Salted caramel chocolate chip cookies are the perfect mix of sweet and salty, soft and chewy, with melty pockets of caramel and classic chocolate chips in every bite. These cookies bring together the rich flavors of buttery caramel and gooey chocolate, all balanced by a sprinkle of sea salt on top that makes them totally addictive.
I love making these cookies whenever I want a little treat that feels special but isn’t too complicated. The caramel drops or chunks melt just enough inside the cookies to create those little sticky surprises that you’ll want to savor. I always make sure to use good quality sea salt because it really makes a big difference in bringing out the flavors.
The best way I like to enjoy these cookies is fresh from the oven with a cold glass of milk or a warm cup of tea. They’re a big hit whenever I share them with friends or family, and I often find myself sneaking an extra one before anyone notices. Honestly, these cookies are comfort food at its best, perfect for cozy afternoons or whenever you need a little sweet pick-me-up.
Key Ingredients & Substitutions
Butter: Unsalted butter gives you control over salt. If needed, use salted butter but reduce added salt in the dough. I prefer room temperature for easy creaming.
Sugars: The mix of granulated and light brown sugar creates chewy texture and caramel flavor. Brown sugar adds moisture, so don’t swap it all out.
Caramel: Soft caramel candies or bits work best for gooey pockets. If unavailable, little caramel squares or chopped chewy caramel bars do well. Avoid hard caramel; it won’t melt nicely.
Chocolate: Chocolate chunks add texture and melty chocolate goodness. Use semi-sweet or dark varieties depending on your sweetness preference. I like big chunks for extra gooey bites.
Sea salt: Flaky sea salt on top brightens the flavors and balances sweetness. Kosher salt or regular table salt can’t replicate the texture or punch, so try to get flaky salt if possible.
How Do I Keep Caramel Melty Without Making Cookies Messy?
Getting that perfect melty caramel inside without a mess can be tricky. Here’s what helps me:
- Keep caramel pieces small: Chop soft caramel candies into small bits so they melt evenly inside the cookie without oozing out too much.
- Don’t overbake: Bake until edges are golden but centers look soft for that gooey inside.
- Cool cookies on the sheet: Let them rest on the baking tray for 5 minutes to set up before moving, so the caramel firms just enough.
- Choose the right caramel: Soft, chewy caramels melt better than hard types, giving a nice gooey center.
Equipment You’ll Need
- 1 large mixing bowl – I like it because it’s perfect for creaming butter and mixing all ingredients together easily.
- Electric hand or stand mixer – makes creaming and mixing smooth and quick.
- Measuring cups and spoons – helps you get the right amounts for consistent results.
- Baking sheet – a flat surface for your cookies to bake evenly, and I recommend lining it with parchment paper for easy cleanup.
- Silicone spatula or wooden spoon – good for folding in add-ins like chocolate and caramel pieces.
- Cooling rack – allows cookies to cool completely without getting soggy, keeping them crispy on the edges.
Flavor Variations & Add-Ins
- Use dark chocolate or milk chocolate instead of semi-sweet for different sweetness levels or flavor notes.
- Add chopped nuts like pecans or walnuts for crunch and extra flavor.
- Take out caramel and add tiny sprinkles of peanut butter or hazelnut spread inside the cookie dough for a tasty twist.
- Mix in a teaspoon of espresso powder with the dry ingredients if you like a subtle coffee flavor to complement the chocolate.
Salted Caramel Chocolate Chip Cookies
Ingredients You’ll Need:
- 1 cup (226g) unsalted butter, softened
- 3/4 cup (150g) granulated sugar
- 3/4 cup (165g) packed light brown sugar
- 2 large eggs
- 2 tsp vanilla extract
- 2 1/4 cups (280g) all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 1/2 cups (270g) semi-sweet or dark chocolate chunks or chips
- 1 cup soft caramel candies, chopped into small pieces or caramel bits
- Flaky sea salt, for sprinkling
How Much Time Will You Need?
This recipe takes about 15 minutes of preparation and 10-12 minutes for baking each batch. Cooling will take around 5 minutes on the baking sheet plus extra time if you like to cool completely before serving. So overall, you’ll spend around 30 minutes total.
Step-by-Step Instructions:
1. Get Ready:
Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats—this helps cookies bake evenly and makes cleaning easy.
2. Mix the Wet Ingredients:
In a large bowl, beat together the softened butter, granulated sugar, and brown sugar until the mixture looks light and fluffy. Add the eggs one at a time, mixing well after each. Then stir in the vanilla extract.
3. Combine the Dry Ingredients:
In a separate bowl, whisk the flour, baking soda, and salt together. Gradually add this to your wet mixture, stirring until everything is just combined.
4. Add Caramel and Chocolate:
Gently fold in the chocolate chunks and caramel pieces, making sure they’re well spread throughout the dough.
5. Shape and Bake:
Drop rounded tablespoon-sized balls of dough onto your prepared baking sheets. Leave about 2 inches between each cookie to allow for spreading. Bake the cookies for 10-12 minutes, until the edges are golden but the centers still look soft.
6. Finish with Salt and Cool:
Right after you take the cookies out of the oven, sprinkle a pinch of flaky sea salt on each one. Let them cool on the baking sheet for 5 minutes to set, then move them to a wire rack to cool fully if you like.
7. Enjoy!
Serve these cookies fresh for a gooey caramel experience with rich chocolate and a perfect salty finish. They’re wonderful with a glass of cold milk or your favorite warm drink.
Can I Use Frozen Caramel or Chocolate Pieces?
Yes, you can use frozen caramel or chocolate chunks, but be sure to let them thaw completely before mixing into the dough. This helps them incorporate evenly and melt nicely while baking.
How Should I Store Leftover Cookies?
Store leftover cookies in an airtight container at room temperature for up to 3-4 days. For longer storage, freeze them in a sealed bag or container for up to 2 months. Thaw at room temperature before enjoying.
Can I Substitute Different Types of Salt?
Flaky sea salt is best for the final sprinkle because of its texture and flavor punch. If you don’t have it, use kosher salt but sprinkle less, as it’s saltier. Avoid fine table salt for topping as it dissolves and won’t give the same crunch.
Is It Okay to Make the Dough Ahead of Time?
Absolutely! You can refrigerate the cookie dough for up to 24 hours before baking. This helps deepen the flavors and can improve texture. Just let the dough sit at room temperature for a few minutes before scooping and baking.
