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Salted Caramel Chocolate Chip Cookies

Soft Salted Caramel Chocolate Chip Cookies to Crave Now

These Soft Salted Caramel Chocolate Chip Cookies combine chewy chocolate and gooey caramel for an irresistible treat.
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Prep Time 15 minutes
Cook Time 10 minutes
Cooling Time 5 minutes
Total Time 30 minutes
Servings: 12 cookies
Course: Desserts
Cuisine: American
Calories: 210
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookies
  • 2 cups all-purpose flour Substitution: For gluten-free, use a 1:1 gluten-free flour blend.
  • 1 teaspoon baking soda Helps cookies rise and gives a chewy texture.
  • 1 teaspoon baking powder Works with baking soda for light and fluffy cookies.
  • ½ teaspoon salt Enhances flavors and balances sweetness.
  • ¾ cup unsalted butter Make sure it's softened, but not melted.
  • ¾ cup light brown sugar Contributes to a chewy texture and adds depth.
  • ¾ cup granulated sugar Sweetens the cookies and creates a crispy edge.
  • 1 large egg Binds ingredients and adds moisture.
  • 1 teaspoon vanilla extract Enhances the sweetness of caramel and chocolate.
  • 1 cup semi-sweet chocolate chips Use milk chocolate for sweetness or dark chocolate for robustness.
  • ½ cup caramel Use Werther’s soft caramel for a melty center or hard caramels for crunchy bits.
  • to taste sea salt Sprinkled on top to amplify flavor.

Equipment

  • Mixing Bowl
  • Stand mixer
  • Baking Sheets
  • Parchment Paper
  • Spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350˚F (175˚C) and prepare two baking sheets lined with parchment paper.
  2. In a medium bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon of baking soda, 1 teaspoon of baking powder, and ½ teaspoon of salt.
  3. In a large mixing bowl, beat together ¾ cup of softened unsalted butter and ¾ cup each of light brown sugar and granulated sugar until light and fluffy.
  4. Add in 1 large egg and 1 teaspoon of vanilla extract; mix on low speed until just combined.
  5. Gradually add the dry mixture to the wet ingredients, stirring until just combined.
  6. Fold in 1 cup of semi-sweet chocolate chips until evenly distributed.
  7. Scoop portions of dough onto prepared baking sheets, leaving 2 inches of space between each.
  8. Create a divot in each dough ball and place half a piece of caramel in the center.
  9. Bake for 8-10 minutes, watching for edges to be set and tops slightly underbaked.
  10. Let cookies cool on the baking sheets for about 5 minutes before transferring to a wire rack.
  11. Sprinkle a small pinch of sea salt on top of each cookie before they cool completely.

Nutrition

Serving: 1cookieCalories: 210kcalCarbohydrates: 30gProtein: 2gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 150mgPotassium: 60mgFiber: 1gSugar: 15gVitamin A: 300IUCalcium: 20mgIron: 0.5mg

Notes

For best results, ensure your butter is at room temperature and avoid overbaking for softer cookies.

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