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!
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’ve since created salty sweet chocolate covered pretzel cookies. Today, we use the same base dough and 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?
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
How to Make 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 Recipe
Ingredients You’ll Need
Instructions
- Whisk the flour, baking soda, cornstarch, and salt together in a large bowl. Set aside.
- 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 silicone 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.
- Take the dough out of the refrigerator and allow to slightly soften at room temperature for 10 minutes.
- 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.
- Roll the dough into balls, 1.5 Tablespoons each (I like to use this medium cookie scoop). 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.. Gently press down on the large cookie dough ball to *slightly* flatten and press a few more chocolate chips on top. Sprinkle with coarse sea salt or flaky 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.
- 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.
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