I’ve brought together the classic charm of chocolate chip cookies with the luxurious twist of salted caramel. The result is a warm, chewy cookie with pockets of gooey caramel and salty crunch—every bite feels decadent and irresistible.

Salted Caramel Chocolate Chip Cookies

Why You’ll Love This Recipe

I adore how the combination of sweet, melty chocolate and rich salted caramel elevates a simple cookie into something truly special. The contrast of textures—crispy edges, chewy centers, and little caramel surprises—makes each bite unforgettable. Plus, these cookies are easy to make and perfect for sharing or indulging solo.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

unsalted butter, softened
granulated sugar
brown sugar
large eggs
pure vanilla extract
all-purpose flour
baking soda
fine salt
semisweet chocolate chips
salted caramel bits or chopped caramel candies
flaky sea salt (for sprinkling)

Directions

Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
In a large bowl, cream softened butter with granulated and brown sugars until light and fluffy.
Beat in eggs one at a time, then stir in vanilla until well combined.
In a separate bowl, whisk flour with baking soda and salt.
Gradually add dry ingredients to the butter mixture, mixing just until combined.
Fold in chocolate chips and salted caramel bits, distributing evenly.
Scoop dough (about 2 tablespoons per cookie) onto prepared sheets, spacing 2 inches apart.
Bake for 10–12 minutes, until edges are golden and centers still look slightly underbaked.
Remove cookies from oven and immediately sprinkle with a pinch of flaky sea salt.
Let cool on baking sheet for 5 minutes, then transfer to wire racks to finish cooling.

Servings and timing

Makes about 24 cookies
Prep time: 15 minutes
Bake time: 10–12 minutes per batch
Cooling time: 10 minutes
Total time: approximately 35–40 minutes

Variations

Nutty twist: Stir in chopped pecans or walnuts for extra crunch.
White chocolate version: Use white chocolate chips instead of semisweet for a sweeter flavor profile.
Gluten-free: Swap flour for a 1:1 gluten-free baking blend.
Spiced version: Add ½ tsp ground cinnamon or a pinch of chili powder for warmth and depth.
Double chocolate: Replace half of the flour with unsweetened cocoa powder to create double chocolate cookies with caramel pockets.

Storage/reheating

Store cooled cookies in an airtight container at room temperature for up to 4 days. If they lose some chew, I warm them in the microwave for about 8–10 seconds before serving. To freeze, I flash freeze individual cookies on a tray, then transfer them to a freezer bag for up to 3 months. Reheat frozen cookies from thawed or straight from the freezer at 300°F (150°C) for 5 minutes until warm and soft.

FAQs

What kind of caramel works best in these cookies?

I like using chewy caramel bits or small chopped caramel candies. They melt slowly during baking and stay gooey without turning oily.

Can I use salted butter instead of unsalted?

Yes, but I recommend reducing or skipping the extra table salt in the dough to prevent the cookies from becoming overly salty.

Why do some cookies spread too much?

If the dough is too warm, the cookies spread more. I chill the dough for 15–20 minutes before baking to maintain a nice shape and chewy texture.

Can I make the dough ahead of time?

Absolutely! I chill the dough, wrapped well, for up to 48 hours. Slow chilling improves flavor, too. Just bring it back to slightly softened before scooping and baking.

How do I keep the cookies soft longer?

I add a slice of bread in the container with the cookies. The bread helps maintain moisture and keeps them soft for a couple of extra days.

Conclusion

I love how these Salted Caramel Chocolate Chip Cookies feel both comforting and indulgent. They’re simple enough to whip up on a whim but special enough to impress everyone who tries them. Give them a go—you’ll soon find they’re your new favorite cookie.