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In just one big, delicious bite, these Chewy Salted Caramel Chocolate Chip Cookies will cure all your sweet and salty cravings!
It doesn’t seem like it was that long ago that everyone discovered just how amazing salted caramel is. Today, it’s everywhere. Beverages, candy, cupcakes…you name it! I’ll admit, I’m all aboard the salted caramel train. And, I’m not getting off anytime soon.
Last year, around this time, I created a Gluten Free Salted Caramel Chocolate Chip Cookie recipe. It turned out amazing and has been pretty popular on Pinterest, especially around the holidays. There’s also a Dark Chocolate Chip Salted Caramel Cookie recipe that I would also highly recommend for the chocolate lovers out there!
But, this year, I decided it was time to bring the salty goodness to my non-gluten free traditional chocolate chip cookie loving people. Did you get all that?
These Chewy Salted Caramel Chocolate Chip Cookies are kind of just really good chocolate chip cookies with bits of caramel (I used these) baked into them and a tiny pinch of salt sprinkled on top.
Now, I know everyone has their favorite chocolate chip cookie recipe. You can find hundreds of “Perfect Chocolate Chip Cookies” recipes on Pinterest. These are my version. Let me tell you more about them.
These cookies come out the oven a bit on the thinner side (not cakey), soft, and chewy. As they cool, the edges get crispy. And, every single bite is going to be loaded with chocolate chips, bits of caramel, and a hint of salt. These are the type of cookie that you just can’t stop eating. I guess that makes them almost perfect, really.
Let’s break it down even more.
Chewy Salted Caramel Chocolate Chip Cookies
Prep!
You’ll want to set your butter out a little ahead of time so it can come to room temperature.
Once you’re ready to begin, preheat your oven to 350°F.
Create!
In a medium bowl, mix together the flour, baking powder, baking soda, and salt. Set aside.
In an electric mixer, cream together the butter, brown sugar, and granulated sugar. Add the egg, then the vanilla extract.
Gradually add in the flour mixture until everything is well combine. This batter is going to be thick!
Mix in the chocolate chips (I actually found it easier to mix them in with my hands, so have a little fun and get a bit messy!) and don’t worry, I’m not going to ask you to mix in the caramel bits. We’ll get to those in a minute.
Scoop out the dough by heaping Tablespoons and roll into balls. Place each dough ball on a baking sheet (I line mine with Silpat Mats to make removing cookies a lot easier) about 2 inches apart. These cookies do spread quite a bit!
Now, press 4 or 5 caramel bits into the tops of each dough ball. You can add more if you like, it’s totally up to you!
Bake for 10-14 minutes, until the caramel is melted and the bottoms of the cookies are golden brown. Remove from the oven and immediately sprinkle a tiny pinch of salt onto each cookie.
Let cool several minutes before moving the cookies to a cooling rack.
Present!
You can leave some of the chocolate chips aside and press them into the tops of the cookie dough before baking, similar to the caramel, to have more of the chips showing though.
If serving these cookies to guests, a safe bet is to set them out on a simple serving tray, or stack them high on a plate. Make sure to have plenty of napkins, or small plates, and milk!
Enjoy!
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- 2 1/2 Cups all purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 Cup unsalted butter
- 1 Cup packed brown sugar
- 3/4 Cup granulated sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1 1/2 Cups semi-sweet chocolate chips
- 1 Cup caramel bits *more or less depending on your preferences
- 1 Tablespoon kosher or flake salt
-
You’ll want to set your butter out a little ahead of time so it can come to room temperature. Once you’re ready to begin, preheat your oven to 350°F.
-
In a medium bowl, mix together the flour, baking powder, baking soda, and salt. Set aside.
-
In an electric mixer, cream together the butter, brown sugar, and granulated sugar. Add the egg, then the vanilla extract. Gradually add in the flour mixture until everything is well combine. This batter is going to be thick!
-
Mix in the chocolate chips (I actually found it easier to mix them in with my hands, so have a little fun and get a bit messy!) and don’t worry, I’m not going to ask you to mix in the caramel bits. We’ll get to those in a minute.
-
Scoop out the dough by heaping Tablespoons and roll into balls. Place each dough ball on a baking sheet about 2 inches apart. These cookies do spread quite a bit!
-
Now, press 4 or 5 caramel bits into the tops of each dough ball. You can add more if you like, it’s totally up to you!
-
Bake for 10-14 minutes, until the caramel is melted and the bottoms of the cookies are golden brown. Remove from the oven and immediately sprinkle a tiny pinch of salt onto each cookie.
-
Let cool several minutes before moving the cookies to a cooling rack.
Nutritional Information per Serving: 165 calories, 8g fat (5g saturated fat), 22g carbohydrates (1g fiber, 16g sugar), 1g protein
** nutritional information is an estimate and will vary depending on the brands you use and any alterations you make to the recipe.
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