Name: Recipe "Salted Caramel Chocolate Chip Cookies"
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Ingredients: 2 cup all-purpose flour; 2 tsp cornstarch; 1 tsp baking soda; 0.5 tsp sea salt; 0.75 cup unsalted butter (at room temperature); 1 cup brown sugar; 0.25 cup granulated sugar; 1 large egg; 2 tsp vanilla extract; 1 cup semi-sweet chocolate chips; 9 soft caramels (cut in half); flaky sea salt (for sprinkling)

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Why These Salted Caramel Chocolate Chip Cookies Are Irresistible

If you’re looking for soft and chewy chocolate chip cookies with a gooey caramel center and a salty finish, these Salted Caramel Chocolate Chip Cookies deliver. The caramel stays soft after baking, creating a sweet surprise inside every bite. I brought a batch to a neighbor’s gathering and came home with an empty plate, and requests for the recipe.

Two textures in one bite: Chewy cookie edges give way to melty caramel inside.
Easy to make: The dough comes together quickly with standard pantry ingredients.
Sweet and salty balance: A sprinkle of flaky sea salt cuts the sweetness of the caramel and chocolate.

Key Ingredients for Salted Caramel Chocolate Chip Cookies

Caramels: Use soft caramels like Trader Joe’s fleur de sel or Werther’s. Cut each in half so they melt into a gooey center without overwhelming the cookie.
Chocolate chips: Semi-sweet chips balance the sweetness of the caramel. Guittard is my favorite brand, but any good-quality chip works.
Cornstarch: This is the secret to soft cookies. It tenderizes the dough and prevents spreading.

Kitchen Tools for Salted Caramel Chocolate Chip Cookies

Stand mixer or hand mixer: For creaming butter and sugar efficiently.
Baking sheet and Silpat or parchment: Prevents sticking and ensures even browning.
Wire cooling rack: Lets cookies cool without getting soggy bottoms.

Tips for Perfect Salted Caramel Chocolate Chip Cookies

Measure your flour correctly, fluff, spoon, and level it into the cup. Packing the flour can make the cookies dense instead of soft. Make sure your baking soda is fresh; it’s what gives the cookies lift. Cut the caramels in half so they melt evenly and don’t spill out during baking. When wrapping the dough around the caramel, seal it completely to prevent leaks.

Expert Tips for Chewy Salted Caramel Chocolate Chip Cookies

For the chewiest texture, cream the butter and sugars until light and fluffy, about 2 minutes. This incorporates air that helps the cookies rise and stay soft. If your dough feels too sticky to handle, pop it in the fridge for 15 minutes. That also helps the cookies hold their shape. Sprinkle the flaky sea salt on the cookies as soon as they come out of the oven so it sticks while the surface is still warm.

Swap the semi-sweet chocolate chips for dark or milk chocolate if you prefer. For a nutty crunch, stir in a half cup of toasted pecans or walnuts along with the chips. To make a gluten-free version, substitute the all-purpose flour with a 1:1 gluten-free baking blend. You can also use different caramels, Trader Joe’s fleur de sel caramels or Werther’s soft caramels both work well.

Serving Ideas for Salted Caramel Chocolate Chip Cookies

Serve these cookies warm with a glass of cold milk for a classic combo. They also make a great dessert with a scoop of vanilla ice cream sandwiched between two cookies. For a party platter, arrange them on a board with fresh fruit and nuts, the sweet and salty flavor pairs well with berries.

How to Store Salted Caramel Chocolate Chip Cookies

Store baked cookies in an airtight container at room temperature for up to 3 days. For longer keep, you can chill the dough for up to 72 hours before baking. The caramel stays soft and the cookies remain chewy when stored properly.

How to Freeze Salted Caramel Chocolate Chip Cookies

Freeze unbaked cookie dough balls on a baking sheet until solid, about 30 minutes, then transfer to a freezer bag. They’ll keep for up to 3 months. When ready to bake, place frozen dough balls on a lined sheet and add 2 to 3 minutes to the baking time, no need to thaw. Baked cookies also freeze well for up to 3 months; thaw at room temperature.

How to Reheat Salted Caramel Chocolate Chip Cookies

To refresh the cookies and soften the caramel, microwave one cookie for 10 to 15 seconds. For a slightly crisper edge, warm them in a 300°F oven for 5 minutes. Let them cool just enough to handle before serving.

Salted Caramel Chocolate Chip Cookie FAQs

Can I use salted butter instead of unsalted?

Yes, but omit the 1/2 teaspoon sea salt from the dough. The flaky salt on top still provides the salty finish.

Why did my cookies spread too much?

Spreading can happen if the butter was too soft or the dough wasn’t chilled. Try refrigerating the dough balls for 15 minutes before baking, and make sure your butter is at room temperature, not melted.

Can I make the dough ahead and refrigerate?

Absolutely. The dough can be chilled for up to 72 hours. Let it sit at room temperature for 10 minutes before scooping if it’s too firm.

What can I substitute for cornstarch?

Cornstarch helps keep the cookies soft. You can replace it with an equal amount of arrowroot powder or simply omit it. Without it, the cookies will be slightly less tender.

How do I keep the caramel from leaking out?

Make sure the caramel piece is fully enclosed in dough with no gaps. Pinch the seams well and roll the ball smooth. Also, avoid over-baking so the caramel doesn’t bubble out.

Recipe

Salted Caramel Chocolate Chip Cookies

Soft and chewy chocolate chip cookies with a gooey caramel center and a touch of sea salt.

easyVegetarian

15 min

Prep Time

10 min

Cook Time

25 min

Total Time

Servings

Dessert

Course

American

Cuisine

316 kcal

Calories

Ingredients

Servings

2 cup all-purpose flour
2 tsp cornstarch
1 tsp baking soda
0.5 tsp sea salt
0.75 cup unsalted butter, at room temperature
1 cup brown sugar

0.25 cup granulated sugar
1 large egg
2 tsp vanilla extract
1 cup semi-sweet chocolate chips
9 soft caramels, cut in half
flaky sea salt, for sprinkling

Instructions

1
Preheat oven to 350 F. Line a large baking sheet with a Silpat baking mat or parchment paper and set aside.
2
In a large bowl, whisk flour, cornstarch, baking soda and sea salt together. Set aside.
3
In the bowl of a stand mixer, cream together butter and sugars until smooth and creamy, about 2 minutes. Add egg and vanilla extract and beat until combined. Slowly mix in the dry ingredients.

4
Stir in the chocolate chips. Measure about 2 tablespoons of dough and roll into balls. Flatten the ball slightly with the palm of your hand and place a caramel piece in the center of the dough. Wrap the cookie dough around the caramel, making sure the caramel is completely covered with dough. Place on prepared baking sheet, about 2 inches apart.
5
Bake cookies for 10 to 12 minutes, or until slightly golden brown around the edges. Remove from the oven and sprinkle the cookies with flaky sea salt. Let the cookies cool on the baking sheet for 5 minutes. Transfer to a wire cooling rack and cool completely.

Nutrition (per serving)

316kcal

Calorie breakdown

Protein5%16 kcal

Fat38%122 kcal

Carbohydrates57%180 kcal

How this was calculated — 12 of 12 ingredients matched

all-purpose flourFlour, wheat, all-purpose, enriched, bleached1757 kcal

cornstarchCornstarch38 kcal

baking sodaLeavening agents, baking soda0 kcal

sea saltSalt, table0 kcal

unsalted butterButter, salted1291 kcal

brown sugarSugars, brown912 kcal

granulated sugarSugars, granulated231 kcal

large eggEgg, whole, raw, fresh1 kcal

vanilla extractVanilla extract29 kcal

semi-sweet chocolate chipsChocolate, dark, 60-69% cacao solids1390 kcal

soft caramelsWheat flour, whole-grain, soft wheat30 kcal

flaky sea saltSalt, table0 kcal

Serving size ≈ 69 g · 18 servings

Nutrition information is automatically calculated from USDA FoodData Central, so should only be used as an approximation. Actual values may vary depending on the ingredients, brands, and preparation methods used.

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Keyword: Oven Baked, vegetarian

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