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Salted Caramel Chocolate Chip Cookies

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Be prepared to fall in love with these amazing Salted Caramel Chocolate Chip Cookies! They are full of ooey gooey chocolate and caramel with the perfect amount of salty goodness. These are truly some of the best cookies you could ever have, and everyone goes wild for them.

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Salted Caramel Chocolate Chip Cookies

Mixing chocolate and caramel together has been around for a long time and for a good reason. The flavor combination is out of this world and something it is practically impossible to get enough of. When I get a craving for chocolate, I almost always get a craving for caramel too. That’s why these caramel chocolate chip cookies are perfect.

They meet all the needs of my cravings and satisfy my taste buds tremendously. I can’t wait for you to try them because I have a strong feeling you are going to feel the same as I do. 

I often make a couple of batches of these delicious chocolate chip cookies and give some to our neighbors. Needless to say, they love me for making extra for them!

They are also lovely treats for game nights, tailgating, holiday dinners, bridal showers, brunches, and SO much more. Give them a taste, and you’ll be pleased by how incredible they truly are.

These salted caramel chocolate chip cookies are amazing gifts for teachers, co-workers, and anyone else you need an easy gift for. Wrap them in plastic wrap and tie a ribbon on them or add them to an adorable paper box and add a bow. So pretty and a classy gift. 

What Type of Salt Do I Add to These Cookies

You should always use kosher salt for these salted caramel chocolate chip cookies. Kosher salt is coarse and has a crunchy salty flavor that is perfect with all types of caramel. Table salt is very fine and has a much saltier flavor and can be overpowering if you try to add them to the cookies. 

Can I Use Regular Caramel Candies in These? 

Yes, you can use regular caramel candies in these chocolate chip cookies if you want. Just make sure that no matter what kind of caramel you use, it’s a soft caramel. If you use hard caramels, they will become incredibly hard to eat. The caramel softens as it gets hot, but as soon as the cookies were to cool down, the caramel gets hard again. This will also cause it to stick to your teeth, and it’s just not a good combination. So, for the best results use soft caramel, and you shouldn’t have any problems. 


You will only need 12 ingredients for these decadent cookies. They are soft, chewy, and perfect every time! Because you can’t resist the texture and the way these cookies taste, it’s impossible to eat just one. 

  • Softened unsalted butter
  • Packed brown sugar
  • Granulated sugar
  • Pure vanilla extract
  • Room temperature eggs
  • All purpose flour
  • Cornstarch
  • Baking soda
  • Salt
  • Semi-sweet chocolate chips
  • Soft caramel bits
  • Kosher salt to sprinkle on top

How to Make Salted Caramel Chocolate Chip Cookies?

One thing I love about these cookies is that you can make a batch or two ahead of time and store them in the freezer. They salted caramel chocolate chip cookies last 3-4 days on the counter or up to 60 days in the freezer. Plus, you can make the dough ahead of time and refrigerate for up to 5 days before baking. Perfect for an easy grab and go snack when you need something delicious. 

First Step: Using a stand mixer with the paddle attachment, beat together the butter, brown sugar, white sugar, vanilla, and eggs together. Use medium speed and beat until the ingredients are light, fluffy, and creamy. 

Second Step: Continue mixing for 5 minutes or so and make sure to scrape down the sides of the bowl if needed. This is an important step, so make sure not to leave this part out. 

Third Step: Mix in the all-purpose flour, cornstarch, baking soda, and salt into the butter mixture. 

Keep mixing until combined. 

Fourth Step: Sprinkle in the chocolate chips and caramel pieces until they are incorporated evenly. 

Fifth Step: Use a medium cookie scoop to place mounds of cookies that are 2 or 3 tablespoons of dough on a lined cookie sheet. Use wax paper or parchment paper to line the baking sheet. 

Sixth Step: Refrigerate the cookie dough balls for 2 hours or all the way up to 5 days. 

Seventh Step: Put 8 cookies per cookie sheet and bake them until the edges have set and the middles are barely set or for 8-9 minutes. They cook pretty fast, and you never want to overbake them, or they will be hard. 

Eighth Step: Sprinkle some kosher salt on top of the freshly baked cookies as soon as you take them out of the oven. 

Ninth Step: Let the cookies cool on the cookie sheet for 5-10 minutes. They may look under baked, and that is fine! They will finish baking on the pan, and this will keep them soft and chewy. After they have cooled, move the cookies to a cooling rack, and once they have firmed, you can eat them.

Enjoy with a big glass of milk!    

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Salted Caramel Chocolate Chip Cookies

Prep Time: 2 hours 5 minutes
Cook Time: 12 minutes
Total Time: 2 hours 17 minutes
Be prepared to fall in love with these amazing Salted Caramel Chocolate Chip Cookies! They are full of ooey gooey chocolate and caramel with the perfect amount of salty goodness.
4 from 1 vote


  • 1 C unsalted butter, softened
  • 1 C brown sugar, packed
  • 1/2 C granulated sugar
  • 4 TSP vanilla extract
  • 2 eggs
  • 3 C flour
  • 4 TSP cornstarch
  • 1 1/2 TSP baking soda
  • 1/2 TSP salt
  • 1/2 - 3/4 C chocolate chips
  • 1/2 C caramel bits
  • Kosher salt to sprinkle on top

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  • In a bowl of a stand mixer {fitted with the paddle attachment} combine butter, both sugars, vanilla and eggs
  • Beat on medium speed until creamed {it should be light and fluffy}
  • This will take about 5 minutes, but not skip this part
  • Scrape down sides of bowl as necessary
  • Add flour, cornstarch, baking soda and salt, mix until just combined
  • Add chocolate chips and caramel bits and mix until evenly incorporated
  • Scoop cookies using a medium cookie scoop {or 2-3 tablespoons of dough}
  • Place cookie dough mounds onto a parchment or wax paper lined pan and refrigerate for 2 hours or up to 5 days
  • When ready to bake, preheat oven to 350 degrees
  • Line cookie sheets with parchment paper or silicone mat
  • Place 8 cookies per sheet and bake for 8-9 minutes or until edges are set and the middle of the cookie is just beginning to set and barely brown
  • Sprinkle cookies with desired amount of kosher salt immediately upon removing from oven
  • They will look under baked but let them cool on cookie sheet for 5-10 minutes before moving them to cooling rack and they will firm up as they cool
  • Serve and enjoy!
Author: Laura

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Got an event coming up and need several types of cookies? Or if you are just craving some scrumptious cookies for dessert, here are some additional recipes for you to sink your teeth into. 

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Reese Stuffed Pudding Cookies Recipe

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