Salted Caramel Chocolate Chip Cookies are the ultimate sweet-and-salty indulgence. These chewy, golden cookies are packed with gooey caramel bits and rich chocolate chips, then finished with a sprinkle of flaky sea salt for a bakery-worthy finish. The contrast of buttery dough, melty chocolate, and pockets of caramel creates a flavor explosion in every bite. Whether you’re baking for a holiday tray, a cozy weekend treat, or just to satisfy a craving, these cookies deliver comfort and decadence with minimal fuss. The dough chills for better texture, and the caramel stays tucked inside for a gooey surprise.
Ingredients (Makes ~30 Cookies):
- 2¼ cups all-purpose flour
- 1 tsp baking soda
- 1½ tsp cornstarch
- ½ tsp salt
- ¾ cup unsalted butter, melted
- ¾ cup light brown sugar
- ½ cup granulated sugar
- 1 large egg + 1 egg yolk
- 2 tsp pure vanilla extract
- 1 cup semisweet chocolate chips
- 15 soft caramel candies (like Rolos or Werther’s Soft Caramels)
- Flaky sea salt, for sprinkling
Instructions:
1. Mix the Dry Ingredients
- In a large bowl, whisk together flour, baking soda, cornstarch, and salt.
- Set aside while you prepare the wet ingredients.
2. Prepare the Wet Ingredients
- In a medium bowl, whisk melted butter with brown sugar and granulated sugar until smooth and glossy.
- Add the egg and egg yolk, whisking until fully incorporated.
- Stir in vanilla extract.
3. Combine and Chill
- Pour the wet mixture into the dry ingredients and stir with a spatula until just combined.
- Fold in chocolate chips. The dough will be soft and slightly sticky.
- Cover and refrigerate for at least 3 hours, or overnight for best results. Chilling helps prevent spreading and enhances flavor.
4. Shape the Cookies
- Preheat oven to 325°F (163°C). Line baking sheets with parchment paper.
- Scoop 1½ tablespoons of dough and flatten slightly.
- Press a caramel candy into the center, then cover with another scoop of dough.
- Mold the dough around the caramel to seal it inside. Roll into a ball and gently flatten.
- Place 7–8 cookies per sheet, spacing them 2 inches apart.
5. Bake
- Bake for 12–13 minutes, until edges are golden and centers look slightly underdone.
- Cookies will continue to bake on the sheet after removal.
- Immediately sprinkle with flaky sea salt while warm.
6. Cool and Serve
- Let cookies cool on the baking sheet for 10 minutes before transferring to a wire rack.
- Serve warm for gooey caramel centers or cool completely for a chewy texture.
🍽️ Serving Suggestions:
- Pair with cold milk, hot coffee, or a scoop of vanilla ice cream.
- Add to a dessert board with brownies and fruit.
- Wrap in parchment and ribbon for edible gifts.
💡 Tips & Variations:
- Caramel choice matters: Use soft caramels for gooey centers. Rolos add a chocolate-caramel twist.
- No caramel candies? Use caramel chips or drizzle baked cookies with salted caramel sauce.
- Make ahead: Freeze dough balls with caramel inside for up to 3 months. Bake straight from frozen with 1–2 extra minutes.
- Gluten-free option: Use a 1:1 gluten-free flour blend.
- Extra indulgent: Stir in chopped nuts or drizzle with melted chocolate.
These cookies are a celebration of contrast—sweet, salty, chewy, gooey, and utterly addictive. Want to pair them with a tropical mousse or a sugar-free treat next? I’ve got plenty of ideas to keep the cookie magic going.