Salted caramel chocolate chip cookies are a perfect blend of sweet and a little bit salty, with pockets of gooey caramel and melty chocolate chips in every bite. They have a soft, chewy texture that makes them irresistible, especially when the caramel oozes out just right. These cookies are a fun twist on the classic chocolate chip cookie that everyone knows and loves.
I love making these cookies when I want to treat myself and my friends to something special but still easy to bake. A helpful tip I’ve found is to sprinkle a tiny pinch of sea salt on top of each cookie just before baking. It really brings out the caramel flavor and balances the sweetness in the best way. Plus, it makes them look a little fancy without any extra effort.
My favorite way to enjoy these cookies is fresh out of the oven with a cold glass of milk or a warm cup of coffee. They’re great for sharing at parties or just grabbing one (or two) when I need a little comfort. Honestly, once you try salted caramel chocolate chip cookies, you might find yourself making them again and again!
Key Ingredients & Substitutions
Butter: Unsalted butter lets you control the saltiness, but if that’s not available, salted butter is fine. Just skip or reduce added salt. I prefer softened butter for smooth mixing and a tender cookie texture.
Brown Sugar: Brown sugar adds moisture and chewiness, plus a slight caramel flavor. If you only have white sugar, add a teaspoon of molasses or use all white sugar for a crisper cookie.
Caramel: Soft caramel candies or bits work best for that gooey center. If you can’t find them, try making your own caramel sauce to chill and cube, or use thick dulce de leche as a substitute.
Chocolate Chips: Semisweet chocolate is classic here, but you can swap for milk or dark chocolate chips depending on your sweetness preference. Chopped chocolate bars offer nice chunks too.
Flaky Sea Salt: This is key for balancing sweetness and adding a little crunch on top. If unavailable, a light sprinkle of kosher salt works but isn’t quite the same.
How Do You Keep the Caramel Gooey Inside Without Making a Mess?
Embedding caramel in cookie dough can be tricky! Here’s my method for great results:
- Use small pieces of soft caramel—not too big to avoid oozing out.
- Flatten the dough ball slightly, place the caramel piece in the center, then wrap the dough completely around it, sealing any openings well.
- Place cookies spaced apart to prevent spreading and merging.
- Bake just until edges are golden but centers still look soft—about 10-12 minutes.
- Let cookies rest on the baking sheet after baking so caramel firms up a bit before moving them.
This way, the caramel stays inside nicely, giving you that perfect molten surprise with every bite.
Equipment You’ll Need
- Mixing bowls – I use a large bowl for mixing all the ingredients easily.
- Electric hand or stand mixer – makes creaming butter and sugars quick and smooth.
- Measuring cups and spoons – for accurate measurements, especially with dry and wet ingredients.
- Baking sheets – a couple of sturdy pans to hold the cookies while they bake evenly.
- Parchment paper or silicone baking mats – keeps the cookies from sticking and makes cleanup easier.
- Cooling racks – helps the cookies cool down evenly without getting soggy.
- Cookie scoop – for uniform-sized cookies that bake evenly.
Flavor Variations & Add-Ins
- Swap the chocolate chips for white or dark chocolate chunks for a different flavor profile.
- Add chopped nuts like pecans or walnuts for crunch and extra richness.
- Use caramel bits with a hint of sea salt for a more pronounced salty-sweet flavor.
- Mix in a teaspoon of espresso powder for a mocha twist that enhances the chocolate taste.
How to Make Salted Caramel Chocolate Chip Cookies
Ingredients You’ll Need:
- 1 cup (227g) unsalted butter, softened
- 1 cup (200g) brown sugar, packed
- 1/2 cup (100g) granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- 2 1/4 cups (280g) all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 1/2 cups (270g) semisweet chocolate chips
- 1 cup soft caramel candies or caramel bits
- Flaky sea salt, for topping
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare, plus 10-12 minutes to bake. Add a few extra minutes for cooling before you dig in. All in all, you’ll be enjoying these tasty cookies in under 30 minutes!
Step-by-Step Instructions:
1. Prepare Your Oven and Baking Sheets:
Preheat your oven to 350°F (175°C). Line your baking sheets with parchment paper or silicone baking mats so the cookies don’t stick.
2. Mix the Wet Ingredients:
In a large bowl, use a mixer to cream the softened butter, brown sugar, and granulated sugar until the mixture is light and fluffy—this usually takes about 3-4 minutes. Then beat in the eggs one at a time to combine them well. Finally, stir in the vanilla extract.
3. Add Dry Ingredients and Chocolate Chips:
In another bowl, whisk together the flour, baking soda, and salt. Gradually add this dry mix to the wet mixture, blending until just combined—be careful not to overmix. Fold in the chocolate chips gently.
4. Add the Caramel Centers:
Take 1 to 1.5 tablespoons of your cookie dough and flatten it a bit in your palm. Place a small piece of caramel in the center, then wrap the dough completely around it to seal the caramel inside and form a ball. Place the cookie dough balls about 2 inches apart on your prepared baking sheets.
5. Add Finishing Touch & Bake:
Sprinkle a small pinch of flaky sea salt on top of each cookie dough ball. Bake in the preheated oven for 10 to 12 minutes. The edges should be golden, while the centers still look soft and slightly underbaked.
6. Cool and Enjoy:
Let the cookies cool on the baking sheet for 5 minutes before moving them to a wire rack to cool completely. Enjoy warm for a gooey caramel center, or store cooled cookies in an airtight container to keep them fresh.
Can I Use Frozen Caramel Instead of Soft Caramel Candies?
Yes! Just make sure to thaw frozen caramel pieces completely before using. This helps them stay soft and gooey inside the cookie rather than hardening during baking.
How Should I Store Leftover Cookies?
Store leftover cookies in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the fridge for up to a week or freeze for up to 3 months. Rewarm gently before serving to soften the caramel again.
Can I Substitute the Chocolate Chips with Another Ingredient?
Absolutely! You can swap chocolate chips for chunks of your favorite chocolate bar, white chocolate chips, or even nuts for extra crunch and flavor.
Is It Okay to Make the Dough Ahead of Time?
Yes! You can prepare the dough and shape the cookie balls with caramel inside, then refrigerate them for up to 24 hours before baking. This can help deepen the flavors and improve texture.