Ultimate Salted Caramel Chocolate Chip Cookies
These cookies combine gooey salted caramel, melty chocolate chips, and a perfect chewy-crisp texture for an indulgent yet balanced treat. Quick and easy to make, they are perfect for any occasion and a guaranteed crowd-pleaser.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 42 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 1 cup (227g) unsalted butter, browned and cooled slightly
- ½ cup (100g) granulated sugar
- 1 cup (220g) packed light brown sugar
- 2 large eggs, room temperature
- 2 teaspoons pure vanilla extract
- 2 ½ cups (315g) all-purpose flour, sifted
- 1 teaspoon baking soda
- 1 teaspoon fine sea salt
- ½ cup (120ml) caramel sauce, thick
- 1 ½ cups (270g) semi-sweet or dark chocolate chips
- Flaky sea salt, for sprinkling on top
Instructions
- Brown the Butter: In a medium skillet over medium heat, melt 1 cup (227g) unsalted butter. Stir constantly until it foams, then begins to brown with a nutty aroma, about 5-7 minutes. Remove from heat and let cool for 10 minutes.
- Mix Sugars and Butter: In a large bowl, combine ½ cup (100g) granulated sugar and 1 cup (220g) packed light brown sugar. Add the browned butter and beat with a mixer or whisk until smooth and combined, about 2-3 minutes.
- Add Eggs and Vanilla: Beat in 2 large eggs, one at a time, then stir in 2 teaspoons pure vanilla extract until the mixture is glossy and thick.
- Combine Dry Ingredients: In a separate bowl, whisk together 2 ½ cups (315g) all-purpose flour, 1 teaspoon baking soda, and 1 teaspoon fine sea salt. Gradually add the dry mix to the wet ingredients, stirring gently until just combined.
- Incorporate Caramel and Chocolate Chips: Fold in ½ cup (120ml) caramel sauce in dollops, leaving some streaks for gooey pockets. Add 1 ½ cups (270g) chocolate chips last, gently folding them in.
- Chill the Dough: Cover the bowl and refrigerate for at least 30 minutes (optional but recommended).
- Preheat Oven and Prepare Baking Sheets: Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
- Scoop and Bake: Using a cookie scoop or tablespoon, drop dough balls about 2 inches apart on the sheets. Bake for 10-12 minutes until edges are golden but centers still look slightly soft.
- Finish and Cool: Immediately after removing from oven, sprinkle each cookie with flaky sea salt. Let cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Brown the butter carefully to avoid burning; chill dough for better texture and flavor melding; sprinkle flaky sea salt immediately after baking for best flavor contrast; rotate pans halfway through baking for even cooking; underbake slightly for chewy centers; caramel sauce should be thick to avoid spreading too much.
Nutrition
- Serving Size: 1 cookie
- Calories: 200
- Sugar: 18
- Sodium: 150
- Fat: 10
- Saturated Fat: 6
- Carbohydrates: 28
- Fiber: 1
- Protein: 2
Keywords: salted caramel, chocolate chip cookies, easy cookies, quick dessert, holiday cookies, chewy cookies, caramel chocolate chip