Salted Caramel Chocolate Chip Cookies

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Salted Caramel Chocolate Chip Cookies

Delicious chocolate chip cookies filled with gooey caramel and topped with flaky sea salt for a perfect sweet-and-salty treat.

Prep Time15

Cook Time12

Total Time27

Course: Dessert

Cuisine: American

Keyword: Comfort Food, Easy

Servings: cookies

Calories: 150kcal

Equipment

Mixing Bowl
Baking Sheet
Parchment Paper
Cookie Scoop

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!).

Notes

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.

Nutrition