Salted Caramel Chocolate Chip Cookies Recipe

Featured 5-star reviews:

Here’s what readers have said about this recipe:

• “These cookies are my favorite. Make these today. They are so delicious. You can’t stop eating them.” – Amy
• “Whipped up a batch of these over the weekend and they do not disappoint! Quick, easy and delicious; exactly what I needed for my sweet tooth!” – Sara
• “Absolutely delicious and a huge hit! I highly recommend this recipe and it’s very simple to make.” – Willow

Why You’ll Love This Recipe

• No-chill dough so you can bake right away.
• A whole soft caramel tucked into each cookie for a gooey center.
• Extra caramel and chocolate chips on top for added texture and flavor.
• Dark or bittersweet chips add rich chocolate depth.
• Quick bake time: about 10–12 minutes.
• Uses pantry staples plus individually wrapped caramels for convenience.
• Perfect for special occasions or a satisfying everyday treat.

Ingredients

Mostly pantry staples — just pick up a bag of individually wrapped soft caramels.

• Salted butter, softened
• Brown sugar, lightly packed
• Large egg, room temperature
• Vanilla extract
• All-purpose flour, spooned and leveled
• Baking soda
• Baking powder
• Salt
• Chocolate chips (dark or bittersweet), plus more for topping
• Individually wrapped soft caramels, plus extra for topping

See the recipe card below for exact measurements.

Substitutions

If you need to adapt the recipe, try these options:

• Gluten-free: Try a tested 1:1 gluten-free baking flour — results may vary.
• No caramels: Omit the caramels to make classic chocolate chip cookies or use another mix-in such as flavored chips, chopped nuts, or dried fruit.

Variations

Ways to customize these cookies:

• Swap chocolate chips for milk, white, or butterscotch chips.
• Omit wrapped caramels and drizzle with caramel sauce before serving; serve warm with vanilla ice cream.
• Add nuts like walnuts, pecans, sliced almonds, or macadamia nuts for crunch.
• Sprinkle flaky sea salt on top after baking for a sweet-and-salty contrast.
• Make double chocolate by replacing 1/4 cup of flour with cocoa powder.
• Use brown butter for a deeper, nutty flavor.

If you test any substitutions, note that results may differ and share your experience in the comments.

How To Make Chocolate Chip Cookies With Soft Caramels

Step 1: Preheat oven to 350°F (176°C). Line a baking sheet with parchment paper. Cream softened butter and brown sugar until light and fluffy, about 2 minutes. Add the egg and vanilla and mix until combined.

Step 2: Whisk flour, baking soda, baking powder, and salt in a separate bowl. Gradually add the dry ingredients to the wet mixture and stir until just combined — do not overmix.

Step 3: Fold the chocolate chips into the dough.

Step 4: Portion dough with a cookie scoop. Flatten each ball and place one wrapped soft caramel in the center, then seal the dough around the caramel so it stays centered.

Step 5: Press the edges of the dough around the caramel until it’s fully enclosed.

Step 6: Cut a few extra caramels into small pieces to use as a topping.

Step 7: Top each dough ball with extra chocolate chips and small caramel pieces.

Step 8: Arrange 6 dough balls per baking sheet, about 2 inches apart. Bake 10–12 minutes or until edges are lightly golden. Remove from oven and, if desired, sprinkle with flaky sea salt. Let cool on the sheet for 5 minutes before transferring to a wire rack.

Expert Baking Tips

• Use a small to medium cookie scoop for even portions and roll dough into smooth balls with your palms.
• Place caramel pieces toward the center of each dough ball to reduce melting over the edge.
• Leave at least 2 inches between cookies; six per standard baking sheet works well.
• For perfectly round cookies, gently tap warm cookie edges with a butter knife right after baking.
• Add flaky sea salt after baking for a bright, sweet-and-salty finish.
• Allow cookies to cool briefly on the baking sheet before moving to a rack to finish cooling.

Frequently Asked Questions

Additional tips and answers to common questions:

Equipment

Essentials: baking sheet, parchment paper, mixing bowl, measuring cups and spoons, rubber spatula, and a cookie scoop or spoon.

Storage

Room Temperature

Store cooled cookies in an airtight container up to one week. They’re best within the first couple of days. Reheat for about 10 seconds in the microwave to enjoy warm.

Freezing Instructions

Freeze baked cookies in a freezer-safe container for up to two months and thaw at room temperature. For unbaked dough balls, freeze on a tray first, then transfer to a bag. Thaw before baking or bake from frozen, reducing oven temperature by 25°F and adding 2–3 minutes to the bake time if needed.

Baked cookies from frozen dough may vary slightly in texture and appearance from freshly made cookies.

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Looking for other ideas? Try similar cookie and dessert recipes for more baking inspiration.