Let me tell you about the day I brought these cookies to a potluck and watched three grown adults argue over the last one. Not my finest hosting moment, but honestly? I get it.
These salted caramel chocolate chip cookies hit that perfect sweet-salty sweet spot that makes your taste buds do a little happy dance.
The genius here is the homemade caramel pieces mixed right into the dough. They get all melty and gooey while baking, creating these amazing pockets of buttery caramel throughout.
Add some chocolate chips and a sprinkle of flaky salt on top? Pure magic. And before you panic—yes, you’re making caramel from scratch, but it’s the easy kind that takes five minutes. Promise.
Why You’ll Love This Recipe
- Bakery-quality
- Sweet and salty
- Impressive but simple
Salted Caramel Chocolate Chip Cookies Recipe
Ingredients
For the Caramel:
| Ingredient | Amount |
| 5-Minute Hard Caramel | 1 recipe |
For the Cookie Dough:
| Ingredient | Amount |
| Softened unsalted butter | 15 tablespoons |
| Packed light brown sugar | 1½ cups |
| White sugar | ½ cup |
| Pure vanilla extract | 1½ tablespoons |
| Large eggs (room temperature) | 2 |
| All-purpose flour | 3¼ cups |
| Baking soda | 1 teaspoon |
| Baking powder | 1 teaspoon |
| Fine sea salt | 1 teaspoon |
| Semi-sweet chocolate chips or chunks | 1½ cups |
| Flaky sea salt | For topping |
Step-By-Step Instructions
Step 1: Make the Caramel Pieces
Start by preparing your 5-minute hard caramel following your favorite recipe. Once the sugar turns that gorgeous golden bronze color, pour it onto a prepared baking sheet. Use a spatula to spread it thin—aim for about ¼-inch thickness. Let it cool completely until it’s hard and brittle, then chop it into small pieces roughly the size of chocolate chips. Set these aside while you work on the dough.
Step 2: Prep Your Oven and Pans
Get your oven heating to 350°F and line a couple baking sheets with parchment paper. This prevents sticking and makes cleanup way easier.
Step 3: Cream the Butter and Sugars
In your stand mixer with the paddle attachment, combine the softened butter, brown sugar, white sugar, and vanilla. Beat this on medium speed for about 4-5 minutes. You’re looking for a light, fluffy mixture that’s almost mousse-like in texture. This step is crucial—it creates air pockets that make your cookies tender.
Step 4: Mix in the Eggs
Add your eggs one at a time, beating well after each addition. Don’t rush this part. Once both eggs are incorporated, toss in the baking powder, baking soda, and fine sea salt. Mix on medium for another minute until everything’s evenly combined.
Step 5: Add the Flour
Remove the bowl from your mixer. Add all the flour at once and gently fold it in with a spatula or wooden spoon. Stop mixing when you still see a few streaks of flour—it’ll look a bit shaggy. Make sure you scrape the bottom and sides of the bowl so nothing gets left behind.
Step 6: Fold in Chocolate and Caramel
Now for the fun part. Add your chocolate chips and those chopped caramel pieces. Fold everything together gently until the chocolate and caramel are evenly distributed throughout the dough. Try not to eat too much at this stage (I know, it’s hard).
Step 7: Scoop the Dough
Using a cookie scoop or spoon, portion out dough balls about 2 tablespoons each. Place them on your prepared baking sheets with about 2 inches of space between each one—they’ll spread as they bake.
Step 8: Bake to Perfection
Bake one sheet at a time in the center of your oven for 11 minutes. Here’s a pro trick: take them out and use a spatula to gently nudge the edges back into round shapes if they’ve spread unevenly. Pop them back in for 1 more minute. The centers should still look slightly underbaked—that’s exactly what you want.
Step 9: Cool and Salt
Let the cookies rest on the baking sheet for 10 minutes. This is when they finish cooking and set up properly. Transfer them to a wire rack while they’re still warm, and immediately sprinkle with flaky sea salt. Don’t skip this—the salt crystals on top make these cookies absolutely addictive.
Tips & Variations
Room Temperature Matters: Cold ingredients don’t mix well. Leave your butter and eggs out for 30 minutes before starting.
Caramel Too Hard? If your caramel is difficult to chop, place it in a sealed bag and give it a few gentle whacks with a rolling pin.
Want Them Extra Thick? Chill your dough balls in the freezer for 10 minutes before baking. This prevents excess spreading.
Chocolate Swap: Dark chocolate chunks work beautifully if you want a less sweet, more sophisticated flavor.
Storage & Make-Ahead
Store these in an airtight container at room temperature for up to 5 days. You can also freeze the baked cookies for up to 3 months—just thaw at room temperature when ready to eat.
Here’s my favorite trick: freeze the dough balls on a baking sheet, then transfer to a freezer bag. Bake straight from frozen whenever a craving hits, adding just 2 extra minutes to the bake time.
Serving Suggestions
- Serve warm with a cold glass of milk
- Make ice cream sandwiches with vanilla bean ice cream
- Crumble over coffee ice cream for an instant sundae
- Pack in gift boxes for the ultimate homemade present
- Pair with hot coffee or tea for an afternoon treat
Nutritional Information
Per Serving (1 cookie, recipe makes 36 cookies):
| Nutrient | Amount |
| Calories | 165 |
| Total Fat | 7g |
| Saturated Fat | 4g |
| Sodium | 95mg |
| Total Carbohydrates | 24g |
| Sugars | 15g |
| Protein | 2g |
Frequently Asked Questions
Can I use store-bought caramel instead? Yes! Use soft caramel candies cut into small pieces. Press a few into each dough ball before baking for gooey centers.
Why did my cookies spread too much? Your butter was likely too warm. Make sure it’s softened but still holds its shape. Also, don’t skip the 10-minute cooling time on the pan.
Can I make these gluten-free? Swap the all-purpose flour for a 1:1 gluten-free baking flour. The texture will be slightly different but still delicious.
How do I know when they’re done? The edges should be golden and set, while centers look slightly puffy and underdone. They firm up as they cool.
The Sweet Finish
These salted caramel chocolate chip cookies are the kind of recipe that makes you look like a baking genius without actually requiring genius-level skills. The homemade caramel sounds fancy, but it’s honestly easier than you think. And that moment when you bite into a warm cookie and hit a pocket of melted caramel? Worth every minute.
Make a batch this weekend. Maybe share them. Or hide them in your pantry behind the healthy snacks where nobody will find them. I’m not here to judge your choices.
Happy baking!
