Salted Caramel Chocolate Chip Cookies
You’ll also love my salted caramel dark chocolate cookies!
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.
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:
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 15-16 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.
Try these salted caramel recipes next!
- Homemade salted caramel
- Salted caramel pecan chocolate chip cookies
- Salted caramel dark chocolate cookies
- Salted caramel apple pie
- Salted caramel chocolate chip mini cheesecakes
- Salted caramel apple pie bars
- Salted caramel pumpkin cheesecakes
- Salted caramel pretzel crunch bars
- Chocolate whoopie pies with salted caramel frosting
- Salted caramel frosting
- Salted caramel turtle brownies
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
- Whisk the flour, baking soda, cornstarch, and salt together in a large bowl. Set aside.
- 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.
- Take the dough out of the refrigerator and allow to slightly soften at room temperature for 10 minutes.
- 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.
- 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.
- 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.
*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! The most popular cookie recipe on my website. I hope you enjoy them!
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