Delicious salted caramel chocolate cookies on a plate ready to enjoy.

Salted Caramel Chocolate Cookies

ByOlivia Carter
Jump to Recipe·Print Recipe

Why Make This Recipe

Salted Caramel Chocolate Cookies are the perfect treat for anyone who loves the combination of sweet and salty flavors. These cookies are soft, chewy, and packed with chocolate chips and caramel bits that create a delightful taste in every bite. Making these cookies will surely impress friends and family, and they are easy to whip up for any occasion—be it a cozy day at home or a festive gathering.

How to Make Salted Caramel Chocolate Cookies

Ingredients:

  • 1 cup unsalted butter, softened
  • 1 cup brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 1/2 cup cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup chocolate chips
  • 1 cup caramel bits
  • Sea salt for sprinkling

Directions:

  1. Preheat the oven to 350°F (175°C).
  2. In a large bowl, cream together the butter, brown sugar, and granulated sugar until smooth.
  3. Beat in the eggs one at a time, then stir in the vanilla.
  4. In another bowl, combine the flour, cocoa powder, baking soda, and salt. Gradually add to the creamed mixture.
  5. Stir in the chocolate chips and caramel bits.
  6. Drop by spoonfuls onto ungreased baking sheets.
  7. Bake for 10-12 minutes or until edges are set.
  8. Remove from the oven and sprinkle with sea salt while still warm.
  9. Allow to cool on the baking sheets for a few minutes before transferring to wire racks.

How to Serve Salted Caramel Chocolate Cookies

These cookies are great served warm, allowing the chocolate and caramel to melt slightly. Pair them with a glass of milk or a cup of coffee for a tasty treat. You can also serve them at parties or give them as gifts, neatly packaged in a box.

How to Store Salted Caramel Chocolate Cookies

To store your cookies, keep them in an airtight container at room temperature. They will stay fresh for up to a week. You can also freeze them for longer storage. Just place them in a freezer-safe bag, and they will last for about three months.

Tips to Make Salted Caramel Chocolate Cookies

  • Make sure your butter is softened to room temperature for easy mixing.
  • Use quality chocolate chips and caramel bits for the best flavor.
  • Don’t skip the sprinkling of sea salt on top; it enhances the sweet and salty taste.
  • You can adjust the amount of caramel bits based on your preference for sweetness.

Variation

Feel free to add nuts like pecans or walnuts for extra crunch. You can also swap half of the chocolate chips for peanut butter chips to give a different flavor profile.

FAQs

Q: Can I use salted butter instead of unsalted?
A: Yes, you can use salted butter, but it’s best to reduce the added salt in the recipe.

Q: What if I don’t have caramel bits?
A: You can substitute caramel bits with regular caramel squares. Just chop them into small pieces.

Q: Can I make the dough ahead of time?
A: Absolutely! You can prepare the dough and refrigerate it for up to 3 days before baking. Just let it sit at room temperature for a bit before scooping it onto the baking sheets.

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Salted Caramel Chocolate Cookies

  • Author: admin
  • Total Time: 27 minutes
  • Yield: 24 cookies
  • Diet: Vegetarian
Print Recipe

Description

Deliciously soft and chewy cookies with a perfect balance of sweet and salty flavors, packed with chocolate chips and caramel bits.

Ingredients

  • 1 cup unsalted butter, softened
  • 1 cup brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 1/2 cup cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup chocolate chips
  • 1 cup caramel bits
  • Sea salt for sprinkling

Instructions

  1. Preheat the oven to 350°F (175°C).
  2. In a large bowl, cream together the butter, brown sugar, and granulated sugar until smooth.
  3. Beat in the eggs one at a time, then stir in the vanilla.
  4. In another bowl, combine the flour, cocoa powder, baking soda, and salt. Gradually add to the creamed mixture.
  5. Stir in the chocolate chips and caramel bits.
  6. Drop by spoonfuls onto ungreased baking sheets.
  7. Bake for 10-12 minutes or until edges are set.
  8. Remove from the oven and sprinkle with sea salt while still warm.
  9. Allow to cool on the baking sheets for a few minutes before transferring to wire racks.

Notes

Store in an airtight container for up to a week, or freeze for about three months.

  • Prep Time: 15 minutes
  • Cook Time: 12 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

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Hi, I’m Olivia Carter. I’m 41 years old, born in Nashville, Tennessee, and now living in Denver, Colorado, where the mountains are as much a part of my inspiration as the markets I shop from. My kitchen is my safe place it smells of herbs, wood smoke, and sometimes just-baked bread cooling on the counter.

I didn’t grow up with professional chefs around me just hardworking parents and a grandmother who believed that love always started with a pot on the stove. She taught me how to make biscuits without a recipe, how to know when cornbread is ready just by the sound it makes, and how to never waste a single vegetable from the garden. Those lessons stuck with me more than anything I ever read in a cookbook.

My path here wasn’t simple. I started as a server, sneaking glances into the kitchen whenever I could. Eventually, I found myself behind the line, sweating through long shifts, burning my fingers, and learning faster than I thought possible. Later, I studied culinary arts in New York, but I’ve always said the best training came from real kitchens, real mistakes, and real people who pushed me to keep going.

Today, my cooking is rooted in Southern tradition but shaped by everywhere I’ve traveled and everything I’ve tasted. I love the balance of smoky barbecue with bright citrus, the sweetness of honey paired with a kick of chili, and the way fresh herbs can lift even the simplest dish. Food, to me, is about contrast it should surprise you while still feeling like home.

I cook for people who want food that tells a story. I believe meals should connect us to memory, to family, to joy. It’s not about perfection or fancy plating it’s about sitting down, taking a bite, and feeling something.

If you’ve ever laughed around a messy kitchen table, licked barbecue sauce off your fingers, or found comfort in a bowl of soup on a hard day, then you already understand what my cooking is about. Welcome I can’t wait to share it with you.

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