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Salted Caramel Chocolate Chip Cookies Recipe
Ben Carraoli

Salted Caramel Chocolate Chip Cookies Recipe

I recently baked these salted caramel chocolate chip cookies, and wow—what a treat! Every bite is a perfect mix of chewy chocolate, buttery dough, and those irresistible caramel bits. I love how easy the dough comes together in just one bowl, and there’s no resting time required. Making the hard caramel was surprisingly quick, and it adds such a delightful crunch.
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Total Time 32 minutes
Ingredients Method Notes

Ingredients
  

  • 1 cup unsalted butter softened – room temperature butter ensures smooth creaming.
  • 1 cup brown sugar – adds moisture and deep flavor.
  • 1/2 cup granulated sugar – balances sweetness and creates slight crispiness.
  • 2 large eggs room temperature – helps the dough mix evenly.
  • 2 tsp vanilla extract – enhances the cookie’s flavor.
  • 1 tsp baking soda – provides a light rise.
  • 1/2 tsp baking powder – ensures a soft chewy texture.
  • 1 tsp salt – balances sweetness and enhances flavor.
  • 2 1/2 cups all-purpose flour – scoop lightly; don’t pack.
  • 1 1/2 cups chocolate chips or chunks – choose good-quality chocolate for richness.
  • 1 cup chopped hard caramel – gives a crunchy sweet surprise.
  • Sea salt flakes for sprinkling – optional for finishing touch.

Method
 

  1. Start by making your hard caramel first. Let it cool completely before chopping; this prevents it from melting into the dough.
  2. In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy. This step is key to a soft, chewy cookie texture.
  3. Add eggs one at a time, mixing thoroughly after each. Then, stir in vanilla extract for a warm, aromatic flavor base.
  4. Whisk together flour, baking soda, baking powder, and salt in a separate bowl. Gradually add to the wet ingredients until just combined; do not overmix.
  5. Gently fold in the chocolate chips and chopped caramel, ensuring even distribution without breaking the chunks too much.
  6. Use a cookie scoop to form 2-tablespoon dough balls. Place them on a lined baking sheet, leaving space for spreading.
  7. Bake for 12 minutes until edges are lightly golden. Use a spatula to nudge cookies back into shape if they spread, then bake one more minute. Sprinkle with sea salt flakes while warm.

Notes

  • I always use room-temperature butter and eggs; it gives the dough a perfect texture.
  • Chilling the caramel slightly helps prevent it from melting too fast in the oven.
  • Placing a few chocolate chips on top makes the cookies look irresistible.
  • I avoid overbaking—they should feel slightly underdone when removed, finishing on the hot sheet.
  • I like to use a silicone spatula to gently reshape cookies fresh out of the oven.