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There is something magical about biting into a freshly baked salted caramel chocolate chip cookie. These cookies bring together gooey caramel and pools of melting chocolate, finished with a sprinkle of sea salt for the perfect sweet and salty bite. This recipe is my go to whenever I want to impress friends or just treat myself on a rainy afternoon
I first made these for a bake sale at my kids school and they were the first to disappear off the table. Now they are my most requested cookie
Ingredients
- Unsalted butter: brings classic richness and chewy texture. Look for real butter no spreads or blends
- White sugar: ensures crisp edges and balances the deeper flavor of brown sugar
- Brown sugar: gives a molasses note and helps the cookies stay soft
- Large eggs: bind the dough and add lift for just the right tenderness
- Vanilla extract: adds warm aroma and enhances both chocolate and caramel flavors. Real vanilla gives the best results
- All purpose flour: gives structure. Spoon flour into the cup and level off for accuracy
- Baking soda: creates just enough spread and chewiness. Fresh baking soda makes better cookies
- Salt: balances flavors and brings out sweetness
- Chocolate chips: melty chocolate pockets. I love using a mix of semisweet and dark chips for complexity
- Caramel bits or chopped soft caramels: give gooey spots throughout. Choose soft caramels for easy mixing
- Flaky sea salt for topping: gives each bite a pop of sweet and salty contrast. Maldon or similar large flaky salt works best
Step by Step Instructions
- Cream the Butter and Sugars:
- Start by beating the softened butter with both white and brown sugars in a large mixing bowl for several minutes until the mixture is light and fluffy. This step is crucial for creating chewy cookies with tender centers
- Add the Eggs and Vanilla:
- Crack in the eggs one at a time then add the vanilla extract. Beat until everything is fully combined and the mixture looks smooth. Scrape down the sides of the bowl to make sure nothing is left out
- Incorporate the Dry Ingredients:
- Add the flour baking soda and salt directly over the wet mixture. Mix slowly just until you no longer see streaks of flour. Overmixing at this stage can make the cookies tough so stop as soon as it looks blended
- Fold In the Mix Ins:
- Use a spatula to gently stir in the chocolate chips and caramel bits or chopped caramels. Make sure they are evenly distributed so every cookie has plenty of goodies
- Shape the Cookies:
- Scoop rounded tablespoons of dough and place them on lined baking sheets leaving at least two inches between each mound so the cookies have room to spread as they bake
- Bake to Perfection:
- Slide the trays into a preheated oven and bake for about ten to twelve minutes. Look for golden edges and set but still soft centers. The cookies will firm up as they cool so do not wait for them to be fully firm in the oven
- Add the Finishing Touch:
- Right after removing the trays from the oven sprinkle each cookie with a small pinch of flaky sea salt. Let the cookies cool for about five minutes before transferring them to a wire rack to finish cooling
Caramel bits are my favorite touch in this recipe. They stay soft and chewy and add pockets of caramel through each cookie. My kids love helping sprinkle on the sea salt and it has become our weekend baking tradition
Storage Tips
Keep the cookies in an airtight container at room temperature for up to four days but I doubt they will last that long. For longer storage freeze them in layers with parchment paper between to grab a single cookie any time. If you want to freeze unbaked dough scoop it onto trays and freeze until solid then store in freezer bags. You can bake directly from frozen just add a minute or two to the baking time
Ingredient Substitutions
If you are out of caramel bits simply chop up any soft caramels you have. For a more decadent touch try using dark chocolate chunks instead of standard chocolate chips. If needed plant based butter works but the flavor is best with real butter
Serving Suggestions
These cookies are absolutely delicious on their own but if you want to elevate dessert try serving them slightly warm with a scoop of vanilla ice cream. For a cozy afternoon treat pair them with your favorite coffee or hot chocolate
The Story Behind These Cookies
Salted caramel chocolate chip cookies are a newer spin on the classic chocolate chip cookie inspired by the love of sweet and salty flavors. Salted caramel became popular in French pastry kitchens before taking over American baking. Adding it to cookies brings a grown up twist to a childhood favorite and one bite proves why this combo is here to stay
Frequently Asked Questions
- How do I keep the cookies soft?
Store cooled cookies in an airtight container. Adding a slice of bread helps retain moisture and keeps them soft longer.
- Can I use homemade caramel instead of bits?
Chopped soft caramel candies or spoonfuls of homemade soft caramel work well. Avoid firm caramel, as it won't melt evenly.
- Why sprinkle sea salt on top?
Sea salt enhances the flavors of chocolate and caramel, creating a perfect sweet-salty balance in each cookie.
- Should butter be completely softened?
Yes, using room temperature butter ensures proper creaming with the sugars, which gives cookies their chewy texture.
- Can I freeze the dough?
Yes, portioned dough can be frozen on a tray, then stored in a freezer bag. Bake from frozen, adding a minute or two to baking time.
- What type of salt works best as a finishing touch?
Flaky sea salt is ideal. It dissolves slowly, giving pops of salty flavor without overpowering the sweetness.
