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!
This post may contain affiliate links. Read our disclosure policy.
Want to Save This Recipe, Boo?
I'll email this recipe to you, so you can come back to it later!
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.
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.
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.
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.
What to Serve With Them
- Enjoy your cookies while sipping on a cup of French hot chocolate or a white hot chocolate.
- Turn them into ice cream sandwich cookies with a scoop of vanilla ice cream or cookie butter ice cream.
- Serve them up for a bake sale or dessert tray along with some honey apple bars, turtle brownies, and caramel apple pound cake.
- They’re the perfect dessert for your next cookout or potluck dinner! Enjoy them with favorites such as grilled chicken kabobs, baby back ribs, and grilled corn.
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
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.
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.
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.
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!
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)!!
Salted Caramel Chocolate Chip Cookies
Want to Save This Recipe, Boo?
I’ll email this recipe to you, so you can come back to it later!
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
- 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.
pinterest 
facebook 
twitter 
email
OK, so necessity made me mess with your recipe. I had no caramels, so I used Torani caramel sauce and made a hole with the handle of a wooden hole to pour about 3/4 tsp. into. Then I kind of smoothed a piece over the top. I couldn’t roll them at this point since the sauce would have leaked out. I dropped a few grains of salt on top of the sauce before I added the dough cookie top. From my Christmas baking I had salted caramel chips. Personally, I think they were butterscotch chips with some salt in them. The brand was store-brand Kroger. Even though I made these changes, these were amazingly delicious. I do wonder if I could away with a bit less sugar…maybe use 1/3 cup white and 1 1/3 cup brown. I thought they were just a bit on the too sweet side. Nevertheless, the recipe is going into my cookie book. Now that I’ve found your blog, I will subbing and next-up to try, your lemon white chocolate chip cookies. Thank you.
Hi Erica, I’m so glad you enjoyed them. I think you could definitely lessen the sugar a bit and play with it until you get the amounts you like but only go down maybe a tablespoon then try another tablespoon. Too many changes in amounts can change the texture of the cookies.
I’m making these for an office cookie swap, and I was wondering, would it be bad to leave the dough in the refrigerator overnight?
Hi Chrissy, you should be fine leaving the dough in the fridge overnight!
These are good cookies! What I will do next time is to chill the caramels and somehow chop them into bits as I don’t care for the hunk of caramel in the center. I would love to taste the caramel throughout. When I warm them a bit before eating the caramel is nice and gooey just as the picture presents. And ice cream just adds the “wow” factor. Definitely a keeper!
These cookies look devine! I finally tracked down some caramels (my local stores haven’t carried them in years in bulk and I was only lucky because it’s Halloween season I’m told) . Just set out my frozen butter and soon my eggs and will put together the dough. I am patient. I will wait until tomorrow to bake them as they come together today and overnight in my fridge. Sweetie, please believe that I will contact you tomorrow evening after dinner to let you know how these went. I can’t wait! I have started to follow you and I look forward to your posts! Take care!
I can’t wait to hear how they turned out for you Ann!
I love Caramel so much that I could DRINK it….therefore, I MUST make these for this upcoming holiday weekend! I think that the Easter Bunny may like to enjoy one of these. I, on the other hand, will eat the rest.
Anything i can replace the gluten free mix with ? Cannot find those ingredients in my small town, only have whole wheat and i guess oat flour which i can make in my nutri bullet. help! these look delicious !
Hi Taste USA, let me know if things worked out.
l made a double batch of cookies and surprised my co-workers. Raves all around. I have to measure out my dough balls twice unsure I had the right size. The huge cookies were appreciate, they looked as good as your photo’s, mine were picture perfect too. Lost a couple when the caramel oozed out on the cooling racks, but that’s fine, those are my private stash. Next time I’m move cookies and all to the parchment to the cooling racks.
Hooray Judi! I’m so glad they turned out well for you. They are quite delish aren’t they?
These look ridiculously good! The amount of caramel that you packed in these beauties is impressive!