Name: Salted Caramel Cookies with Chocolate Chips Recipe
Prep time: 45 min
Cook time: 12 min
Total time: 1 h
Cuisine: American
Ingredients: 1 cup unsalted butter, softened; 3/4 cup granulated sugar; 3/4 cup light brown sugar; 2 large eggs; 1 teaspoon pure vanilla extract; 2 1/4 cups all-purpose flour; 1 teaspoon baking soda; 1/2 teaspoon fine sea salt; 1 cup chocolate chips or chunks (optional); 1 cup granulated sugar; 1/4 cup water; 1/2 cup heavy cream; 2 tablespoons unsalted butter; 1/2 teaspoon fine sea salt; Or store-bought salted caramel, about 1 cup

Ingredients

1 cup unsalted butter, softened

3/4 cup granulated sugar

3/4 cup light brown sugar

2 large eggs

1 teaspoon pure vanilla extract

2 1/4 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon fine sea salt

Salted caramel (homemade or store-bought)

1 cup chocolate chips or chunks (optional)

For homemade caramel:

1 cup granulated sugar
1/4 cup water
1/2 cup heavy cream
2 tablespoons unsalted butter
1/2 teaspoon fine sea salt

Instructions

Step 1: Prepare your salted caramel (if making homemade). In a heavy-bottomed saucepan, combine 1 cup granulated sugar and 1/4 cup water. Heat over medium, stirring only until the sugar dissolves. Stop stirring and let it boil, swirling the pan occasionally, until the syrup turns deep amber (8–10 minutes). Meanwhile, warm 1/2 cup heavy cream and 2 tablespoons unsalted butter in a separate saucepan until steaming.

Step 2: Remove the caramel from heat. Slowly pour the warm cream and butter mixture into the caramel while whisking constantly. Be careful as it will bubble vigorously. Stir in 1/2 teaspoon fine sea salt. Continue whisking until smooth. Let caramel cool completely to room temperature; refrigerate briefly if needed to thicken.

Step 3: In a large bowl, cream together 1 cup softened butter, 3/4 cup granulated sugar, and 3/4 cup light brown sugar with an electric mixer until light and fluffy, about 2-3 minutes. Scrape the bowl sides as needed.

Step 4: Add 2 eggs one at a time, beating well after each. Stir in 1 teaspoon vanilla extract until combined.

Step 5: In a separate bowl, whisk together 2 1/4 cups flour, 1 teaspoon baking soda, and 1/2 teaspoon fine sea salt.

Step 6: Slowly add the dry ingredients to the wet mixture on low speed, mixing just until combined. Avoid overmixing to keep cookies tender.

Step 7: Fold in chocolate chips or chunks if using.

Step 8: Cover dough and chill in the refrigerator for 30 minutes to 2 hours to prevent spreading and enhance flavor.

Step 9: Preheat oven to 375°F (190°C). Line baking sheets with parchment paper or silicone mats.

Step 10: Scoop about 1 1/2 tablespoons of dough and flatten into a disk. Place 1 teaspoon of cooled salted caramel in the center. Carefully fold dough around caramel, sealing completely without cracks. Place balls 2 inches apart on baking sheets.

Step 11: Bake one sheet at a time for 10-12 minutes until edges are golden and centers slightly soft. Cookies will firm up as they cool.

Step 12: Immediately sprinkle each cookie with flaky sea salt after baking for that signature flavor.

Step 13: Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Be cautious with the hot molten caramel inside!

Tips & Variations

For a quicker version, use store-bought salted caramel sauce and chill it until thick before filling the cookies.

Use a mix of milk and dark chocolate chips for a richer flavor.

Chilling the dough is essential to prevent spreading and keep the caramel inside.

For extra texture, sprinkle chopped nuts onto the caramel before sealing the dough.

FAQs

Can I use store-bought caramel for this recipe?

Yes, store-bought salted caramel sauce works well and saves time. Just chill it until thick before filling the cookies to prevent leaking during baking.

How do I prevent the caramel from leaking out when baking?

Make sure to seal the dough completely around the caramel with no cracks. Chilling the dough also helps the cookies hold their shape and keeps the caramel inside while baking.