If you’re looking for the ultimate comfort treat that blends gooey sweetness with a touch of sophisticated flavor, Salted Caramel Chocolate Chip Cookies are about to become your new obsession. Imagine classic chocolate chip cookies taken up a notch with melt-in-your-mouth caramel and a sprinkle of flaky sea salt for that irresistible sweet-and-salty contrast that keeps you reaching for “just one more.” Fun fact: salted caramel as a dessert craze originated in Brittany, France, and quickly won over bakers everywhere!
Why settle for basic cookies when you can have a batch that’s both decadent and easy to whip up in your kitchen? These cookies are made with simple pantry staples and can be ready in under an hour—perfect for busy families, last-minute guests, or late-night cravings. If you’ve enjoyed my Double Chocolate Chunk Cookies, you’ll find these just as delightful but with that extra caramel magic. Get ready to treat yourself and your loved ones with a recipe that’s sure to become a household favorite!
What is Salted Caramel Chocolate Chip Cookies?
Have you ever wondered who first decided to invite caramel to the chocolate chip cookie party and sprinkle a little sea salt on top for good measure? Salted Caramel Chocolate Chip Cookies—say that five times fast—are exactly what they sound like: the timeless cookie everyone loves, now bursting with creamy caramel and finished off with a salty flourish that makes every bite unforgettable. They say, “the way to a man’s heart is through his stomach,” but honestly, these cookies might just win over everyone you know! Don’t just take my word for it—roll up your sleeves, mix up a batch, and get ready to experience cookie bliss.
Why You’ll Love This
You’re going to love these Salted Caramel Chocolate Chip Cookies for so many reasons! First, the gooey caramel bits hidden inside every cookie create little pockets of sweet, melty surprise, all balanced by semisweet chocolate chips and a pinch of sea salt. Second, making these at home saves you money—no need to visit overpriced bakeries or specialty shops for your cookie fix! Last but not least, the rich combination of caramel, chocolate, and salt creates a flavor that’s both nostalgic and gourmet, impressing friends and family at any occasion. If you adore our Brown Butter Pecan Cookies, you’ll find these equally tempting—but with that extra ooey-gooey caramel goodness. Try making a batch today and see why this recipe is a forever favorite!
How to Make
Quick Overview
These Salted Caramel Chocolate Chip Cookies are the perfect blend of easy and indulgent. With just one bowl and some pantry basics, you’ll create soft, chewy cookies loaded with gooey caramel and melty chocolate, all elevated by a sprinkling of sea salt. The whole process takes less than an hour—so you can have a fresh-baked treat in record time!
Ingredients
1 cup unsalted butter, softened
3/4 cup white sugar
3/4 cup brown sugar
2 large eggs
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups chocolate chips
1 cup caramel bits (or 12 soft caramels, chopped)
Flaky sea salt for topping
Step-by-Step
- Preheat your oven to 350°F (180°C) and line your baking sheets with parchment paper for easy cleanup.
- In a large mixing bowl, cream together the softened butter, white sugar, and brown sugar until pale and fluffy—this should take about 2 to 3 minutes with a hand mixer or stand mixer.
- Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract.
- In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing on low speed just until combined.
- Gently fold in the chocolate chips and caramel bits (or chopped caramels) with a spatula or wooden spoon, making sure they are evenly distributed throughout the dough.
- Use a cookie scoop or tablespoon to drop dough onto the prepared baking sheets, leaving about 2 inches between each cookie to allow for spreading.
- Sprinkle a light pinch of flaky sea salt on top of each cookie dough ball for that signature salty kick.
- Bake for 10 to 12 minutes, or until the edges are golden and the centers are set but still slightly soft. The cookies will continue to firm up as they cool.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely (if you can wait that long!).
What to Serve Salted Caramel Chocolate Chip Cookies With
These cookies are heavenly on their own, but for a truly special treat, serve them slightly warm with a glass of cold milk—classic perfection! For an elegant dessert, pair them with a scoop of vanilla or salted caramel ice cream. If you’re hosting friends, arrange a dessert platter with fresh berries, hot coffee, or even a caramel latte. For a party, try stacking them into cookie towers alongside other favorites like brownies or blondies for variety and fun.
Top Tips for Perfecting
- For the softest cookies, make sure your butter is just softened (not melted) when starting.
- Chill your dough for 30 minutes before baking if you want extra thick cookies with less spread.
- Don’t overbake! The cookies should look slightly undercooked in the middle; they’ll firm up as they cool.
- If you can’t find caramel bits, chop up individually wrapped soft caramels instead (avoiding hard caramels, which won’t melt properly).
- Swap in dark chocolate chips for a bolder flavor, or add a handful of chopped nuts for extra crunch.
- Avoid using too much flour, which can lead to dry cookies—measure carefully and level off your cups.
Storing and Reheating Tips
Salted Caramel Chocolate Chip Cookies keep well at room temperature for up to 5 days in an airtight container. To maintain their chewy texture, place a slice of bread in the container with the cookies—it helps retain moisture. For longer storage, let the cookies cool completely, then arrange them in a single layer in a zip-top freezer bag or airtight container and freeze for up to 3 months.
To enjoy cookies warm again, reheat in a microwave at medium power for 10 to 15 seconds for that fresh-baked goodness. If reheating from frozen, let them thaw at room temperature or zap them straight from the freezer for a few extra seconds in the microwave.
FAQs
Can I use store-bought caramel sauce instead of caramel bits?
Caramel sauce can make the dough too runny, so chopped soft caramels or caramel baking bits are best for even distribution and gooey pockets in every bite.
Can I make these cookies gluten-free?
Absolutely! Substitute a cup-for-cup gluten-free flour blend for the all-purpose flour, and double-check that your caramels are gluten-free.
Why did my cookies spread too much?
This can happen if your butter is too warm or melted, or if you didn’t chill the dough. Chilling helps prevent excessive spreading.
Can I freeze the cookie dough for later?
Yes! Roll dough into balls and freeze on a tray. Once solid, transfer to a bag or container and freeze for up to 3 months. Bake straight from frozen, adding 1 to 2 minutes to the baking time.
Do I really need the flaky sea salt on top?
For maximum flavor, the sea salt is a must! It transforms the cookie and balances out the sweetness, but you can skip it if you prefer a purely sweet treat.
Conclusion
Salted Caramel Chocolate Chip Cookies are the perfect blend of classic and modern—comforting like grandma’s cookies but with a trendy gourmet twist. This easy, family-friendly recipe transforms simple pantry staples into bakery-worthy treats with gooey caramel, rich chocolate, and that magical touch of sea salt. Whether you’re looking to wow a crowd, share something special with loved ones, or just satisfy your own craving, this recipe is sure to become a favorite. Don’t forget to check out other delicious cookie recipes on the blog for even more sweet inspiration. Happy baking!
Salted Caramel Chocolate Chip Cookies
Equipment
- Mixing Bowl
- Baking Sheet
- Parchment Paper
- Cookie Scoop
Ingredients
Ingredients
- 1 cup Unsalted Butter, softened
- 3/4 cup White Sugar
- 3/4 cup Brown Sugar
- 2 large Eggs
- 1 teaspoon Vanilla Extract
- 2 1/2 cups All-Purpose Flour
- 1 teaspoon Baking Soda
- 1/2 teaspoon Salt
- 1 1/2 cups Chocolate Chips
- 1 cup Caramel Bits (or 12 soft caramels, chopped)
- Flaky Sea Salt for topping
Instructions
- Preheat your oven to 350°F (180°C) and line your baking sheets with parchment paper for easy cleanup.
- In a large mixing bowl, cream together the softened butter, white sugar, and brown sugar until pale and fluffy—this should take about 2 to 3 minutes with a hand mixer or stand mixer.
- Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract.
- In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing on low speed just until combined.
- Gently fold in the chocolate chips and caramel bits (or chopped caramels) with a spatula or wooden spoon, making sure they are evenly distributed throughout the dough.
- Use a cookie scoop or tablespoon to drop dough onto the prepared baking sheets, leaving about 2 inches between each cookie to allow for spreading.
- Sprinkle a light pinch of flaky sea salt on top of each cookie dough ball for that signature salty kick.
- Bake for 10 to 12 minutes, or until the edges are golden and the centers are set but still slightly soft. The cookies will continue to firm up as they cool.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely (if you can wait that long!).