Salted Caramel Chocolate Chip Cookies Recipe

4.52 from 170 votes

Salted caramel stuffed inside chocolate chip cookies finished with a little sea salt. Just stuff the caramel chews in the cookie dough and bake.

Prep Time20

Cook Time14

Chilling Time1

Total Time1 34

Course: Dessert

Cuisine: American

Servings: large cookies

Calories: 354kcal

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.

Room Temp: Let the cookies cool completely, then store them in an airtight container in a cool, dry spot for up to 5 days.
Freezer: Freeze baked cookies in an airtight freezer bag for up to 3 months. You can also freeze the stuffed cookie dough balls for up to 3 months. Thaw the dough overnight in the fridge, then bake as directed.
Reheating: Microwave one cookie for about 8 to 10 seconds or warm it in a 300°F oven or air fryer for 2 to 3 minutes. Let it sit for a sec before biting in because that caramel center gets hot!