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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!
More delicious caramel recipes from Deliciously Sprinkled:
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Salted Caramel Chocolate Chip Cookies
Ingredients
- 2 ¼ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ¾ cup softened unsalted butter
- ½ cup granulated sugar
- ¾ cup packed light brown sugar packed
- 1 tablespoon vanilla extract
- 2 large eggs
- 1 ½ cups milk chocolate chips
- 1 (11-ounce) bag caramel bites
- 2 tablespoons heavy whipping cream
- 4 ounces semi-sweet chocolate baking bars
- sea salt, for sprinkling on top
Instructions
- Preheat oven to 370 degrees Fahrenheit. Line two baking sheets with parchment paper or silicone baking mats. Set aside.
- Whisk together the 2 ¼ cups all-purpose flour, 1 teaspoon baking soda, and ½ teaspoon salt in a medium-sized bowl. Set aside.
- In a large bowl, using an electric or stand mixer, whisk together the ¾ cup softened unsalted butter, ½ cup granulated sugar, ¾ cup packed light brown sugar, and 1 tablespoon vanilla extract until creamy and light.
- Add the 2 large eggs one at a time, mixing between each egg.
- Add flour mixture and mix until just combined. Do not overmix the dough!
- Using a spatula, stir in 1 ½ cups milk chocolate chips until combined.
- Scoop dough into balls about 1 tablespoon each and place them onto the prepared baking sheets.
- 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 microwave-safe bowl, combine 1 (11-ounce) bag caramel bites and 2 tablespoons heavy whipping cream. Microwave in 30-second increments, stirring until caramel is completely melted. Spoon 1 teaspoon of caramel into each indentation.
- In a medium-sized bowl, microwave the 4 ounces semi-sweet chocolate baking bars for 30 seconds, stirring after each 30-second interval until the chocolate is completely melted. Drizzle the chocolate over the cookies and sprinkle with sea salt,.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Can these be frozen? I’m trying to bake ahead for Christmas..
Yes, that sounds great! Enjoy! XOXO
Does it matter if you use milk or heavy whipping cream for melting the caramel? Does one turn out better than the other?
370° oven — is that correct -or- should it be 375°?
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.
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!