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A close-up shot of freshly baked chocolate chip caramel cookies cooling on a wire rack over the white marble cooktop. The cookies have gooey melted caramel strands and slightly crisp edges, creating a perfect balance of textures.

Salted Caramel Chocolate Chip Cookies Recipe

These Valentine Salted Caramel Chocolate Chip Cookies are a delightful blend of gooey caramel, rich chocolate, and a touch of sea salt, creating the perfect balance of sweetness and indulgence in every bite.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Dessert
Cuisine American
Servings 36
Calories 178 kcal

Equipment

  • Mixing bowls
  • Hand or stand mixer
  • Measuring cups and spoons
  • Baking sheet
  • Parchment paper
  • Spatula
  • Wire cooling rack

Ingredients
  

  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon coarse salt
  • 1 ¾ cups brown sugar
  • 1 cup unsalted butter softened
  • ¼ cup white sugar
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 2 cups chocolate chips
  • 18 unwrapped caramel candies such as Werther's®, each cut into 6 pieces

Instructions
 

  • Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  • In a bowl, whisk together flour, baking soda, and salt. Set aside.
    A close-up shot of a glass mixing bowl on a white marble cooktop, filled with all-purpose flour, baking soda, and coarse salt. A metal whisk is inside the bowl, blending the dry ingredients evenly to ensure a smooth and consistent texture for the cookie dough.
  • In another bowl, cream butter, brown sugar, and white sugar until light and fluffy.
    A close-up shot of another glass mixing bowl on the white marble cooktop, where softened unsalted butter, brown sugar, and white sugar are being creamed together with a hand mixer. The mixture appears light and fluffy, indicating that air has been incorporated for a soft cookie texture.
  • Add eggs and vanilla extract, mixing until well combined.
    A close-up shot of the same glass mixing bowl on the white marble cooktop, now containing eggs and vanilla extract. A hand mixer is actively blending the ingredients, creating a smooth and well-combined batter as the wet ingredients fully incorporate.
  • Gradually add the dry ingredients, mixing just until incorporated.
    A close-up shot of the glass mixing bowl on the white marble cooktop as the dry ingredients are gradually incorporated into the wet mixture. A spatula is gently folding the dough together, ensuring even distribution without overmixing.
  • Fold in chocolate chips and caramel pieces, ensuring even distribution.
    A close-up shot of chocolate chips and small caramel candy pieces being folded into the cookie dough in the glass mixing bowl on the white marble cooktop. The dough looks rich and textured, with generous chunks of mix-ins spread throughout.
  • Scoop dough onto the baking sheet, spacing cookies 2 inches apart.
    A close-up shot of a parchment-lined baking sheet on the white marble cooktop, featuring evenly spaced cookie dough scoops placed 2 inches apart. The dough mounds have a slightly textured surface, with visible bits of caramel and chocolate chips.
  • Bake for 10-12 minutes, then let cool on a wire rack before serving.
    A close-up shot of cookies baking in the oven, seen through the glass oven door. The dough is slowly spreading, and the caramel pieces are beginning to melt. The cookies' edges are turning golden brown, indicating they are nearly done.