I simply can’t resist the magical combination of sweet caramel, rich chocolate, and that perfect sprinkle of sea salt! These salted caramel chocolate chip cookies bring back memories of baking with my grandmother, where we’d always add a special twist to classic recipes.
Growing up in my family’s kitchen, cookie baking was never just about following a recipe—it was about creating memories. The warm, comforting aroma of butter and sugar creaming together would fill our home, signaling that something wonderful was happening. My grandmother first introduced me to the idea of adding caramel to chocolate chip cookies on a rainy Sunday afternoon when I was just ten years old. “A little something extra,” she’d say with a wink, dropping those golden caramel bits into our cookie dough.
These salted caramel chocolate chip cookies have become my signature treat, the one friends and family request at every gathering. The gooey pockets of caramel create these delightful little surprises in each bite, while the sea salt brings out all the flavors in the most amazing way.Trust me, once you try these, regular chocolate chip cookies just won’t be the same—unless you also try our Chocolate Chip Bread Pudding for a warm, gooey dessert twist Ready to create some cookie magic in your kitchen?
Why You’ll Love These Caramel Sea Salt Cookies
Food has always been my love language, and these cookies speak volumes! I first created this recipe after experimenting with my grandmother’s classic chocolate chip cookie recipe, looking for that perfect balance of sweet and salty flavors that would make everyone ask for seconds.
Perfect Sweet-Salty Balance: I’ve carefully tested the amount of sea salt to create that magical flavor combination that makes your taste buds dance with joy!
Gooey Caramel Pockets: Each bite delivers those wonderful little surprises of soft, melted caramel that stretch when you pull the cookie apart – it’s honestly what cookie dreams are made of.
Foolproof Recipe: I’ve made these cookies dozens of times for family gatherings, and they turn out perfect every single time – even when my nephew helps with the mixing!
Make-Ahead Friendly: The dough freezes beautifully, so you can always have fresh-baked cookies within minutes when unexpected guests arrive or when cookie cravings strike.
Crowd-Pleasing Favorite: These cookies have become my most requested dessert at family gatherings – My sister-in-law once ate five in one sitting—and still had room for a slice of our Reese’s Caramel Cheesecake afterward!
These cookies aren’t just treats—they’re little bites of happiness that bring people together around my kitchen table, just like my grandmother’s recipes always did.
Ingredient Note List
Unsalted Butter: I always start with room temperature butter because it creates that perfect creamy base for cookies and allows the sugar to incorporate more thoroughly for that ideal texture.
Granulated Sugar: This sugar helps create those slightly crispy edges that contrast beautifully with the soft centers of these salted caramel chocolate chip cookies.
Brown Sugar: My grandmother taught me that brown sugar is the secret to chewy, moist cookies because it contains molasses that adds both flavor and helps retain moisture.
Vanilla Extract: I recommend using pure vanilla extract rather than imitation for these cookies—it makes a huge difference in creating that warm, aromatic flavor that makes these cookies so comforting.
Eggs: Room temperature eggs blend more easily into the batter, creating a more uniform texture throughout your salted caramel chocolate chip cookies.
All-Purpose Flour: This provides the structure for our cookies—I’ve found measuring it with the spoon-and-level method rather than scooping directly with a measuring cup gives the most consistent results.
Baking Soda: This gives our cookies that perfect rise and helps create those slightly crispy edges that contrast with the soft, chewy centers.
Salt: Regular salt in the dough enhances all the flavors in the cookie, working behind the scenes to make the chocolate and caramel shine even brighter.
Chocolate Chips: I prefer using semi-sweet chocolate chips for these cookies because they balance perfectly with the sweetness of the caramel—though my husband swears they’re even better with a mix of semi-sweet and dark chocolate!
Caramel Bits: These little gems create pockets of gooey goodness throughout the cookie—I find the bits easier to work with than cutting up caramel candies, though both work wonderfully.
How to Make Salted Caramel Chocolate Chip Cookies
Step 1. I always start by letting my butter sit out for about an hour before baking—room temperature butter creams much better with the sugars and creates that perfect cookie texture.
Step 2. In my large mixing bowl, I cream together the softened butter with both sugars until the mixture becomes noticeably lighter in color and fluffy in texture—this usually takes me about 3 minutes with my stand mixer.
Step 3. My grandmother always said to add eggs one at a time, and she was right—it helps them incorporate more evenly into the butter-sugar mixture, creating a smoother dough.
Step 4. I’ve found that mixing the dry ingredients separately before adding them to the wet ingredients prevents any clumping and ensures the baking soda and salt are evenly distributed throughout the dough.
Step 5. When adding the flour mixture to the wet ingredients, I mix just until combined—overmixing can make the cookies tough, and nobody wants that!
Step 6. For folding in the chocolate chips and caramel bits, I use a gentle hand with a rubber spatula rather than my mixer—it gives me more control and helps prevent breaking up the caramel pieces.
Step 7. The 30-minute chill time feels like forever when you’re craving cookies, but I promise it’s worth it! This step helps the butter firm up again, which prevents the cookies from spreading too much and creates that perfect texture.
Step 8. I use a cookie scoop to ensure all my cookies are the same size, which helps them bake evenly—plus, it makes the process so much quicker!
How to Store & Reheat
In my experience, these salted caramel chocolate chip cookies taste absolutely wonderful fresh from the oven, but they store beautifully too! I typically keep them in an airtight container at room temperature, where they maintain their chewy texture and amazing flavor for up to 5 days. The key is making sure they’re completely cooled before storing them, or else the condensation will make them soggy.
For longer storage, I’ve found that freezing these cookies works amazingly well. I place them in a single layer in a freezer-safe container with parchment paper between layers to prevent sticking. They keep their quality for up to 3 months this way! My daughter loves knowing there are cookie emergencies stashed in the freezer.
When it comes to reheating, nothing beats 10 seconds in the microwave—it reactivates those gooey caramel pockets and makes the cookies taste freshly baked! If you’re serving these to guests, I recommend warming them in a 300°F oven for about 3-4 minutes. The aroma that fills your kitchen will have everyone asking for your secret recipe!
What to Serve with Salted Caramel Cookies
Vanilla Bean Ice Cream: There’s something magical about the way warm cookies melt cold, creamy ice cream! Try it with our Vanilla Bean Ice Cream for the ultimate combo. Hot Coffee or Espresso: The rich, bitter notes of coffee create the perfect contrast… Cold Milk: This classic pairing never disappoints! Caramel Drizzle: For special occasions, I sometimes warm a bit of caramel sauce—or serve it with a slice of Caramel Coffee Buttercream Cake for double the indulgence. Fresh Berries: When I’m looking for something to cut through the richness, a small bowl of berries works great—especially with a scoop of Mocha Mousse on the side.
FAQs
Can I make the cookie dough ahead of time?
Absolutely! I often make this dough up to 3 days in advance and keep it refrigerated. Just let it sit at room temperature for about 10 minutes before scooping and baking.
Why did my caramel harden too much in the cookies?
This happens when caramel gets too hot during baking. I’ve found that using caramel bits rather than hard caramels and slightly underbaking the cookies helps keep those caramel pockets perfectly gooey.
Can I freeze these cookies after baking?
Yes! I freeze these all the time. Store them in an airtight container with parchment between layers for up to 3 months, then thaw at room temperature or warm briefly in the microwave.
My cookies spread too much. What went wrong?
When my cookies spread too much, it’s usually because the dough wasn’t chilled enough. Make sure to refrigerate for at least 30 minutes, and if your kitchen is particularly warm, consider chilling the shaped dough balls for 10 minutes before baking.
Can I reduce the amount of sugar in this recipe?
I wouldn’t recommend reducing the sugar too much as it affects not just sweetness but also the texture and structure of these cookies. The balance of sweet and salty is what makes these cookies so special!
How do I know when the cookies are done baking?
The perfect salted caramel chocolate chip cookie will look slightly underdone in the center when you take it out of the oven. The edges should be set and golden, but the middle will be soft—it will firm up as it cools.
Salted Caramel Chocolate Chip Cookies
A delightful treat for cookie lovers, combining sweet chocolate and rich caramel with a hint of sea salt.
1cupUnsalted butterSoftened, for a rich and creamy texture.
3/4cupGranulated sugarAdds sweetness to the cookies.
3/4cupBrown sugarPacked, for moisture and a deeper flavor.
1teaspoonVanilla extractEnhances the overall flavor.
2largeEggsProvides moisture and binds the ingredients.
2 1/4cupsAll-purpose flourForms the base of the cookie dough.
1teaspoonBaking sodaHelps the cookies rise.
1/2teaspoonSaltBalances the sweetness.
1cupChocolate chipsAdds rich chocolate flavor.
1cupCaramel bits or soft caramel candies, choppedProvides a sweet and chewy texture.
to tasteSea saltFor sprinkling on top before baking.
Instructions
In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together until light and fluffy, about 2-3 minutes.
Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract until combined.
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add the dry mixture to the wet ingredients, mixing until just combined.
Gently fold in the chocolate chips and caramel bits until evenly distributed throughout the dough.
Cover the bowl with plastic wrap and refrigerate the dough for at least 30 minutes.
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheet, leaving space between each cookie.
Lightly sprinkle a pinch of sea salt on top of each cookie dough ball before baking.
Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown. The centers may look slightly underbaked; they will continue to cook as they cool.
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
Enjoy your Salted Caramel Chocolate Chip Cookies, a perfect blend of sweet and salty flavors!
