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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.

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Salted Caramel Chocolate Chip Cookies

By: Alyssa Rivers
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
Servings: 24 Cookies



  • 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.


Calories: 271kcalCarbohydrates: 38gProtein: 3gFat: 12gSaturated Fat: 7gCholesterol: 33mgSodium: 137mgPotassium: 78mgFiber: 1gSugar: 27gVitamin A: 245IUVitamin C: 1mgCalcium: 43mgIron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Dessert
Cuisine: American
Tried this recipe?Mention @alyssa_therecipecritic or tag #therecipecritic!

About Alyssa Rivers

Alyssa Rivers is the author of 'The Tried and True Cookbook', a professional food photographer and experienced recipe-developer. Having a passion for cooking, her tried and true recipes have been featured on Good Morning America, Today Food, Buzzfeed and more.

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

  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. 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!