Salted caramel chocolate chip cookies are a dream come true for anyone who loves sweet and a little bit salty all in one bite. These cookies mix gooey caramel bits with melty chocolate chips, and then a touch of sea salt on top makes every bite pop with flavor.
I love making these cookies when I want a treat that feels special but isn’t too fancy. The way the caramel softens just enough while baking, and the sprinkle of sea salt brings out the chocolate’s richness—it’s like a little party in your mouth every time. I usually let them cool just a bit so the caramel is warm and chewy but won’t burn my fingers!
One of my favorite things about these cookies is how perfect they are with a glass of cold milk or a cup of coffee. They’re great for sharing too because everyone always asks for just one more, and suddenly the whole batch disappears. If you’re looking for a cookie recipe that’s both simple and super tasty, this one won’t let you down.
Key Ingredients & Substitutions
Butter: Using unsalted butter helps control the saltiness. If you only have salted butter, skip or reduce the added salt in the dough to keep the balance just right.
Caramel Bits: Soft caramel candies work well if you chop them into smaller pieces. You can also try caramel-filled chocolate chips for a similar melt-in-your-mouth effect.
Chocolate Chips: Semisweet chocolate chips offer a nice balance, but you can swap in dark or milk chocolate chips depending on your sweetness preference.
Flaky Sea Salt: This topping is key to create that contrast to the sweet caramel. If you don’t have flaky sea salt, a light sprinkle of kosher salt works well too.
How Do You Keep Caramel from Melting Too Much in Cookies?
Caramel can melt and spread out, so here’s how to keep it gooey but inside the cookie:
- Use soft caramel bits or chopped soft caramel candies instead of hard caramel to help them stay nice and chewy.
- Add the caramel pieces evenly but not too close to the edges to avoid excessive leaking during baking.
- Bake just until the edges are golden and centers look set but still soft; this prevents caramel from burning or running.
- Allow cookies to cool briefly on the baking sheet before moving to a rack, so caramel firms up a little but remains chewy.
Equipment You’ll Need
- Mixing bowls – I recommend a large one for mixing the dough and smaller ones for ingredients; they make mixing easier.
- Hand or stand mixer – helps beat the butter and sugars until fluffy, saving effort and time.
- Measuring cups and spoons – essential for getting the right amount of each ingredient.
- Baking sheets – sturdy ones that won’t warp; I line them with parchment paper for easy cleanup.
- Cooling rack – perfect for letting the cookies cool evenly and keeping them crisp on the outside.
Flavor Variations & Add-Ins
- Use milk or dark chocolate chips instead of semisweet for a different chocolate flavor.
- Swap caramel bits for chopped Toffees for a richer, caramel-y taste.
- Mix in chopped pecans or walnuts for extra crunch and flavor.
- Add a few drops of espresso extract or sprinkle cinnamon for a warm spice twist.
Salted Caramel Chocolate Chip Cookies
Ingredients You’ll Need:
For The Cookie Dough:
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 2 cups semisweet chocolate chips
- 1 cup soft caramel bits or chopped soft caramel candies
- Flaky sea salt, for sprinkling on top
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare, 10 minutes for baking, and a few minutes to cool. So, expect around 30 minutes total from start to finish.
Step-by-Step Instructions:
1. Prepare Your Oven and Dry Mix:
Preheat the oven to 375°F (190°C). Line your baking sheets with parchment paper to stop cookies from sticking. In a medium bowl, whisk together the flour, baking soda, and salt. Set this aside for now.
2. Cream the Butter and Sugars:
In a large bowl, beat the softened butter, granulated sugar, brown sugar, and vanilla extract until the mixture is creamy and smooth. This usually takes a few minutes with a hand or stand mixer.
3. Add Eggs and Flour Mix:
Next, add the eggs one at a time, beating well after each addition to blend fully. Then slowly mix in the dry flour mixture until just combined—don’t overmix!
4. Fold in Chocolate and Caramel:
Carefully fold the semisweet chocolate chips and soft caramel bits into the dough to spread them evenly throughout.
5. Scoop and Bake:
Drop rounded tablespoon-sized balls of dough onto the baking sheet, leaving about 2 inches between each cookie. Lightly sprinkle each cookie with a pinch of flaky sea salt. Bake for 9 to 11 minutes until the edges are golden and the centers are still soft.
6. Cool and Enjoy:
Let the cookies cool on the baking sheet for about 5 minutes. This keeps the caramel gooey but lets the cookie firm up so it doesn’t fall apart. Use a spatula to transfer cookies to a wire rack to cool completely. Then enjoy your delicious salted caramel chocolate chip cookies!
Can I Use Frozen Caramel Bits for This Recipe?
Yes, you can use frozen caramel bits, but make sure to thaw them completely before mixing them into the dough. This helps them distribute evenly and melt nicely without creating large caramel pools.
How Do I Store Leftover Cookies?
Store leftover cookies in an airtight container at room temperature for up to 4 days. To keep them soft, place a slice of bread in the container—they help maintain moisture without making the cookies soggy.
Can I Make This Cookie Dough Ahead of Time?
Absolutely! You can refrigerate the dough for up to 48 hours before baking. Just bring it to room temperature for about 15 minutes before baking for best results.
What Can I Substitute for Flaky Sea Salt?
If you don’t have flaky sea salt, you can use kosher salt or a light sprinkle of regular table salt. Just be careful not to overdo it as finer salts are saltier by volume.