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Salted Caramel Chocolate Chip Cookies

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  • Author: Kim Cooks Easy
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 18 cookies 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

These Salted Caramel Chocolate Chip Cookies are the perfect balance of sweet and salty! They’re soft, chewy, and loaded with gooey caramel bits and rich chocolate chips. A sprinkle of flaky sea salt on top takes them to the next level. Perfect for cookie lovers who crave a little extra indulgence!


Ingredients

Units Scale
  • 1/2 cup (1 stick) unsalted butter, softened
  • 1/2 cup brown sugar, packed
  • 1/4 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 teaspoon cornstarch (for extra softness)
  • 3/4 cup chocolate chips (semi-sweet or dark)
  • 1/2 cup soft caramel candies, chopped (or caramel bits)
  • Flaky sea salt, for topping

Instructions

  • Preheat the Oven:
  • Preheat your oven to 350°F (175°C).
  • Line a baking sheet with parchment paper.
  • Make the Cookie Dough:
  • In a large bowl, cream together butter, brown sugar, and granulated sugar until light and fluffy (about 2 minutes).
  • Add the egg and vanilla extract, mixing until combined.
  • Mix the Dry Ingredients:
  • In a separate bowl, whisk together flour, baking soda, salt, and cornstarch.
  • Gradually add the dry ingredients to the wet mixture, mixing until just combined.
  • Fold in the Good Stuff:
  • Gently fold in chocolate chips and caramel pieces.
  • Scoop & Bake:
  • Scoop tablespoon-sized portions of dough onto the baking sheet, spacing them 2 inches apart.
  • Bake for 9–11 minutes, or until the edges are lightly golden but the center is still soft.
  • Add the Finishing Touch:
  • Immediately sprinkle each cookie with flaky sea salt while they’re warm.
  • Let them cool on the baking sheet for 5 minutes before transferring to a wire rack.

Notes

  • For Extra Gooey Caramel: Press a few extra caramel pieces into the tops of the cookies before baking.
  • Storage: Store in an airtight container at room temperature for 4–5 days.
  • Freezing: Freeze cookie dough balls for up to 3 months; bake straight from the freezer, adding 2 extra minutes to the baking time.
  • No Caramel Bits? Use soft caramel candies, cut into small pieces, or a drizzle of melted caramel after baking.
  • Recipe Details

Nutrition

  • Calories: ~160
  • Sugar: 14g
  • Sodium: 110mg
  • Fat: 7g
  • Saturated Fat: 4g
  • Unsaturated Fat: 2g
  • Trans Fat: 0g
  • Carbohydrates: 22g
  • Fiber: 1g
  • Protein: 2g
  • Cholesterol: 20mg