Salted caramel chocolate chip cookies are a perfect mix of sweet, salty, and chocolaty all in one bite. These cookies are soft and chewy with gooey pockets of caramel and melty chocolate chips throughout. The sprinkle of flaky sea salt on top brings out the rich sweetness and adds that little extra something that keeps you coming back for more.
I love making these cookies when I want to treat myself or impress friends because they feel both special and comforting. One tip I’ve learned is to chill the dough before baking—it helps the cookies keep their shape and gives them the perfect chewy texture. Plus, who doesn’t love waiting a little longer for warm, fresh cookies?
My favorite way to enjoy them is fresh out of the oven with a cold glass of milk. The caramel is still soft and the chocolate totally melty, making each bite a little moment of happiness. These cookies always bring back cozy memories of baking afternoons and sharing sweet treats with people I care about.
Key Ingredients & Substitutions
Butter: Melted butter gives these cookies a rich flavor and chewy texture. You can swap unsalted butter with salted if that’s what you have—just reduce added salt a bit.
Brown Sugar & Granulated Sugar: Brown sugar adds moisture and chewiness, granulated brings crisp edges. Using all brown sugar will make cookies softer, all granulated might make them crispier.
Caramel: Soft caramel candies or caramel bits melt into gooey pockets. If you can’t find soft caramel, try chopped soft toffee or even small dollops of dulce de leche for a twist.
Chocolate Chips: Semi-sweet chips balance the sweet caramel nicely. You can use milk chocolate or dark chocolate chips based on your preference.
Flaky Sea Salt: This last touch makes a big difference by balancing sweetness and adding a nice crunch. If you lack flaky salt, use fine sea salt sparingly.
How Can You Get Perfectly Chewy Cookies with Gooey Caramel?
The secret is in the chilling and careful baking time:
- Chill the dough: This firms up the dough, so cookies spread less and caramel stays inside to melt perfectly.
- Bake time: Take them out when edges look golden but centers seem soft. They’ll finish cooking as they cool, keeping caramel gooey inside.
- Adding sea salt: Sprinkle salt right after baking while cookies are hot. It sticks well and gives that delightful sweet-salty contrast.
- Use parchment paper or silicone mats: This prevents sticking and helps cookies bake evenly.
Equipment You’ll Need
- Mixing bowls – I use these for combining ingredients and mixing the dough easily.
- Electric hand or stand mixer – makes creaming the butter and sugars quicker and smoother.
- Measuring cups and spoons – precise measurements help get the perfect cookies every time.
- Baking sheets – roomy enough to hold cookie dough balls without crowding.
- Parchment paper or silicone baking mats – prevents sticking and makes cleanup a breeze.
- Cooling rack – to let cookies cool evenly and keep them crispy on the outside.
Flavor Variations & Add-Ins
- Use dark chocolate or milk chocolate chips to change the flavor profile—milk for sweetness, dark for richness.
- Add chopped nuts like walnuts or pecans for crunch and extra flavor.
- Mix in a teaspoon of espresso powder to enhance the chocolate and caramel taste.
- Try swapping caramel candies with toffee bits for a different crunch and caramel flavor.
Salted Caramel Chocolate Chip Cookies
Ingredients You’ll Need:
- 2 1/4 cups all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp salt
- 3/4 cup unsalted butter, melted and slightly cooled
- 1 cup packed brown sugar
- 1/2 cup granulated sugar
- 1 large egg plus 1 egg yolk, at room temperature
- 2 tsp vanilla extract
- 1 1/4 cups semi-sweet chocolate chips
- 1 cup soft caramel candies, chopped into small pieces or caramel bits
- Flaky sea salt for sprinkling
Time Needed
This recipe takes about 15 minutes to prepare the dough, plus 30 minutes to 1 hour for chilling. Baking takes 10-12 minutes per batch. Cooling adds an extra 5 minutes before you can enjoy your delicious cookies!
Step-by-Step Instructions:
1. Preheat and Prepare
Set your oven to 350°F (175°C). Line your baking sheets with parchment paper to keep cookies from sticking.
2. Mix Dry Ingredients
In a medium bowl, whisk together the flour, baking soda, and salt. This will make sure they are well combined and ready to add later.
3. Cream Sugars and Butter
In a large bowl, mix the melted butter with the brown sugar and granulated sugar until it’s smooth and creamy.
4. Add Eggs and Vanilla
Beat in the egg, extra egg yolk, and vanilla extract until the mixture is light and fluffy.
5. Combine Wet and Dry Ingredients
Slowly add the flour mixture into the wet ingredients and stir until just combined. Be careful not to overmix.
6. Add Chocolate and Caramel
Fold in the chocolate chips and caramel pieces evenly throughout the dough.
7. Chill the Dough
Cover the bowl and chill the dough in the refrigerator for 30 minutes to 1 hour. This helps the cookies keep their shape and makes the caramel gooey when baked.
8. Scoop and Bake
Use about 2 tablespoons of dough per cookie. Place them 2 inches apart on the baking sheets.
Bake for 10-12 minutes, until the edges are golden but the centers still look soft.
9. Salt and Cool
Right after taking the cookies out of the oven, sprinkle a little flaky sea salt on top of each cookie.
Let them cool on the baking sheet for 5 minutes, then move to a wire rack to finish cooling.
10. Enjoy!
Serve these warm for the best gooey caramel and melty chocolate experience, or enjoy at room temperature whenever you like.
Can I Use Frozen Caramel Pieces Instead of Soft Caramel Candies?
It’s best to use soft caramel candies or caramel bits for this recipe, as they melt evenly and stay gooey. If you only have frozen caramel, thaw it completely before chopping and adding to the dough to ensure even melting during baking.
Can I Skip Chilling the Dough?
Chilling the dough helps the cookies keep their shape and improves texture, making them chewy with gooey caramel pockets. If you’re short on time, you can bake immediately, but expect slightly flatter cookies that may spread more.
How Should I Store Leftover Cookies?
Store cookies in an airtight container at room temperature for up to 3 days. To keep caramel soft, avoid refrigerating as it can make the cookies firm. Reheat gently in the microwave for a few seconds to enjoy the melty caramel again.
Can I Use Different Chocolate Chips?
Yes! Semi-sweet chocolate chips are classic, but you can substitute with milk chocolate for extra sweetness or dark chocolate for a richer flavor. Just avoid using white chocolate as it doesn’t pair as well with caramel and salt.