These Salted Caramel Chocolate Chip Cookies bring together the best of salty, sweet, and gooey in every bite. With chewy centers, crispy edges, and pockets of melted caramel, they’re the perfect Valentine’s treat that feels indulgent yet perfectly balanced.
Salted caramel isn’t just a passing trend—it adds depth and complexity to every bite, with that touch of salt enhancing the sweetness and making it even more satisfying.
And for an extra indulgent twist, try pairing them with a batch of classic Peanut Butter Cookies for a unique cookie platter that will impress.
What makes these cookies extra special is how the dark chocolate chunks and caramel swirls melt into the dough, creating rich layers of flavor with each bite.
The best part? Pulling them from the oven when the caramel is still soft and gooey, giving you that irresistible bakery-style texture you crave.
Whether you’re a caramel lover or just looking for a fun twist on the classic chocolate chip, these cookies are sure to impress your Valentine and anyone else lucky enough to enjoy them!
Why I Love This Recipe (And You Will Too)
- They’re indulgent yet balanced. The salted caramel adds just enough depth to balance the sweetness without overpowering.
- Perfect for any season. Whether it’s a cozy winter bake or a sweet summer snack, these cookies fit right in.
- Fun to experiment with! I’ve tried adding different types of chocolate or sprinkling extra sea salt on top, and each tweak brings out a new layer of flavor.
- They stay chewy for days. Thanks to the caramel, these cookies stay soft and satisfying even after a few days, making them great for baking ahead or sharing.
Salted Caramel Chocolate Chip Cookies Recipe
Ingredients
- 2 and 1/4 cup 281g all-purpose flour (spooned & leveled)
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup 12 Tbsp; 170g unsalted butter, melted
- 3/4 cup 150g light brown sugar, loosely packed
- 1 and 1/2 teaspoons cornstarch
- 1 large egg + 1 egg yolk*
- 2 teaspoons pure vanilla extract
- 1 cup 180g chocolate chips
- 1/2 cup 100g granulated sugar
- 15 Rolo candies or other chocolate coated caramel
- coarse sea salt or flaky sea salt for sprinkling
Instructions
- In a large bowl, whisk together the flour, baking soda, cornstarch, and salt. Set aside.
- In another bowl, whisk the melted butter, brown sugar, and white sugar until smooth. Add the egg, then the egg yolk, and finally, the vanilla. Mix until combined.
- Pour the wet ingredients into the dry ingredients. Stir with a spoon or spatula until combined, then fold in the chocolate chips. Cover the dough and chill in the fridge for at least 3 hours, or up to 3 days.
- When ready to bake, take the dough out to soften for about 10 minutes. Preheat the oven to 325°F (163°C) and line two baking sheets with parchment or silicone mats.
- Roll the dough into 1.5-tablespoon balls. Press a Rolo into the center of each ball, covering completely with dough.
- Slightly flatten each ball, add a few extra chocolate chips on top, and sprinkle with sea salt.
- Bake each batch for 12-13 minutes until soft. Let cool on the sheet for 10 minutes before transferring to a wire rack.