Salted Caramel Chocolate Chip Cookies Recipe

If you’re looking for the ultimate indulgence, make these salted caramel chocolate chip cookies. Gooey caramel, melted chocolate, and flaky salt combine into an unforgettable cookie experience!

Follow my instructions and tips, and your cookies will turn out perfectly every time.

Why this caramel chocolate chip cookie recipe is the best:

• You don’t even need an electric mixer, just a whisk and wooden spoon!
• Melted butter and extra egg yolk make for cookies with chewy centers and crisp edges.
• Using Werther’s soft caramels ensures you don’t end up with hard caramel in the baked cookies.
• They are filled with caramel, as well as having caramel on top – so chewy caramel in every bite!
• The flaky salt on top is the perfect balance to the sweet caramel.

These are some of the best cookies you will ever sink your teeth into! Try not to groan out loud. 😉

How to make salted caramel chocolate chip cookies

1. PREP – Press 32 of the caramels into a square. Cut the other 32 into thirds. Place them in the freezer for at least 30 minutes.
2. WET INGREDIENTS – Whisk the melted butter and sugars in a large bowl. Next whisk in the eggs and vanilla.
3. DRY INGREDIENTS – Add the flour, baking soda, baking powder, and salt. Stir just until the flour mixture is barely incorporated, then stir in the chocolate chips.
4. FORM – To make cookies, wrap about 1/4 cup of dough around each large caramel. Press three tiny caramels on top of each dough ball.
5. CHILL – Place dough balls in the fridge for 30-40 minutes. When there are 10 minutes left, preheat your oven to 350 degrees. Place on silicone-lined cookie sheets about three inches apart.
6. BAKE –  Bake for about 13 minutes at 350°. If some of the caramel has leaked out of a cookie, use a greased metal spatula to push it back onto the cookie. Sprinkle flakey sea salt over the top of each cookie.
   
7. COOL – Let sit on the pan for about 5 minutes, then transfer to a wire rack.

But make sure you sample a few warm cookies – they are absolutely divine!!

PRO TIPS:

• Make sure you use soft caramel candies! Werther’s soft caramels or homemade caramels work great. I did not get great results with Kraft caramels or caramel bits. After being baked, they harden enough that they are hard to chew and stick to your teeth.
• Freezing the caramels ahead of time helps ensure that the caramel will stay soft as the cookies bake.
• Melted caramel is VERY sticky, so unless you want a big mess on your cookie sheet, use silicone liners or parchment!
• Don’t skip the chill time, or your cookies may spread so much in the oven that they stick together.

VARIATIONS:

• If you want to make smaller cookies, use a heaping tablespoon of dough and wrap it around a third of a caramel. For the tops of the cookies, use very tiny pieces of caramel. Decrease the bake time to about 9-10 minutes.
• For a tasty crunch, you can add a cup of chopped pecans or walnuts to the dough.

MORE COOKIE RECIPES:

• Brown Butter Chocolate Chip Cookies
• Chewy Coconut Cookies
• Chocolate Chip Sourdough Cookies
• Classic Chocolate Chip Cookie Recipe
• Skippy Peanut Butter Cookies
• Leftover Halloween Candy Cookies
• Twix Cookie Recipe

Salted Caramel Chocolate Chip Cookies Recipe

Kara

If you love chocolate and salted caramel, these are going to be your new favorite cookies!

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Prep Time 25 minutes mins

Cook Time 13 minutes mins

Additional Time 1 hour hr

Total Time 1 hour hr 38 minutes mins

Course Dessert: Cookies

Cuisine American

Servings 32 large cookies

Calories 384 kcal

Equipment

• OXO Good Grips Plastic Measuring Cups, 6-Piece, White
• Bamboo Spatula 13-Inch
• Amazon Basics Silicone Baking Mat, Pack of 2, 16.5″ x 11.6″

Ingredients

  

1x2x3x

• 1 ½ cups salted melted butter
• 2 cup brown sugar
• 1 cup white sugar
• 2 large eggs
• 2 egg yolks
• 2 Tbsp vanilla extract
• 4 ¼ cups all purpose flour 22.5 ounces
• 1 tsp baking soda
• 1 tsp baking powder
• 1 tsp salt
• 3 cups chocolate chips
• 64 Werther’s soft caramels
• 1 tsp flaky sea salt more or less

Instructions

 

• Unwrap the caramels. Press 32 of them into a square shape. Cut the other 32 into thirds. Freeze them for at least 30 minutes.
• Melt the butter in a large glass bowl. Whisk in the brown and white sugars. Add the eggs, egg yolks, and vanilla; whisk until smooth.
• Add the flour, baking soda, baking powder, and salt. Stir until barely combined, then stir in the chocolate chips.
• Measure about 1/4 cup of dough and wrap it around one of the square caramels. Press three of the tiny caramel pieces in the center of the cookie dough ball.
• Chill cookie dough balls for 30-40 minutes. When the time is almost up, preheat your oven to 350°.
• Place six cookie dough balls about three inches apart on a cookie sheet lined with parchment paper or silicone liner.
• Bake cookies at 350 degrees for about 13 minutes or until edges are golden brown. Use a metal spatula sprayed with cooking spray to round out the cookies and press any leaked caramel back to the side of the cookie.
• Sprinkle the top of each cookie with flaky salt. After 4-5 minutes, transfer the cookies to a cooling rack to cool completely.

Notes

• I like semi sweet chocolate chips, or half semi-sweet and half milk. I find that all milk chocolate chips make the cookies too sweet.
• You can store the cookies at room temperature in an airtight container for 4-5 days. They can also be frozen for up to six months.

Nutrition

Serving: 1gCalories: 384kcalCarbohydrates: 59gProtein: 3gFat: 16gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.3gCholesterol: 47mgSodium: 319mgPotassium: 136mgFiber: 0.4gSugar: 42gVitamin A: 306IUVitamin C: 0.1mgCalcium: 67mgIron: 1mg

Keyword salted caramel chocolate chip cookies

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This Salted Caramel Chocolate Chip Cookies Recipe is the perfect combination of sweet and salty. They are my new favorite chocolate chip cookie, and after a single bite, they might be yours as well!