Salted Caramel Chocolate Chip Cookies Recipe
There’s nothing quite like the comforting smell of freshly baked cookies wafting through your home. If you love the combination of sweet and salty, then salted caramel chocolate chip cookies are the perfect treat for you. These cookies are soft, chewy, and bursting with gooey chocolate and a hint of caramel. The addition of coarse sea salt on top takes them to a whole new level of deliciousness!
Why Make This Recipe
These salted caramel chocolate chip cookies are not just your average cookie. They offer a delightful twist on the classic chocolate chip cookie by adding rich caramel and a sprinkle of salt. This makes each bite an explosion of flavor. Whether you’re baking for a special event, a cozy night at home, or simply to satisfy your sweet tooth, this recipe is sure to impress everyone who tastes it. Plus, they are quick and easy to make!
How to Make Salted Caramel Chocolate Chip Cookies
Ingredients:
- 1 and ¼ cup (150g) all-purpose flour
- ½ teaspoon baking soda
- ¾ teaspoon baking powder
- ½ teaspoon salt
- ¼ cup (57g) unsalted butter (softened to room temperature)
- ½ cup + 2 Tablespoons (125g) firmly packed light brown sugar
- 1 large egg (room temperature)
- ½ teaspoon vanilla extract
- ¾ cup (128g) semi-sweet chocolate chips
- 3 Tablespoons (53g) homemade caramel sauce (store-bought is fine)
- Coarse sea salt (for sprinkling)
Directions:
- Preheat your oven to 350ºF (177ºC). Line a large baking sheet with parchment paper or a silicone baking mat and set it aside.
- In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set this mixture aside.
- In another medium bowl, use a hand-held mixer or a stand mixer with a paddle attachment to cream the softened butter and light brown sugar together on medium speed. Beat until the mixture is light and fluffy, about 2-3 minutes. Scrape the sides of the bowl with a spatula.
- Now, add the room temperature egg and vanilla extract into the bowl and beat again on medium speed until well combined.
- Reduce the mixer speed to low and gradually add the dry ingredient mixture to the wet ingredients in two parts, mixing well after each addition. Then, fold in the chocolate chips.
- Scrape down the sides of the bowl to gather the batter. In three separate tablespoon additions, add the homemade caramel sauce by dropping each tablespoon in different areas of the batter. Turn the mixer on low for a few revolutions to lightly swirl the caramel into the dough.
- Use a cookie scoop to drop rounded balls of dough onto the prepared baking sheet. Bake for 9-10 minutes until the edges are just starting to brown.
- After baking, sprinkle the cookies lightly with sea salt (if desired) and let them cool on the baking sheet for 5 minutes. Transfer them to a wire rack to cool completely.
- Store baked cookies in an airtight container at room temperature for up to 5 days. You can freeze baked cookies for up to 2 months. Rolled cookie dough can also be frozen; bake straight from the freezer for 11-12 minutes.
How to Serve Salted Caramel Chocolate Chip Cookies
Serve these delicious cookies warm with a glass of milk or a scoop of ice cream. They are perfect for sharing at parties, gatherings, or just as a tasty after-dinner treat.
How to Store Salted Caramel Chocolate Chip Cookies
Keep your cookies fresh by storing them in an airtight container at room temperature for up to 5 days. If you want to save them for later, freeze them for up to 2 months. You can also freeze the cookie dough ahead of time and bake them fresh when you want them!
Tips to Make Salted Caramel Chocolate Chip Cookies
- Make sure your butter is at room temperature to achieve the best texture.
- Don’t overmix the dough once you add the flour. This will keep your cookies soft.
- For an extra touch, drizzle some extra caramel sauce on top before serving.
Variation
You can customize these cookies by adding nuts like pecans or walnuts for an added crunch, or try using milk chocolate or dark chocolate chips for a different flavor.
FAQs
1. Can I use store-bought caramel sauce?
Yes, store-bought caramel sauce works well and saves time!
2. How do I make the cookies chewier?
Try using chilled dough and bake them for a slightly shorter time to keep them soft and chewy.
3. Can I freeze the cookie dough?
Yes, you can freeze the rolled cookie dough for up to 2 months. Just bake them from frozen, adding a couple of extra minutes to the baking time.
Salted Caramel Chocolate Chip Cookies
Ingredients
Dry Ingredients
- 1.25 cup 1 and ¼ cup all-purpose flour
- 0.5 teaspoon ½ teaspoon baking soda
- 0.75 teaspoon ¾ teaspoon baking powder
- 0.5 teaspoon ½ teaspoon salt
Wet Ingredients
- 0.25 cup ¼ cup unsalted butter (softened to room temperature)
- 0.5 cup ½ cup + 2 Tablespoons firmly packed light brown sugar
- 1 large 1 large egg (room temperature)
- 0.5 teaspoon ½ teaspoon vanilla extract
- 3 Tablespoons 3 Tablespoons homemade caramel sauce (store-bought is fine)
Chocolate and Topping
- 0.75 cup ¾ cup semi-sweet chocolate chips
- to taste Coarse sea salt (for sprinkling)
Instructions
Preparation
- Preheat your oven to 350ºF (177ºC). Line a large baking sheet with parchment paper or a silicone baking mat and set it aside.
- In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set this mixture aside.
Mixing
- In another medium bowl, use a hand-held mixer or a stand mixer with a paddle attachment to cream the softened butter and light brown sugar together on medium speed until light and fluffy, about 2-3 minutes.
- Add the room temperature egg and vanilla extract, beating until well combined.
- Reduce mixer speed to low and gradually add the dry ingredient mixture in two parts, mixing well after each addition. Fold in the chocolate chips.
- Add the homemade caramel sauce in three separate tablespoon additions, swirling it lightly into the dough.
Baking
- Use a cookie scoop to drop rounded balls of dough onto the prepared baking sheet.
- Bake for 9-10 minutes until edges start to brown.
- Sprinkle lightly with sea salt if desired and let cool on the baking sheet for 5 minutes before transferring to a wire rack.
