Salted Caramel Chocolate Chip Cookies

You’ll also love my salted caramel dark chocolate cookies!

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

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.

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.

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

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’s a little visual:

How to make Salted Caramel Chocolate Chip Cookies! These are unbelievable and disappear every time I make them! Recipe on sallysbakingaddiction.comIt’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.

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

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

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 15-16 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

Try these salted caramel recipes next!

Salted Caramel Chocolate Chip Cookies


  • 2 and 1/4 cup (280g) all-purpose flour (spoon & leveled)
  • 1 teaspoon baking soda
  • 1 and 1/2 teaspoons cornstarch
  • 1/2 teaspoon salt
  • 3/4 cup (1.5 sticks or 170g) unsalted butter, melted
  • 3/4 cup (150g) light brown sugar, loosely packed
  • 1/2 cup (100g) granulated sugar
  • 1 large egg + 1 egg yolk*
  • 2 teaspoons vanilla extract
  • 1 cup (180g) chocolate chips, divided
  • 15 Rolo candies (or other chocolate coated caramel)
  • sea salt for sprinkling


  1. Whisk the flour, baking soda, cornstarch, and salt together in a large bowl. Set aside.
  2. In a medium bowl, whisk the melted butter, brown sugar, and granulated sugar together until no brown sugar lumps remain. Whisk in the egg, then the egg yolk. Finally, whisk in the vanilla extract. Pour the wet ingredients into the dry ingredients and mix together with a large spoon or rubber spatula. The dough will be very soft, yet thick. Fold in the chocolate chips. They may not stick to the dough because of the melted butter, but do your best to combine them. Cover the dough and chill in the refrigerator for 3 hours or up to 3-4 days. Chilling is mandatory. I highly recommend chilling the cookie dough overnight for less spreading.
  3. Take the dough out of the refrigerator and allow to slightly soften at room temperature for 10 minutes.
  4. Preheat oven to 325°F (163°C). Line two large baking sheets with parchment paper or silicone baking mats. (Always recommended for cookies.) Set aside.
  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. They will continue to bake on the cookie sheet.
  6. Allow to cool on the cookie sheet for 10 minutes before transferring 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.

Make ahead tip: Cookies stay fresh covered at room temperature for up to 1 week. You can make the cookie dough and chill it in the refrigerator for up to 2-3 days. Baked cookies freeze well for up to 3 months. Unbaked cookie dough balls (with caramel inside) freeze well for up to 3 months. Bake frozen cookie dough balls for an extra minute, no need to thaw. Click here for my tips and tricks on freezing cookie dough.

Recipe 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.

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© 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! The most popular cookie recipe on my website. I hope you enjoy them!

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

See more cookie recipes.



  1. Julie on 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!

    • Sally on November 18, 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. 😉

  2. Anna on 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.

  3. Bismah on 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 🙂

    • Sally on December 2, 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!

  4. Ev on 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!

    • Sally on December 27, 2013 at 3:36 pm

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

  5. Aurel on 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

    • Sally on January 3, 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.

      • Aurel on January 3, 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

      • Sally on January 3, 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.

      • Aurel on January 3, 2014 at 7:48 pm

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

  6. Aurel on 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?

    • Sally on January 7, 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.

  7. Brigid on 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. 🙂

    • Sally on January 26, 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.

  8. Sarah on 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 😉

    • Sally on January 27, 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.

      • Sarah on January 27, 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!

      • Sally on January 27, 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.)

  9. Helen on 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

    • Sally on February 2, 2014 at 4:16 pm

      Yours look fantastic! Thanks for reporting back Helen.

  10. Mary on 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?

    • Sally on March 15, 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.

  11. Sadie Batson on 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!

    • Sally on March 30, 2014 at 1:46 pm

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

  12. Hannah W. on 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!

  13. Dena Gillis on 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.

    • Sally on July 2, 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!

  14. Natasha on 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

  15. Ellie Gibbs on 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

  16. Vita @ Its Jello on August 12, 2014 at 2:57 am

    I adore salted cookies and these just look yummy!

  17. Clothilde on 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

  18. Tracy Nixon on 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!

  19. Diana Lum on 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

    • Sally on September 8, 2014 at 11:45 am

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

  20. Kid on 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 🙂

  21. Valerie on 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!

  22. Nicole Williamson on 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.

  23. Jazmine on 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

  24. Stefanie on 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.

    • Sally on November 17, 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.

      • Stefanie on November 26, 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…

  25. Barb L on 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!

  26. Chelsea on 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.

  27. Judy on 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.

  28. Marietta Giorno-Koehler on 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.

    • Sally on December 29, 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.

  29. Derek Ubuntu on January 23, 2015 at 8:46 am

    This is food porn and i LOVE it!

  30. Caelan on 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??



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