It started on a rainy Saturday afternoon — the kind of day where the only logical thing to do is stay in, bake something sweet, and let the kitchen fill with the comforting aroma of butter, sugar, and vanilla.
I was craving chocolate chip cookies (because, honestly, when am I not?), but I wanted to take them to the next level. That’s when I spotted a jar of salted caramel in the pantry — golden, glossy, and begging to be used.
I folded little puddles of caramel into the cookie dough, tossed in a handful of sea salt flakes, and popped them into the oven. What came out was pure magic: gooey centers, crispy edges, rich chocolate, and that perfect salty-sweet balance that makes you close your eyes with every bite.
These cookies became an instant favorite — the kind you bake for friends, bring to holiday parties, or hide in the freezer for those “just one more” moments.
Short Description
Salted Caramel Chocolate Chip Cookies are everything you love in a classic cookie — crispy edges, soft centers, melty chocolate — with gooey pools of caramel and a sprinkle of sea salt for a decadent, bakery-style twist.
Key Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- ¾ cup brown sugar (light or dark)
- ½ cup granulated sugar
- 2 large eggs
- 2 tsp pure vanilla extract
- 2¾ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 1½ cups semisweet or dark chocolate chips
- ½ cup soft caramels or jarred salted caramel
- Flaky sea salt, for topping
Optional Add-ins:
- Chopped pecans or walnuts
- A pinch of espresso powder for depth
- White chocolate chips for contrast
Tools Needed
- Mixing bowls
- Electric mixer or hand whisk
- Measuring cups & spoons
- Baking sheets
- Parchment paper or silicone baking mats
- Cooling rack
- Small spoon or cookie scoop
Baking Instructions
Step 1: Cream the butter and sugars
In a large bowl, beat together softened butter, brown sugar, and granulated sugar until light and fluffy (about 2–3 minutes).
Step 2: Add eggs and vanilla
Mix in the eggs one at a time, followed by vanilla extract.
Step 3: Combine dry ingredients
In a separate bowl, whisk together flour, baking soda, baking powder, and salt. Gradually add to the wet mixture, stirring just until combined.
Step 4: Fold in chocolate and caramel
Stir in chocolate chips. If using soft caramel candies, chop them into small pieces and fold them into the dough. If using jarred caramel, save it for step 6.
Step 5: Chill the dough
Chill the dough for at least 30 minutes (up to 2 hours) to prevent spreading and enhance flavor.
Step 6: Scoop and bake
Preheat oven to 350°F (175°C). Line baking sheets with parchment paper. Scoop 2 tbsp-sized balls of dough and space them 2 inches apart. If using jarred caramel, drizzle a small amount over each dough ball and gently swirl it into the top.
Step 7: Add sea salt and bake
Sprinkle flaky sea salt over each cookie. Bake for 10–12 minutes, or until edges are golden and centers are slightly underbaked (they’ll set as they cool).
Step 8: Cool and enjoy
Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely — or enjoy them warm while the caramel is still gooey!
Why You’ll Love This Recipe
– Bakery-style flavor and texture
– The perfect sweet-and-salty combo
– Easy to customize
– Freezer-friendly for future cravings
– Great for gifts, parties, or cozy nights in
Mistakes to Avoid & Solutions
1. Cookies spreading too much
→ Solution: Chill the dough and don’t over-soften the butter.
2. Caramel burning or leaking out
→ Solution: Use soft caramel pieces and tuck them into the dough. If using caramel sauce, just swirl a little on top.
3. Overbaking
→ Solution: Pull cookies out when centers still look soft — they’ll firm up as they cool.
Serving and Pairing Suggestions
– Serve warm with a glass of milk or hot cocoa
– Sandwich two cookies with vanilla ice cream for a caramel cookie ice cream sandwich
– Pair with a latte, salted caramel hot chocolate, or even a bold cold brew
Storage and Freezing Tips
Room Temp: Store in an airtight container for up to 4–5 days.
Fridge: Chill dough up to 3 days before baking.
Freezer: Freeze unbaked cookie dough balls for up to 3 months. Bake from frozen, adding 1–2 minutes to bake time.
FAQs
1. Can I use store-bought caramel sauce?
Yes! Just drizzle it over the dough before baking. Don’t add too much or it may leak.
2. Can I make them smaller?
Of course! Just reduce baking time by 1–2 minutes for smaller cookies.
3. Can I use milk chocolate chips instead of semisweet?
Totally — use your favorite kind of chocolate!
4. How do I keep the caramel gooey?
Don’t overbake, and enjoy the cookies warm if you want that melty caramel center.
5. Are they gluten-free friendly?
Use a 1:1 gluten-free baking flour blend to make them gluten-free.
Tips & Tricks
– Add a pinch of cinnamon for warmth
– Chill the dough overnight for even deeper flavor
– Sprinkle extra chocolate chips and caramel on top before baking for a “wow” look
– Slightly underbake for that soft, chewy center
Recipe Variations
1. Salted Caramel Pecan Cookies
Add chopped toasted pecans for nutty crunch.
2. Double Chocolate Caramel Cookies
Replace ¼ cup flour with cocoa powder for a rich chocolate base.
3. Espresso Caramel Cookies
Add ½ tsp espresso powder for a subtle coffee note.
4. Coconut Caramel Cookies
Fold in shredded coconut and use caramel bits for a tropical vibe.
5. Peanut Butter Caramel Cookies
Swirl in peanut butter and caramel for an indulgent twist.
Final Thoughts
Salted Caramel Chocolate Chip Cookies are the kind of treat that feels like a hug in cookie form — cozy, familiar, but with that little extra sparkle. The contrast between sweet, melty chocolate and salty caramel is just the kind of indulgence that makes life feel a little more special. They’re simple to make but guaranteed to impress.
Bake a batch. Share a few. Keep some hidden for yourself. You deserve it.