Chewy Salted Caramel Chocolate Chip Cookies Recipe
If you’re searching for the best cookies to bake at home, these Chewy Salted Caramel Chocolate Chip Cookies 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.
Servings: cookies
Equipment
- 1 Electric mixer
- 1 Cookie sheet
- 1 sheet parchment paper
Ingredients
- 1 1/2 cups all-purpose flour spooned and leveled
- 2 tablespoons cornstarch
- 1/2 teaspoon baking soda
- 1/2 teaspoon sea salt (plus more for sprinkling)
- 3/4 cup unsalted butter room temperature
- 3/4 cup brown sugar packed
- 3/4 cup granulated white sugar
- 2 teaspoons vanilla extract
- 2 large egg yolks room temperature
- 1 cup semi-sweet chocolate chips or chunks
- 3 hard caramel candies crushed
- 16 soft caramel candies (1 per cookie)
Instructions
- 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.1 1/2 cups all-purpose flour, 2 tablespoons cornstarch, 1/2 teaspoon baking soda, 1/2 teaspoon sea salt
- 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.3/4 cup unsalted butter, 3/4 cup brown sugar, 3/4 cup granulated white sugar
- 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.2 teaspoons vanilla extract, 2 large egg yolks
- 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.1 cup semi-sweet chocolate chips, 3 hard caramel candies
- 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.16 soft caramel candies
- 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.
Notes
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 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.
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.
