Salted Caramel Chocolate Chip Cookies

Salted caramel chocolate chip cookies bring together three irresistible flavors: buttery cookie dough, rich chocolate, and sweet caramel finished with a pinch of sea salt. The edges bake up golden, while the centers stay soft and chewy. They’re a delicious choice for sharing—or enjoying warm with a glass of milk.

Ingredients

• 2 ¼ cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon fine salt
• 1 cup unsalted butter, softened
• ¾ cup packed light brown sugar
• ½ cup granulated sugar
• 1 large egg, at room temperature
• 1 large egg yolk, at room temperature
• 2 teaspoons vanilla extract
• 1 cup semisweet chocolate chips or chunks
• ¾ cup caramel baking bits, or soft caramels chopped into small pieces
• Flaky sea salt, for topping

Instructions

1. Combine the dry ingredients. In a medium bowl, whisk together the flour, baking soda, and fine salt.
2. Mix the butter and sugars. In a large bowl, beat the softened butter, brown sugar, and granulated sugar until creamy, about 2 minutes.
3. Add the eggs and vanilla. Beat in the egg, egg yolk, and vanilla until smooth. Scrape down the sides of the bowl as needed.
4. Make the dough. Add the flour mixture and mix on low just until no dry streaks remain. Fold in the chocolate and caramel pieces.
5. Chill. Cover the dough and refrigerate for at least 1 hour. Chilling helps the cookies hold their shape and gives the flavors time to develop.
6. Prepare to bake. Heat the oven to 350°F (175°C). Line baking sheets with parchment paper. Scoop the dough into balls, spacing them about 2 inches apart.
7. Bake. Bake for 10 to 12 minutes, until the edges are lightly golden and the centers still look slightly soft. Sprinkle each cookie with flaky sea salt as soon as it comes out of the oven.
8. Cool. Let the cookies rest on the baking sheet for 5 minutes before transferring them to a wire rack. The caramel will be very hot right out of the oven.

Tips for the Best Cookies

• Keep caramel pieces small. Large chunks can melt out of the dough. If using soft caramels, chop them into small pieces and tuck any exposed bits back into the dough balls.
• Don’t overbake. The centers will continue to set as the cookies cool, so take them out while they still look a little underdone.
• Adjust the salt to taste. Flaky sea salt adds a pleasant contrast to the sweet caramel. Use a light sprinkle, especially if your caramel or butter is already salted.
• Save some chocolate and caramel. Press a few pieces onto the tops of the dough balls before baking for a bakery-style finish.

Storage

Store cooled cookies in an airtight container at room temperature for up to 4 days. To enjoy them warm, microwave a cookie for a few seconds, then let it cool briefly before taking a bite—the melted caramel can be hot.

With crisp edges, chewy centers, pockets of chocolate, and a sweet-salty finish, these cookies make a memorable homemade treat for holidays, bake sales, or any day that calls for something special.

 

7 Expert Tips for Perfect Salted Caramel Chocolate Chip Cookies

1. Brown the butter for a rich, nutty flavor.
2. Use room-temperature eggs for smoother dough.
3. Chill the dough to reduce spreading.
4. Fold in chopped chocolate for gooey pockets.
5. Swirl in thick caramel to keep it from disappearing.
6. Sprinkle flaky salt on top before baking.
7. Pull cookies out when the centers still look slightly soft.

Brown the butter for a rich, nutty flavor.

Browning the butter is an easy way to give salted caramel chocolate chip cookies a deeper, nuttier flavor. Melt the butter in a saucepan over medium heat, stirring often, until it turns golden brown and smells toasted, then let it cool before mixing it into the dough. Watch it closely, since the milk solids can go from browned to burnt quickly. The extra richness pairs especially well with sweet caramel and chocolate.

Use room-temperature eggs for smoother dough.

Let your eggs come to room temperature before mixing them into the dough. Room-temperature eggs blend more easily with the butter and sugar, helping create a smoother, more evenly mixed dough. This simple step can also help the cookies bake more consistently, with a tender, chewy texture.

Chill the dough to reduce spreading.

Chilling the dough before baking helps salted caramel chocolate chip cookies keep their shape instead of spreading too thin in the oven. The cold butter melts more slowly, giving the cookies time to set with thicker, chewier centers and nicely golden edges. For best results, cover the dough and refrigerate it for at least 30 minutes—or longer if you have time.

Fold in chopped chocolate for gooey pockets.

Fold chopped chocolate into the cookie dough for rich, gooey pockets in every bite. Chopped chocolate melts into uneven ribbons and pools, creating a more decadent texture than standard chips. For the best results, use a good-quality bar and reserve a few pieces to press onto the dough balls before baking.

Swirl in thick caramel to keep it from disappearing.

Swirl thick caramel into the cookie dough rather than mixing it in completely. Its dense texture helps it hold its shape as the cookies bake, leaving distinct pockets and ribbons of caramel instead of letting it melt away into the dough. For the best results, chill the dough before baking and avoid overmixing once you add the caramel.

Sprinkle flaky salt on top before baking.

Sprinkling flaky salt on top of the cookie dough just before baking adds a delicate crunch and a savory contrast to the sweet caramel and chocolate. The salt’s flavor mellows in the oven while still bringing out the richness of each bite. Use a light touch so it complements the cookies without overpowering them.

Pull cookies out when the centers still look slightly soft.

Pull the cookies from the oven when the centers still look slightly soft and a little underbaked. They’ll continue to set on the hot baking sheet as they cool, keeping the middle chewy while the edges turn golden. Overbaking can make the cookies dry and firm, so trust the visual cue even if the centers don’t look completely done yet.

Tags: airtight storage, all-purpose flour, baking soda, baking temperature, baking time, brown butter, brown sugar, buttery cookie dough, caramel, chewy cookies, chill cookie dough, chocolate chips, eggs, flaky sea salt, granulated sugar, homemade cookies, parchment paper, salted caramel chocolate chip cookies, unsalted butter, vanilla extract