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- Dish type
- Biscuits and cookies
- Chocolate chip cookies
Chocolate chip cookies with the addition of coarse sea salt and caramel pieces are simply delicious and very addictive! By placing the toffee pieces in the cookies instead of mixing it in the cookie dough itself, it will look better and the caramel is less likely to spill out onto the baking tray.
33 people made this
IngredientsMakes: 36 cookies
- 375g plain flour
- 1 teaspoon bicarbonate of soda
- 1 teaspoon coarse sea salt
- 250g soft brown sugar
- 225g unsalted butter, softened
- 50g caster sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 325g chocolate chips
- 18 toffee or caramel sweets, each cut into 6 pieces
MethodPrep:15min ›Cook:15min ›Ready in:30min
- Preheat oven to 180 C / Gas 4.
- Whisk flour, bicarbonate of soda and sea salt together in a bowl.
- Beat brown sugar, butter and caster sugar together in a bowl using an electric mixer until creamy. Beat eggs, 1 at a time, into butter mixture until blended; beat in vanilla extract. Stir flour mixture into butter mixture until just combined; fold in chocolate chips.
- Divide mixture into thirty six 2 tablespoon-size cookie mounds; arrange on baking trays, leaving some space between each one. Press 3 toffee pieces into each cookie.
- Bake in the preheated oven until edges are golden brown, 13 to 15 minutes. Transfer cookies to a wire rack to cool.
Reviews & ratingsAverage global rating:(34)
Reviews in English (27)
It was an amazing cake but melting toffee didn't make it look nice It also stuck together-10 Mar 2018
Used 1 c milk chocolate chips, and 1 c dark chocolate chips instead of the 2 c milk chocolate chips. Was good. The carmels didn't melt as much as I had expected them to, but these were good cookies. Grandkids loved them!-25 Nov 2018
Salted Caramel Chocolate Chip Cookies Recipe
Decadent caramel and gooey chocolate come together to make amazing salted caramel chocolate chip cookies. This treat is heavenly and melts in your mouth.
Salted Caramel Chocolate Chip Cookies
This post may contain affiliate links. Please see disclosure policy here.
Salted Caramel Chocolate Chip Cookies – the addition of caramel and sea salt takes these chocolate chip cookies over the top!
Today’s post is part of an ongoing partnership as a Bake a Little Extra Blog Ambassador sponsored by Karo® Syrup . All opinions are my own.
I have very little will power when it comes to a chocolate chip cookie. Especially if it is warm. If you add on some salted caramel to that cookie there is no way I’m turning it down. The chocolate and caramel combo is definitely a favorite and one I can’t refuse.
I have made a lot of chocolate chip cookies in my time. When my kids were young and at home they made a frequent appearance as an after school snack. I told the kids I was making the cookies for them but really, I was just satisfying a cookie craving of my own!! Now that we are empty nesters there are days when I’m craving a warm chocolate chip cookie and I’ll whip up a batch like I did the other day with these Salted Caramel Chocolate Chip Cookies. They were so good, I knew I had to share. I always bake a little extra so I have plenty to share. I packaged up some of the cookies and delivered them to some friends and my parents. My mom called the next day to tell me how delicious they were!
I loved the caramel bits in the cookie and the light sprinkling of salt on the top just enhanced the flavor of the cookie. It is amazing how much good that little sprinkle of sea salt can do! These cookies will easily hold a place of honor on any upcoming cookie plates you may be making for the holidays and could easily win a prize at any upcoming cookie exchange. Everyone will want to take these cookies home.
The other thing that makes these cookies so delicious is how chewy they are. That is thanks to the Karo® Syrup . It really makes a difference in the texture of the cookie. They are crisp around the edges and nice and chewy in the middle – just the way a cookie should be.
Salted Caramel Chocolate Chip Cookies
Yield: 2 dozen cookies
Prep Time: 20 minutes plus chill time
Cook Time: 18 minutes
- 2 cups minus 2 tablespoons (8 1/2 ounces) cake flour
- 1 2/3 cups (8 1/2 ounces) bread flour
- 1 1/4 teaspoons baking soda
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons coarse salt
- 2 1/2 sticks (1 1/4 cups) unsalted butter (I used Challenge Butter)
- 1 1/4 cups (10 ounces) light brown sugar
- 1 cup plus 2 tablespoons (8 ounces) granulated sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 1 pound dark chocolate chips
- 1 cup Kraft Caramel Bits
- Sea salt
- Sift flours, baking soda, baking powder and salt into a bowl. Set aside.
- Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes.
- Add eggs, one at a time, mixing well after each addition. Stir in the vanilla.
- Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds.
- Add in chocolate chips and caramel bits and mix on low speed until just combined.
- Press plastic wrap against dough and refrigerate for 24 to 36 hours. Dough may be used in batches, and can be refrigerated for up to 72 hours.
- When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.
- Scoop 6 2-ounce mounds of dough (about the size of golf balls) onto baking sheet. Sprinkle lightly with sea salt and bake until golden brown but still soft, 13-15 minutes.
- Transfer sheet to a wire rack for 10 minutes, then slip cookies onto another rack to cool a bit more.
- Repeat with remaining dough, or reserve dough, refrigerated, for baking remaining batches the next day.
Adapted from the New York Times
All images and text © for My Baking Addiction
Follow Jamie on Instagram. We love to see what you're baking from MBA! Be sure to tag @jamiemba and use the hashtag #mbarecipes!
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Tuesday 30th of June 2020
Hi! These cookies look DELICIOUS but I only have one question: what if I don’t have any bread flour? Can replace it with all-purpose flour instead? Thank you!
Saturday 18th of July 2020
Hello! You can use all-purpose flour instead they just might not have the same chewiness as with the bread flour. Hope this helps! Jamie
Monday 11th of December 2017
Does the caramel ooze out of the cookie while baking?
Monday 11th of December 2017
Edel- Not too much at all. If you line the baking sheet with parchment they will come right off the pan, even if there is a little oozing. Happy Holidays to you and yours! -Jamie
Tuesday 25th of July 2017
These are really delicious! They are easier to scoop before chilling, as another commenter suggested. I would stress lining the pan with parchment, since the caramel will stick to anything else! And this dough freezes well. Just scoop it up and freeze in an airtight container. Bake from frozen, allowing an extra minute or two and sprinkling on the sea salt as they come out of the oven, before they have a chance to cool. One of our favorite cookies!
Wednesday 26th of July 2017
So happy to hear you enjoyed them, Sharon!
Wednesday 22nd of March 2017
I love this recipe! I always pre-scoop the dough onto a pan before putting it into the fridge. After the cookies have baked and cooled, I dip half of each cookie into chocolate and sprinkle a little more salt on them. Divine.
Wednesday 22nd of March 2017
That sounds amazing! I'm going to give that a try.
Wednesday 4th of May 2016
I just wanted to weigh in on my experience. These cookies really are fabulous. I know people have asked about time in the refrigerator, and it was a big question for me as time was limited. I want to say that I put my dough in the refrigerator for about 6 hours, and the cookies turned out great. The dough is more challenging to scoop than your regular cookie dough, but the results were delicious - great texture. Scooping is a bit more work than you are probably used to if you don't regularly chill your cookie dough. It's a great recipe, and I'd definitely say the 24 hours in the refrigerator isn't necessary if you are in a rush.
Wednesday 4th of May 2016
Thanks so much for your feedback, Jodi! -Jamie
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Hi, thanks so much for stopping by. I&rsquom Jamie and I bake too much, watch way more hours of Food Network programming than I care to admit publicly, I stay up too late, and eat way too much sugar.
These cookies should be stored in an airtight container. And they will stay fresh longer if they are completely cool before you pack them up. We usually add a layer of parchment paper between each row of cookies in our plastic container. They will stay fresh at room temperature for 2-3 days if you store them correctly in an air-tight container. They will last up to 3 months in the freezer.
The Best Salted Caramel Chocolate Chip Cookies
I don’t throw around the term ‘the best’ lightly, but these truly are the best salted caramel chocolate chip cookies…EVER! Make them for your next party or get together and everyone will be asking you for the recipe between bites of cookie!
I understand that there are about 1,000,001 different chocolate chip cookie recipes out there, but if you were to make one recipe, THIS would be the one I’d recommend! The cookies have a smooth sweetness from the caramel sauce used in the batter, and then a nice hint of salt from the sea salt on top.
What ingredients do you need to make these cookies?
- Butter -you should use an unsalted butter at room temperature.
- Granulated sugar and brown sugar – you can’t have a truly amazing cookie without these two!
- Vanilla extract – It makes a difference to use a good quality vanilla extract. I like using Neilson Massey or something similar.
- Caramel sauce– no questions asked, the best caramel for baking is Fat Toad Farm goat’s milk caramel. It’s a goats milk caramel and is so creamy and luxurious.
- Baking powder and baking soda – the essentials in all great cookie recipes.
- Salt – just a touch of salt goes a long way in helping to balance out any sweetness.
- Semi sweet chocolate chips – semi sweet chocolate is the perfect level of bitter and sweet. I always use Ghirardelli semi-sweet chocolate chips. They are always very consistent for baking.
- Sea salt – you’ll use this for sprinkling on top of your cookies. My favorite brand that I always have in the house is Maldon or a good French Fleur de Sel (sea salt) this is the one I have too (I just purchased it on Amazon (along with my other favorite items) because I couldn’t find it at any of my local grocery stores.)
A few years ago I started to convey how absolutely delicious these cookies were when I first posted the recipe for bourbon salted caramel chocolate chip cookies, and since then I’ve been tweaking and perfecting the recipe. The recipe from a few years ago is fantastic, but they’re a little more labor intensive (you smudge caramel sauce onto each cookie before baking) whereas these cookies you simply add the caramel into the batter. Both recipes are THE BEST, but this one has fewer ingredients and is simpler to make.
I’ve also really honed in on a few key things that I want to share about making this recipe. Not only are good, quality ingredients important, but below are a few tips to ensure you make delicious cookies every single time.
- Tools for making cookies – it all starts with creaming the butter and sugars, don’t skip this step! I use a hand mixer when I’m making smaller batches (this recipe can easily be halved) and a stand mixer when I’m making the full recipe. When mixing in the chocolate chips I’ve been told to always use a wooden spoon– this could very well be an old wives tale, but I follow it!
- I use a cookie scoop (like this one) when measuring out the cookie batter – it helps make consistently sized cookies – it also happens to be one of my favorite kitchen utensils.
- Lastly let’s talk about silicone baking mats….when my grandma-in-law gave me these silicone baking mats last year I thought nothing of it…until I used them for the first time. They are life changing! They make baking cookies a breeze, I would definitely definitely suggest getting some for your kitchen!
How do I make these delicious cookies?
In a large bowl, cream together butter and sugars with a stand or hand mixer until combined and fluffy (about 2 minutes) then add in vanilla extract and eggs, beat until combined, scrape down sides of the bowl with a spatula and pour in caramel and beat until incorporated. Scrape down the sides of the bowl with a spatula.
Slowly add in the flour, baking powder, baking soda and salt and beat slowly until combined.
Now with a wooden spoon. stir in the chocolate chips. Place dough in the refrigerator for an hour.
Preheat oven to 350, line two baking sheets with silicone baking mats or parchment paper.
Scoop dough with a 1 tablespoon size cookie scoop and scoop onto prepared cooking sheets. Place about 2 inches apart (I get 12 per baking sheet). Flatten the dough balls slightly.
Bake cookies for 11-12 minutes, until edges are slightly golden brown (centers will be soft). Remove from oven and sprinkle with sea salt. Allow to cool on the baking sheet for 3 minutes, then transfer to a cookie cooling rack and allow to cool before serving. Repeat until all the dough has been turned into delicious cookies!
- Tip – a little tip I heard once was to chill the cookie dough for an hour. I do that now and really think it helps develop the flavors of the cookie dough, so chill that dough!
Let’s say you have a family picnic to go to, or a birthday party, or a business meeting, or a tailgate party, or a picnic, or your hubby needs cookies for work….see where I’m going with this…there is no situation in which these cookies aren’t perfect! I’ve made them probably over a hundred times now (no joke) including for all those occasions mentioned, and it’s my go-to cookie recipe.
Salted Caramel Chocolate Chip Cookie Tips
- You will want to be sure to cream together the butter, sugars, eggs and vanilla for 4-5 minutes before adding the dry ingredients.
- When mixing in the dry ingredients it is important to not over mix. If you add too much air at this point then the cookies will deflate in the oven.
- Think about textures when adding your extra add ins. I added the caramel quarters and then a combination of both regular sized and miniature semi-sweet chocolate chips.
- Mix the caramels and chocolate chips in by hand.
- I am a huge advocate for using a cookie scoop because when the cookies are all the same size then they bake up more evenly. Look at this tray of yumminess!!
- Chilling the dough for a couple of hours is important when you want thick and soft cookies.
- Bake them for 8-9 minutes. They may look a little under done but you let them cool for 10 minutes on the cookie sheet and that will set them up.
- While the cookies are still warm, sprinkle the tops with kosher salt which was honestly…LIFE! It will stick to the soft caramel and chips which gives these cookies such an awesome balance.
Add these salted caramel chocolate chip cookies to your weekend to-do list and you will certainly be glad that you did.
Caramel Chocolate Chip Cookies
Most days when I&rsquom craving something sweet, my favorite treat to reach for is a cookie. Gimme that and a hot cup of coffee to go with it and then I&rsquom a happy camper. Milk is also a great, classic pairing, of course. But since I have a nine-month old who doesn&rsquot sleep as much as I would like him to, I almost always stick with coffee. .
Speaking of great combos, don&rsquot you also think caramel and chocolate make a pretty solid pair? I like to think of them as a kitchen &ldquopower couple,&rdquo because their flavors just blend so well. After looking in my pantry, I found that I had some caramel and chocolate chips and thought it would be fun to put them together. As a result, these Caramel Chocolate Chip Cookies were born!
This recipe for Caramel Chocolate Chip cookies also contains my favorite base recipe for regular chocolate chip cookies. So, if you&rsquod rather just make the classic, you can simply replace the caramel chips with more chocolate chips. I like that it&rsquos versatile enough that you can bake these according to whatever filling you have in your pantry. These make a lot too, so they are great for special occasions, parties, etc. The dough is also insanely delicious and I have a hard time keeping my hands out of it! I know you&rsquore not supposed to eat raw cookie dough, all things in moderation, right?!
If you make these Caramel Chocolate Chip Cookies, then be sure to snap a photo of your creation and tag it on Instagram with #belleofthekitchen! I&rsquod love to see what you&rsquore cooking up!
Tips for thick, chewy cookies
Use dark brown sugar: I love using dark brown sugar in most baked goods. The extra molasses not only adds flavor but adds chewiness to the finished result. If you only have light brown sugar you can definitely use that too but if you can use dark brown sugar, I highly recommend it in these cookies.
Freeze the cookie dough: This is so important! Once you scoop out the cookie dough into balls, place them in the freezer to set. You can either let them chill in the freezer for a minimum of 2 hours (if you want to bake the cookies the same day) or let them chill over night. I like to let cookie dough chill over night in an airtight container. Freezing the cookie dough helps keep the cookies thick while they bake and they're less likely to spread.
Between freezing the dough and using dark brown sugar these cookies a thick, super puffy with a super soft texture and a chewy center.
Salted Caramel Chocolate Chip Macaroons
These Salted Caramel Chocolate Chip Macaroons are absolute perfection. With gooey caramel, rich chocolate, sweet coconut, and a hint of salt, these coconut macaroons are balanced in every way. You can make these delicious macaroons with only six ingredients, and the macaroons bake for only ten minutes. This is one cookie recipe that anyone can make because they are nearly impossible to mess up. You could make these salted caramel cookies for a Christmas cookie exchange, for a potluck, or birthday. There is not a table that these cookies wouldn't be welcome on.
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Gluten-Free Salted Caramel Chocolate Chip Bars
Preheat oven to 350°F. Prepare dough as directed, except substitute Gluten-Free Flour Mix for the all-purpose flour. Spread dough into a parchment paper-lined 9-inch square baking pan or an ungreased 9- to 10-inch cast-iron skillet. Bake 30 to 40 minutes or until golden. Cool in pan on a wire rack. Using parchment paper, lift out uncut cookies from baking pan and cut into bars (or cut into wedges in skillet). Makes 24 bars or 10 to 12 wedges.NA per Serving: