If you’re searching for the best cookies to bake at home, this Chewy Salted Caramel Chocolate Chip Cookies recipe might become your new favorite cookie recipe.

They’re soft in the center, have crisp edges, and feature gooey caramel with semi-sweet chocolate chips in every bite – and a sprinkle of sea salt on top balances everything beautifully.

What makes this recipe extra special is how simple it is – even while using both hard & soft caramels. They’re easy enough for beginners, but impressive enough to share with friends, family, or bring to a gathering.

Ingredients

This recipe calls for simple ingredients, which can be found in any grocery store. Each plays an important role in creating that perfect combination of chewy center, crisp edges, and gooey caramel pockets.

• All-purpose flour: The base structure of the cookies, measured carefully with a measuring cup to avoid extra density.
• Cornstarch: Helps achieve the chewy center and prevents the dough from spreading too much.
• Baking soda: Works with the wet ingredients to give the cookies just the right rise.
• Sea salt: Balances the rich flavors, plus a sprinkle of flaky sea salt on top finishes them beautifully.
• Brown sugar: It adds moisture and a deeper, caramel-like flavor to the dough.
• Granulated sugar: It helps create crisp edges while keeping the perfect balance of sweetness.
• Unsalted butter: At room temperature, this creams with the sugar for soft, flavorful cookies.
• Vanilla extract: Brings warmth and enhances all the other flavors.
• Egg yolks: Add richness and structure, making the cookies soft yet chewy.
• Semi-sweet chocolate chips: The classic pairing for caramel, with just enough bitterness to balance the sweetness.
• Hard caramel candies: Crushed into small caramel pieces for pockets of flavor throughout the cookie dough.
• Soft caramel candies: Hidden in the center of each cookie for that gooey caramel surprise.

Take a look at the recipe card at the bottom of this post for the full recipe.

Add-Ons & Substitutions

These cookies are easy to customize depending on what you have on hand or what you love most.

• Swap the semi-sweet chocolate chips for dark chocolate chunks, milk chocolate, or even butterscotch chips.
• Try using Werther’s soft caramels, Kraft caramels, or even homemade caramels in the center for a gooey caramel variety.
• Add in a handful of chopped nuts like pecans or walnuts for extra texture.
• If you can’t find hard caramel candies, chopped caramel chocolates work as a substitute.

How to Make Chewy Caramel Chocolate Chip Cookies

Start by lining large baking sheets with parchment paper. This not only keeps the cookies from sticking but also helps them bake evenly.

Place the hard caramel candies in a zip-top bag and crush them into small caramel chunks using a rolling pin. You want them smaller than peas so they melt evenly into the cookie dough.

In a large mixing bowl, whisk together your flour mixture – flour, cornstarch, baking soda, and sea salt – until combined. Set aside.

Using a stand mixer with the paddle attachment (or an electric mixer and a large bowl), cream the unsalted butter, brown sugar, and white sugar on medium speed until fluffy. Be sure to scrape down the sides of the bowl and the bottom of the bowl so everything mixes evenly.

Add the vanilla and egg yolks, mixing until smooth. Then, gently fold in the dry ingredients. Stir just until the flour mixture disappears – don’t overmix.

With a spatula, stir in the semi-sweet chocolate chips and the crushed caramel pieces. Scoop about 3 tablespoons of dough at a time and roll into cookie dough balls.

Press a soft caramel candy into the center of each dough ball, then wrap the dough around it, leaving only a tiny bit peeking out. Chill the dough balls on a cookie sheet for at least 1 hour.

When ready to bake cookies, preheat your oven to 350°F. Arrange the cookie dough balls on large baking sheets lined with parchment paper, spacing them about 2 ½ inches apart. Bake time is 11–14 minutes, or until the edges look golden brown but the centers still look soft.

Once baked, add a sprinkle of sea salt on top while warm. Let them cool on the baking sheet for 15 minutes before transferring to a wire rack. This helps the caramel set while keeping the cookies chewy.

Expert Tips

• Always measure flour with the spoon-and-level method to avoid dense cookies.
• Chill the dough balls before baking; it makes all the difference for chewy centers and crisp edges.
• Use a cookie scoop to keep your cookies in perfect circles and bake evenly every single time.
• For smaller cookies, use 2 tablespoons of dough and mini caramels instead.

Frequently Asked Questions

What is the secret ingredient to keep cookies soft?

The best way to keep cookies soft is not to overbake them. Pull them when the edges look golden brown, but the centers are slightly soft.

Why put cornstarch in chocolate chip cookies?

Cornstarch works as a thickening agent and helps create a softer, chewier texture while preventing too much spreading.

How long should you chill the dough before shaping and baking the cookies?

At least 30 minutes, but up to 24 hours. Chilling helps the butter firm up so the cookies bake thick.

Can I make these cookies ahead of time?

Yes! You can shape the cookie dough balls and refrigerate them for up to 24 hours before baking.

How should I store leftover cookies?

Once cooled, keep cookies in an airtight container at room temperature for up to 5 days.

Can I freeze these cookies?

Yes, you can freeze unbaked cookie dough balls or fully baked cookies. For dough, freeze on a baking sheet first, then transfer to a freezer bag. For baked cookies, let them cool completely before freezing in layers separated by parchment paper.

Follow this link for more cookie recipes, or take a look at the links below to see some salted caramel inspired recipes:

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