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. 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 🙂

    1. 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!

  2. 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!

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

  3. 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

    1. 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.

      1. 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

      2. 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.

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

  4. 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?

    1. 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.

  5. 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. 🙂

    1. 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.

  6. 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 😉

    1. Love that idea for a birthday party, Sarah! What other cookie recipes are you making? Now I want cookies for breakfast haha.

      1. 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!

      2. All GREAT choices Sarah! (The Chewy Chocolate Chunk and Cake Batter Chocolate Chip are two of my most popular recipes ever.)

  7. 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

    1. Yours look fantastic! Thanks for reporting back Helen.

  8. Would it matter if I mixed the dry ingredients into the wet instead of the other way around?

    1. No, that would be just fine Mary! I do it either way and have never noticed any difference whatsoever in the baked cookie.

  9. Sadie Batson says:

    I have made these cookies at least 5 times now and mentioned them on my personal blog today! Thanks for sharing, they’re delicious!

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

  10. Dena Gillis says:

    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.

    1. 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!

  11. 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

    1. Hey Natasha! Yep, you can certainly use an oatmeal cookie dough and stuff candies in there like snickers or rolos. Here is my favorite oatmeal cookie base recipe:

  12. Ellie Gibbs says:

    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

  13. Vita @ Its Jello says:

    I adore salted cookies and these just look yummy!

  14. 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

  15. OMG As soon as I saw the centres I though – I must make those! I have printed off this recipe! Thank you!

  16. Hi, will Hershey’s kisses with caramel centers work? We don’t have rolos in Singapore….so sad

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

  17. 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 🙂

  18. Just made these for the second time using the new Ghirardelli mini caramel squares in place of the Rolo’s. More caramel, yum!

  19. Nicole Williamson says:

    These were soooooo good. Soft, chewy…but mine totally went flat. I did chill the dough for a few hours.

  20. 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

  21. 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.

    1. I’m guessing there are some differences in the ingredients used, Stefanie. How about you add 2 more Tablespoons of flour? That will help.

      1. 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…

  22. My daughter found this recipe and has made these many times —- they are always a big hit at family gatherings. WARNING —- they are addictive!

  23. 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.

  24. 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.

  25. Marietta Giorno-Koehler says:

    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.

    1. 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.

  26. This is food porn and i LOVE it!

  27. Ooh I can’t wait to make these! I know the cornstarch is a benefit, but is it necessary??

  28. Whitney Almquist says:

    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!!

  29. 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

  30. These were absolutely excellent!  Cookie genius status.

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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