Salted Caramel Chocolate Chip Cookies are a dreamy mix of cozy and elevated, with craggy bits of dark chocolate caramel and flaked sea salt pressed into a tender, chewy chocolate chunk cookie base. I’ve made these nearly a dozen times yet always surprised by just how quickly they disappear!

Close up overhead view of a salted caramel chocolate chip cookie with sea salt flaked on top.

I suppose we all have our kryptonite ingredients or flavor combinations — a pairing you essentially never turn down if offered. For me, with my dangerously insatiable sweet tooth, I can’t imagine saying no to a snack that mixes caramel with chocolate. From a basic candy to a fancy tart, I’m here for it. And Samoas? Don’t even try to pretend that we’re sharing that box.

These cookies satisfy that craving every time. Based on my favorite bakery-style chocolate chip cookies, which are thick and chewy, with delightfully craggy tops and loads of chocolate chunks, these add some caramel and flaky sea salt to the mix. The result is a cookie that manages to be both homey and elevated all at once.

Along the way, I’ve tested more than a couple varieties of caramel chocolate chip cookies, and this is the current favorite of my family and friends. The secret ingredient that makes them delicious yet super easy? Dark chocolate caramel squares, from the candy aisle. Ghirardelli is the brand I usually use. They melt perfectly into a smooth chocolate caramel puddle.

Rows of salted caramel chocolate chip cookies arranged on a countertop to cool and set.

How To Make Caramel Chocolate Chip Cookies

  • Whisk together flour, baking soda, and salt.
  • Combine brown sugar, granulated sugar, and melted butter. Mix very well. This is easiest with a stand mixer fitted with its paddle attachment, but you can also use a hand mixer or stir vigorously with a rubber spatula, if needed.
  • Add one whole egg, one additional egg yolk, and a generous two teaspoons of vanilla extract. Again, mix very well.
  • Sprinkle on the dry ingredients and mix just until even. Add chocolate and mix even more gently.
  • Scoop out the cookies into very large mounds — for this recipe, I like to use a large, 3 tablespoon dough scoop, and make each scoop a heaping one, because you’ll split each in half.
  • Gently pull apart each large dough ball, and place each half, craggy side up, on a parchment-lined baking sheet. This is an easy step that helps keep the cookies uniform but with delightfully crinkly tops.
  • Cut your dark chocolate caramel squares and press one or two into the top of each cookie.
  • Bake for 12-14 minutes at 325 degrees F. Sprinkle with sea salt and set aside to cool.

Storage & Freezing Tips

  • Storage: Store these cookies tightly packaged at room temperature for 2-3 days. I admit, however, these have never once lasted that long in my neighborhood!
  • Freezing Dough Balls: After being pulled apart and topped with the caramel squares, the balls of cookie dough can be flash frozen to bake later at your convenience. First lay them out on a parchment-lined baking sheet or plate, being sure they do not touch, and place in the freezer for 30-45 minutes. Once frozen solid, transfer to a freezer bag or other storage container (they can touch at this point).
  • Bake From Frozen: When ready to bake, place frozen dough balls on lined cookie sheets and bake as directed above, adding 2-3 minutes to the baking time. Sprinkle with sea salt and enjoy.
Countertop set with a large platter of salted chocolate chip cookies, with extra chocolate caramel squares, chocolate chips, and a jar of milk scattered to the edges.

Related Recipes

Some of our other favorite cookie recipes include these shortbread toffee chocolate bars, chewy ginger molasses dropscrisp oatmeal cookies, or “melt in your mouth” Amish sugar cookies.

Can’t get enough caramel? Caramel molasses cookies and carmelita bars will hit the spot every time!

If you try these Salted Caramel Chocolate Chip Cookies, don’t forget to rate the recipe and leave a comment below. I love hearing how recipes turn out in your kitchen, and it helps other readers, too.

You can also FOLLOW me on PINTEREST, INSTAGRAM, FACEBOOK, and TWITTER for more great recipes and ideas!

No ratings yet

Salted Caramel Chocolate Chip Cookies

Soft and chewy chocolate chip cookies studded with craggy pieces of dark chocolate caramels and topped with flaky sea salt. Irresistible!

Ingredients

  • 2 cups plus 2 Tablespoons (10 5/8 oz.) all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon flaked sea salt plus more for sprinkling
  • 12 Tablespoons (3/4 cup, 6 oz.) unsalted butter melted and cooled slightly 
  • 1 cup (7 oz.) packed brown sugar
  • 1/2 cup (3 1/2 oz.) granulated sugar
  • 1 large egg plus 1 egg yolk 
  • 2 teaspoons vanilla extract
  • 3/4 cups dark or semi-sweet chocolate chips or chunks
  • 12 dark chocolate caramel squares Ghirardelli or similar

Instructions

  • Preheat oven to 325 degrees F. Line cookie sheets with silicone baking mats or parchment paper. 
  • In a medium bowl, whisk together flour, baking soda, and sea salt; set aside. With an electric mixer or by hand, beat the butter and sugars until well-combined. Beat in the egg, yolk, and vanilla extract.
  • Add dry ingredients and mix at low speed just until dough is evenly combined. Gently stir in the chocolate chips. 
  • Portion out a large scoop of dough. (You can either use a large, 3 tablespoon dough scoop to make heaping mounds, or scantly fill a 1/4 cup measuring cup.) Roll into a ball. Hold the ball in the fingertips of both hands, and twist to pull it apart into two roughly equal halves. Place the halves onto the cookie sheet, jagged surface facing up, leaving about 2 inches between the cookies.
  • Use a sharp knife to cut the chocolate caramel squares into quarters. Gently press 1 or 2 of the cut pieces into the top of each cooke dough ball.
  • Bake, rotating pans halfway through, for 12-14 minutes, just until the cookies are light golden brown with slightly hardened edges and soft, puffy centers. You want to remove them just before they look completely done, so the inside stays very tender. Sprinkle immediately with a light dusting of sea salt.
  • Cool cookies on baking sheets for 10-15 minutes, then transfer to a wire rack.  Enjoy!

Notes

  • Freezing Dough Balls: After pulling apart, the balls of cookie dough can be flash frozen to bake later at your convenience. First lay them out on a parchment-lined baking sheet or plate, being sure they do not touch, and place in the freezer for 30-45 minutes. Once the dough balls are frozen solid, transfer them to a freezer bag or other storage container (they can touch at this point). When ready to bake, place frozen dough balls on lined cookie sheets and bake as directed above, adding 2-3 minutes to the baking time.
  • Recipe: Adapted from our favorite Bakery-Style Chocolate Chip Cookies.

Nutrition Estimate

Calories: 215 kcal, Carbohydrates: 29 g, Protein: 2 g, Fat: 10 g, Saturated Fat: 6 g, Cholesterol: 17 mg, Sodium: 73 mg, Potassium: 91 mg, Fiber: 1 g, Sugar: 17 g, Vitamin A: 190 IU, Calcium: 18 mg, Iron: 1 mg
Did you make this recipe?Leave a review below, then snap a quick picture and tag @nourishandfete on Instagram so I can see it!