Soft and chewy Chocolate Chip Salted Caramel Cookies combine everyone’s favorite flavors! Basic chocolate chip cookies with the addition of caramel bits and a sprinkle of sea salt are certain to make you swoon.
Everyone loves classic chocolate chip cookies. Am I right? And most everyone I know loves salted caramel.
So, why not combine the two?
That’s exactly what I did with today’s recipe!
I took my butterscotch toffee cookies recipe, it’s my favorite, and made minor changes to create a new cookie flavor that is absolutely fabulous.
These cookies came out soft, chewy, slightly salty, and packed full of chocolate and caramel.
The dough does need to be chilled once it’s mixed up so make sure to allow time for this. I like to make the dough the night before I plan to bake the cookies. It saves so much time by doing it this way.
Whip up the cookie dough, roll the dough into balls, and refrigerate them on a baking sheet until you’re ready to bake them. So, so easy!
I used caramel bits for the caramel in this recipe. If it’s hard for you to find them in your area, you can use soft caramel candies instead. They’ll need to be cut into small pieces but should work just fine.
Just before baking the cookies, dip the top of the balls into coarse sea salt. The sea salt will stick to the unbaked dough and then set in place as the cookies bake.
I like this method better than sprinkling the cookies with salt after they’ve baked.
I’m sure you are going to enjoy this recipe as much as I do. And the best part about it is, the cookies stay soft and fresh for days!
It’s been a week since I baked them and the ones remaining in my ziplock bag are still soft and chewy.
Tips for making chocolate chip salted caramel cookies
- Don’t overbake the cookies! Remove them from the oven once they are lightly browned around the edges but look just undercooked in the middle.
- Chill the cookie dough. Letting the dough rest in the refrigerator overnight will meld the flavors and help to keep the cookies from spreading too much.