Salted Caramel Chocolate Chip Cookies Recipe
When sweet and salty get together and have a party, I always want to be invited. Salted Caramel Chocolate Chip Cookies are definitely cause for celebration. Soft, chewy and totally delicious…they are one of my favorites, keep scrolling down for the full recipe!
You knew I couldn’t go too long without posting a cookie recipe. After all, in my world they are a food group. The combination of sweet and salty has always been a favorite of mine. So adding those flavors to the best Chocolate Chip Cookie recipe on the planet seemed like a no-brainer.
I had thought about using the caramel bits that you can purchase next to the baking supplies but then I reconsidered. When I am going for a Salted Caramel Chocolate Chip Cookie then I want the caramel flavor to be substantial. Using the individual caramels was a fabulous idea {if I do say so myself}.
My worry was that the caramels might harden up after baking but I was super excited to find out that they didn’t. I did however, make sure to get the bag with the softest caramels I could find. I am sure that I looked like a crazy woman going through all of the bags to be sure I was getting just the right one but I take my cookies seriously.
Begin by cutting 25 caramels into quarters.
Free Email Series
Tips & tricks to achieve the most delicious cookies of your life!
Salted Caramel Chocolate Chip Cookie Tips
- You will want to be sure to cream together the butter, sugars, eggs and vanilla for 4-5 minutes before adding the dry ingredients.
- When mixing in the dry ingredients it is important to not over mix. If you add too much air at this point then the cookies will deflate in the oven.
- Think about textures when adding your extra add ins. I added the caramel quarters and then a combination of both regular sized and miniature semi-sweet chocolate chips.
- Mix the caramels and chocolate chips in by hand.
- I am a huge advocate for using a cookie scoop because when the cookies are all the same size then they bake up more evenly. Look at this tray of yumminess!!
- Chilling the dough for a couple of hours is important when you want thick and soft cookies.
- Bake them for 8-9 minutes. They may look a little under done but you let them cool for 10 minutes on the cookie sheet and that will set them up.
- While the cookies are still warm, sprinkle the tops with kosher salt which was honestly…LIFE! It will stick to the soft caramel and chips which gives these cookies such an awesome balance.
Add these salted caramel chocolate chip cookies to your weekend to-do list and you will certainly be glad that you did.
Do you love these salted caramel chocolate chip cookies? Try these awesome recipes…
-
Peanut Butter Texas Sheet Cake Cookies
-
Boston Cream Pie Cookie Bites
-
Brookies
-
Thick Chocolate Chip Cookies
-
Chocolate Chip Shortbread
-
Peanut Butter Blossoms
-
Soft Oatmeal Scotchies
-
Brown Butter Salted Caramel Chip Cookies
Enter your email below and I’ll send it directly to your inbox!
Salted Caramel Chocolate Chip Cookies
Ingredients
- 1 cup butter {softened}
- 1 cup brown sugar {packed}
- ½ cup granulated sugar
- 4 teaspoons vanilla extract
- 2 large eggs
- 3 cups all purpose flour
- 4 teaspoons cornstarch
- 1 ½ teaspoon baking soda
- ½ teaspoon salt
- ⅔ cup chocolate chips
- 25 individual caramels {cut into quarters}
- 1 Tablespoon flaky sea salt {sprinkled on baked cookies}
Instructions
- In a bowl of a stand mixer {fitted with the paddle attachment} combine butter, both sugars, vanilla and eggs. Beat on medium speed until creamed {it should be light and fluffy}. This will take about 5 minutes, but not skip this part. Scrape down the sides of the bowl as necessary.
- Add flour, cornstarch, baking soda and salt, mix until just combined. Add chocolate chips and caramel quarters and mix until evenly incorporated.
- Scoop cookies using a medium cookie scoop {or 2-3 tablespoons of dough}. Place cookie dough mounds onto a parchment or wax paper lined pan and refrigerate for 2 hours or up to 5 days.
- When ready to bake, preheat oven to 350 degrees. Line cookie sheets with parchment paper or silicone mat. Place 8 cookies per sheet and bake for 8-9 minutes or until the edges are set and the middle of the cookie is just beginning to set and barely brown. Sprinkle cookies with desired amount of kosher salt immediately upon removing from oven. They will look under baked but let them cool on cookie sheet for 5-10 minutes before moving them to cooling rack and they will firm up as they cool.
- Store cookies in an air tight container at room temperature for up to a week or freeze for up to 3 months.
Notes
- When mixing in the dry ingredients it is important to not over mix. If you add too much air at this point then the cookies will deflate in the oven. For the best cookies, mix gently.
- Think about textures when adding your extra add ins. I added the caramel quarters and then a combination of both regular sized and miniature semi-sweet chocolate chips.
- I always suggest using a cookie scoop because when the cookies are all the same size and they bake up more evenly.
- Chilling the dough for a couple of hours is important when you want thick and soft cookies.
Nutrition
