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.

The ultimate sweet & salty treat! Thick and chewy chocolate chip cookies stuffed with gooey caramel and topped with sea salt. @sallybakeblog

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.

Salted Caramel + Cookie Dough are two of  my favorite things.

The ultimate sweet & salty treat! Thick and chewy chocolate chip cookies stuffed with gooey caramel and topped with sea salt. @sallybakeblog

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:

How to make Salted Caramel Chocolate Chip Cookies! These are unbelievable and disappear every time I make them!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.

The ultimate sweet & salty treat! Thick and chewy chocolate chip cookies stuffed with gooey caramel and topped with sea salt. @sallybakeblog

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.

The ultimate sweet & salty treat! Thick and chewy chocolate chip cookies stuffed with gooey caramel and topped with sea salt. @sallybakeblog

Follow me on Instagram and tag #sallysbakingaddiction so I can see all the SBA recipes you make. 

Salted Caramel Chocolate Chip Cookies

Yield: 15 large cookies

Print Recipe

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


  1. Toss together the flour, baking soda, cornstarch and salt in a large bowl. Set aside.
  2. 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.
  3. Take the dough out of the refrigerator and allow to slightly soften at room temperature for 10 minutes.
  4. 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.
  5. 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.
  6. 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.

Additional Notes:

*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.

*What to do with the extra egg white? Make these or these.

© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.


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. 

Chewy Chocolate Chunk Cookies - learn the secrets to making them extra soft and thick!


Stuffing cookies with more sweetness is what I do best. 😉

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200 Responses to “Salted Caramel Chocolate Chip Cookies.”

  1. #
    Sadie Batsonposted March 29, 2014 at 10:53 am

    I have made these cookies at least 5 times now and mentioned them on my personal blog today! Thanks for sharing, they’re delicious!


    • Sallyreplied on March 30th, 2014 at 1:46 pm

      Thanks for featuring my cookies on your blog! Happy you love them so much, Sadie.


  2. #
    Hannah W.posted May 30, 2014 at 10:42 pm

    Baked these today after making dough on Wednesday- couldn’t have asked for better cookies! So soft with perfectly crisp edges, and the sea salt and added chocolate chips even made them pretty to look at! Got so many compliments. Thanks Sally!


  3. #
    Dena Gillisposted July 2, 2014 at 4:34 pm

    HI Sally,
    I have never left comments on a website before but thought I would with these. I bake a lot of cookies and have tired several of yours with great success. Sometimes but not always I have to “tweak” the recipe slightly because of altitude. Always try the recipe first…….these cookies are yummy but they came out totally flat. Very tasty but no sign of the Rolo inside except the slight bit of caramel in the center of the flat cookie. So I tweaked the recipe just a bit. I noticed a few people commented their cookies came out flat, altitude might be the problem. Here are the high altitude modifications:
    -1/4c white sugar
    -1/4 tsp soda
    After forming the cookies with the Rolos, freeze the formed cookies for about 20 minutes. Bake at 350F (slightly higher temp) for 14 minutes.
    They will come out just like the picture and the Rolo is still there. Now my biggest critic, my 10 year old daughter, said they are not as sweet and caramely as the original recipe but if no one has ever tasted the original they will never know. The high altitude recipe still received very high marks. If anyone comments on altitude let me know, I would love to test recipes for you at altitude, well at least cookies I still have not ever been able to perfect the cake thing! Oh by the way I am at 7200 feet in Colorado.


    • Sallyreplied on July 2nd, 2014 at 6:38 pm

      Hi Dena! First of all, I’m so jealous you live in Colorado. I went there for the first time last month and fell in love with it there! My fiancé used to live there. I would love to live there one day. Thank you for the high altitude comments, I’m sure my high altitude readers will really appreciate it! I don’t have any experience with baking my recipes at high altitude at the moment, so I appreciate it as well. Thank you for taking the time to say hi and reporting back!


  4. #
    Natashaposted July 15, 2014 at 3:29 pm

    Hi Sally, this is a combination of all my favourite things! It looks so delicious and I’m definitely going to try it. I was just wondering if it would still work to stuff an oatmeal cookie dough with snickers or rolos? Can’t wait to try them, Natasha


  5. #
    Ellie Gibbsposted August 6, 2014 at 4:31 am

    I have just put the dough in the fridge to chill for 2 hours but the mixture is more of a batter than a dough. How can I fix this?
    I made your raspberry and chocolate muffins with cinnamon a while back and they were amazing!!
    Ellie. x


  6. #
    Vita @ Its Jelloposted August 12, 2014 at 2:57 am

    I adore salted cookies and these just look yummy!


  7. #
    Clothildeposted August 25, 2014 at 12:20 pm

    Hey there Sally!
    It’s not the first recipe of yours that I make; and I have to say that, once more, I absolutely adore those cookies
    I made them for my father’s birthday and everyone ate AT LEAST three of them!
    Although I think half of the chocolate chunks would’ve been enough; they were perfect.
    Just so you know, I ended up with 27 cookies! 😛
    Keep on being amazing; sending you hugs from France


  8. #
    Tracy Nixonposted August 31, 2014 at 2:46 pm

    OMG As soon as I saw the centres I though – I must make those! I have printed off this recipe! Thank you!


  9. #
    Diana Lumposted September 8, 2014 at 11:42 am

    Hi, will Hershey’s kisses with caramel centers work? We don’t have rolos in Singapore….so sad


    • Sallyreplied on September 8th, 2014 at 11:45 am

      That should work, yes. They’re a little tall so the finished cookie may look a little lumpy.


  10. #
    Kidposted September 12, 2014 at 8:54 am

    I made this yesterday since we had guests over, I was a bit worried since they came out looking like they were undercooked but OMG were they GOOOOOODDDDDDDD

    even my brother who hates sea salt loved them 😀

    we don’t have rolo over here so I just used galaxy caramels bars (one piece per cookie) and made sure they were sealed into the cookie :)


  11. #
    Valerieposted September 17, 2014 at 2:13 pm

    Just made these for the second time using the new Ghirardelli mini caramel squares in place of the Rolo’s. More caramel, yum!


  12. #
    Nicole Williamsonposted September 25, 2014 at 8:39 pm

    These were soooooo good. Soft, chewy…but mine totally went flat. I did chill the dough for a few hours.


  13. #
    Jazmineposted October 20, 2014 at 2:18 pm

    I find it if you use a caramel candy instead of a chocolate covered one and while the dough settles for the 10 minutes just form the caramels in the shape you want and place them on a baking tray in the freezer for 10-15 minutes it stops them from melting and becoming a gooey delicious mess! A trick my grandma taught me she loves salted caramel and chocolate


  14. #
    Stefanieposted November 17, 2014 at 11:26 am

    Hi Sally!

    Firstly, thank you so much for all the great work and recipes you are sharing with us! I love your cookbook and have tried already some of your recipes. I only have one problem: when I am making your Cookies (rainbow, stuffed etc) my cookies are always so so flat, although I am trying to follow your intructions in detail, I even bought some silpat mats ☺️. They taste great, but they are, well, really flat, so that the Rolo stuffing runs out of the dough. Maybe some of the German ingredients are different from the American? Best wishes from Germany, Stefanie.


    • Sallyreplied on November 17th, 2014 at 12:49 pm

      I’m guessing there are some differences in the ingredients used, Stefanie. How about you add 2 more Tablespoons of flour? That will help.


      • Stefaniereplied on November 26th, 2014 at 12:49 pm

        Hey Sally! Thank you so much, it worked!!! I think my daughter found my dance of joy in front of her friend quite embarassing. I wonder why…

  15. #
    Barb Lposted November 25, 2014 at 2:43 pm

    My daughter found this recipe and has made these many times —- they are always a big hit at family gatherings. WARNING —- they are addictive!


  16. #
    Chelseaposted December 16, 2014 at 6:36 pm

    Yes! Yes! Yes! Great recipe! Super thick, super soft, perfect chewinesss. Made them as Christmas gifts at work, the staff loved them. I was kind of upset that the recipe only yielded 15 cookies but the size of them were huge and perfect. One was enough to fill you up but everybody took more to save for later. Definitely need a glass of milk with these. I love the idea of freezing them to bake one at a time.


  17. #
    Judyposted December 17, 2014 at 4:32 pm

    These are delicious, but mine are spreading so much, and that means gooey melted rolos stuck to the parchment! I chilled the dough for the right amount of time, and even chilled the balls of dough in the freezer while i was baking the first batch. No luck. I even cranked the oven up to 350. I don’t know if I’m doing something wrong, but these just aren’t turning out for me.


  18. #
    Marietta Giorno-Koehlerposted December 29, 2014 at 12:35 pm

    I absolutely love your salted caramel choc chip cookies but I have tried them twice now and doing it exactly as your recipe indicates (first time I used my hand mixer) and this time I made sure I used a wisk and both times they came out flat like a pancake, they still tasted good but flat and even flatter when I used the silicone baking mats, can you tell me what might be wrong? I think I found my new favorite cookie and want them to look like your pictures.


    • Sallyreplied on December 29th, 2014 at 5:10 pm

      Hmm. And you did nothing else different? Are you measuring your flour? It sounds like there isn’t enough flour which is causing the spread. Are you sure to chill the cookie dough too? Perhaps a couple more Tablespoons of flour will help.


  19. #
    Derek Ubuntuposted January 23, 2015 at 8:46 am

    This is food porn and i LOVE it!


  20. #
    Caelanposted January 24, 2015 at 5:01 pm

    Ooh I can’t wait to make these! I know the cornstarch is a benefit, but is it necessary??


  21. #
    Whitney Almquistposted January 27, 2015 at 2:19 pm

    A coworker made these for our Christmas Cookie Exchange at work this past December. She won hands down. This is the most amazing chocolate cookie we have ever eaten. I thought my recipe was good until I tried these. She had to make a second double recipe to make sure everyone got one. Definitely a winner and a keeper!!


  22. #
    carolineposted January 29, 2015 at 8:21 pm

    I LOVE these cookies, they are so good. I usually make them for church or just for fun. These are the best cookies I’ve ever had and I’m always getting compliments. Thank you for being bored one day and making these


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