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



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!

Yield: 15 large cookies


  • 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.

*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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194 Responses to “Salted Caramel Chocolate Chip Cookies.”

  1. #
    Nancy @ gottagetbakedposted June 11, 2013 at 1:15 am

    Chocolate, caramel and sea salt are the trifecta of cookie perfection. These look ah-may-zing, Sally. I love the way your mind works! And these photos are works of art, especially the ones with the gooey caramel.


    • Sallyreplied on June 11th, 2013 at 7:02 am

      Work of art? Thanks Nancy – so nice of you to say!


  2. #
    Erin @ The Spiffy Cookieposted June 11, 2013 at 4:39 pm

    They look awesome! Love the gooey centers


  3. #
    angela @ another bite pleaseposted June 11, 2013 at 4:45 pm

    oooo…love the idea that these can be frozen….when I have that cookie craving what a perfect solution…I haven’t had rolos in forever.


    • Sallyreplied on June 11th, 2013 at 8:09 pm

      I always freeze the cookie dough balls and bake them later! Or freeze the baked cookies, too!


  4. #
    Lindsey @ American Heritage Cookingposted June 12, 2013 at 12:11 am

    I just cannot get over how unbelievably thick & chewy these look! I just tried using cornstarch in my chocolate chip cookies this week, and I am a believer! I also find that substituting some cake flour for all-purpose flour makes them extra thick.

    Love, love, love!


    • Sallyreplied on June 12th, 2013 at 9:27 am

      Cake flour makes things extra soft, so I’m glad you are beginning to use cornstarch, too! Thanks Lindsey!


  5. #
    Jess @ On Sugar Mountainposted June 12, 2013 at 11:09 am

    Miss Sally when are you going to open up a cookie-shop so I can come and buy ALL THE COOKIES?! Seriously – I could easily buy a few dozen of these right this minute….

    oh and a few of those giant cookies you make as well. ;)


    • Sallyreplied on June 12th, 2013 at 4:12 pm

      Haha! I’d love to open a shop one day. Maybe someday in the future. :) What a dream!


  6. #
    Nutmeg Nannyposted June 14, 2013 at 1:38 pm

    Oh my goodness, these cookies are perfection! So so beautiful :)


    • Sallyreplied on June 14th, 2013 at 2:03 pm

      Thank you friend!


  7. #
    Nora @ Buttercream Fanaticposted June 14, 2013 at 11:01 pm

    Oh my goodness, why did it take me so long to see these? I am not the biggest fan of caramel but I definitely want to make these and stuff them with a York Peppermint Patty or something….The cookies look so soft and tender!


  8. #
    Laura Dembowskiposted June 17, 2013 at 9:44 pm

    Those cookies look incredible! All that gooey caramel! And who doesn’t want a bigger kitchen? :)


  9. #
    Lisa McNairposted June 23, 2013 at 12:56 pm

    I just made these (made the batter 2 days ago) and they turned out delicious and beautiful! Thank you for sharing this recipe!


    • Sallyreplied on June 23rd, 2013 at 1:23 pm

      So glad you chilled the dough for 2 days – that makes some nice soft, thick cookies. Thanks Lisa!


  10. #
    Heather Rposted June 23, 2013 at 8:20 pm

    I swooned over your salted dark chocolate caramel cookies and I love these just as much! Absolute heaven. I have a neighbour who is dying of ALS. He can no longer walk or even speak but he is able to eat and has a real sweet tooth. Of course I save the very best (your recipes) for him. He’s had quite a few of your recipes and he really loved your salted dark chocolate caramel cookies as well and I can’t wait to bring him these ones tommorow! Thank you Sally for creating such incredible recipes.


    • Sallyreplied on June 23rd, 2013 at 8:24 pm

      Heather, that is so sweet of you to bring these cookies to your neighbor. I lost a loved one to ALS. I’m so glad that these recipes bring him joy -thank you very much for letting me know.


  11. #
    Shannonposted July 3, 2013 at 3:43 am

    Decided to make these today as I’m a bit bored on school holidays. My cookie dough is currently setting, but everything you make seems to turn out perfect so I hope these turn out well too.


  12. #
    Kelly Huntposted July 3, 2013 at 10:41 pm

    Glad to know that you found your passion in life. It is not easy to find that thing that you want most doing in life. There are lots of people who hate their jobs but stayed mainly because of their salaries. Anyway, those cookies are gorgeous. I”d like to have a bite. :)


  13. #
    Maegan @ The BakerMamaposted July 12, 2013 at 1:13 am

    Yummy Yum! My favorite candy baked into a perfect looking cookie must be out of this world delicious! Can’t wait to bake these!


    • Sallyreplied on July 12th, 2013 at 2:03 pm

      It sounds like you have to make them Maegan! You’d love them. Enjoy!


  14. #
    Chrissyposted July 12, 2013 at 12:30 pm

    Looks amazing! Love the Rolos stuffed in there. The texture looks perfect :) !


    • Sallyreplied on July 12th, 2013 at 1:16 pm

      Thanks Chrissy! You should give them a try some time.


  15. #
    amy @ fearless homemakerposted July 17, 2013 at 12:51 pm

    Now that I’ve made these, I can confirm that they’re 100% delicious! I was a little nervous whether or not they were done after the 13 minutes, but I took Sally’s advice and took them out, and I’m SO glad I did. They continued to cook on the pan, and were perfect – soft, thick, and amazing. Thanks, Sally!


    • Sallyreplied on July 17th, 2013 at 5:09 pm

      That’s great, Amy! So glad you made them and loved them. Thanks!


  16. #
    Ellenposted July 18, 2013 at 2:05 pm

    Love your site but cannot print the recipes! Keep pushing the print button but no luck. Help!


    • Sallyreplied on July 18th, 2013 at 2:55 pm

      Hi Ellen – I’m not sure. It seems to be working for me.


  17. #
    Peytonposted July 18, 2013 at 9:45 pm

    Could you recommend me any other sort of chocolate caramel candy I could use in place of Rolos? I’m from Australia and unfortunately we don’t sell them here. ):


    • Sallyreplied on July 19th, 2013 at 8:23 am

      Hi Peyton! I fear any other caramel would just melt completely out of the cookie. If you can find chocolate coated caramels there, you may use those.


  18. #
    Ashleyposted July 26, 2013 at 11:28 am

    Literally THEE best cookies I have ever made! SO fun and delicious!!! Crispy golden brown on the outside, nice and chewy on the inside! Great amount of chocolate to cookie. A lot going on with the sweet/salty and different textures. HUGE hit!


    • Sallyreplied on July 26th, 2013 at 7:05 pm

      I love these cookies too Ashley! So glad you did too. Thanks for reporting back!


  19. #
    Chelsea Smithposted July 29, 2013 at 5:43 pm

    These are magically delicious!! I will be trying them again for sure. However mine baked much much much slower than you call for. I’m wondering do you think that it could be because i used a parchment lined stoneware instead of a metal baking sheet? They spread much larger than your picture shows albeit still soft and chewy. I know that is because of the longer baking time. The salty sweet, chocolatey, chewy, caramel goodness was divine. I will bake them again for sure even if they take me longer every time. I ran out of Rolos so i put mini Reeses cups in some too. Fantasmic! The hardest part of this recipe was the wait time while they refrigerated and baked. Thanks for so generously sharing your genius recipes.


    • Sallyreplied on July 29th, 2013 at 8:10 pm

      Hi Chelsea! Sorry the cookies spread for you. Did you chill the dough? Do you use a silicone baking mat? I suggest buying a silpat – its rubber lining will grip onto the bottom of the cookies and prevent spread. I hope you try them again. All ovens are different and that’s fine yours took a bit longer. Silpat:


  20. #
    Emilyposted August 2, 2013 at 4:26 pm

    These look amazing! I bake cookies when I’m bored too (; I was wondering if these would turn out alright if I used margarine instead of butter? I know butter is always better but right now I only have margarine.


    • Sallyreplied on August 2nd, 2013 at 6:05 pm

      Hi Emily – no, you need butter. The cookies’ texture will be crumbly and not set up properly. Definitely need butter.


  21. #
    Lilaposted August 3, 2013 at 4:59 pm

    These cookies are to die for and always run out the quickest at bake sales and parties I take ‘em to. People think I’m quite the baker because of them, and I don’t bake. Thank you for this stroke of genius of a cookie!


    • Lilareplied on August 3rd, 2013 at 5:02 pm

      and I tried them with other caramel centered chocolates but didn’t turn out as great, too big and the dough was weighed down by the center so that it was hard to stay together. Rolo is the perfect size and proportion. Great call.


      • Sallyreplied on August 3rd, 2013 at 5:54 pm

        Yes, Rolos are the best! I haven’t had luck with any other caramel candies. And I’m so glad you love these cookies and that they are very popular, too!

  22. #
    Carlyposted August 5, 2013 at 5:02 pm

    My dough is chilling right now, and I realized I did one egg plus one egg white instead of one egg plus one egg yolk… any suggestions on how to make up for my mistake before I try to bake them?


    • Sallyreplied on August 5th, 2013 at 5:19 pm

      Hi Carly! I think that the cookies should be just fine. The egg white won’t provide the same moisture that the egg yolk will, though. I think they should be alright!


  23. #
    Triciaposted August 11, 2013 at 12:40 pm

    Hi Sally,

    Have you ever tried any of this recipe (or any others) with an all-purpose gluten-free flour? I’m wondering if my blend would work okay (blend of rice flour, tapioca flour, potato starch, and xanthum gum). Any thoughts? Thanks!


    • Sallyreplied on August 11th, 2013 at 8:46 pm

      Hey Tricia! No, I do not bake with GF flours. I am not gluten intolerant, so I don’t have the need to. Sorry, I have no sound advice about them!


      • Triciareplied on August 11th, 2013 at 10:15 pm

        Thanks for the reply Sally! I’ll just have to try and see what happens! :)

  24. #
    Sarahposted September 3, 2013 at 4:06 pm

    I recently pinned these and just pulled the first batch from the oven. I made these gluten free for my son who has celiac. I substituted Gluten Free Pantry all purpose flour cup for cup and they are perfect!! Yummy recipe and great directions.


    • Sallyreplied on September 3rd, 2013 at 8:16 pm

      That is great to hear that the cookies turn out well with GF flour. Thank you so much for reporting back about that Sarah! Very much appreciated. So happy you enjoy them!


  25. #
    Angel Mposted September 15, 2013 at 5:10 am

    I finally made these tonight and they turned out AWESOME!!! My son and boyfriend say these are by far the best cookies they’ve ever had. SOOOOOO YUMMY!!!! Thank you so much for sharing!!!


    • Sallyreplied on September 15th, 2013 at 8:21 am

      The best cookies they’ve ever had? What a compliment. :) Thanks Angel!


  26. #
    Jamesposted September 22, 2013 at 10:00 pm

    I just made my first batch of these, the only difference being that I used dark brown sugar instead of light brown. I made them a little thick on purpose and made 9 of these cookies. (they were giant cookies, because I love giant cookies) They were SO delicious that I am working on my next batch already!


    • Sallyreplied on September 23rd, 2013 at 9:39 am

      I bet they were giant cookies! I get nearly double from the dough. I love that you made them so large. Glad you enjoyed them! One of my favorite cookie recipes for sure.


  27. #
    Ashleyposted September 28, 2013 at 10:17 am

    Hi Sally,

    I just wanted to thank you for this amazing recipe! I have made chocolate chip cookies before, but these were BY FAR the best of them all. The cookies came out really well and stayed chewy even when I baked them the night before. Everyone loved them at the party! i mean what more could you ask for in this decadent chocolate chip cookie with a caramel center?


    • Sallyreplied on September 28th, 2013 at 11:17 am

      Hey Ashley! I am so happy to hear that you love these cookies. They certainly are one of my very favorite cookie recipes. Thanks so much for taking the time to come back and let me know you liked them. :)


  28. #
    Gabbyposted October 3, 2013 at 1:08 pm

    Sally, I just cannot believe we have so much in common, and then I saw your last name.. Which, (although it half changed when I got married a year ago) is my last name too!!! I absolutely love baking, and salted caramel is one thing I cannot resist, it is my weakness!! I love your site, and love this cookie recipe (along with the dark chocolate version!) I’ve seen some of your recipes on pinterest, but I’m Definitely bookmarking your whole site!


    • Sallyreplied on October 3rd, 2013 at 4:49 pm

      Hi Gabby! Wow, we have a ton in common. You like Pinterest, dark chocolate, salted caramel, and we share(d) a last name! My last name will change in 1 year to Quinn. :) Anyway, thanks so much for bookmarking my sire. Let me know all the recipes you bake, I love hearing about it. Thank you Gabby!


  29. #
    Alexandraposted October 5, 2013 at 8:14 am

    Hey Sally! So, I can’t wait to make these sometime, but I’m not sure they sell rolo caramels in my country. Can I just make my own caramelsauce and let it harden, and use that for the caramelcenter?


    • Sallyreplied on October 5th, 2013 at 8:42 am

      Alexandra, the caramel sauce could spread everywhere and may not work as a proper filling. Do you have any sort of caramel candies or candy bars?


      • Alexandrareplied on October 6th, 2013 at 4:38 am

        I’ll certainly will look out for something like rolo’s then! Wouldn’t want to ruin these lovely cookies :p

  30. #
    Jamesposted October 5, 2013 at 3:44 pm

    I finished making a batch where half had Rolos in the middle and half had Reese’s peanut butter cup miniatures in the middle. It made 30 cookies and when I took them to a place I volunteer at, they were all gone within a couple of hours and the compliments I got on them were amazing! This is my go to recipe when making cookies, but I will be trying more of your recipes when I find the time.


    • Sallyreplied on October 6th, 2013 at 9:13 am

      Hi James! I love your idea of stuffing the cookies with PB cups. I have to try that next! I love this cookie recipe too. Let me know what you make next!


  31. #
    Julieposted November 18, 2013 at 4:34 pm

    Sally, I made these recently and they were SO DELICIOUS, so so delicious. I had really high expectations for these cookies and was almost skeptical that they could be THAT good — but they really are, I had to use all my willpower not to shove cookie after cookie into my mouth. Now I’ve been obsessively scouring your site trying to decide which things to bake for upcoming holiday parties! How oh how am I going to choose amongst so many delicious options??

    And on another note, i really appreciate the obvious hard work that goes into your website and your recipes. I sometimes find trying recipes from blogs a bit frustrating because the bloggers do not respond to reader questions and feedback. So it’s refreshing to see a blogger who is so interactive with readers and tries to make every reader’s chance of success with a recipe as high as possible. Major props for that, it is much appreciated!


    • Sallyreplied on November 18th, 2013 at 7:56 pm

      Julie, this comment made my night. I had a terrible day in the kitchen testing a dough recipe and reading this just makes the day seem much better. This is hard work! But I really do love it and it’s wonderful to help other bakers eager to learn as well. I am still learning – everyday!

      I know what you mean about these cookies. They really ARE that good. ;)


  32. #
    Annaposted November 28, 2013 at 3:47 pm

    Wow! I made these today (Thanksgiving) along with some other goodies. I subbed white sugar + a tablespoon or so of molasses for brown sugar. My cookies turned out HUGE. Giant! Not sure if anyone else ran into this problem… Or maybe it’s not a problem ;) I’m sure they’ll be gone before the days end. Thank you for such a good recipe, will try again with brown sugar and smaller dough balls.


  33. #
    Bismahposted December 1, 2013 at 11:43 pm

    Hi Sally!
    These salted caramel chocolate chip cookies look so amazing! In fact all the cookies pictured here look amazing and so tempting. I will have to try some of these out for sure. I first came upon this recipe on Betty’s blog “”. I just had to come and have a look at this full recipe and I am happy I did. I like the look of your blog. Now following via email and Twitter, Looking forward to checking out more.
    Have a great week :)


    • Sallyreplied on December 2nd, 2013 at 10:11 am

      Hi Bismah! Thank you for the sweet comment. I hope you try these cookies – you will love them! Most people do. Thanks for following my blog. So happy you found it!


  34. #
    Evposted December 26, 2013 at 2:52 pm

    I made these for Christmas yesterday and OMG they were absolutely amazing! So much so there was not a cookie left,and I’ll be making another batch today! Hands down BEST chocolate chip cookie ever!


    • Sallyreplied on December 27th, 2013 at 3:36 pm

      That’s great to hear (read!) Ev. Thank you so much! I love these cookies too.


  35. #
    Aurelposted January 3, 2014 at 7:08 am

    Hey sally! I made your red velvet cheesecake swirl brownies and i swear they’re so good and everybody in my house loved them! Now i really trusted all of your recipes and i’ve tried lot of them and they always turned out good! Tomorrow I’m going to make these cookies but i ran out of parchment paper so do you think i could substitute it with foil? Will it affect the baking time and temperature? Or should i just lightly grease it with butter? Please answer, bc i need your help xx


    • Sallyreplied on January 3rd, 2014 at 9:56 am

      Hi Aurel! You may simply use a nonstick baking sheet or spray your cookie sheet with nonstick spray. You can certainly bake cookies on aluminum foil, but be aware that they will cook faster and the bottoms will brown and get crispy. I suggest using a slightly lower temperature and briefer baking time.


      • Aurelreplied on January 3rd, 2014 at 7:35 pm

        Thank you for the reply sally, this is really helpful for me! Oh and i was wondering will your cookbook available in asia? Well, since i live in asia Indonesia to be exact. I really really wanna buy your cookbook xx

        • Sallyreplied on January 3rd, 2014 at 7:38 pm

          Hi Aurel! It will certainly be available in Asia, though I do not know the exact date. Perhaps you could search online for its availability after March of this year.

      • Aurelreplied on January 3rd, 2014 at 7:48 pm

        Thank you once again sally! Hope it’ll be available really soon in asia bc i cant wait!!

  36. #
    Aurelposted January 6, 2014 at 10:11 pm

    Hey sally! The cookies are sitting in the fridge now, my dough seems good but i stir it a little bit longer bc it still looked like a batter not a dough, but after I stir it a bit longer it started to form a dough, is it supposed to be like that?


    • Sallyreplied on January 7th, 2014 at 1:37 pm

      Hi Aurel, no the cookie dough should be a solid dough – not liquid batter. Are you sure you are measuring your ingredients properly? Make sure you are using enough all-purpose flour.


  37. #
    Brigidposted January 24, 2014 at 5:48 pm

    My husband googled “softest, best cookies in the whole world” and this was one of the first things that came up. he emailed it to me… twice… so I thought I’d make them for him when he got home from work! I chilled the dough for five hours, but they spread a lot and my first sheet of cookies didn’t get done in the middle at all. I didn’t use a silpat – just the nonstick surface of my cookie sheets – but I was trying to figure out what else went wrong. Do you think they would work better if I put them back in the fridge after I put the rolos in the middle? Or chill them longer in the first place? I can’t find my parchment paper; I need to get some more! The good news is – they still tasted DELICIOUS and my husband was very happy. :)


    • Sallyreplied on January 26th, 2014 at 7:12 am

      Hi Brigid, I’m glad you tried them out. Was your dough very firm as you were rolling and stuffing the cookies with the rolos? Or was it soft and sticky? I highly recommend using silicone baking mats even if your baking sheet is nonstick. The mat’s grips will hold onto the cookie and prevent’s massive spreading. I’ve solved a lot of spreading issues by suggesting silpats. You could certainly chill the dough balls again after you have stuffed them. You don’t want them out of the fridge for too long before putting into the oven.


  38. #
    Sarahposted January 27, 2014 at 12:10 am

    You have changed my world Sally! I have been on the quest for a chocolate chip cookie recipe for years now, one that doesn’t spread and yields thick chewy cookies….hallelujah it has arrived!!!

    I’m doing a milk and cookies theme for my daughter’s 2nd birthday in a few weeks and all 6 cookie recipes are coming from your site. These salted caramel cookies were fab!!!! And I’m not sharing with the kids ;)


    • Sallyreplied on January 27th, 2014 at 9:14 am

      Love that idea for a birthday party, Sarah! What other cookie recipes are you making? Now I want cookies for breakfast haha.


      • Sarahreplied on January 27th, 2014 at 11:09 am

        After days of scouring your blog I decided on Peanut Butter Cup Oatmeal, Chewy Chocolate Chunk, Snickerdoodles, Salted Caramel Dark Chocolate and Cake Batter Chocolate chip. I’m also adding in a soft frosted sugar cookie too.

        I discovered your blog last week when I decided on the party theme and starting searching for cookie recipes. I’m so thankful to have found it because if the rest of these recipes are anything like that salted caramel chocolate chip, then the cookies will be the hit of the party!

        • Sallyreplied on January 27th, 2014 at 7:23 pm

          All GREAT choices Sarah! (The Chewy Chocolate Chunk and Cake Batter Chocolate Chip are two of my most popular recipes ever.)

  39. #
    Helenposted February 2, 2014 at 9:26 am

    This recipe turned out great! I used squares of Galaxy caramel rather than Rolos, thanks so much for sharing. :)
    You can see a photo of my cookies (and a link back to your blog!) on my blog here:
    Thanks again :)
    Helen x


    • Sallyreplied on February 2nd, 2014 at 4:16 pm

      Yours look fantastic! Thanks for reporting back Helen.


  40. #
    Maryposted March 15, 2014 at 4:25 pm

    Would it matter if I mixed the dry ingredients into the wet instead of the other way around?


    • Sallyreplied on March 15th, 2014 at 5:40 pm

      No, that would be just fine Mary! I do it either way and have never noticed any difference whatsoever in the baked cookie.


  41. #
    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.


  42. #
    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!


  43. #
    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!


  44. #
    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


  45. #
    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


  46. #
    Vita @ Its Jelloposted August 12, 2014 at 2:57 am

    I adore salted cookies and these just look yummy!


  47. #
    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! :P
    Keep on being amazing; sending you hugs from France


  48. #
    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!


  49. #
    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.


  50. #
    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 :D

    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 :)


  51. #
    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!


  52. #
    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.


  53. #
    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


  54. #
    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…

  55. #
    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!


  56. #
    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.


  57. #
    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.


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