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Irresistible Salted Caramel Chocolate Cookie Recipe You Need to Try - Featured Image

Irresistible Salted Caramel Chocolate Cookie Recipe You Need to Try

Learn how to make delicious Salted Caramel Chocolate Cookie. Easy recipe with step-by-step instructions.

  • Total Time: 45 minutes
  • Yield: 4 servings 1x

Ingredients

Scale

  • 2 1/4 cups all-purpose flour (can substitute with gluten-free flour blend for gluten-free option)
  • 1 teaspoon baking soda
  • 1/2 teaspoon fine sea salt (plus extra for sprinkling)
  • 3/4 cup unsalted butter, softened
  • 1 cup packed light brown sugar
  • 1/4 cup granulated sugar
  • 1 large egg
  • 2 teaspoons pure vanilla extract
  • 1 cup semi-sweet chocolate chunks or chips
  • 3/4 cup soft caramel bits or chopped soft caramel candies

If you’re thinking about substitutions, I’ve had success swapping butter for coconut oil in a pinch, though the texture changes slightly. For the caramel, you can try homemade salted caramel sauce drizzled on top after baking if you want to skip the bits. But honestly, having those little pockets of caramel inside the cookie is what makes this recipe shine.

Instructions

  1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. This little prep step saves so much cleanup time—a win for any busy kitchen.
  2. In a medium bowl, whisk together the flour, baking soda, and 1/2 teaspoon sea salt. Set aside.
  3. In a large mixing bowl, use a hand mixer or stand mixer to cream the softened butter with both sugars until the mixture is light and fluffy—about 3 to 4 minutes. This is where the magic begins: that fluffy base makes the cookies tender and chewy.
  4. Add the egg and vanilla extract to the butter mixture, beating just until combined. I always remind myself not to overmix here; just enough to bring it all together.
  5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Resist the urge to overwork the dough, or your cookies might turn out too dense.
  6. Fold in the chocolate chunks and caramel bits gently with a spatula. I like to save a few caramel bits to press on top of each cookie before baking for a pretty, melty finish.
  7. Using a cookie scoop or spoon, drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart. If you have little helpers like I do, this is their favorite part—the “scooping and sneaking” step.
  8. Sprinkle a tiny pinch of sea salt on top of each cookie dough ball. This step is key for balancing the sweetness and enhancing the caramel flavor.
  9. Bake for 10 to 12 minutes, or until the edges are golden but the centers still look slightly soft. I like to pull them out just before they look fully done because they continue to cook as they cool, giving that chewy texture I love.
  10. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. This resting time helps the caramel set without being too gooey and messy (though sometimes I don’t wait—no judgment here!).

  • Author: Jenny
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Main Dish
  • Method: Cooking
  • Cuisine: International

Keywords: Salted Caramel Chocolate Cookie, recipe, cooking, food