These Salted Caramel Chocolate Chip Cookies bring together the best of salty, sweet, and gooey in one bite. With chewy centers, crispy edges, and pockets of melted caramel, they’re a treat that feels indulgent yet perfectly balanced.
Salted caramel’s popularity isn’t just a trend—it adds a complexity that makes each bite more satisfying, thanks to that touch of salt enhancing the sweetness.
What makes these cookies special is how the dark chocolate chunks and caramel swirls melt right into the dough, creating rich layers of flavor.
The best part? Pulling them from the oven when the caramel is still soft, giving that bakery-style gooeyness you crave.
Whether you’re a caramel fan or just want a fun twist on classic chocolate chip, these cookies are guaranteed to impress.
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
Equipment
- Mixing Bowls
- Hand Mixer
- Measuring Cups
- Wooden Spoon
- Baking sheets
- Parchment Paper
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.
