These Salted Caramel Chocolate Chip cookies are the perfect treat for any sweet & salty fix. Caramel flavored cookie dough with sweet chocolate chips, melted caramel pieces and a sprinkle of sea salt make for one outrageous cookie.
Salted Caramel Chocolate Chip Cookies
Salted Caramel Chocolate Chip Cookies are not your typical chocolate chip cookies. These cookies are just another example of how you can switch up chocolate chip cookies to make them even better. One thing I really wanted in these particular cookies was the presence of caramel. So, I incorporated that flavor in 2 ways. The first; adding caramel extract to the dough. Have you used caramel extract in your baking before? I added some into the cookie dough and I loved the result. The second way is to add caramel candies to the cookie dough once it’s been scooped. Adding small pieces of soft caramel candies makes these cookies extra gooey and delicious. The caramel candies will melt as the cookies bake resulting in gooey puddles of caramel goodness.
tips for thick, chewy cookies
Use dark brown sugar: I love using dark brown sugar in most baked goods. The extra molasses not only adds flavor but adds chewiness to the finished result. If you only have light brown sugar you can definitely use that too but if you can use dark brown sugar, I highly recommend it in these cookies.
Freeze the cookie dough: This is so important! Once you scoop out the cookie dough into balls, place them in the freezer to set. You can either let them chill in the freezer for a minimum of 2 hours (if you want to bake the cookies the same day) or let them chill over night. I like to let cookie dough chill over night in an airtight container. Freezing the cookie dough helps keep the cookies thick while they bake and they’re less likely to spread.
Between freezing the dough and using dark brown sugar these cookies a thick, super puffy with a super soft texture and a chewy center.
what type of caramel to use
I really like using soft caramel candies in this recipe. I like to take each cube and cut it into quarters so you get little pieces of caramel. This way, you can easily stick 2 or 3 pieces in each cookie. The soft caramels melt beautifully and create caramel puddles in each cookie. If you love caramel, you must make these cookies.
Just like butterscotch goes great in these cookies, caramel goes great in chocolate chip cookies too!
Salted Caramel Chocolate Chip Cookies
- 2 and 1/2 cups All Purpose Flour
- 1 teaspoon Baking Soda
- 1/2 teaspoon salt
- 1 cup 2 sticks unsalted butter - softened at room temperature
- 1 cup dark brown sugar packed
- 1 large egg room temperature
- 2 teaspoons pure vanilla extract
- 1 tablespoon caramel extract
- 1 cup semi sweet chocolate chips plus more for tops of cookie dough balls
- 20 pieces of soft caramel candy cut into fours; I used Kraft caramels
- Coarse Sea Salt
- In a medium sized bowl combine flour, baking and salt. Whisk dry ingredients together just to combine them. Set aside. Unwrap soft caramel candy and cut each piece into four smaller pieces and set those aside too.
- In a large mixing bowl combine butter & sugar, cream together using a stand mixer or electric handheld mixer on medium speed. Stop mixing and scrap dough down the sides of the bowl as necessary. Continue mixing and add in egg, vanilla extract and caramel extract. Once egg and both extracts are combined into the dough slowly add in dry ingredients, and mix until thoroughly combined and dough is thick. Turn off mixer and fold in chocolate chips.
- Line a plate with wax paper or parchment paper. Scoop dough into balls about 1.5 tablespoons in size and place them on the plate. Take a few extra chocolate chips and insert them on top of each cookie dough ball along with one of two pieces of caramel. Sprinkles each cookie dough ball with sea salt and place the plate in the freeze for at least 2 hours or as long as over night. If freezing them overnight cover the plate with plastic wrap.
- When ready to bake, preheat your oven to 350 degrees. Line a baking sheet with parchment paper or spray with cooking spray. Place cookie dough balls on cookie sheet and bake for 10 minutes. When you remove cookies from oven sprinkles them with a little extra sea salt and allow them to cool completely before serving, about 15 to 20 minutes. Store any leftovers in an airtight container.
- 2 hours indicated in prep time and total time above includes freezing time.