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Close-up of gooey salted caramel chocolate chip cookies stacked on a plate with melted caramel and sea salt flakes

Salted Caramel Chocolate Chip Cookies servings: 24 prep_time: 20M cook_time: 12M total_time: 32M category: Dessert, Cookies cuisine: American keywords: salted caramel chocolate chip cookies, caramel chip cookies, salty sweet cookies, chewy cookies, dessert cookies

These Salted Caramel Chocolate Chip Cookies combine soft‑chewy chocolate chip dough with gooey caramel pockets and a sprinkle of sea salt. They’re the ultimate sweet‑and‑salty cookie—perfect for family treats, parties, or anytime you’re craving comfort.
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Ingredients Equipment Method Notes

Ingredients
  

  • ingredients:
  • - 2 ½ cups all‑purpose flour
  • - 1 tsp baking soda
  • - 1 tsp coarse kosher salt plus extra for sprinkling
  • - 1 cup unsalted butter softened
  • - 1 cup light brown sugar packed
  • - ½ cup granulated sugar
  • - 2 large eggs at room temperature
  • - 2 tsp pure vanilla extract
  • - 1 ½ cups semi‑sweet chocolate chips
  • - 18 unwrapped caramel candies such as Werther’s, each cut into 6 pieces
  • - Flaky sea salt for finishing

Equipment

  • Equipment:
  • Mixing bowls
  • Electric mixer
  • - Baking sheets
  • - Parchment paper
  • - Measuring cups and spoons

Method
 

  1. instructions:
  2. **Preheat & Prep**: Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
  3. **Dry Mix**: Whisk flour, baking soda, and 1 tsp kosher salt in a bowl.
  4. **Cream Butter & Sugars**: In another bowl, beat softened butter with brown sugar and granulated sugar until light and fluffy (3‑5 min) :contentReference[oaicite:1]{index=1}.
  5. **Add Eggs & Vanilla**: Beat in eggs one at a time, then mix in vanilla extract until combined.
  6. **Combine**: Gradually add dry mix into butter mixture. Mix until just combined.
  7. **Add Chips**: Fold in chocolate chips.
  8. **Form Cookies**: Scoop 2‑Tbsp dough balls and place on baking sheets spaced 2″ apart.
  9. **Press Caramel**: Gently press 3 caramel pieces into each dough ball, keeping them close together :contentReference[oaicite:2]{index=2}.
  10. **Bake**: Bake 12 minutes or until edges are golden but centers are slightly soft.
  11. **Finish with Salt**: Immediately after baking, sprinkle the cookies with flaky sea salt.
  12. **Cool**: Let cool on baking sheet for 5 min, then transfer to wire racks to cool completely.

Notes

notes:
Use room‑temperature eggs and butter for best texture. The combination of brown and white sugar gives a chewy center and golden edges :contentReference[oaicite:3]{index=3}. For deeper caramel flavor, gently brown the butter before creaming. Store cooled cookies in an airtight container at room temperature for up to 5 days :contentReference[oaicite:4]{index=4}.
nutrition:
calories: 220
carbohydrates: 28g
protein: 2g
fat: 11g
fiber: 1g
sugar: 18g