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.
More cookie recipes you’ll love
Chocolate Chip Salted Caramel Cookies
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cornstarch
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup light brown sugar, packed
- 1/2 cup granulated sugar
- 1 large egg, plus 1 egg yolk
- 1 and 1/2 teaspoons vanilla extract
- 1 cup semisweet chocolate chips
- 1 cup caramel bits, or soft caramel candies cut into small pieces
- 1 – 2 tablespoons coarse sea salt
- In a medium bowl, combine the flour, baking soda, cornstarch, and salt; stir with a whisk. Set aside.
- Beat the butter and both sugar sugars together in a large bowl using a stand mixer with a paddle attachment or a hand-held mixer on low speed just until combined. Beat in the egg, egg yolk, and vanilla. Stir in the flour mixture just until well blended. Fold in the chocolate chips and caramel bits.
- Roll cookie dough into 1 and 1/2 to 2 tablespoon sized balls and place them 2 inches apart on a baking sheet lined with a silicone mat. Cover and refrigerate for 2 hours.
- Preheat the oven to 350ºF. Gently press the top of each dough ball into the sea salt and return to the baking sheet. Bake cookies for 10-12 minutes or until lightly brown and just under done. Cool the cookies on the pan for 10 minutes. Remove from the pan and cool completely on a wire rack.
Make ahead tip
- The cookies will keep for up to one week stored at room temperature in an airtight container. The dough can be made ahead and stored in the refrigerator for up to 3 days. Bring the dough to room temperature and continue with step 3, skipping the instruction to refrigerate for 2 hours.
- Freeze baked cookies for up to 3 months. Freeze unbaked cookie dough balls for up to 3 months. Bring to room temperature and bake as directed.