Salted Caramel Chocolate Chip Cookies are slightly salty caramel with the deep, bittersweet taste of chocolate. They’ve got the perfect combo of crispy edges and a chewy middle that’s about to be your new fave cookie recipe, hands down!
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Salted Caramel Chocolate Chip Cookies Ingredients
Let’s look at the ingredients that go into making these the best-salted caramel cookies recipe ever!
- All-purpose flour: Gives our cookies their basic structure.
- Cornstarch: This is my secret to making soft chewy chocolate chip cookies.
- Salt: Use regular salt for the cookie dough but I highly recommend a flaky sea salt for sprinkling over the top after they’re baked.
- Leavener: These cookies use a combination of baking powder and baking soda.
- Butter: Use unsalted butter and be sure you’ve given it time to soften to room temperature ahead of time.
- Sugar: We will be using granulated sugar and brown sugar to sweeten the cookies. The recipe uses a higher percentage of brown sugar for a softer, darker, and more flavorful cookie.
- Egg: You will need a whole egg plus two egg yolks. The addition of the extra egg yolks adds more flavor and fat making a chewier cookie.
- Vanilla extract: Adds flavor and aroma to your cookies. Use pure vanilla extract for the best results.
- Chocolate chips: I prefer semisweet chocolate chips in my cookies as they’re the perfect balance of bitter and sweet.
- Caramels: Make sure you get the individually wrapped soft caramels which will melt best in the cookies.
How to Make Salted Caramel Chocolate Chip Cookies
Once you’ve got your ingredients ready, it’s time to mix up our cookies! Here’s a look at the recipe highlights but be sure to check the recipe card for all the details.
Make the Cookie Dough
- Add the butter and both the granulated sugar and the brown sugar to the bowl of your mixer.
- Cream them together on high until the mixture is light and fluffy.
- Add the eggs one at a time beating after it’s added until it’s fully incorporated. Add the pure vanilla extract and beat until smooth.
- Turn the mixer down to low and add the whisked flour mixture in three separate intervals. Beat after each addition until it’s well combined.
- Add the chocolate chips to the bowl.
- Stir them into the dough and then place the dough in the refrigerator to chill for at least an hour but two hours is even better.
Shape and Bake Cookies
- Scoop the cookie dough into balls about the size of a tablespoon. Add an unwrapped caramel to the center of each ball of dough.
- Add another ball of dough on top to cover the caramel. Roll these together to form one larger ball of dough. Place the cookie balls on a parchment paper-lined cookie sheet making sure they are at least 1 1/2 inches apart and bake in the oven.
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Salted Caramel Chocolate Chip Cookie Recipe
Salted caramel stuffed inside chocolate chip cookies finished with a little sea salt. Just stuff the caramel chews in the cookie dough and bake.
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Servings: 20 large cookies
Ingredients
- 2 3/4 cups all-purpose flour
- 2 teaspoons cornstarch
- ¾ teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 cup unsalted butter softened to room temperature
- ½ cup granulated sugar
- 1 ½ cups packed brown sugar
- 1 large egg at room temperature
- 2 large egg yolks at room temperature
- 1 tablespoon pure vanilla extract
- 2 cups semi-sweet chocolate chips
- Individual wrapped caramels make sure they are soft like the ones I list above
- Sea salt
Instructions
- Preheat oven to 350 degrees.In a medium sized bowl, whisk together flour, cornstarch, salt, baking powder and baking soda and put aside.
- In the bowl of your mixer, add butter and both granulated and brown sugars and cream together for 3-4 minutes on high until light and fluffy.
- Next add in eggs one at a time beating until incorporated. Then add in pure vanilla extract and beat until smooth.
- Turn down your mixer to low and add in flour mixture in three intervals beating after each addition until well-combined. Lastly, stir in chocolate chips.
- Place dough in the refrigerator for at least 1 hour. Two hours is even better.
- Scoop cookie dough in balls the size of a tablespoon. Add an unwrapped caramel to the center of 1 ball of dough then add another ball of dough to cover the caramel. Roll into one larger ball of dough
- and place on parchment paper lined cookie sheet at least 1 1/2 inches apart.
- Bake 11-14 minutes. Cookies may seem a little undone but remove from oven if you like them soft and chewy. If you want them more crisp, bake 14 minutes or longer.
- Sprinkle with sea salt and serve.
Video
Notes
Storage: Store your baked cookies in an airtight container in a cool dark place in your kitchen. I find the pantry or a cabinet works great. You can enjoy them right from the container or you can reheat them in the oven or air fryer for 2-3 minutes or in the microwave for a few minutes if you want them slightly warm.
They will last up to 3-5 days when stored at room temperature. After that, I recommend freezing any leftovers to keep them fresh for up to three months.
Freeze your baked cookies by placing them in an airtight freezer bag and squeezing out all the air. You can also freeze the raw cookie dough shaped into balls for up to three months. Thaw out the cookie dough balls overnight in the fridge and then bake in the oven as directed.
Nutrition
Calories: 336kcal | Carbohydrates: 42g | Protein: 3g | Fat: 16g | Saturated Fat: 10g | Cholesterol: 53mg | Sodium: 154mg | Potassium: 168mg | Fiber: 1g | Sugar: 27g | Vitamin A: 330IU | Calcium: 42mg | Iron: 2.1mg
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Recipe Tips
- Crisp or Chewy Cookies. You can easily adjust the cookie time depending on the texture you prefer for your cookies. Cook for a shorter amount of time for a chewier cookie or longer if you prefer them more crisp.
- Chill the Cookie Dough. This step is crucial to allow the butter in the cookies to solidify. This keeps the cookies from spreading too much in the oven.
- Soften the Butter. This step is often overlooked but is so important to how the butter mixes with the sugar.
- Use a Cookie Scoop. A small cookie scoop makes it easier to scoop the dough and also ensures your cookies are evenly sized. In a pinch, you can also use a tablespoon measure.
- Sprinkle Salt While Cookies are Warm. The cookies will be slightly soft so the salt will adhere a bit better.
Popular Substitutions & Additions
- Add Some Nuts: Replace a portion of the chocolate chips with your favorite nuts.
- Use Chocolate Chunks: For larger pockets of chocolate and a more rustic use chopped chocolate chunks instead of chips.
- Try a Different Type of Chocolate: You can use milk chocolate, dark chocolate, white chocolate, or even a combination of chips.
- Salted Butter: If you decide to use salted butter in place of unsalted make sure you check the cookie dough before adding more salt to it. The salt content varies by brand of butter and you will likely need some but probably not the full amount.
- Instead of Soft Caramels: Follow the same instructions but use Rolo Candies for a gooey chocolate and caramel center.
Frequently Asked Questions
Why do you add cornstarch to these cookies?
Cornstarch, also called corn flour, is added to chocolate chip cookies to give them a chewier and lighter texture. When you use flour on its own the cookies turn out more dense and heavier.
Can I use caramel bits or chips instead of the individual caramels?
I wouldn’t recommend it. It might seem like an easy substitution but I find the chips or bits do not soften enough to create the ooey-gooey center you see in the cookies here made with the real soft caramels.
What’s the trick to making pretty chocolate chip cookies?
It all starts with making sure you evenly divide up the dough so use a measuring spoon or cookie scoop for the best results. Also, make sure to roll your cookies into smooth round balls and leave plenty of space between them on the baking sheet. Just before baking, press 3-4 chips on the top of each ball so that when they are baked you have visible chocolate chips on the top of each cookie.
More Chocolate Chip Cookie Recipes
- Pumpkin Chocolate Chip Cookies
- Oatmeal Chocolate Chip Cookies
- Walnut Chocolate Chip Cookies
- Gluten-Free Chocolate Chip Cookies
- Crispy Chocolate Chip Cookies
- Mrs. Field’s Chocolate Chip Cookies
- Brown Butter Chocolate Chip Cookies
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I was so looking forward to this recipe. I followed it to the letter, baked for 14 minutes, but even after cooling they would not release from the baking mat. They taste fine but are unfit for gifts, which was my plan. I threw out the remainder of the dough rather than fight with the final outcome. Two stars for the good taste. Hubby said he’d polish them off.
Oh huh… I am not sure why they wouldn’t release from your baking mat, that sounds like something is wrong with the mat, not the recipe.
These cookies are delicious. I watched the video first and that helped me to form the cookies correctly. I think if the caramel isn’t centered, it may leak out the bottom and cause sticking. I’m want to make these again using Rolos. A softer caramel would be even more amazing!
Can I use caramel chips instead of caramels?
Sure!
Can we make this without the chocolate chips and make homemade caramel to give that salted caramel flavor. Also can i chill it before baking them.
Hi Jessica, great questions you can omit the chocolate chips. As long as your caramel is of a solid, soft consistency, like the wrapped ones you get at the store and not runny it should work. As far as chilling you can do that too!
I am begged to make these cookies over and over again and again and again!!!
Thank YOU for such a fabulous recipe!
Thank you for making them!!
Everyone LOVED these, myself included. I found it easier to measure out the dough for one cookie, flatten it, place the caramel in the center, then wrap the dough around it. I will definitely make this again.
Absolutely incredible!!
Hi I use the Kraft caramel’s but the caramel always seeps out of the cookie and makes a mess and doesn’t look appetizing. What would cause this?
Are you using enough cookie dough per cookie and making sure that it’s sealed all the way around?