Salted Caramel Chocolate Chip Cookies

Desserts  |  Published Mar 2, 2022  |  Updated Mar 2, 2022  |  By Tawnie

cookies made with caramel and chocolate chips on parchment paper

Trust me when I say I am going to blow your mind with these Salted Caramel Chocolate Chip Cookies. 

Like, I know my honey cookies and cinnamon roll cookies talk a big game too but I’m telling you these cookies are a total game changer!

They’re made with brown butter, soft caramels, mini semi-sweet chocolate chips and love in every bite. 

You of course cannot forget the flaky sea salt (maldon is our favorite) on top! 

freshly baked cookies on cookie sheets

The salty sweet combination is one you’ll be obsessed with, I literally cannot wait for you to try these!

They are…

  • Easy to make (no stand mixer required!)
  • Soft and luscious
  • Full of creamy, melted caramel
  • Chewy and perfectly salted
  • A total baking-win! 

Ingredient Notes:

ingredients to make cooking on a baking sheet
  • Brown butter: Don’t overthink it. Brown butter is simply taking a stick of regular butter and then melting and toasting it on the stove until the milk solids turn brown. The end result is magical, nutty, heavenly brown butter. Once you start baking with brown butter you won’t be able to stop! More details down below on how to brown butter.
  • Soft caramels: I found using the Werther’s Soft Caramels worked best but only if you chop them into tiny pieces. If the chunks are too large they will ooze out of the cookie! I tried making these with the caramel bits by Kraft and disliked them. 
  • Cake Flour: If you’ve been around my site for any length of time you know I love making my cookies with a combination of cake flour and all-purpose flour. Cake flour is finer, softer and lighter than All-Purpose Flour and I find using a mix of both types of flour results in the most perfect cookies.You can find cake flour in most grocery stores, usually on the top shelf.
  • Mini Chocolate Chips: We love these cookies with the mini semi sweet chocolate chips but you can of course change it up and use whatever chocolate chips or chunks you like. 
  • Maldon Sea salt: A pinch on top is the perfect compliment to enhance the flavors in these salted caramel chocolate chip cookies. 
  • Other ingredients needed: flour ,salt, vanilla extract, baking soda, baking powder, cornstarch, sugar, brown sugar, eggs.
a salted caramel cookie on parchment paper with flaky sea salt on top

Step by Step Directions

  1. Brown the butter. Full details on how to brown butter can be found below and in the recipe card.
  2. Whisk together the dry ingredients.
  3. Whisk together the brown sugar, granulated sugar and cooled brown butter. Then whisk in the eggs and vanilla extract.
  4. Fold in the flour mixture.
  5. Add in the chocolate chips and chopped caramel pieces.
  6. Chill in the fridge for 30 minutes.
  7. Preheat the oven to 375°F.
  8. Line 2 baking sheets with parchment paper or silicone baking mats.
  9. Scoop cookies onto prepared baking sheets.
  10. Bake in the preheated oven for 9-11 minutes.
  11. If the caramel has escaped from the sides of the cookies and they look misshapen, don’t worry. Place a circular cookie cutter or a circular drinking glass around one of the cookies (it should be larger than the cookie so you don’t cut off any edges) and give the cookies a spin. Swirling the cookie should help to smooth out any uneven edges and as the cookie cools you can easily pinch away any escaped caramel puddles. 
  12. Sprinkle with sea salt on top and enjoy!
cookie dough in a bowl and a cookie on a silicone baking mat

Expert Tips 

  • Chilling dough for just 30 minutes helps to firm up the caramel pieces so they don’t ooze out of the cookie too much. A little oozing will happen but using the cookie cutter trick on the warm cookies right out of the oven easily gets that back into tip top shape! Also the dough can be a bit sticky sometimes so a little chilling is helpful!
  • Freeze the cookies for up to 3 months. Allow cookies to come to room temperature since caramel will be hard. 
  • Bake cookies just until edges are golden brown. To keep these cookies soft and delicious, you’ll want to be sure not to over bake them. I always say slightly under-baked is best. (Baking time can also vary depending on size of cookies).
  • You can make homemade cake flour if you can’t find it in stores. Homemade cake flour: 14 Tbsp. All-purpose flour and 2 Tbsp. corn starch. Mix these together and sift them twice to get them fully mixed and aerated. This will make ~1 cup flour.

How to make brown butter

It may sound intimidating, but it’s really easy, only takes a few minutes and is the backbone of these cookies. The nutty flavor compliments the caramel beautifully and I love it’s culinary use in baking so much! Let’s do it: 

  1. Use a stainless steel skillet. This is best to easily monitor the butter’s color and gauge when the butter has browned. 
  2. Place the unsalted butter in the cold, stainless steel skillet. Unsalted is truly best because salted butter foams more. 
  3. Melt the butter over medium heat. Swirl the pan occasionally to help the butter melt evenly. As the butter melts, it separates into butter fat and milk solids. The milk solids will naturally sink to the bottom of the pan and begin to brown as they heat up. 
  4. You’ll notice the butter begin to foam. This is good! The foam will begin to subside. 
  5. Use a heat resistant spatula to continually gently stir the butter. You’ll begin to see tiny specks at the bottom of the pan, constantly stir and scrape so these don’t stick. (These are the milk solids that give brown butter it’s yummy flavor.)
  6. As soon as the butter turns chestnut brown and omits a nutty aroma, remove the pan from the heat and scrape the brown butter and all of the yummy brown bits into a heat proof bowl. It’s important to remove to a bowl immediately so the residual heat from the pan doesn’t burn the butter.
  7. Depending on your heat setting, this process should only take less than 10 minutes. 
a fresh cookie from the oven pulled apart in half with caramel oozing out

FAQ

Does the caramel stay soft?

Yes! Very. I am using the Wether’s soft caramels and they stay super soft for several days. The caramel will set but it’s still silky smooth in each bite.

How do I store them?

Store in an airtight container or baggie at room temperature for up to 5 days or freezer up to 3 months and allow to soften at room temperature a bit before enjoying.

Can I freeze the cookie dough and bake at a later time?

Yes! I recommend rolling them into cookie dough balls first then freezing. When ready to bake, allow to come to room temperature and bake as directed.

a cookie on parchment paper with a bite taken out of it

HUNGRY FOR MORE? If you try this recipe, why not leave a star rating in the recipe card right below and/or a review in the comment section further down the page? I always appreciate your feedback! You can also follow me on Pinterest or Instagram. Sign up for my email list, too!

cookies made with caramel and chocolate chips on parchment paper
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Salted Caramel Chocolate Chip Cookies

These Salted Caramel Chocolate Chip cookies are made with nutty brown butter, filled with silky smooth caramel, mini semi-sweet chocolate chips and flaky sea salt on top. They are a chewy, easy to make, sweet and salty cookie that you’re going to fall in love with!
4.50 from 8 reviews
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 12 cookies
Calories: 291kcal

Ingredients

  • 8 Tbsp. unsalted butter
  • 1 (4.51 oz.) package soft caramels + 2 tsp. flour
  • 1 1/4 cup all purpose flour
  • 3/4 cup cake flour
  • 1 tsp. cornstarch
  • 1/2 tsp. baking soda
  • 1/2 tsp. baking powder
  • 1/2 tsp. salt
  • 1/2 cup brown sugar, packed
  • 1/4 cup granulated sugar
  • 2 large eggs
  • 1 Tbsp. vanilla extract
  • 2/3 cup mini semi-sweet chocolate chips
  • flaky sea salt

Instructions

  • Brown the butter: In a stainless steel skillet over medium heat, melt the butter. Swirl the pan occasionally to help the butter melt evenly. The butter will begin to foam, and then the foam will begin to subside and you’ll start to see tiny specks at the bottom of the pan, stir with a heat resistant spatula or wooden spoon and constantly stir and scrape so milk solids that are browning don’t stick. (These are what give brown butter it’s yummy flavor.) As soon as the butter turns chestnut brown and omits a nutty aroma, remove the pan from the heat and scrape the brown butter and all of the delish brown bits into a heat proof bowl. It’s important to remove to a bowl immediately so the residual heat from the pan doesn’t burn the butter. Set aside & cool while you prepare the rest of the cookies.
  • Unwrap the soft caramels and chop them into small pieces. It’s important they’re pretty tiny so they don’t ooze out of the cookies. Toss the chopped caramel pieces in a little flour in a small bowl to prevent the caramel from clumping together. Set aside. 
  • Whisk together the dry ingredients in a medium sized mixing bowl: flour, cake flour, cornstarch, baking soda, baking powder and salt. Set aside.
  • Whisk together the brown sugar, granulated sugar and slightly cooled brown butter in a large mixing bowl. Then whisk in the eggs and vanilla extract until combined.
  • Fold in the flour mixture.
  • Add in the chocolate chips and chopped caramel pieces, fold just until combined.
  • Chill in the refrigerator for 30 minutes.
  • Preheat the oven to 375°F.
  • Line 2 baking sheets with parchment paper or silicone baking mats.
  • Using a 2 Tbsp. cookie scoop, scoop cookies onto prepared baking sheets. Or you can use your hands to roll into balls.
  • Bake in the preheated oven for 9-11 minutes or until the edges are slightly golden brown and the centers look done but still gooey. Remove from the oven.
  • If the caramel has escaped from the cookies a little, it’s OK! While the cookies are still warm, place a circular cookie cutter or a circular drinking glass around one of the cookies (it should be larger than the cookie so you don’t cut off any edges) and give the cookies a spin. Swirling the cookie should help to smooth out any uneven edges and as the cookie cools further you’ll be able to easily pinch away any escaped caramel puddles. 
  • Sprinkle the tops with sea salt and enjoy! Store in an airtight container for up to 5days

Video

Notes

  • Chilling dough for just 30 minutes helps to firm up the caramel pieces so they don’t ooze out of the cookie too much. A little oozing will happen but using the cookie cutter trick on the warm cookies right out of the oven easily gets that back into tip top shape! Also the dough can be a bit sticky sometimes so a little chilling is helpful!
  • Freeze the cookies for up to 3 months. Allow cookies to come to room temperature since caramel will be hard. 
  • Bake cookies just until edges are golden brown. To keep these cookies soft and delicious, you’ll want to be sure not to over bake them. I always say slightly under-baked is best. (Baking time can also vary depending on size of cookies).
Find Kroll’s Korner on Instagram!Mention @krolls_korner or tag #krollskorner

Nutrition

Serving: 1cookie | Calories: 291kcal | Carbohydrates: 36g | Protein: 4g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 53mg | Sodium: 175mg | Potassium: 124mg | Fiber: 2g | Sugar: 18g | Vitamin A: 298IU | Calcium: 38mg | Iron: 2mg

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Ashley
2 months ago

These cookies are absolutely delicious – thank you for another amazing recipe!! I’ve made them a few times now and they’re always an absolute hit. The only thing I do different is I like sprinkling the salt on the cookies before baking because (at least for me) more salt sticks to the cookie!

Danielle
6 months ago

Hi there! I LOVE all of your cookie recipes and can’t wait to try this one! Do you think I can make these baseball sized? I make some of your other recipes that are BIG cookies and would like to try making these big also!

Danielle
6 months ago
Reply to  Krolls Korner

Thank you so much for getting back to me! I will give it a try and I’ll check back in and let you know how it went! ♥️

Johnna
6 months ago

Maybe it was only adding 1/2 teaspoon of salt but these cookies lacked flavor. Have you tried the recipe with a full teaspoon of salt?

Shawnia
6 months ago

This cookie is amazing🤤🤤. My new favorite! I made a batch the first day it came out. Now I have a triple batch sitting in the fridge to share with family! My husband loved them. Theres not too much caramel or chocolate. Just the right ratio. The browned butter is delicious. I’m going to try it in more recipes!

Ryan
6 months ago

Oh my holy sweet Lord Jesus in Heaven….

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