Salted Caramel Chocolate Chip Cookies
The ultimate sweet & salty treat! Thick and chewy chocolate chip cookies stuffed with gooey caramel and topped with sea salt.
Meet the best cookie in the entire world. Also: the thickest, softest, cookie-doughiest, chewiest, and carameliest. If cookies were celebrities, these would be on the cover of People every week. And US Weekly, Star, Life & Style, In Touch, and all the other
trashy addicting magazines.
I took the ever-so-popular Chewy Chocolate Chunk Cookies and remixed them. I subbed semi-sweet chocolate chips for the chocolate chunk, added a touch of sea salt, and stuffed them with Rolos. They taste like salted caramel cookie dough.
This recipe was born out of boredom. When I’m bored, I bake cookies. Well, I bake cookies for a living but also… when I’m bored. Yes, my tiny apartment kitchen is a homemade cookie factory and I wouldn’t trade it for the world. Except, maybe, for a larger kitchen. Anyway.
These cookies are so easy to make! Whip up the best cookie dough in the world. This “best-ever” chocolate chunk cookie dough uses cornstarch to produce softer-than-ever cookies. I also use an extra egg yolk and melted butter for extra chewiness, and chill the dough for extra thickness. For more information about how to make cookies soft, thick, and chewy – I highly recommend you read that post!
But instead of using chocolate chunks, use chocolate chips. And only mix about half of the chocolate chips into the dough. The other half of the chocolate chips will be pressed onto the tops of each cookie dough ball. That’s a new trick I’ve been playing with. It makes the cookies look extra pretty with all those melty chocolate chips on top.
Roll the chilled cookie dough into about 30 balls. Make a thumbprint into 1 cookie dough ball and place a Rolo inside, sort of like a cradle. Top with the other cookie dough ball, sealing the Rolo inside. Gently press down on the cookie dough balls to make them a bit flatter. Press a few chocolate chips onto the tops and sprinkle with sea salt before baking.
Here is a visual:
It’s important to use Rolo candies as the caramel in this recipe. I haven’t had much luck with any other soft caramel candy. Chocolate-coated caramels are best because the chocolate coating acts as a shell and prevents the caramel from melting all over your cookie sheet. The Rolos stay perfectly intact when baked inside the cookies.
The cookies take 12-13 minutes in the oven. They bake up to be extremely thick and large. If they didn’t spread much in the oven, press them down lightly after you remove them from the oven. Do not overbake the cookies. The cookies will appear very soft and undone at the 12 minute mark. However, they will continue to bake for about 10 minutes as you allow them to cool on the cookie sheet. The cookies you see in this post were baked for 12 minutes.
The sea salt on top is outstanding paired with the thick & buttery sweet dough and semi-sweet chocolate chips. The hidden caramel inside is a glorious surprise after you bite away the chewy cookie edges. Unsuspecting tasters will fall weak at the knees discovering the gooey, melty caramel inside.
This is an easy, straightforward cookie recipe with no mixer required (since you are using melted butter). Just a little bit of effort is needed to form the dough balls around the Rolo, but that’s about it. The batch also makes about 15 cookies total, so you don’t have to worry about feeding an army with 5 dozen leftover cookies. Not like there would be any leftovers, anyway. Yup, they’re that good. You may also freeze the stuffed cookie dough balls for up to three months in a ziplock baggie. Remove from the freezer (do not let thaw), sprinkle with sea salt, and bake for 1 minute longer.
Join thousands of my other readers and make these cookies. Stuff them with Rolos and sprinkle them with sea salt. It truly takes the cookies to a whole new level without much work at all. Effortless cookies = more time to eat them.
Follow me on Instagram and tag #sallysbakingaddiction so I can see all the SBA recipes you make. ♥
Salted Caramel Chocolate Chip Cookies
Thick, gooey, and chewy chocolate chip cookies stuffed with caramels and topped with sea salt. The ultimate sweet & salty cookie!
- 2 and 1/4 cup (280 grams) all-purpose flour, measured the correct way
- 1 teaspoon baking soda
- 1 and 1/2 teaspoons cornstarch
- 1/2 teaspoon salt
- 3/4 cup (1.5 sticks or 170 grams) unsalted butter, melted
- 3/4 cup (150 grams) light brown sugar, loosely packed
- 1/2 cup (100 grams) granulated sugar
- 1 large egg + 1 egg yolk*
- 2 teaspoons vanilla extract
- 1 cup (180 grams) chocolate chips, divided
- 15 Rolo candies (or other chocolate coated caramel)
- sea salt
- Toss together the flour, baking soda, cornstarch and salt in a large bowl. Set aside.
- In a medium size bowl, whisk the melted butter, brown sugar, and white sugar together until no brown sugar lumps remain. Whisk in the egg, then the egg yolk. Finally, whisk in the vanilla. Pour the wet ingredients into the dry ingredients and mix together with a large spoon or rubber spatula. The dough will be very soft. Fold in 1/2 cup chocolate chips. They may not stick to the dough because of the melted butter, but do your best to have them evenly dispersed among the dough. Cover the dough and chill for 2 hours, or up to 3 days. Chilling is mandatory, the longer the better.
- Take the dough out of the refrigerator and allow to slightly soften at room temperature for 10 minutes.
- Preheat the oven to 325F degrees. Line two large baking sheets with parchment paper or silicone baking mats. Set aside. Unwrap the Rolos and have your 1/2 cup of chocolate chips in a pile ready to be used.
- Roll the dough into balls, 1.5 Tablespoons each. You'll have about 30 balls, give or take. The dough will be crumbly, but the warmth of your hands will allow the balls to stay intact. Make a thumbprint into one dough ball and press the Rolo inside. Cover the Rolo with another dough ball and mold the two dough balls around the Rolo, making sure it is completely wrapped inside. See photo above for a visual. Gently press down on the large cookie dough ball to *slightly* flatten and press a few more chocolate chips on top. Sprinkle with sea salt. Put 7-8 balls of dough onto each cookie sheet. Put one cookie sheet into the refrigerator as you bake batch #1. Bake the cookies for 12-13 minutes. The cookies will look very soft and underbaked. Do not bake longer than 13 minutes. They will continue to bake on the cookie sheet.
- Allow to cool on the cookie sheet for 10 minutes before moving to a wire rack to cool completely. If the cookies still look too puffy when you remove them from the oven, gently press down on them a little more. Cookies stay soft and fresh for 7 whole days at room temperature. Cookies may be frozen up to 3 months. Rolled cookie dough may be frozen up to 3 months and baked in their frozen state for 13-14 minutes.
*Room temperature egg + egg yolk are preferred. To bring eggs to room temperature quickly, simply place the whole eggs into a glass of warm water for 10 minutes.
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This recipe comes from my Chewy Chocolate Chunk Cookies. Thousands of readers grant their approval, calling them the best chocolate chip cookies they’ve ever had.
Stuffing cookies with more sweetness is what I do best. 😉
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