why make this recipe

Salted Caramel Chocolate Chip Cookies are the ultimate treat for anyone who loves a mix of sweet and salty flavors. These cookies are soft and chewy, packed with rich chocolate chips, and have gooey caramel centers. They are perfect for dessert, an afternoon snack, or even to impress friends at a gathering. Plus, the combination of chocolate and caramel is always a crowd favorite!

how to make Salted Caramel Chocolate Chip Cookies

Ingredients :

14.5 tbsp salted butter, melted & cooled slightly (206 grams)
3/4 cup dark brown sugar, packed (163 grams)
3/4 cup granulated sugar (156 grams)
1 and 1/2 tsp vanilla extract
2 large eggs, at room temperature
3 cups all-purpose flour, spooned & leveled or weighed (390 grams)
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt
2 cups semi-sweet chocolate chips
35 pieces Werther’s soft caramels (see note below)

Directions :

Prep: Unwrap your caramels, leaving 15 whole for stuffing inside the cookies. Cut the rest into 2-3 pieces each for topping the cookies.
Make the Cookie Dough: In a large bowl, melt the butter. Whisk in both sugars until well combined. Add the vanilla and eggs; whisk until smooth for about 30-60 seconds. Stir in dry ingredients until a dough forms. It might be crumbly at first, but keep mixing until it comes together. Lastly, stir in the chocolate chips.
Rest the Dough: The dough should rest for 20 minutes in the fridge or freezer before you scoop it.
Prep Cookie Dough Balls: Form dough balls weighing about 90 grams each. Flatten the ball, place a caramel in the center, and wrap the dough around it. Press 1-2 sliced caramel pieces and a few more chocolate chips on top of each ball.
Bake the Cookies: Preheat your oven to 365°F (185°C). Line cookie sheets with parchment paper. Place 5-6 dough balls on each sheet, leaving space to spread. Bake for 10-12 minutes. The centers should look slightly underdone, and the edges will be lightly golden. To shape them, use a round cutter around each cookie right after baking and swirl it gently.
Serve + Store: Let cookies cool on the pan until they are warm. Store in an airtight container for 4-5 days or longer in the fridge. Rewarm if needed for a gooey treat!
Freezing Cookie Dough: Freeze dough balls on a baking sheet covered with a towel. Once solid, transfer to an airtight container. They can be stored for about 2-3 months and baked from frozen! Follow the same baking directions.
Make-Ahead Tip: You can portion the dough, stuff it with caramel, and store it in the fridge for 2-3 days before baking.

how to serve Salted Caramel Chocolate Chip Cookies

Serve these cookies warm with a glass of milk or your favorite coffee. They are also great on their own or served with ice cream for an indulgent dessert treat.

how to store Salted Caramel Chocolate Chip Cookies

Store cooled cookies in an airtight container at room temperature for 4-5 days. To keep them fresher for longer, place them in the refrigerator.

tips to make Salted Caramel Chocolate Chip Cookies

Make sure to let the butter cool slightly after melting, so it doesn’t cook the eggs when mixed.
Don’t skip the resting period for the dough; it helps the cookies spread perfectly.
Use quality chocolate chips for the best flavor.

variation

You can add nuts like pecans or walnuts for extra crunch. Alternatively, try using different types of chocolate, like dark or white chocolate chips, to switch up the flavor.

FAQs

Q: Can I use regular caramel instead of Werther’s soft caramels?
A: Yes, you can use any soft caramel, but make sure it’s easy to melt or stuff inside the cookies.

Q: Can I make the dough ahead of time?
A: Absolutely! You can make the dough and store it in the fridge for 2-3 days before baking.

Q: How do I know when the cookies are done?
A: The edges should be set and lightly golden, while the centers may look underdone. They’ll firm up as they cool.