Salted Caramel Chocolate Chip Cookies

Chocolate chip cookies are a classic. I love this classic recipe, but I also love brown butter chocolate chip cookies, salted malted chocolate chip cookies, pudding chocolate chip cookies, and these Salted Caramel Chocolate Chip Cookies. You can never have too many cookie recipes:)

I love this recipe because the cookies are chewy, have the perfect amount of chocolate, a sweet caramel center, and a sprinkling of flaky sea salt.

The soft and gooey caramel candy hidden inside takes the cookies to a whole new level. When you get to the middle and bite into the sweet caramel, it is the BEST surprise.

You HAVE to try these cookies!

Cookie Ingredients

• Flour– use all-purpose flour. When you measure, fluff, spoon, and level. Never pack your flour!
• Cornstarch– the cornstarch keeps the cookies super soft.
• Baking Soda– make sure it’s fresh!
• Sea salt
• Butter– I use unsalted butter so I can control the amount of salt in the cookies.
• Sugar– you need brown sugar and granulated sugar.
• Egg
• Vanilla Extract
• Chocolate Chips– I use semi-sweet chocolate chips, Guittard is my favorite brand. You can use milk or dark chocolate chips.
• Caramels– I use Trader Joe’s fleur de sel caramels or Werther’s soft caramels. They soft inside of the cookies. Cut them in half!

How to Make Salted Caramel Chocolate Chip Cookies

• Preheat oven to 350 F. Line a large baking sheet with a Silpat baking mat or parchment paper and set aside.
• In a large bowl, whisk flour, cornstarch, baking soda and sea salt together. Set aside.
• In the bowl of a stand mixer, cream together butter and sugars until smooth and creamy, about 2 minutes. Add egg and vanilla extract and beat until combined. Slowly mix in the dry ingredients.
• Stir in the chocolate chips.

• Measure about 2 tablespoons of dough and roll into balls. Flatten the ball slightly with the palm of your hand and place a caramel piece in the center of the dough. Wrap the cookie dough around the caramel, making sure the caramel is completely covered with dough.
• Place on prepared baking sheet, about 2 inches apart.
• Bake cookies for 10 to 12 minutes, or until slightly golden brown around the edges.
• Remove from the oven and sprinkle the cookies with flaky sea salt. Let the cookies cool on the baking sheet for 5 minutes. Transfer to a wire cooling rack and cool completely.

How to Store

• Store the baked cookies in an airtight container on the counter for up to 3 days. You can also freeze baked cookies for up to 3 months.
• You can chill the cookie dough for up to 72 hours.
• You can also freeze the cookie dough for up to 3 months. To freeze, To freeze, roll the cookie dough into balls and place on a baking sheet or tray. Place in the freezer and freeze until the cookie dough balls are frozen, about 30 minutes. Remove from the freezer and place in a freezer bag or freezer container.
• When ready to bake, remove the cookie dough balls from the freezer and place on a baking sheet. You don’t need to defrost the cookie dough, just add a few minutes to the baking time.

More Chocolate Chip Cookie Recipes

Cookies

Salted Caramel Chocolate Chip Cookies

Soft and chewy chocolate chip cookies with a gooey caramel center and a touch of sea salt.

• 2 cups all-purpose flour
• 2 teaspoons cornstarch
• 1 teaspoon baking soda
• 1/2 teaspoon sea salt
• 3/4 cup unsalted butter, at room temperature
• 1 cup brown sugar
• 1/4 cup granulated sugar
• 1 large egg
• 2 teaspoons vanilla extract
• 1 cup semi-sweet chocolate chips
• 9 soft caramels, cut in half*
• Flaky sea salt, for sprinkling on cookies

• Preheat oven to 350 F. Line a large baking sheet with a Silpat baking mat or parchment paper and set aside.

• In a large bowl, whisk flour, cornstarch, baking soda and sea salt together. Set aside.

• In the bowl of a stand mixer, cream together butter and sugars until smooth and creamy, about 2 minutes. Add egg and vanilla extract and beat until combined. Slowly mix in the dry ingredients.

• Stir in the chocolate chips. Measure about 2 tablespoons of dough and roll into balls. Flatten the ball slightly with the palm of your hand and place a caramel piece in the center of the dough. Wrap the cookie dough around the caramel, making sure the caramel is completely covered with dough. Place on prepared baking sheet, about 2 inches apart.

• Bake cookies for 10 to 12 minutes, or until slightly golden brown around the edges. Remove from the oven and sprinkle the cookies with flaky sea salt. Let the cookies cool on the baking sheet for 5 minutes. Transfer to a wire cooling rack and cool completely.

For the caramels, I like to use Trader Joe’s fleur de sel caramels. You can also use Werther’s soft caramels. I cut the caramels in half. If you can find the Kraft caramel bits, you can use ½ cup. The caramel isn’t as soft and melty. 

Calories: 258kcal, Carbohydrates: 35g, Protein: 3g, Fat: 12g, Saturated Fat: 7g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Cholesterol: 30mg, Sodium: 147mg, Potassium: 105mg, Fiber: 1g, Sugar: 22g, Vitamin A: 257IU, Vitamin C: 0.02mg, Calcium: 29mg, Iron: 1mg

Keywords chocolate chip cookies, cookies

Have you tried this recipe?

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