Soft and chewy caramel chocolate chip cookies made with real soft salted caramel pieces and lots of chocolate chips.
I make these caramel chocolate chip cookies when I want a chewy center, golden edges, and melted caramel in every bite.
This version uses soft salted caramel candies for a richer flavor than classic chocolate chip cookies.
Why you'll love this recipe
- Real caramel flavor - Soft salted caramel pieces melt into the dough for rich caramel pockets.
- Chewy every time - A thick cookie with a soft center and crisp edges, just like bakery-style cookies.
- Simple and reliable - One-bowl dough, no fuss, perfect results even if you’re not an expert baker.
Ingredients you need
- Flour: all-purpose flour for thick, chewy cookies.
- Baking soda: the classic lift for chocolate chip cookies.
- Salt: a small pinch to balance the caramel.
- Butter: unsalted, softened or melted and cooled; brown butter works too.
- Sugars: brown sugar for moisture and flavor + granulated sugar for crisp edges.
- Eggs: room-temperature eggs for a smooth dough.
- Vanilla extract: pure vanilla for depth.
- Chocolate chips: semi-sweet chips or chunks.
- Salted caramel candies: soft caramel pieces (like Werther’s) cut small so they melt without leaking.
- Flaky sea salt: sprinkle on top for a sweet-salty finish.
Tips for this recipe
- Chill the dough - Cold dough keeps the cookies thick and stops the caramel from leaking.
- Cut small caramel pieces - Smaller chunks melt better and stay inside the cookie.
- Underbake slightly - Take them out when the center is still soft; they set as they cool.
- Weigh the flour - Too much flour makes the cookies dry and dense.
- Shape while warm - Use a round cutter around each cookie just out of the oven for perfect edges.
How to Make Caramel Chocolate Chip Cookies
Beat the softened butter with brown sugar and granulated sugar until smooth and creamy.
Add the egg and vanilla, then mix again.
Combine the flour, cornstarch, baking soda, baking powder, and salt, then add to the bowl.
Fold in the chocolate chips and small caramel pieces.
Mix until the dough is soft and slightly sticky, then chill for at least 1 hour.
Preheat the oven to 350°F (180°C) and line a baking sheet with parchment or a silicone mat.
Scoop the dough into balls, space them out, and press a few extra chocolate chips on top.
Bake 12–15 minutes until the edges are set but the centers look soft.
Cool on the baking sheet for a few minutes, then transfer to a rack to finish cooling.
Storage
- Room temperature: Keep the cookies in an airtight container for up to one week.
- Freeze baked cookies: Freeze once cooled for up to three months.
- Freeze dough: Freeze shaped dough balls and bake from frozen by adding one to two minutes.
Recipe Variations
- Add nuts - Chopped pecans or walnuts for extra crunch.
- Double chocolate - Add cocoa powder or use a mix of dark and milk chocolate chips.
- Stuffed caramel - Place a soft caramel piece inside each dough ball for a gooey center.
- Coffee caramel - Add a bit of instant espresso for a mocha twist.
- White chocolate swap - Replace the chocolate chips with white chocolate for a sweeter flavor.
Recipe Questions
Can I use caramel sauce?
No, it’s too runny—use soft caramel candies or caramel bits.
Why is my caramel leaking out?
Cut the caramels small and keep them inside the dough; chilling helps.
Do I have to chill the dough?
Yes, it keeps the cookies thick, chewy, and stops overspreading.
Can I make them larger?
Yes—bake one to two minutes longer for big bakery-style cookies.
More Chocolate Chip Cookies
- Chocolate chip cookies
- Double chocolate chip cookies
- Espresso chocolate chip cookies
- Egg yolk chocolate chip cookies
- M&M chocolate chip cookies
I hope you’ll love this recipe! Rate it ★★★★★ and leave a quick comment — it always helps. Happy baking!
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Salted Caramel Chocolate Chip Cookies
- Total Time: 25 minutes
- Yield: 12 cookies
Description
Recipe for salted caramel chocolate chip cookies, soft and chewy with chocolate chips (for 12 to 14 cookies)
Ingredients
- 120 g (½ cup or 1 stick + 1 tsp) Butter – unsalted and softened
- 100 g (½ cup) Sugar – granulated
- 50 g (¼ cup) Brown sugar
- 1 Egg – room temperature
- 1 tsp Vanilla
- 220 g (1 ½ cups) Flour – all-purpose
- 1 tbsp Cornstarch
- 1 tsp Baking soda
- ½ tsp Baking powder
- ½ tsp Sea salt
- 140 g (¾ cup) Chocolate chips
- 80 g Soft salted caramel candies – about 10, cut into small pieces
Instructions
- Cut the soft salted caramel candies into small pieces and set aside.
- Place the softened butter, granulated sugar, and brown sugar in a bowl and mix for 2 to 3 minutes until smooth.
- Add the egg and vanilla and mix again.
- Add the flour, cornstarch, baking soda, baking powder, sea salt, chocolate chips, and caramel pieces.
- Mix with a spatula until the dough is smooth and slightly sticky.
- Shape cookie dough balls and place them on a baking sheet, leaving space between each one.
- Chill for 30 to 60 minutes, or freeze for 12 to 15 minutes before baking.
Notes
Storage: Store the cookies in an airtight container for up to one week or freeze for three months.
Tips
- Chill the dough for thicker cookies.
- Cut small caramel pieces to avoid leaking.
- Underbake slightly for a chewy texture.
- Weigh the flour for consistent results.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Cookies,
- Cuisine: American
Nutrition
- Serving Size:
- Calories: 280
- Sugar: 23.5 g
- Sodium: 227.2 mg
- Fat: 12.6 g
- Carbohydrates: 39.9 g
- Protein: 3.6 g
- Cholesterol: 37.5 mg
Michelle
Delicious! My friends loved them and my son asked me to make these when he comes home from college!
Janine
I see the last step says how long to freeze or chill the dough. How long do you cook them?
Fadela
Hi, cookies should be baked at 350 degrees F. for about 13-15 minutes depending on diameter.
Michelle
Can I make the cookie dough 1 day ahead of time and put it in the fridge?
Coral
Made them for Valentines Day. The cookies are amazing and I love how you don’t have to make dozens of them at one time. I made 10 cookies and then froze the other ten cookie forms for another time. Loved them!
Becky
Love these. So good. Love the small batch too
Michelle Jones
I made these last year and my college-aged son just requested them again this year. They're pretty foolproof and so delicious! A perfect blend of salty and sweet, they'll disappear quickly!