Easy Salted Caramel Chocolate Chip Cookies
Salted Caramel Chocolate Chip Cookies are the ultimate treat for anyone who loves the perfect balance of sweet and salty. With gooey caramel, rich chocolate chips, and a touch of flaky sea salt, these cookies take the classic chocolate chip cookie to an entirely new level of indulgence.
Each bite delivers a chewy center, golden edges, and bursts of buttery caramel that melt into the warm chocolate—finished with just the right hint of salt to enhance every flavor. Whether you’re baking for a holiday tray, a weekend craving, or simply to impress, these cookies are guaranteed to steal the show.
In this post, you’ll learn the five simple secrets to making bakery-worthy Salted Caramel Chocolate Chip Cookies at home, plus a step-by-step recipe, expert baking tips, and answers to common questions. Let’s get started—your perfect batch is just minutes away!
Table of Contents
Salted Caramel Chocolate Chip Cookies: Step-by-Step Recipe
Now that you know the secrets to the perfect cookie, it’s time to bring everything together. Follow these easy steps to bake Salted Caramel Chocolate Chip Cookies that are rich, chewy, and completely irresistible.
Ingredients:
- 1 cup (2 sticks) unsalted butter, browned (see secret #1)
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup semi-sweet chocolate chips
- 1 cup caramel bits or chopped caramel squares
- 1 teaspoon flaky sea salt (for sprinkling)
Instructions:
1. Brown the Butter
Start by browning your butter. In a medium saucepan, melt the butter over medium heat. Continue to cook, swirling occasionally, until the butter turns golden-brown and gives off a nutty aroma (about 5–7 minutes). Let it cool slightly before using it in the dough.
2. Mix the Wet Ingredients
In a large mixing bowl, combine the browned butter, brown sugar, and granulated sugar. Beat them together until smooth and creamy, about 2 minutes. Add in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract until fully incorporated.
3. Combine the Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add the dry ingredients into the wet mixture, mixing until just combined. Be careful not to overmix, as this can lead to tough cookies.
4. Fold in the Chocolate and Caramel
Gently fold in the chocolate chips and caramel bits (or chopped caramel squares). Make sure the caramel pieces are evenly distributed throughout the dough.
5. Chill the Dough
Cover the dough with plastic wrap and refrigerate for at least one hour, or up to overnight. Chilling the dough helps the flavors develop and ensures a thicker, chewier cookie.
6. Preheat the Oven and Prepare the Baking Sheets
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats to prevent sticking.
7. Shape the Cookies
Scoop tablespoon-sized portions of dough and roll them into balls. Place them on the prepared baking sheets about 2 inches apart. This allows the cookies to spread without sticking together.
8. Bake the Cookies
Bake the cookies in the preheated oven for 9–11 minutes, or until the edges are golden and the centers are slightly soft. Remember, they’ll continue to cook on the baking sheet once you take them out of the oven, so don’t overbake.
9. Sprinkle with Sea Salt
As soon as the cookies come out of the oven, sprinkle a pinch of flaky sea salt on top of each one. The salt enhances the sweetness and gives the cookies that signature salted caramel flavor.
10. Let Cool and Enjoy
Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. Enjoy them warm, or store in an airtight container for up to a week!
FAQs About Salted Caramel Chocolate Chip Cookies
1. Can I use store-bought caramel?
Yes, you can! If you don’t have caramel bits or prefer not to chop up caramel squares, store-bought soft caramel candies (like caramel chews) work well in this recipe. Just chop them into small pieces before folding them into the dough. However, make sure the caramel pieces are soft and not too hard, or they won’t melt into gooey pockets in the cookies.
2. How do I keep the caramel from leaking out during baking?
To prevent the caramel from leaking out while baking, make sure the dough is chilled before baking (secret #2). The colder dough will help the cookies hold their shape and keep the caramel inside. Additionally, don’t overmix the dough when adding the caramel bits. You want to gently fold them in to avoid breaking up the caramel pieces.
3. What’s the best sea salt to use?
For the best salty finish, flaky sea salt is ideal because it has a delicate texture and flavor that contrasts nicely with the sweetness of the caramel and chocolate. Look for brands like Maldon, Falksalt, or another high-quality flaky sea salt. Avoid regular table salt, as it’s much finer and can overpower the cookies.
4. Can I make the dough ahead of time?
Yes! In fact, chilling the dough overnight (or for up to 48 hours) can improve the texture and flavor of your cookies. The dough will firm up, leading to thicker, chewier cookies. Just be sure to wrap the dough tightly in plastic wrap or store it in an airtight container. When you’re ready to bake, let the dough sit at room temperature for a few minutes before scooping.
5. How do I store these cookies?
Store your Salted Caramel Chocolate Chip Cookies in an airtight container at room temperature for up to 5–7 days. If you want to keep them fresh for longer, you can freeze the cookies. Simply layer them between parchment paper in an airtight container, and they’ll stay fresh in the freezer for up to 3 months.
6. Can I freeze the cookie dough?
Yes, you can freeze the dough! Scoop the dough into balls and place them on a baking sheet. Freeze the dough balls until firm, then transfer them to a freezer-safe bag or container. When you’re ready to bake, just place the frozen dough on a baking sheet and add an extra 2–3 minutes to the baking time.
Final Thoughts
There you have it—the perfect recipe for Salted Caramel Chocolate Chip Cookies! With their gooey centers, melty chocolate, and that irresistible sweet-and-salty kick, these cookies are sure to become a family favorite. Whether you’re baking for a special occasion or just craving a sweet treat, this recipe delivers every time.
Remember, the key to these perfect cookies lies in the little details—brown the butter, chill the dough, and don’t overbake. With these secrets in your back pocket, you’ll be able to bake bakery-quality cookies right from your own kitchen. And, of course, don’t forget to sprinkle on that flaky sea salt for that final touch of magic.
Give this recipe a try, and let us know how it turns out! If you’re feeling creative, feel free to experiment with different types of chocolate chips or even throw in some nuts for an added crunch. Happy baking, and enjoy every delicious bite of your Salted Caramel Chocolate Chip Cookies!
Follow Us for More Delicious Recipes!
If you loved these Banana Chocolate Chunk Muffins, make sure to follow us on social media for more delicious recipes, tips, and baking inspiration:
- Facebook: Follow us on Facebook for updates, new recipes, and fun food ideas!
- Pinterest: Pin your favorite recipes on Pinterest and never run out of mouthwatering ideas!
Easy Salted Caramel Chocolate Chip Cookies
- Total Time: PT1H45M
- Yield: 24–28 cookies 1x
Description
Salted Caramel Chocolate Chip Cookies are the perfect balance of sweet, salty, and chewy! Learn how to bake gooey, irresistible cookies with our easy recipe.
Ingredients
- 1 cup (2 sticks) unsalted butter, browned (see secret #1)
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup semi-sweet chocolate chips
- 1 cup caramel bits or chopped caramel squares
- 1 teaspoon flaky sea salt (for sprinkling)
Instructions
Start by browning your butter. In a medium saucepan, melt the butter over medium heat. Continue to cook, swirling occasionally, until the butter turns golden-brown and gives off a nutty aroma (about 5–7 minutes). Let it cool slightly before using it in the dough.
In a large mixing bowl, combine the browned butter, brown sugar, and granulated sugar. Beat them together until smooth and creamy, about 2 minutes. Add in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract until fully incorporated.
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add the dry ingredients into the wet mixture, mixing until just combined. Be careful not to overmix, as this can lead to tough cookies.
Gently fold in the chocolate chips and caramel bits (or chopped caramel squares). Make sure the caramel pieces are evenly distributed throughout the dough.
Cover the dough with plastic wrap and refrigerate for at least one hour, or up to overnight. Chilling the dough helps the flavors develop and ensures a thicker, chewier cookie.
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats to prevent sticking.
Scoop tablespoon-sized portions of dough and roll them into balls. Place them on the prepared baking sheets about 2 inches apart. This allows the cookies to spread without sticking together.
Bake the cookies in the preheated oven for 9–11 minutes, or until the edges are golden and the centers are slightly soft. Remember, they’ll continue to cook on the baking sheet once you take them out of the oven, so don’t overbake.
As soon as the cookies come out of the oven, sprinkle a pinch of flaky sea salt on top of each one. The salt enhances the sweetness and gives the cookies that signature salted caramel flavor.
Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. Enjoy them warm, or store in an airtight container for up to a week!
Notes
Unsalted Butter (1 cup / 2 sticks)
Why browned? Browning the butter deepens the flavor with nutty, toffee-like notes.
Let it cool slightly before mixing to avoid scrambling the eggs.
Optional but highly recommended for a gourmet flavor boost.
🍬 Brown Sugar (1 cup, packed)
Adds moisture and chewiness to the cookies.
Dark brown sugar works too for a bolder molasses flavor.
🍚 Granulated Sugar (½ cup)
Helps balance sweetness and adds a bit of crispness to the edges.
🥚 Eggs (2 large)
Provide structure and richness.
Ensure eggs are at room temperature to mix evenly.
🍦 Pure Vanilla Extract (2 tsp)
Enhances all the sweet and caramel notes.
Use real vanilla for best flavor—avoid imitation.
🌾 All-Purpose Flour (2¾ cups)
Standard base for cookies; too much = cakey, too little = flat.
Spoon and level for accurate measuring.
🧪 Baking Soda (1 tsp)
Leavening agent that helps cookies spread and brown properly.
Don’t substitute with baking powder—it changes the texture.
🧂 Salt (½ tsp in dough + flaky sea salt on top)
Regular salt balances the sweetness in the dough.
Flaky sea salt on top intensifies the salted caramel profile—don’t skip it!
🍫 Semi-Sweet Chocolate Chips (1½ cups)
Provide melty, rich pockets throughout the cookies.
Feel free to mix in milk or dark chocolate for variety.
🍯 Caramel Bits or Soft Caramels (1 cup, chopped)
Choose soft caramels (like Kraft or Werther’s Soft) that melt easily.
Chop into small pieces to evenly distribute gooey caramel in every bite.
Avoid hard caramels—they won’t melt and may become brittle.
- Prep Time: PT20M
- Cook Time: PT10M
- Category: Dessert – Cookies
- Cuisine: American
Nutrition
- Calories: 210–240 kcal
- Sugar: 18–22g
- Fat: 11–13g
- Saturated Fat: 6g
- Carbohydrates: 30–33g
- Fiber: 0.5–1g
- Cholesterol: 25–30mg
Keywords: Salted Caramel Chocolate Chip Cookies, chewy chocolate chip cookies,easy cookie recipe
