: 20–22 minutes
- Yield: About 24 cookies 1x
Description
These Salted Caramel Chocolate Chip Cookies are everything you could ask for in a treat: chewy, gooey, and perfectly balanced with a sweet-salty touch. Every bite is an indulgence with melting chocolate chips, soft caramel chunks, and a hint of sea salt to bring everything together. Whether you’re baking for a special occasion or simply craving something delicious, these cookies are sure to satisfy. They’re a classic favorite with a twist—and you’ll want to make them again and again!
Ingredients
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2 1/4 cups all-purpose flour
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1/2 teaspoon baking soda
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1/2 teaspoon salt
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3/4 cup unsalted butter, softened
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3/4 cup brown sugar, packed
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1/4 cup granulated sugar
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1 large egg
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1 teaspoon vanilla extract
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1 cup semi-sweet chocolate chips
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1/2 cup chopped soft caramel candies
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Flaky sea salt, for sprinkling
Instructions
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Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
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In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
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In a larger mixing bowl, beat together the softened butter, brown sugar, and granulated sugar until light and fluffy, about 2–3 minutes.
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Add the egg and vanilla extract to the butter mixture, beating until smooth and creamy.
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Gradually add the dry ingredients to the wet ingredients, mixing until combined.
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Stir in the chocolate chips and chopped caramel candies until evenly distributed.
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Use a cookie scoop or tablespoon to drop dough balls onto the prepared baking sheets, spacing them about 2 inches apart.
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Sprinkle a pinch of flaky sea salt on top of each cookie dough ball.
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Bake for 10–12 minutes, until the edges are golden but the centers are still soft.
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Let the cookies cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
Notes
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For a richer flavor, chill the dough for 30 minutes before baking.
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Feel free to add chopped nuts like pecans or walnuts for extra crunch.
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These cookies can be stored in an airtight container for up to 3 days or frozen for longer storage.
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Substitute soft caramel candies with caramel baking bits for convenience.
- Prep Time: 10 minutes
- Cook Time: 10–12 minutes