Salted Caramel Chocolate Chip Cookies

These chewy, beyond yummy Salted Caramel Chocolate Chip Cookies are like a flavor party in your mouth, mixing up that rich, 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! They’re a breeze to make and a total crowd-pleaser for any and all occasions. Trust me, show up with these, and you’ll be the cookie hero!

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Salted caramel chocolate chip cookies on a baking pan with one broken in half with the caramel oozing out.

I make amazing cookies!!  Seriously I am the winner of the cookie game and have been at the top of the winner’s circle for years.  They should write songs about my chocolate chip cookies, and if someone doesn’t soon, I will write one, record a song in the studio, and pitch it to all the local radio studios.  My cookie game is that bomb.

What makes my original chewy chocolate chip cookie recipe so masterful is the perfect texture.  It doesn’t get any better — unless you decide to stuff it with caramel and sprinkle on some sea salt.  I actually surprised myself with how insanely amazing these cookies taste.

Bringing together the flavors of my chocolate chip cookies and caramel was the best idea I have had in a while.  I am elated that it turned out so wonderfully.  The cookies are much bigger than the standard cookie but the result is more deliciousness, right?  No complaints here!

If you love chocolate chip cookies you might also enjoy these chocolate cookie bars or chocolate chip cookie cake!

Why You’ll Love These Chocolate Chip Salted Caramel Cookies

  • Great Flavor Combination. These cookies are chock full of chocolate chips, a bit of saltiness, and chewy, sweet caramel.
  • Versatile Recipe. The basics are all there but you can certainly make some adjustments to add ingredients to make different variations.
  • Well Tested Recipe. I consider myself to be an expert at chocolate chip cookies so you can be sure that this recipe has been tried many times and I’m sharing all the tips I’ve learned along the way to help you get the best outcome.
  • Fresh Baked Cookies. Nothing is better than warm cookies fresh from the oven. Skip the bakery and make a batch of these at home in just a short amount of time.
  • Family Favorite. Most everyone loves chocolate chip cookies and these are perfect for potlucks, gifting, cookie trays, bake sales, or simply just to satisfy your cookie craving.

Ingredients to Make Salted Caramel Chocolate Chip Cookies

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.
Ingredients to make salted caramel cookies with chocolate chips on the table.

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.

  1. Add the butter and both the granulated sugar and the brown sugar to the bowl of your mixer.
  2. Cream them together on high until the mixture is light and fluffy.
  3. 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.
  4. 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.
  5. Add the chocolate chips to the bowl.
  6. 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.
A collage of making salted caramel chocolate chip cookie dough from mixing the butter and sugar, adding the eggs, the flour, and then chips.

Shape and Bake Cookies

  1. Scoop the cookie dough into balls about the size of a tablespoon. Add an unwrapped caramel to the center of each ball of dough.
  2. 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.
A collage of images showing the cookie dough with caramel on top and then rolled into a large ball.

Tips for Making the Best Caramel Chocolate Chip Cookies

  • 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.
  • 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.
A salted caramel chocolate chip cookie on a baking tray with other cookies sprinkled lightly with flaky sea salt.

What to Serve With Them

How to store & reheat

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.

How long will salted caramel chocolate chip cookies last?

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.

Can I freeze chocolate chip salted caramel cookies?

Yep for sho! 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.

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.

Close up of a salted caramel chocolate chip cookie pulled in half displaying the caramel inside with more cookies on the baking pan.

If you’re ready to up your chocolate chip cookie game, these salted caramel chocolate chip cookies are it! They combine the dark, rich, bitterness of chocolate with melted caramel for a truly spectacular cookie. These cookies are perfect for any type of occasion. They hit every single time!

*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)!!

 

A salted caramel chocolate chip cookie broken in half with caramel oozing out on the baking pan.

Salted Caramel Chocolate Chip Cookies

These chewy and delicious salted caramel chocolate chip cookies are the perfect blend of two classic flavors — rich and slightly salty caramel with the bittersweet flavor of chocolate. They are the perfect combination of crisp edges with a chewy cookie that's sure to become your favorite cookie recipe ever.  They're pretty easy to make and guaranteed to be a crowd pleaser when you show up with them for all types of occasions!
4.51 from 164 votes
Prep Time 20 minutes
Cook Time 14 minutes
Total Time 34 minutes
Course: Dessert
Servings: 20 large cookies

Ingredients

  • 2 ½ 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

Be sure to check the full post for more ingredient tips, variations, serving suggestions, storage, and much more.
  • 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 ensure 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.

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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Filed Under:  Cookies, Dessert and Baking, Oven

Comments

  1. This cookie is AHMAZING. I omit the chocolate chips and it has been a hit with my family and friends.

  2. Oh my gosh! Best salted caramel cookies I’ve ever had OR made! I made a different recipe once before and the caramel just melted everywhere and stuck to everything. I bought the Kraft caramel bits and just mixed them in with the chocolate chips. A sprinkle of flaked sea salt and I had achieved cookie perfection. Thank you, Jocelyn. This recipe will be my go-to for years to come.

  3. I make the recipe w/ canna butter, it totally hides the taste and just tastes like the best dayum cooking You’ve ever had !

  4. These are the best cookies I’ve ever had in my life hands down. I don’t even really like chocolate chip cookies but these tasted like pure heaven. Super easy to make too! Will definitely make again and again 🙂

  5. Has anyone tried making bars with this? What adjustments may be needed? Thinking I’d layer dough with caramels between.

  6. These are my favorite chocolate chip cookies by far. I’ve made them many times and they always surprise me with just how great they are!

  7. Made these tonight to give to my friend/neighbor and her son. My first batch I honestly forgot about (oops). But when I actually baked them the right amount of time, they came out perfect! Soooo yummy!

4.51 from 164 votes (87 ratings without comment)

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