Salted caramel chocolate chip cookies are everything you want in a cookie — soft, chewy, and packed with pockets of gooey caramel and melty chocolate chips. The touch of sea salt on top perfectly balances the sweet caramel, making each bite a little taste of heaven.
I love making these cookies when I want something that feels special but isn’t too fussy. The salted caramel adds a fun twist that really takes the classic chocolate chip cookie up a notch without any extra hassle. I find that chilling the dough a bit before baking makes the cookies extra chewy, which is my favorite texture for these.
These cookies are my go-to treat for sharing with friends or when I want to treat myself with a cup of coffee or cold milk. Everyone seems to love that mix of sweet and salty, and the way the caramel melts inside keeps you coming back for just one more. They’re perfect for cozy afternoons or whenever you need a little homemade comfort.
Key Ingredients & Substitutions
Butter: Using unsalted butter lets you control the saltiness. Softened butter is key for creamy dough. If you’re out of butter, margarine can work, but it might change the flavor slightly.
Sugars: Brown sugar adds moisture and a subtle caramel note, making cookies chewy. Granulated sugar helps with crisp edges. You can swap half of the brown sugar for coconut sugar for a richer taste.
Caramel: Soft caramel candies or caramel bits melt perfectly inside the cookie, giving that gooey texture. If you can’t find these, try small chunks of caramel sauce frozen into cubes; just be cautious about melting.
Chocolate Chips: Semi-sweet chips balance the sweetness of caramel well. You can use dark chocolate or milk chocolate based on your preference. Chopping a chocolate bar offers chunkier bites.
Flaky Sea Salt: This finishing touch makes the sweet caramel and chocolate pop. If you don’t have flaky salt, finely ground kosher salt works, but use less to avoid overpowering.
How Do You Keep Caramel Pockets Gooey Without Making a Mess?
Melting caramel inside cookies is fun but tricky—you want melty caramel, not melted down into the pan. Here’s what helps:
- Cut caramel into small chunks to spread them evenly without big blobs that leak too much.
- Fold caramel gently into the dough; don’t overmix or it can melt too soon.
- After scooping dough onto the baking sheet, press a couple extra caramel pieces on top for a gooey center that peeks out.
- Bake just until edges are golden and centers still look soft; carryover heat finishes melting.
- Let cookies cool slightly on the pan to firm up so they hold their shape but keep that soft inside.
With these tips, your caramel will melt just right—gooey inside but not a sticky mess.
Equipment You’ll Need
- Mixing bowls – You’ll need a big bowl for mixing the dough and another for melting caramel if needed. I like a sturdy bowl for even mixing.
- Electric mixer or whisk – An electric mixer makes creaming butter and sugars much easier, but a good whisk works too.
- Measuring cups and spoons – Precise measurement helps get the perfect texture and flavor.
- Baking sheets – Use flat, sturdy sheets lined with parchment paper or silicone mats for easy cleanup and even baking.
- Cookie scoop or tablespoon – Helps portion the dough evenly so all cookies bake at the same rate.
- Cooling rack – Let cookies cool on a wire rack to keep them from getting soggy and to help set the caramel inside.
Flavor Variations & Add-Ins
- Chocolate variations: Use dark chocolate, white chocolate, or peanut butter chips instead of semi-sweet for different flavor profiles.
- Nutty crunch: Add chopped nuts like pecans, walnuts, or almonds to the dough for extra texture and flavor.
- Fruity twist: Fold in dried cranberries, cherries, or a handful of dried mixed fruit for a tangy contrast.
- Spice it up: Mix in a pinch of cinnamon or a dash of chili powder with the dry ingredients for a warm or spicy kick.
How to Make Salted Caramel Chocolate Chip Cookies
Ingredients You’ll Need:
- 1 cup (2 sticks) unsalted butter, softened
- 3/4 cup brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- 2 1/4 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 1/2 cups semi-sweet chocolate chips or chopped chocolate
- 12 soft caramel candies, cut into small pieces (or caramel bits)
- Flaky sea salt, for sprinkling on top
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and 10-12 minutes to bake. Plus, allow a few minutes for cooling before enjoying your cookies. So, you’re looking at roughly 30 minutes total from start to finish!
Step-by-Step Instructions:
1. Prepare Your Oven and Baking Sheets:
Set your oven to 350°F (175°C). Line your baking sheets with parchment paper or silicone mats so your cookies bake evenly and come off easily.
2. Mix the Dough:
In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until the mixture is light and fluffy—about 3 to 4 minutes works well. Beat in the eggs one at a time, mixing fully after each. Then stir in the vanilla extract.
3. Add Dry Ingredients:
In another bowl, whisk together the flour, baking soda, and salt. Slowly add this to your wet ingredients, mixing just until combined—don’t overmix.
4. Fold in Chocolate and Caramel:
Gently fold the chocolate chips and caramel pieces into the dough so they spread evenly without melting prematurely.
5. Shape and Bake:
Using a cookie scoop or spoon, drop dollops of dough about 2 inches apart on your baking sheets. Press a few extra caramel bits or chocolate chips on top of each cookie for delicious gooey pockets. Bake for 10-12 minutes until the edges turn golden but the centers look soft.
6. Finish with Sea Salt and Cool:
Right after you take the cookies out of the oven, sprinkle each with a pinch of flaky sea salt while they’re still warm. Let the cookies cool on the baking sheet for about 5 minutes before moving them to a wire rack to cool completely. They will set but stay soft and chewy inside.
Enjoy your perfect balance of salty, sweet, melty caramel, and rich chocolate in every bite!
Can I Use Frozen Caramel Pieces in This Recipe?
Yes, you can! Just make sure to gently thaw them before mixing into the dough to avoid melting and spreading too much during baking.
How Should I Store Leftover Cookies?
Store leftover cookies in an airtight container at room temperature for up to 3 days. To keep the caramel soft, you can add a slice of bread to the container to maintain moisture.
Can I Substitute the Butter?
Unsalted butter is best for flavor control, but you can use salted butter—just reduce the added salt in the recipe slightly to avoid over-salting.
Is Chilling the Dough Necessary?
Chilling the dough for at least 30 minutes helps prevent spreading and enhances chewiness, but if you’re short on time, you can bake immediately and still get tasty cookies.