Salted caramel chocolate chip cookies are the perfect treat for anyone who loves a little sweet and salty with every bite. These cookies are soft and chewy, filled with gooey caramel pieces and melty chocolate chips, all topped with a sprinkle of sea salt that brings out the flavors even more.
I love making these cookies when I want something special but easy to whip up. The caramel adds a fun twist to a classic chocolate chip cookie, and the salty touch balances everything just right. Whenever I bake them, the whole house smells amazing, and it always brings a smile to everyone’s face.
My favorite way to enjoy these cookies is fresh out of the oven with a cold glass of milk. If you let them cool a bit, the caramel gets a little firmer but still soft enough to create that perfect chewy texture I’m always craving. These cookies are great for sharing at gatherings, or just to treat yourself on a cozy day at home.
Key Ingredients & Substitutions
Butter: Melted unsalted butter helps create soft and chewy cookies. If unsalted isn’t available, use salted butter but reduce the added salt slightly to balance flavors.
Sugars: Brown sugar keeps cookies moist and gives a slight caramel flavor, while granulated sugar adds crispness. You can swap brown sugar for coconut sugar for a deeper flavor and a healthier twist.
Caramel Bits: Soft caramel pieces melt nicely inside cookies. If you can’t find caramel bits, try chopping soft caramel candies or using dulce de leche drops, but avoid hard caramel or toffee to keep the gooey texture.
Chocolate: Semi-sweet chocolate chunks or chips work well here. You can use dark chocolate or milk chocolate according to your preference. Larger chunks make the cookies extra melty on each bite.
Flaky Sea Salt: Sprinkling this on top enhances the sweet and salty contrast. If you don’t have flaky salt, a small pinch of kosher salt will do just fine.
How to Get Soft, Gooey Cookies without Overbaking?
The key for soft, gooey cookies is timing and temperature. Follow these tips:
- Check Early: Start checking cookies at 10 minutes. The edges should be golden but centers still look a bit soft.
- Don’t Overbake: Overbaking dries out the cookies and hardens caramel. Remove when centers are soft and cookies will continue to set as they cool.
- Use Proper Cooling: Let cookies cool on the baking sheet for 5-10 minutes before moving to a wire rack. This helps them firm up but stay chewy inside.
- Even Dough Balls: Scoop dough evenly sized so cookies bake uniformly.
These little steps make all the difference to get that perfect melt-in-your-mouth salted caramel cookie every time!
Equipment You’ll Need
- Mixing bowls – I recommend these for combining ingredients easily and keeping everything organized.
- Electric hand or stand mixer – makes blending the butter and sugars smooth and saves time.
- Measuring cups and spoons – helps you add the right amount of each ingredient without guesswork.
- Baking sheets – sturdy and flat, perfect for evenly baking your cookies.
- Parchment paper or silicone baking mats – keep the cookies from sticking and make cleanup easier.
- Cookie scoop or spoon – helps you form evenly sized dough balls for uniform baking.
- Wire cooling rack – allows air to circulate, keeping your cookies soft and preventing sogginess.
Flavor Variations & Add-Ins
- Chocolate variations: Use dark, milk, or white chocolate chunks depending on your preference. Adding a drizzle of white chocolate on top makes them look fancy!
- Nutty twist: Stir in chopped pecans, walnuts, or hazelnuts for extra crunch and flavor.
- Different caramel: Try caramel swirls or dulce de leche when mixing—adds richness and a gooier texture.
- Spice it up: Add a pinch of cinnamon or sea salt flakes on top for a flavor boost that complements the caramel.
Salted Caramel Chocolate Chip Cookies
Ingredients You’ll Need:
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup unsalted butter, melted and cooled
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 1 tablespoon vanilla extract
- 1 large egg
- 1 large egg yolk
- 1 1/2 cups semi-sweet chocolate chunks or chips
- 1 cup soft caramel bits or chopped soft caramel candies
- Flaky sea salt, for sprinkling on top
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and 10-12 minutes to bake. Allow an additional 10 minutes for cooling before enjoying your cookies.
Step-by-Step Instructions:
1. Get Ready:
Preheat your oven to 350°F (177°C). Line two baking sheets with parchment paper or silicone baking mats to prevent sticking and make cleanup easier.
2. Mix Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set this mixture aside for later.
3. Combine Butter and Sugars:
In a large mixing bowl, mix the melted, cooled butter with the brown sugar and granulated sugar until smooth and well combined.
4. Add Eggs and Vanilla:
To the butter and sugars, add the vanilla extract, egg, and egg yolk. Beat the mixture on medium speed until it becomes light and creamy — this usually takes about 2 minutes.
5. Blend in Dry Ingredients:
Slowly add the dry flour mixture to the wet ingredients, stirring until just combined. Don’t overmix to keep your cookies tender.
6. Add Chocolate and Caramel:
Gently fold in the chocolate chunks and caramel bits until they are evenly spread throughout the dough.
7. Shape and Bake:
Using a cookie scoop or spoon, place dough balls (about 2 tablespoons each) on the prepared baking sheets. Leave about 2 inches between each cookie for spreading. Bake them for 10-12 minutes until the edges are golden but the centers still look soft.
8. Final Touch:
Right after removing the cookies from the oven, sprinkle each one with flaky sea salt to bring out the perfect sweet and salty flavor balance.
9. Cool and Enjoy:
Let the cookies cool on the baking sheet for 5-10 minutes to set, then move them to a wire rack to cool completely if you like. Enjoy your soft, gooey salted caramel chocolate chip cookies with melty chocolate and a sprinkle of sea salt!
Can I Use Frozen Caramel Bits?
Yes, but be sure to thaw them fully before mixing into the dough. Frozen caramel pieces can make the dough harder to work with and might melt unevenly during baking.
Can I Substitute Chocolate Chips for Chunks?
Absolutely! Both work well, but chunks provide larger pockets of melty chocolate while chips hold their shape a bit more. Use whichever you prefer or have on hand.
How Should I Store Leftover Cookies?
Store cooled cookies in an airtight container at room temperature for up to 4 days. For longer storage, freeze the cookies in a sealed bag for up to 3 months and thaw at room temperature before eating.
Can I Make the Dough Ahead of Time?
Yes! Chill the dough in the refrigerator for up to 24 hours to enhance the flavor and improve texture. Let the dough come to room temperature for a few minutes before baking.