These salted caramel chocolate chip cookies are where cozy comfort meets elegant indulgence.
Warm pools of caramel, melty chocolate, and a sprinkle of flaky sea salt make every bite magical.
They’re crispy on the edges, perfectly chewy in the middle, and have irresistible salty-sweet goodness in every bite.
These cookies have a way of mysteriously disappearing from the cookie jar…so make them at your own risk!
Why You’ll Love These Salted Caramel Chocolate Chip Cookies
Irresistible Taste: The interplay between sweet caramel, rich chocolate, and flaky sea salt creates an addictive sweet-and-salty combination.
Caramel Surprise: They might look like your average chocolate chip cookie, but the caramel filling will make you swoon.
Perfect Cookie Texture: I can’t tell you how perfect these are. The crispy edges, the chewy cookie, the gooey caramel…oh man, it’s too good for words.
Easy to Make: The cookie dough is fairly standard, and you’ll use store-bought caramels to keep the prep minimal.
Ingredients
- All-Purpose Flour: Provides the structure for thick, chewy cookies.
- Cornstarch: Adds softness and ensures a tender crumb.
- Baking Soda & Salt: Helps the cookies rise and enhances the flavors.
- Unsalted Butter: Melted for extra-rich, gooey centers.
- Light Brown Sugar: Brings moisture and a slight caramel flavor.
- Granulated Sugar: Adds sweetness and a bit of crunch to each bite.
- Egg Yolks: Create a rich, chewy texture without the added fluff.
- Vanilla Extract: Adds warmth and depth to the cookie flavor.
- Semi-Sweet Chocolate Chips: Melty chocolate in every bite for that classic cookie indulgence.
- Soft Caramels: Add gooey, buttery caramel pockets.
- Flaky Sea Salt: A light sprinkle to balance sweetness and enhance flavor.
How to Make Salted Caramel Chocolate Chip Cookies
I’ve been testing this recipe in my kitchen all week, and I have to say, I think I nailed it.
The key to the perfect cookies? Flaky sea salt.
It doesn’t just add flavor – it transforms these cookies from a simple treat into something truly sophisticated.
Here’s how to make them:
1. WHISK the flour, cornstarch, baking soda, and salt in a medium bowl; set aside.
2. MIX the butter, brown sugar, and granulated sugar in a large bowl until combined. Add the egg yolks and vanilla, whisking until smooth.
3. ADD the dry ingredients gradually, mixing on low until halfway combined. Fold in 1 cup of chocolate chips until no flour streaks remain.
4. CHILL the cookie dough for 2-3 hours.
5. PREHEAT the oven to 350°F and line baking sheets with parchment or silicone mats.
6. SHAPE the dough into 2-tablespoon balls, pressing half a caramel into each and sealing it. Arrange on the baking sheets, leaving 2 inches between cookies.
7. TOP with extra chocolate chips and caramel halves (optional), then flatten slightly.
8. BAKE for 10-12 minutes until the edges are golden and the centers are set. While hot, sprinkle with flaky sea salt.
9. COOL on the baking sheet for 5 minutes, then transfer to a wire rack. Enjoy slightly warm or at room temperature.
Tips For the Best Salted Caramel Chocolate Chip Cookies
My primary tip for these cookies is to let them cool.
I know, I know! They’re so irresistible you want to dive right in. But if you do, you’ll burn your tongue on that caramel core.
Plus, chocolate chip cookies actually taste better when they’re cool. So, hold off as long as you can!
Here are a few more tips to keep in mind:
- Caramel selection. For the best results, use Werther’s soft caramels, which melt properly and stay soft after baking.
- Don’t overmix. Gradually add the dry ingredients to the wet mixture on low speed until just combined to keep the cookies tender.
- Chill the dough. Don’t skip the chill, or the cookies will spread flat and look super sad.
- Underbake slightly. They may look a bit underdone when you remove them, but they’ll continue to set as they cool.
- Salt timing. Sprinkle flaky sea salt (preferably Maldon) on the cookies immediately after removing them from the oven.
- Extra caramel? These taste great with that caramel center. But if you want even more gooey goodness, add some caramel to the top, too.
- Creative variations. Add chopped nuts, toffee bits, or different types of chocolate chips.
How to Store
I’ve made three batches of these cookies this week alone, and we haven’t had any leftovers.
They’re that good!
But you likely have more willpower. So, here’s how to store them:
To Store: Keep cookies in an airtight container at room temperature for up to 5 days or in the fridge for up to a week. Bring to room temperature before serving.
To Freeze: Place baked cookies in a freezer-safe container with parchment paper between layers for up to 3 months, or freeze portioned cookie dough balls on a baking sheet before transferring to a freezer bag for up to 6 months.
More Fudgy Cookies You Have to Try
Rocky Road Cookies
Brown Butter Snickerdoodle Cookies
Double Chocolate Skillet Cookie
Lemon White Chocolate Chip Cookies
Salted Caramel Chocolate Chip Cookies
20
servings20
minutes12
minutes223
kcalThese salted caramel chocolate chip cookies combine the familiar comfort of your favorite classic treat with the indulgent flavors of caramel and sea salt.
Ingredients
2 cups (240) all-purpose flour
2 teaspoons cornstarch
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup unsalted butter, melted
3/4 cup light brown sugar, packed
1/2 cup granulated sugar
2 large egg yolks, room temperature
2 teaspoons vanilla extract
1 1/2 cups semi-sweet chocolate chips, divided
10-20 soft caramels, cut in half (see notes)
flaky sea salt, for sprinkling
Instructions
- In a medium bowl, whisk the flour, cornstarch, baking soda, and salt. Set aside.
- In a large bowl or stand mixer, whisk the butter, brown sugar, and granulated sugar until well combined. Add the egg yolks and vanilla and whisk until smooth.
- Gradually add the dry ingredients, mixing on low speed or by hand until about halfway combined. Add 1 cup of chocolate chips and mix gently just until no streaks of flour are visible.
- Cover and chill the cookie dough for 2-3 hours.
- Preheat the oven to 350°F and line baking sheets with parchment paper or silicone baking mats.
- Portion the cookie dough into 2-tablespoon-sized balls. Press half a caramel into the center, pressing the dough around it to seal it inside. Repeat with the remaining dough.
- Arrange the cookie dough balls on the baking sheets, leaving 2 inches between them. Press a few extra chocolate chips on top of each ball. Optional: cut the remaining caramels in half and press those on top, too.
- Flatten the cookies slightly with your palm and bake for 10-12 minutes, or until the edges are lightly golden and the centers are just set. While the cookies are still hot, sprinkle with flaky sea salt.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Enjoy!
Notes
- If only stuffing the cookies, you’ll need 10 caramels (1/2 in each dough ball). If adding them on top, too, you’ll need 20.
- Chilling the dough helps prevent the cookies from spreading too much during baking. Don’t skip this step.
- Don’t overbake the cookies – they may look slightly underdone when you take them out, but they’ll continue to set as they cool.
