Addictive Recipes from a Self-Taught Baker

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 sallysbakingaddiction.com

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 sallysbakingaddiction.com

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

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

Ingredients:

  • 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

Directions:

  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! sallysbakingaddiction.com

See more cookie recipes.

209 comments

  1. 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!!

  2. 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

  3. These were absolutely excellent!  Cookie genius status.

  4. Sally, this recipe was delicious – everything a cookie should be. Mine definitely spread more than yours and they were a lot flatter but they were still delicious.

  5. Was so excited to make these for a road trip, followed the instructions perfectly. Took them out the oven at 13 mins and left too cool and they’re under baked 🙁
    Will follow my instinct next time and baked for slightly longer!

  6. SO excited right now!!!
    I made this recipe last year and they came out flat as pancakes but still tasted heavenly.
    Made them again this year and same results, FLAT yet delicious.
    So, I just tried them again with HALF the sugar and I turned the oven up to 350 and baked for 10-12 min. They look FABULOUSLY fluffy and they are super soft and gooey still as well. YAY!! I’m so excited I got it to work!!!

  7. Awesome recipe we have now been making for nearly three years.

    Using gluten free flour mix we have been able to share with out daughter-in-law who has gluten intolerance. I bake them a little longer, 18 minutes, and slightly lower temperature, 335.

    I let them sit for a good 10 minutes to cool before trying to get them off the cookie sheet, else they disintegrate. Once cool, they are perfect!

  8. These cookies came out so good! Totally worth the 2 hours of refrigeration!

  9. I made this cookies this weekend. My hubby pretty much ate  the whole batch by himself.  I did crank heat to 350 and let the cookies cool completely on cookie tray on cooling rack. Cookies stayed in tack. They were soft and chewy.  I doubled up on Rolo and added at piece in both balls of dough. And I added Rolo on top for added chocolatey carmaley goodness. Another great recipe Sally. Thanks

  10. I have been making these for over a year with varying degrees of success. I don’t like Rolos so I am always looking for something else to put in the center. The best things I have found are chocolate covered carmel balls. They melt inside the dough & taste really good. The one problem I have is that when they come out of the oven they are fluffy just like the pictures, but when they cool they collapse & don’t look so great, but they do taste very good.

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