Salted Caramel Chocolate Chip Cookies

Thick and soft-baked salted caramel chocolate chip cookies are filled with caramel and sprinkled with sea salt. Sweet and a little salty, these always disappear quickly!

salted caramel chocolate chip cookies

These salted caramel chocolate chip cookies begin with the most popular cookie recipe on my blog: my beloved chewy chocolate chip cookies. To this fan favorite recipe, we add caramel and a sprinkle of sea salt. Everyone loves these thick, soft, chewy, and caramel-y cookies because they taste like salted caramel cookie dough when warm from the oven.

Truly– is there anything better than cookies and caramel?

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

These Salted Caramel Chocolate Chip Cookies Are:

  • Thick and extra chewy
  • Rich and buttery
  • Soft-baked style
  • Relatively easy– no mixer required
  • Sweet and salty
  • Stuffed with gooey caramel
  • Topped with crunchy sea salt
  • Based off of my chocolate chip cookies recipe

Salted Caramel Chocolate Chip Cookies Video

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

  1. Whisk the dry ingredients together.
  2. Beat the wet ingredients together.
  3. Combine the wet and dry ingredients. 
  4. Fold in the chocolate chips. They may not stick to the dough because of the melted butter, but do your best to combine them.
  5. Chill the cookie dough. Chilling is mandatory– at least 3-4 hours, but if you have time I highly recommend chilling the cookie dough overnight for less spreading.
  6. Shape the cookie dough. Take 1 scant Tablespoon of cookie dough, stick a caramel inside, and place 1 more scant Tablespoon of cookie dough on top. Smooth the cookie dough over the caramel to completely hide it inside the dough ball.
  7. Sprinkle with coarse salt + bake. These cookies take about 12-13 minutes to bake. If they didn’t spread much in the oven, press them down lightly after you remove them from the oven. Do not over-bake 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.

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

salted caramel chocolate chip cookies

Best Caramels to Use

The best caramel candies to use are either (1) Rolo candies (the little chocolate covered caramels) or (2) Werther’s brand soft caramels. Kraft caramel squares seem to have gotten firmer and harder in the past couple years and won’t create a gooey caramel center like Rolos or the Werther’s. If you’re up for it, you can even use homemade soft caramels! The caramel you use definitely matters, so stick to my suggestions. If using Werther’s brand, fold them in half because they are pretty long and won’t fit inside the cookie dough ball otherwise. I always have the best luck with Rolo candies.

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

More Caramel Recipes

Print
salted caramel chocolate chip cookies

Salted Caramel Chocolate Chip Cookies

  • Author: Sally
  • Prep Time: 3 hours, 15 minutes
  • Cook Time: 12 minutes
  • Total Time: 4 hours
  • Yield: 15 cookies
  • Category: Cookies
  • Method: Baking
  • Cuisine: American

Description

Chewy chocolate chip cookies with caramel hiding inside! These cookies are unbelievable and disappear every time I make them.


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 pure vanilla extract
  • 1 cup (180g) chocolate chips, divided
  • 15 Rolo candies (or other chocolate coated caramel)
  • sea salt, for sprinkling

Instructions

  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.

Notes

  1. Make Ahead & Freezing Instructions: 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. Here’s how to freeze cookie dough.
  2. Eggs: 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.
  3. Be sure to check out my top 5 cookie baking tips AND these are my 10 must-have cookie baking tools.

Keywords: salted caramel chocolate chip cookies, caramel chocolate chip cookies

214 Comments

  1. 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.

  2. 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!

  3. 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!!!

  4. 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!

  5. 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

  6. 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.

  7. These were the dessert for our New Year’s Eve celebration. They turned out amazing! I mixed up the dough on the 30th, rolled the balls on the morning of the 31st, and then baked them after dinner. It was SO hard to give them time to cool! They were a huge hit. Will definitely make these again!

  8. I bake for all of my children’s athletic events, and that is no small task! I have made these cookies so many times that I have lost count. Last week, my daughter’s coach walked up after her game and grabbed two cookies without a word! He knew this recipe and was not shy about helping himself. The only things I have done with this recipe are to mix the whole dough in a big pot that I start with melting the butter. Less dishes after it’s over. Also, I roll the dough balls with the Roll inside and then chill them from there. I find it is easier to handle the dough at room temp and moving the chilled dough balls is really easy when they are chilled.

  9. Sally- These look amazing. Do you think they could be made as a bar? Pressing cold dough layer into bottom or a lined jelly roll. Rolo’s pushed in throughout and then cold layer of dough with salt on top. What do you think?

  10. So I was looking at your bar recipes for bake times to make these as bars and noticed your soft and chewy chocolate chip bar recipe. The recipes are very similar but your bars have less brown and granulated sugar, any reason for that? Do you think I should make the bar recipe with Rolos stuffed in there or the cookie recipe? Lastly, your foil lining (brilliant) but do you spray the foil with some vegetable oil? Many thanks!!

    1. Hi Cindy! The recipes for the bars and these cookies are different, but produce similar results in terms of flavor. You can use either recipe for bars. No need to spray the foil, but adding caramel (Rolos) will make things extra sticky, so I recommend greasing the aluminum foil. Nonstick spray works well.

  11. These cookies were de-li-cious!!! Everybody loved them! I will definitely do them again. Kisses from Belgium!:)

1 3 4 5

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

With kitchen-tested quality recipes and step-by-step tutorials, my goal is to give you the confidence to bake and cook from scratch.

Recipes You’ll Love

Archives

Categories

Sally's Baking Challenge

Join the community on the 1st of every month as we tackle a new challenge recipe.

View More

Sally's Cookie Palooza

A tradition since 2013, every December we countdown to Christmas with 10 new cookie recipes in a row!

View More

Sally's Pie Week

The first week of every November is all about Thanksgiving Pies.

View More

My Cookbooks

About Sally

Welcome to my Kitchen!

I’m Sally, a cookbook author, photographer, and blogger. My goal is to give you the confidence and knowledge to cook and bake from scratch while providing quality recipes and plenty of pictures. Grab a cookie, take a seat, and have fun exploring! more about Sally

×