These Salted Caramel Chocolate Chip Cookies are thin with crispy edges and a chewy center. Each cookie is loaded with rich, sweet chocolate chips and soft, gooey salted caramel. They will quickly become your new favorite cookies!
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Salted caramel is everywhere. Beverages, candy, cupcakes…just everywhere! I’ll admit it – I am all aboard the salted caramel train. And, I’m not getting off anytime soon.
I made my first salted caramel cookie recipe for my gluten free fiancé – Gluten Free Salted Caramel Chocolate Chip Cookies. It turned out amazing and has been pretty popular on Pinterest, especially around the holidays.
This time around, I decided it to bring all of that salty goodness to my non-gluten free chocolate chip cookie loving friends with this recipe for Salted Caramel Chocolate Chip Cookies.
Why This Recipe Works
Chewy Salted Caramel Chocolate Chip Cookies are basically really good chocolate chip cookies with bits of caramel 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 but with the most perfect soft and chewy center. As they cool, the edges get crispy. And, every single bite is going to be loaded with chocolate chips, chewy 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.
How to Make Salted Caramel Chocolate Chip Cookies
Ingredients
The entire recipe and instructions can also be found in the recipe card at the bottom of this post. You can also print the recipe from the card, if needed.
- Be sure to set out your butter and eggs about an hour before baking to allow them time to come to room temperature.
- Use either Kraft caramel squares cut into smaller pieces or caramel baking bits. As delicious as they are, Whether’s Soft Caramels will not work in this recipe. Trust me, I tried!
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.
Stir in the chocolate chips.
Scoop out the dough by heaping tablespoons and roll into balls. Place each dough ball on a baking sheet (I line mine with parchment paper or Silpat Mats to make removing cookies a lot easier) about 2 inches apart.
Note: These cookies do spread quite a bit (refrigerating the dough does not make a difference with this recipe).
Now, press 4 or 5 pieces of caramel into the tops of each dough ball.
Chef’s Tip: 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.
Bake for 12-14 minutes, or 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!
Serve warm or at room temperature.
Tips and Techniques
- Use either Kraft caramel squares cut into smaller pieces or caramel baking bits. Whether’s Soft Caramels will not work in this recipe.
- You can press extra chocolate chips into the tops of the cookie dough balls before baking to have more chocolate chips show on the tops of the cookies.
- Store cookies in an airtight container at room temperature. Use within a week for best results.
FAQ’s
Is It Better To Use Salted or Unsalted Butter In Cookie Recipes?
Most recipes call for unsalted butter and have salt listed separately in the ingredient list. It’s best to use unsalted butter when it’s not specified but salt is also listed as an ingredient.
Should I Use Light Brown Or Dark Brown Sugar In Cookie Recipes?
Light brown and dark brown sugars are interchangeable in recipes. Dark brown sugar contains more molasses so will be stronger in flavor.
Can You Freeze Chocolate Chip Cookies?
Chocolate chip cookie dough can be frozen for up to 3 months.
Baked chocolate chip cookies can be frozen for up to 3-4 weeks. Be sure to freeze them separated on a baking sheet before transferring to a freezer bag or airtight container.
More Chocolate Chip Cookie Recipes
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If you try this recipe, I would really appreciate it if you would please leave a comment and star rating. Thanks!
Salted Caramel Chocolate Chip Cookies
Ingredients
- 2 1/2 cups all purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter (at room temperature)
- 1 cup brown sugar (packed)
- 3/4 cup granulated sugar
- 1 egg (at room temperature)
- 1 teaspoon vanilla extract
- 1 1/2 cups semi-sweet chocolate chips
- 1 cup caramel bits (see notes)
- 1 tablespoon kosher or flake salt
Instructions
- Preheat 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. The batter will be thick.
- Stir in the chocolate chips.
- Scoop out the dough by heaping tablespoons and roll into balls. Place each dough ball on a baking sheet about 2 inches apart. Cookies will spread as they bake.
- Press 4 or 5 caramel bits into the tops of each dough ball.
- Bake for 12-14 minutes, or 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.
Notes
Tips and Techniques
- Use either Kraft caramel squares cut into smaller pieces or caramel baking bits. Whether's Soft Caramels will not work in this recipe.
- You can press extra chocolate chips into the tops of the cookie dough balls before baking to have more chocolate chips show on the tops of the cookies.
- Store cookies in an airtight container at room temperature. Use within a week for best results.
Nutrition
This recipe was originally published on December 18, 2017. It was updated with new images, more thorough instructions, tips, techniques, FAQ’s and video in November 2020.
Tina says
I can never get mine to be flat and thin . They are always thick. Regardless they are a hit every time I make them. would just like to know why they aren’t thin.
Lauren Vavala says
Hi Tina. I can’t say for certain why this is happening for you as baking can be very finicky. In most cases baking issues tend to be cause by the oven temperature being too high or low (I use an over thermometer to try to help remedy this), the temperature of the ingredients (butter should be room temp and soft), or over/under mixing. I’m glad you enjoy the cookies regardless. Hopefully they turn out thinner for you next time 🙂
– Lauren
Jenni LeBaron says
These look so chewy and delicious! I love a little salt on top of cookies!
Jyothi (jo) says
I love choco chip cookies. Salted caramel and choco chips, who can say no to these delicious looking cookies.
Shashi at SavorySpin says
Oh My word! How do am I supposed to exercise portion control with these! And forget about sharing…am eating the whole batch!
Haley D Williams says
I love the caramel addition in these cookies! I have to try them out!
christine hadden says
I love me some sweet and salty when it comes to desserts and cookies. Love those little caramel bits.