Salted caramel chocolate chip cookies are one of those treats that get the perfect balance between sweet and salty just right. They’re soft and chewy with melty pockets of chocolate chips and gooey salted caramel surprises that make every bite a little celebration. The touch of sea salt on top adds that extra pop that keeps you coming back for more.
I love making these cookies when I want something special but still easy to share with friends or family. I find that warming them up for a few seconds in the microwave makes the caramel gooey again and the chocolate extra melty — it’s like magic every time. I also like to sprinkle a tiny bit more flaky salt right before baking to boost that salty-sweet vibe.
These cookies always bring back memories of cozy afternoons baking with my family, and the smell fills the house with warmth and happiness. Whether it’s for a casual snack or a little celebration, these salted caramel chocolate chip cookies never fail to spread some smiles and get everyone reaching for seconds.
Key Ingredients & Substitutions
Butter: Using unsalted butter lets you control the salt level better. If you want a quicker option, melted butter can make cookies a bit chewier.
Brown Sugar: This adds moisture and chewiness thanks to its molasses. Light brown sugar works best, but dark brown sugar gives a deeper flavor if you like a richer taste.
Chocolate Chunks: I prefer chunks over chips because they create melty pockets of chocolate. You can swap for milk or bittersweet chocolate depending on your sweetness preference.
Caramel Candies: Soft caramels that melt easily are key here. If you want, try homemade caramel bits or even small squares of salted caramel chocolates.
Flaky Sea Salt: This is not just for taste but for texture contrast. If you don’t have flaky salt, a sprinkle of kosher salt works, but use sparingly.
How Do You Keep Caramel Inside the Cookie Without It Melting Out?
Keeping the caramel inside so it melts perfectly takes a little care:
- Cut caramels into small chunks, about 1/4 inch, so they don’t create big holes in the dough.
- Flatten one tablespoon of dough and place a caramel piece in the center.
- Cover with another tablespoon of dough and pinch edges tightly to seal the caramel inside.
- Shape the dough gently into a ball without cracks for less caramel leakage.
- Bake at 350°F and watch closely—the cookies are done when edges are golden but centers still look soft to keep caramel gooey.
This method traps the caramel so it melts inside while the dough bakes around it. Letting cookies cool briefly helps caramel set without oozing all over!
Equipment You’ll Need
- Mixing bowls – I like mixing everything in one bowl to keep things simple and quick.
- Electric mixer – makes creaming the butter and sugars easier and faster.
- Cookie scoop or tablespoon – ensures uniform cookies that bake evenly.
- Baking sheets – sturdy and roomy enough for cookies to spread out without touching.
- Parchment paper or silicone mats – prevents sticking and makes cleanup easier.
- Cooling rack – for letting cookies cool evenly without getting soggy.
Flavor Variations & Add-Ins
- Use milk or white chocolate chips for a sweeter, creamier flavor instead of dark chocolate.
- Add chopped nuts like pecans or walnuts for crunch and extra flavor.
- Mix in a teaspoon of espresso powder with the dry ingredients for a mocha twist.
- Swirl in a spoonful of peanut butter or Nutella into the dough for a nutty, creamy variation.
Salted Caramel Chocolate Chip Cookies
Ingredients You’ll Need:
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1 cup (2 sticks) unsalted butter, softened
- 1/2 cup granulated sugar
- 1 cup packed light brown sugar
- 1 teaspoon salt
- 2 teaspoons vanilla extract
- 2 large eggs
- 2 cups semisweet or dark chocolate chunks or chips
- 20-24 soft caramel candies, unwrapped and cut into smaller pieces (around 1/4 inch)
- Flaky sea salt for sprinkling on top
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and 10-12 minutes to bake. You’ll also want to allow 5 minutes for cooling. So in total, plan for around 30 minutes from start to finish, making it a quick and delicious treat to whip up!
Step-by-Step Instructions:
1. Prepare for Baking
Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats to prevent sticking and make cleanup easy.
2. Mix Dry Ingredients
In a medium bowl, whisk together the all-purpose flour and baking soda. Set this mixture aside for now.
3. Cream the Butter and Sugars
Using an electric mixer in a large bowl, beat the softened butter, granulated sugar, brown sugar, and salt until the mixture turns light and fluffy. This usually takes 2 to 3 minutes.
4. Add Eggs and Vanilla
Beat in the eggs one at a time, making sure each is fully mixed before adding the next. Then stir in the vanilla extract for that lovely, warm flavor.
5. Combine Wet and Dry Mixtures
Gradually add the flour mixture into the butter mixture, blending it all together until just combined.
6. Add Chocolate Chunks
Fold the chocolate chunks or chips evenly into the dough, so every bite has some melty chocolate goodness.
7. Stuff the Cookies with Caramel
Scoop about 1 tablespoon of cookie dough and flatten it slightly in your palm. Place a small piece of caramel candy in the center, then cover with another tablespoon of dough. Seal the edges tightly and gently shape the dough into a ball, making sure the caramel is enclosed inside.
8. Arrange and Salt the Cookies
Place your cookie dough balls on the prepared baking sheet about 2 inches apart to allow for spreading. Sprinkle the tops generously with flaky sea salt to enhance the salty-sweet flavor.
9. Bake the Cookies
Bake in the preheated oven for 10 to 12 minutes, or until the edges turn golden but the centers still look soft. This will keep the cookies chewy and the caramel perfectly gooey.
10. Cool and Enjoy
Let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely. For an extra treat, enjoy them warm so the chocolate and caramel are perfectly melty!
Can I Use Frozen Caramel Candies?
Yes, but make sure to thaw them completely before cutting and adding to the dough to avoid crumbly edges and uneven melting. Thaw in the fridge overnight or at room temperature for a couple of hours.
How Should I Store Leftover Cookies?
Store in an airtight container at room temperature for up to 3 days. To keep the caramel gooey, warm the cookies in the microwave for 10–15 seconds before serving.
Can I Substitute Chocolate Chips with Another Type of Chocolate?
Absolutely! You can use milk chocolate, white chocolate, or bittersweet chocolate chunks depending on your taste preference. Just be mindful the flavor and sweetness will vary.
Is It Okay to Make This Dough Ahead of Time?
Yes! Refrigerate the dough, shaped with caramel inside, for up to 24 hours. Baking cold dough can actually help preserve shape and keep cookies thicker and chewier.