These salted caramel chocolate chip cookies are the perfect mix of sweet and a little salty, packed with melty chocolate chips and soft caramel bits that add a delightful gooey surprise in every bite. The cookie itself is soft and chewy with just the right amount of crisp edges, making them so hard to resist.
I love baking these when I want a treat that’s a little special but still classic. The sprinkle of sea salt on top really lifts the flavors and makes each cookie feel like a tiny celebration. I always find myself sneaking extra pieces of caramel to make sure every bite has that rich, buttery goodness.
These cookies are my go-to for sharing with friends or family because they feel fun and a bit fancy without needing a lot of effort. I like serving them warm out of the oven with a glass of cold milk or a cup of coffee. Trust me, they disappear quickly whenever I bring a batch out!
Key Ingredients & Substitutions
Butter: Using unsalted butter lets you control the saltiness better. If you only have salted butter, skip the added salt or reduce it slightly to avoid over-salting.
Sugars: The mix of granulated and brown sugar gives a balanced sweetness and moisture. Brown sugar adds chewiness and depth. You can swap light brown sugar with dark brown sugar for a richer molasses flavor.
Chocolate: Semisweet chunks or chips offer good balance. I like chunks for bigger melty pockets, but chips work fine too. For a twist, try milk chocolate or bittersweet chocolate.
Caramel: Soft caramel squares are key for that gooey inside. If you can’t find soft ones, chop firm caramels carefully or try caramel bits, but make sure they don’t melt into the dough completely.
Sea Salt: Flaky sea salt sprinkled on top finishes the cookies perfectly with a pop of saltiness. If you don’t have flakes, fine salt is okay but sprinkle sparingly.
How Do You Keep the Caramel Gooey Without Making a Mess?
Caramel can get tricky because it melts and oozes during baking, possibly spreading too thin or leaking out.
- Cut caramel into small chunks so it melts evenly inside the cookie without spreading too much.
- Chill your cookie dough before baking; firm dough holds caramel pockets better.
- Avoid pushing caramel all the way to the cookie surface to prevent burning.
- Bake cookies just until edges are golden but centers are still soft; overbaking can harden caramel.
- After baking, let cookies cool a few minutes on the tray so caramel firms up before moving them.
These tips keep your cookies soft and gooey on the inside, with gooey caramel that stays nicely contained. This way, you get the perfect melty surprise in every bite without sticky cookie sheets!
Equipment You’ll Need
- Mixing bowls – I prefer a large bowl to mix everything comfortably without splashing.
- Electric hand or stand mixer – makes creaming butter and sugars easy and quick.
- Measuring cups and spoons – ensure accurate ingredient amounts for perfect texture.
- Baking sheets – sturdy and flat to bake evenly; lined with parchment or silicone mats for easy cleanup.
- Silicone spatula – helps fold in chocolate and caramel evenly without overmixing.
- Cookie scoop – keeps the size uniform, so all cookies bake evenly.
- Cooling racks – allow cookies to cool properly and prevent sogginess on the bottoms.
Flavor Variations & Add-Ins
- Use dark chocolate or milk chocolate instead of semi-sweet for different sweetness levels.
- Add chopped nuts like walnuts or pecans for extra crunch and flavor.
- Mix in a teaspoon of espresso powder to intensify the chocolate taste.
- Swirl in a spoonful of peanut butter or Nutella with the dough for a nutty or chocolate-hazelnut twist.
Salted Caramel Chocolate Chip Cookies
Ingredients You’ll Need:
For the Cookie Dough:
- 1 cup (2 sticks) unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup packed light brown sugar
- 2 large eggs
- 2 tsp vanilla extract
- 2 1/4 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 2 cups semisweet chocolate chunks or chips
- 12 soft caramel squares, cut into small pieces
- Flaky sea salt, for sprinkling on top
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare, plus 10-12 minutes of baking per batch. Allow an additional 5 minutes for cooling the cookies on baking sheets before transferring them to wire racks. All in all, you can have warm, gooey salted caramel chocolate chip cookies ready in about 30 minutes from start to finish.
Step-by-Step Instructions:
1. Get Ready to Bake:
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats to keep cookies from sticking and make cleanup easier.
2. Mix the Dough:
In a large bowl, use an electric mixer to cream the softened butter, granulated sugar, and brown sugar together until the mixture is light and fluffy—this usually takes about 3 to 4 minutes. Then, add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract to bring it all together.
3. Combine Dry Ingredients:
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
4. Make the Cookie Batter:
Gradually add the flour mixture to the wet ingredients, stirring just until combined. Be careful not to overmix. Gently fold in your chocolate chunks and caramel pieces evenly throughout the dough.
5. Shape and Bake:
Use a spoon or cookie scoop to drop generous tablespoon-sized portions of dough onto your baking sheets, spacing them about two inches apart to allow for spreading. Bake in the preheated oven for 10-12 minutes, or until the cookie edges are golden and the centers still look slightly soft.
6. Finish with Salt and Cool:
Right after taking the cookies out of the oven, sprinkle a little flaky sea salt on top of each cookie—it adds a lovely salty crunch. Let the cookies cool on the baking sheets for about 5 minutes so the caramel can settle, then transfer them to wire racks to cool completely.
7. Enjoy!
Serve these cookies warm for the best gooey caramel experience. They’re perfect with a glass of milk or cup of coffee and are sure to be a delicious treat everyone will love!
Can I Use Frozen Caramel Squares for This Recipe?
Yes, you can use frozen caramel squares but make sure to thaw them completely before incorporating into the dough. Cut them into small pieces to help them melt evenly and prevent large caramel blobs that might leak out during baking.
How Should I Store Leftover Cookies?
Store cooled cookies in an airtight container at room temperature for up to 3 days. For longer storage, freeze them in a sealed bag or container for up to 2 months. Reheat gently in a microwave or oven to revive the gooey caramel.
Can I Substitute Chocolate Chips with Another Type of Chocolate?
Absolutely! Feel free to use milk chocolate, dark chocolate, or white chocolate chips according to your preference. Just keep in mind that different chocolates may affect the sweetness and melting behavior slightly.
Is It Okay to Use Salted Butter Instead of Unsalted?
Yes, but reduce or omit the added salt in the recipe to prevent the cookies from becoming too salty. Using unsalted butter gives you better control over the saltiness, especially since you’re adding flaky sea salt on top.