I seriously put my foot in these Salted Caramel Chocolate Chip Cookies when I developed them. My followers are gone legit crazy for them! I use my tricks of the trade to keep the dough chewy then I add a gooey caramel surprise in the middle and a healthy sprinkle of flaky salt on top. Seriously you have no idea how many of my followers are addicted to these cookies. And soon you will be too.
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Video Tutorial
Ingredient Notes
- Cornstarch: Don’t leave this out. It makes the texture chewier and lighter. If you just use flour, the cookies will be denser and heavier.
- Butter: Unsalted or salted is fine. Just leave out the salt in the dough if you use salted.
- Sugar: Granulated and brown sugar but we use more brown for a softer cookie. Make homemade brown sugar with white sugar and molasses.
- Caramels: They must be the soft chewy caramels or they won’t melt in the middle.
How to Make Salted Caramel Chocolate Chip Cookies
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
- 1 large egg yolk at room temperature
- 1 tablespoon pure vanilla extract
- 2 cups semi-sweet chocolate chips
- Individual wrapped SOFT caramels make sure they are soft like the ones I list above
- Sea salt for garnish
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. Cook for a shorter amount of time for a chewier cookie or longer if you prefer them more crisp.
- Chill the Cookie Dough. This helps the butter solidify. This keeps the cookies from spreading too much in the oven.
- Use a Cookie Scoop. That way your cookies will be evenly sized.
- Sprinkle Salt While Cookies are Warm. The cookies will be slightly soft so the salt will adhere a bit better.
Recipe help
Can I use caramel bits or chips instead of the individual caramels?
You can but it ain’t my fave. The chips or bits don’t soften enough to create the ooey-gooey center I love in these.
How can I make sure my chocolate chips don’t sink into the dough when baking.
Just before baking, press 3-4 extra chocolate chips on the top of each cookie ball so that when they are baked you have visible chocolate chips on the top of each cookie boos.
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
*Did you make this recipe? Please give it a star rating and leave comments below!* Post a photo of how your version of the recipe came out on Instagram (using #grandbabycakes)!!
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These cookies were delicious. I should’ve used a better caramel but otherwise my family loved them. The sea salt gave them a little something extra.
Thanks for a great recipe.
These were so freaking amazing!!!! They were just as easy to make as normal chocolate chip cookies. The caramel makes it so decadent. The amount of brown sugar also make the dough taste richer than a normal cookie.
I have made these several times. The Werther’s Original soft caramels work best. These cookies never disappoint . A++++
These cookies are so delicious!! I also used Werthers soft caramels.
I just wanted to tell you that your recipe for Caramel filled Chocolate chip cookies are the bomb. I made them for my wife and she freaked out they were so good. I have made them for dinner parties and everyone went crazy for them. I used the Werther’s soft caramel chews for the filling and they were amazing. Thank you, thank you, thank you. This is my go to dessert now.
Made yesterday, amazing! Used Werther’s soft caramels.
Thanks for the name of the caramels you used, Gabriele! I couldn’t find what kind she used! I had hubby buy Kraft wrapped caramels … don’t think those will work!!!
Made these with my granddaughter!; fun and easy to make; Copycat Arby’s Salted Caramel Chocolate Chip Cookie — our favorite!
Soooo chewy, soft, and scrumptious in all the best ways!! I baked mine for 13 minutes and they came out perfect. Definitely a new favorite of mine!
Made these for a party and everyone LOVED them!
Should I use light or dark brown sugar or does it even matter? Can’t wait to try these!
I use light brown sugar.