Salted Caramel Chocolate Chip Cookies

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 am always surprised by just how quickly they disappear!

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.

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.

Related Recipes

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

Can’t get enough caramel? This caramel apple cheesecake dip, 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.

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