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?

salted caramel chocolate chip cookies

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

collage of photos showing how to make salted caramel chocolate chip cookies

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.

salted caramel chocolate chip cookies

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.

salted caramel chocolate chip cookies

More Caramel Recipes

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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


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


  • 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


  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.


  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


  1. Those chocolate chip caramel cookies look so delicious! I’m going to make them soon! Thank you for sharing the recipe!

    1. Hope you enjoy, Kate!

  2. I just made caramel cookies yesterday! Mine are pretty different, but I need to do them over again today. They just need a little perfecting!

    These look so good! How an earth do you get your cookies so darn perfect! I just can not do it. Especially living at 10,00 feet elevation. My cookies always, no matter what they turn out flat! This is why I rarely make them, but I will be making these because doughy cookies are my all time favorite! Plus, that chocolate covered caramel is calling my name!

    1. Tieghan, I don’t think the elevation is to your advantage when it comes to baking cookies. I don’t have luck at high altitudes either. NOt sure if you’re interested, but a few of my readers find this high altitude chart helpful:

  3. If this is the product of your boredom, I can only hope for more boredom in the future. These look so good!

    1. Ha! Yep – boredom is welcome 🙂

  4. Katrina @ WVS says:

    I LOVE Rolos and this recipe sounds like such a gem. Yum!

  5. Georgia @ The Comfort of Cooking says:

    Oh wow, these look incredible, Sally! A must-make on my list, for sure! Salted caramel anything is my weakness.

  6. Megan @ For the Love of Cookies says:

    Oh my word. These sound absolutely amazing. Step one: Buy butter and hopefully a silpat and make the chewy chunk ones perfectly. Step two: add rolos. This needs to happen in my life.

  7. Katy @ Katy's Kitchen says:

    I love that second photo! Stuffed cookies are the best. I’ve only tried stuffing cookies with banana but I love that you used rolo candies, especially salting them on top! Salting things lets that wonderfully sweet flavour shine though.

    1. That was my favorite photo too, Katy! 🙂 And I feel the same way about using sea salt for desserts.

  8. Jocelyn (Grandbaby Cakes) says:

    These are such gorgeous cookies. I adore anything with salted caramel.

    1. I love salted caramel too – thanks Jocelyn!

  9. Kristen @ notsodomesticated says:

    I love every recipe on your blog, but I think this may be a new top favorite. Of course, I haven’t even made them yet haha, but the concept sounds incredible! I can’t wait to try them!

    P.S. Your cake batter chocolate chip cookies were a massive hit around here. My sister-in-law said they were the best cookies she’s EVER had. She made them again when she got home from visiting us. And another facebook friend also made them and loved them. You rock. 😉

    1. Kristen, I love those cake batter cookies! And I’m so glad you are loving these too. Let me know if you make them sometime!

  10. Pamela @ Brooklyn Farm Girl says:

    Salty and sweet – the greatest combinations in cookie history! 🙂

  11. These look sooo good, Sally! 🙂

  12. Chung-Ah | Damn Delicious says:

    Yes freaking please! I’ve made rolo stuffed cookies before and I was in HEAVEN! Can’t wait to give your version a try!

    1. I love rolos in cookies! And I think you’d love these, Chung-Ah!

  13. Joy @ Baking-Joy says:

    These look fabulous Sally, love the thought of having a gooey rolo in the middle!

  14. Kayle (The Cooking Actress) says:

    Oh great googly moogly. You have just….made the most amazing thing. These are soooooo fabulous looking aHHHHH!

    1. I love your expression!! googly moogly haha =)

  15. I love rolo’s, these look great Sally!

  16. Gloria @ Simply Gloria says:

    Sally, I love how you mentioned when and how not to over bake a cookie. I’ve learned to just let them be, after I’ve taken them out of the oven. See, there is always that intriguing science we love about baking! (=
    (oops, I wasn’t a good “I spy-er” yesterday on Instagram…thought the caramel was something else…silly me!)

    1. It totoally looked like peanut butter though, Gloria! That would be so yummy. 🙂

  17. Oh my, those look BEAUTIFUL, Sally! I hope you get ‘bored’ more often! Hehe. 🙂

  18. Ashley @ Wishes and Dishes says:

    These are just awesome. I love all of your stuffed cookies..I’ve tried a few of them before!

    1. Thanks Ashley! I’m glad you like the ones you’ve made before 🙂

  19. Love how there is caramel inside of these!!

  20. So thick! So chewy! These look incredible!

  21. I do have a couple skinny cookie recipes on my blog, Amy! And one coming later this week. Here are a few of them:

  22. Kelly @ HIdden Fruits and Veggies says:

    Holy yum, Sally! Salted caramel is like my favorite thing in the world, but put it in a chocolate chip cookies? Heaven.

  23. Nice way to pass the time when you’re bored! They look amazing. I’m going to have to try these. I have to tell you, I tried your soft and thick funfetti cookies and they were one of the best sugar cookies I’ve had. I’m sure these are no different. You’ll be getting a pingback soon on the funfetti cookies!

    1. I can’t wait to see the funfetti cookies you made!

  24. Averie @ Averie Cooks says:

    Wow. Stunning, Sally! They are going to blow up all over Pinterest 🙂 That’s a given. I just did my part and pinned them, too.

    The caramel. The stuffage. I love that graphic. Pictures tell a million words. And very good that you told people to use Rolos, not another type of candy/caramel. I agree – when I bake caramel things there’s two ways it goes – either the caramels don’t melt at all and stay whole and look like a big slab and it’s not that attractive OR they melt all over the baking sheet and caramelize on it. Definitely not pretty. Using Rolos as you said w/ the protective chocolate buffer is key.

    And any good food photographer knows to doctor up cookies with extra chips stuffed and strategically placed on the outside 🙂 I mean, hello gooey, melty, reflective light bounce all the way. lol

    Gorgeous job on these!

    1. Thanks for pinning, Averie! I tried to make cookie before with those kraft caramels stuffed inside. Horrible mess all over my Silpat! But I’ve used them as an add-in for cookies before with chocolate chips and made sure they were frozen – that seemed to work. But definitely not stuffing inside! Anyway, thanks for all the kind words 🙂

  25. Oooooo, Rolos! I’ll take two (x6)!

  26. Julia | says:

    I love adding rolos to the cookies! And you’re right about rolos’ ability to stay intact during baking. 🙂 The rolo’s even stay intact if baked ON TOP of the cookie: I once baked peanut butter cookies and placeD one rolo on top of each cookie during the last 4 minutes of baking – just enough to make the rolo stick to the cookie and get soft but not melt. I’ve posted the photos on my blog too: the cookies looked like Hersey Kiss cookies, but with a Rolo on top instead. 🙂

    1. I love that they stay intact too, Julia! And I can’t believe they don’t even melt on top of cookies! Crazy.

  27. Jamie @lifelovelemons says:

    Thanks to you, “carameliest” is officially my new favorite word.

  28. Eva @ Eva Bakes says:

    Yay for Rolos and double yay for Rolos in chocolate chip cookies!

  29. Natasha @ The Cake Merchant says:

    The only thing better than chocolate chip cookies are stuffed chocolate chip cookies! That second photo is awesome. I love the stretchy caramel!

    1. It’s the best part. 🙂 Thanks Natasha!

  30. I am loving all things salted carmel! Can’t wait to make these!

    1. Thanks Cathy, let me know how you like them!

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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