Introduction

Salted caramel chocolate chip cookies combine the perfect balance of sweet, salty, and gooey in every bite. With soft caramel pockets and melty chocolate chunks, these cookies are an irresistible treat for any occasion.

The image shows a close-up view of a soft, thick cookie with a golden-brown outer layer. The cookie has dark chocolate chunks scattered on and inside it. One cookie is split open and stacked on another, revealing a caramel sauce layer inside, which looks glossy and gooey, flowing slightly out of the cookie. Coarse salt crystals are sprinkled on top of the cookies, highlighting their texture and adding sparkle. The cookies sit on a white marbled surface, with more similar cookies blurred softly in the background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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

Instructions

Step 1: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
Step 2: In a large bowl, cream the softened butter, granulated sugar, and brown sugar together using an electric mixer until light and fluffy, about 3 to 4 minutes.
Step 3: Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
Step 4: In a separate bowl, whisk together the flour, baking soda, and salt.
Step 5: Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Gently fold in the chocolate chunks and caramel pieces evenly.
Step 6: Drop tablespoon-sized portions of dough onto the prepared baking sheets, spacing about two inches apart.
Step 7: Bake for 10-12 minutes, until edges are golden and centers still look soft.
Step 8: Immediately sprinkle flaky sea salt on top of each cookie after removing from the oven.
Step 9: Let cookies cool on the baking sheets for 5 minutes before transferring to wire racks to cool completely.
Step 10: Serve warm for the best gooey caramel experience and enjoy!

Tips & Variations

Use unsalted butter to better control saltiness; if using salted butter, reduce or omit added salt in the dough.
Swap light brown sugar with dark brown sugar for a richer molasses flavor.
Try milk chocolate or bittersweet chocolate instead of semisweet for a different sweetness level.
Add chopped nuts like walnuts or pecans for extra texture and flavor.
Mix in a teaspoon of espresso powder to intensify the chocolate taste.
Swirl in peanut butter or Nutella for a nutty or chocolate-hazelnut twist.
Chill the dough before baking to help keep caramel pockets intact and avoid leaks.

Storage

Store cooled cookies in an airtight container at room temperature for up to 3 days. For longer storage, freeze in a sealed container or bag for up to 2 months. Reheat gently in a microwave or oven to revive gooey caramel inside.

How to Serve

This image shows a stack of soft, freshly baked cookies with visible chocolate chunks and a sprinkle of coarse sea salt on top. The bottom cookie is slightly thicker, with a golden-brown, chewy texture and dark chocolate pieces mixed throughout. On top, a second cookie is broken in half, revealing a richly gooey caramel center that stretches slightly between the halves. The cookies have a warm, inviting color with slightly cracked surfaces and a soft, chewy appearance. The cookies are set on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen caramel squares for this recipe?

Yes, but be sure to thaw them completely before chopping and adding to the dough. Cut into small pieces to allow even melting and prevent large caramel blobs from leaking out during baking.

Can I substitute chocolate chips with another type of chocolate?

Absolutely. Milk chocolate, dark chocolate, or white chocolate chips can be used according to your preference. Keep in mind that different chocolates may affect 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 avoid over-salting. Using unsalted butter gives you better control of the overall saltiness, especially with flaky sea salt sprinkled on top.