There’s something magical about the combination of salty and sweet. These salted caramel chocolate chip cookies are proof that balance is everything—crunchy edges, gooey centers, and just the right touch of flaky sea salt to elevate every bite.
I first tried this recipe during the holidays last year, a season filled with cookie exchanges and dessert trays. What I didn’t expect was how these cookies would steal the spotlight. Forget the sugar cookies and gingerbread—these golden beauties disappeared before the coffee even brewed.
Here’s the thing that makes them special: the caramel isn’t just folded into the dough. It melts into the cookies as they bake, creating little pockets of rich, buttery goodness. Pair that with pools of semi-sweet chocolate and a sprinkle of sea salt on top, and you’ve got a cookie that feels fancy but is deceptively simple to make.
Why are these cookies having a moment right now? Salted desserts have been trending for years, but a recent survey found that over 80% of homebakers prefer recipes that combine sweet and savory flavors.
Plus, these cookies are endlessly adaptable. You can swap in dark chocolate, drizzle them with Vegan Pastry Cream, or even serve them alongside French Buttercream for a show-stopping dessert duo. One bite, and you’ll understand why these cookies are a game-changer.
Let me know how you customize yours—I’m always looking for new spins on this classic treat!
Flavor Bomb Alert!
- Sweet meets savory perfection: The combination of semi-sweet chocolate, caramel, and sea salt hits every craving.
- Effortlessly indulgent: No need for fancy techniques—just a few pantry staples and some quick mixing.
- Perfectly gooey centers: The melted caramel creates a soft, almost fudgy texture that contrasts beautifully with the crispy edges.
- Crowd-pleaser: From kids to adults, no one can resist these cookies.
- Endless variations: Add chopped nuts, a dash of cinnamon, or use dark chocolate chips for an extra layer of complexity.

Salted Caramel Chocolate Chip Cookies Recipe
Equipment
- Mixing bowls
- Stand mixer with paddle attachment
- Baking sheets
- Parchment paper
- Cookie scoop
- Rubber spatula or wooden spoon
Ingredients
- 1 tsp kosher salt
- 23 soft caramels, cut into thirds
- 2¾ cups all-purpose flour
- 1½ cups semisweet chocolate chips
- 1 tsp baking soda
- 1 tsp cornstarch
- 1 tbsp pure vanilla extract
- ½ cup granulated sugar
- 1 cup unsalted butter at room temperature
- 1 egg yolk at room temperature
- Flaky sea salt (optional)
- 1 large egg at room temperature
- 1½ cups semi-sweet choco chips
- ¾ cup packed light brown sugar
Instructions
- Combine flour, cornstarch, baking soda, and salt in a bowl.
- In a stand mixer with a paddle attachment, beat butter, brown sugar, and granulated sugar on high for 3 minutes.
- Add the egg, egg yolk, and vanilla, mixing well.
- Gradually add dry ingredients and mix on low until just combined.
- Fold in chocolate chips and caramel pieces with a spatula.
- Cover the dough with plastic wrap and chill in the refrigerator for at least 2 hours or up to 3 days.
- Preheat the oven to 350°F and line two baking sheets with parchment paper.
- Scoop dough into balls and arrange on the prepared sheets.
- Bake for 8 minutes, then rotate pans and bake for another 3–4 minutes until edges are lightly golden.
- Sprinkle cookies immediately with flaky sea salt.
- Let cool completely before serving.
Notes
- Chilling the dough enhances flavor and prevents spreading during baking.
- Use soft caramel candies chopped into small pieces for even distribution.
Nutrition | Value |
Calories | 262kcal |
Carbohydrates | 31g |
Fibre | 1g |
Fat | 14g |
Protein | 2.7g |
Cholesterol | 47g |
Tips To Ease Your Job!
- Room Temperature Ingredients: Ensure butter and eggs are at room temperature for easier mixing and a smoother dough.
- Pre-Chop Caramel: Chop the caramel pieces before starting, so you can easily fold them into the dough without slowing down the process.
- Use a Cookie Scoop: A cookie scoop ensures evenly sized cookies for uniform baking and a professional look.
- Prepare Ahead: Chill the dough overnight to save time and enhance the cookie’s flavor.
- Double Your Batch: Make extra dough and freeze cookie balls for a quick bake later.