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.
Servings: 20 large cookies
Calories: 336kcal
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