Salted Caramel Chocolate Chip Cookies

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Salted Caramel Chocolate Chip Cookies on a drying rack.

Hi everyone! Jenn back from Deliciously Sprinkled with a delicious cookie recipe, that I know you all are going to LOVE! These Salted Caramel Chocolate Chip Cookies are the perfect combination of sweet and salty. Could there really be a better combination?

I started with my favorite Chocolate Chip Cookie recipe. These cookies are smaller than a regular sized chocolate chip cookie, but don’t worry I did this on purpose so I could put a generous amount of salted caramel in the middle of each cookie….you’re welcome! I also drizzled them with melted chocolate to make these cookies even more delicious. Enjoy!

Salted Caramel Chocolate Chip Cookies on a drying rack.

More delicious caramel recipes from Deliciously Sprinkled:

Caramel Cheesecake Dip in a green bowl.

Oven Baked Caramel Corn in a white bowl.

Salted Caramel Chocolate Chip Cookies

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These Salted Caramel Chocolate Chip Cookies are the perfect combination of sweet and salty. Could there really be a better combination?
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Author Alyssa Rivers
Servings: 24 Cookies

Ingredients
  

  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 12 Tablespoons unsalted butter softened
  • 1/2 cup sugar granulated
  • 3/4 cup light brown sugar packed
  • 1 Tablespoon vanilla extract
  • 2 large eggs
  • 1 1/2 cups milk chocolate chips
  • 1 bag caramel bites 11 oz.
  • 2 Tablespoons heavy whipping cream/milk
  • 4 oz. semi-sweet chocolate baking bars
  • sea salt for sprinkling on top

Instructions
 

  • Preheat oven to 370F degrees. Line two large baking sheets with parchment paper or silicone baking mats. Set aside.
  • Whisk together the flour, baking soda, and salt in a medium size bowl. Set aside.
  • In a large bowl, using an electric or stand mixer, cream together the butter, granulated sugar, light brown sugar, and vanilla extract until combined.
  • Add eggs one at a time, mixing between each egg.
  • Add flour mixture and mix until just combined. DO NOT OVERMIX!
  • Using a spatula, stir in chocolate chips until combined.
  • Using a cookie scoop, scoop dough into balls about 1 Tablespoons each and place onto prepared baking sheet.
  • Bake for 10 minutes or until golden brown around the edges.
  • Immediately after taking cookies out of the oven, using handle of a wooden spoon, make indentation into center of each cookie. Let cool for 5 minutes on baking sheet.
  • In a medium-sized bowl, combine caramel bits and heavy whipping cream. Microwave for 1 minute, stirring until caramel is completely melted. Spoon 1 teaspoon of caramel into each indentation.
  • In a medium-sized bowl, microwave chocolate baking bars for 30 seconds, stirring after each 30-second intervals until chocolate is completed melted. Drizzle chocolate over cookies and sprinkle with sea salt.


Nutrition

Serves: 24

Calories271kcal (14%)Carbohydrates38g (13%)Protein3g (6%)Fat12g (18%)Saturated Fat7g (35%)Cholesterol33mg (11%)Sodium137mg (6%)Potassium78mg (2%)Fiber1g (4%)Sugar27g (30%)Vitamin A245IU (5%)Vitamin C1mg (1%)Calcium43mg (4%)Iron1mg (6%)

All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.

Course Dessert
Cuisine American
Keyword chocolate chip cookies, cookies, Cookies recipe, Salted Caramel Chocolate Chip Cookies
Tried this recipe?Mention @alyssa_therecipecritic or tag #therecipecritic

Alyssa Rivers

I am Alyssa and the blogger behind The Recipe Critic. I started my blog in June of 2012 as a place to share my passion for cooking. I love trying new things and testing them out with my family.

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  1. Can’t wait to make these – look totally yummy!! Are the sprinkles the sea salt? I couldn’t find what kind of sprinkles you were referring to. Thanks!

  2. What kind of wooden spoon do you use … mine would only make a little indentation and yours looks pretty big? Can’t wait to try this recipe. I have made a recipe similar one with jam in the center.

  3. Does it matter if you use milk or heavy whipping cream for melting the caramel? Does one turn out better than the other?

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