I don’t throw around the term ‘the best’ lightly, but these truly are the best salted caramel chocolate chip cookies…EVER! Make them for your next party or get together and everyone will be asking you for the recipe between bites of cookie!
I understand that there are about 1,000,001 different chocolate chip cookie recipes out there, but if you were to make one recipe, THIS would be the one I’d recommend! The cookies have a smooth sweetness from the caramel sauce used in the batter, and then a nice hint of salt from the sea salt on top.
Last year I started to convey how absolutely delicious these cookies were when I first posted the recipe for bourbon salted caramel chocolate chip cookies, and since then I’ve been tweaking and perfecting the recipe. The recipe from last year is fantastic, but they’re a little more labor intensive (you smudge caramel sauce onto each cookie before baking) whereas these cookies you simply add the caramel into the batter. Both recipes are THE BEST, but this one has fewer ingredients and is simpler to make.
I’ve also really honed in on a few key things that I want to share about making this recipe like the ingredients, equipment, and tips that will have you making delicious cookies every time:
- I like to use good quality ingredients – Fat Toad Farm caramel sauce is one of my favorite caramel sauces to use in this recipe (I have also made it with Schmuckers’ caramel topping and other sauces).
- For vanilla extract I like to use a high quality one like this Madagascar bourbon vanilla extract from Nielsen-Massey (they make the BEST extracts!)
- For chocolate chips I like to use Ghirardelli semi-sweet chocolate chips – they are always very consistent for baking.
- A good French Fleur de Sel (sea salt) is also a must – this is the one I have (I just purchased it on Amazon (along with my other favorite items) because I couldn’t find it at any of my local grocery stores.)
- Tools for making cookies – it all starts with creaming the butter and sugars, don’t skip this step! I use a hand mixer when I’m making smaller batches (this recipe can easily be halved) and a stand mixer when I’m making the full recipe. When mixing in the chocolate chips I’ve been told to always use a wooden spoon– this could very well be an old wives tale, but I follow it!
- I use a cookie scoop (like this one) when measuring out the cookie batter – it helps make consistently sized cookies – it also happens to be one of my favorite kitchen utensils.
- Lastly let’s talk about silicone baking mats….when my grandma-in-law gave me these silicone baking mats last year I thought nothing of it…until I used them for the first time. They are life changing! They make baking cookies a breeze, I would definitely definitely suggest getting some for your kitchen!
- Tip – a little tip I heard once was to chill the cookie dough for an hour. I do that now and really think it helps develop the flavors of the cookie dough, so chill that dough!
Let’s say you have a family picnic to go to, or a birthday party, or a business meeting, or a tailgate party, or a picnic, or your hubby needs cookies for work….see where I’m going with this…there is no situation in which these cookies aren’t perfect! I’ve made them probably over a hundred times now (no joke) including for all those occasions mentioned, and it’s my go-to cookie recipe.
Other recipes you might enjoy:
- 5 Ingredient Tuxedo Chip Cake Mix Cookies
- Caramel Chocolate Thumbprint Cookies Recipe
- Vanilla Bean Chocolate Chunk Cookies
The Best Salted Caramel Chocolate Chip Cookies
Ingredients
- 1 cup (2 sticks) unsalted butter at room temperature
- 1 cup granulated sugar
- 1 1/2 cups brown sugar
- 1 tablespoon vanilla extract
- 2 eggs
- 1/2 cup caramel sauce
- 4 cups all purpose flour
- 1/2 teaspoon baking powder
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon salt
- 2 cups semi sweet chocolate chips
- 2 tablespoons sea salt for sprinkling
Instructions
- In a large bowl cream together butter and sugars with a stand or hand mixer until combined and fluffy (about 2 minutes) then add in vanilla extract and eggs, beat until combined, scrape down sides of the bowl with a spatula and pour in caramel and beat until incorporated, scrape down the sides of the bowl with a spatula.
- Slowly add in the flour, baking powder, baking soda and salt and beat slowly until combined.
- Now with a wooden spoon stir in the chocolate chips. Place dough in the refrigerator for an hour.
- Preheat oven to 350, line two baking sheets with silicone baking mats or parchment paper.
- Scoop dough with a 1 tablespoon size cookie scoop and scoop onto prepared cooking sheets. Place about 2 inches apart (I get 12 per baking sheet). Flatten the dough balls slightly.
- Bake cookies for 11-12 minutes, until edges are slightly golden brown (centers will be soft). Remove from oven and sprinkle with sea salt. Allow to cool on the baking sheet for 3 minutes, then transfer to a cookie cooling rack and allow to cool before serving. Repeat until all the dough has been turned into delicious cookies!
Notes
Nutrition
If you need me I’ll be over here sneaking a cookie (or two)!
Midori says
Hi,
Just wondering if this recipe makes a chewy or crispy type of cookie?
Sweetphi says
Great question: it makes a slightly chewy inside, slightly crispy outside cookie 🙂
Ashley says
I was wondering if they would still taste great without the added salt on top?? Have u tried them without it before?
Sweetphi says
They do still taste great without salt added on top, i have made them plenty of times without salt and they’re still great 🙂
Toni says
I just made these and OMG are they good. I made a few changes you might like. I made half the recipe with these changes. I added 3 cups old fashion rolled oats, 1 1/2 cups flaked unsweetened coconut, used dark chocolate chips and added a bag of Heath bar toffee bites. To get them to come off the cookies sheet in one piece I lined the cookie sheet with aluminum foil and sprayed it with a little pam and only let them sit on the foil for about a minute after removing them from the oven. These are the best cookies in the world. Thank you so much for posting theses amazing cookies. I used Smucker’s Simple Delight Salted Caramel Topping.
Lisa says
May I ask what kind of brown sugar do you use in your recipe (light or dark)?
Lisa
Sweetphi says
Hi Lisa, I’ve used both light and dark brown sugar, so just use whatever you have on hand 🙂
Dave says
Made my own caramel sauce, and added 2 teaspoons of Crown Royal Apple.
I can honestly say these cookies are NOT going to last long in the kitchen!!!
Sweetphi says
That sounds like an amazing modification Dave, thanks for letting me know how much you liked this recipe!
Robyn says
These are great, I made the caramel sauce as I couldn’t find any in the supermarket. I halved the recipe because you never know if there going to taste nice, so I always do half a batch first. There a Christmas gift for a friend, going to put them in nice container with a red ribbon. Who doesn’t love cookies.
Sweetphi says
So glad you loved the recipe!!
Laura Wilson says
Can we refrigerate the dough overnight and still make a great cookie?
Sweetphi says
Yes, absolutely!!
Lfdc77 says
In Canada I can’t find that caramel saucee, so I bought a date caramel sauce that is delicious on its own but I don’t think it was intense enough for the cookie! I also reduced the white sugar by 1/2 cup and I used bittersweet chocolate chips! YUM!
Only thing I had to change is drop my oven to 325, as the first batch got pretty dark at the bottom. A good recipe. I will use it again and would love to try different combinations and flavours! Thanks for this recipe!
Sweetphi says
Love the changes you made, thanks for sharing and i’m so glad you liked the cookies 🙂
Archana Bhandari says
Can I add some nuts to the recipe? Will I need to change the measurements. Thank you they look great and I want to try them for a cookie exchange party ?
Sweetphi says
Yes, you could add some nuts to the recipe. I think you should be fine without changing the measurements.
Lisa says
Ran across your recipe while googling to find a recipe for Arby’s new Salted Caramel and Ghirardelli chocolate chip cookies. I couldn’t find it but found yours and can’t wait to make them!
Sweetphi says
Welcome Lisa, so glad you came across my site, hope you enjoy these cookies.
Amelia says
I used Hershey’s caramel sundae sauce as there is hardly any caramel sauce in my country Malaysia.
Sweetphi says
I’m wondering if the sundae sauce was sweeter than normal caramel sauce. Regardless, you can definitely reduce the sugar if you like a less sweet cookie. Thank you for your comment 😉
Amelia says
My nephew loved the cookies so much. Thank you!
Sweetphi says
I’m so happy to hear that, glad you loved the cookies 🙂
Amelia says
Its delicious but I found it too sweet. Any chance of reducing sugar without affecting the gorgeous recipe? Or substitute with dark choc chips?
Sweetphi says
Hi Amelia,
I’m curious what kind of caramel sauce you used? Perhaps it was very sweet and that attributed to it? I have never heard that feedback of it being too sweet, I think because of the sea salt on top. You could definitely use less sugar though and the cookie would still turn out great!
Nicole says
I’m about to make these today! I’m so excited! Thank you for making such a clear recipe! I always find recipes that call for certain ingredients or baking supplies that I don’t have, and I’m never sure it will turn out with what I have. I really appreciated that you included that using Smuckers brand sauce works and that you can use a hand mixer or stand!
Sweetphi says
Yay, I’m so happy to hear you liked the recipe and notes, hope you loved them as much as I do.
Lisa says
Sounds great ,but allergic to goats milk!! How can I make my own caramel sauce? Thanks! Lisa
Sweetphi says
You could use any other caramel sauce (I’ve used Smuckers brand before) or you could make your own caramel sauce (https://www.sweetphi.com/3-ingredient-caramel-sauce/)
Toni says
I just made these, they were delicious! Adding the caramel sauce into the dough was genius!
Sweetphi says
THANK YOU so much for coming back and leaving feedback!! I love your picture you shared on instagram – thank you for that too! I now want to go home and make these 😉
Doris says
Question , have you ever made these without the chips ? Just plain salted carmel cookies ?
Sweetphi says
Oh that’s a good question! I haven’t tried them without the chips, but I think they would still be delicious, let me know how they turn out for you!
Little Cooking Tips says
These look so good! We must either find a caramel sauce (most likely we won’t) or make one at home to try this recipe out asap!
Are those crunchy or soft cookies? We prefer crunchy cookies here (plus they’re the only ones Mirella is eating):)
As far as we know the only difference between soft and crunchy cookies is in the baking time, right?
Fantastic recipe dear Phi!
xoxoxo
Sweetphi says
You could certainly make a caramel sauce to make these cookies with. These cookies have a crunchier outside and a softer center, but you’re absolutely right, if you want a crunchier cookie simply bake them a little longer!
Angela - Patisserie Makes Perfect says
I just found these on Pinterest and they look delicious. You have a lovely blog!
Sweetphi says
Thank you so much for your lovely comment, I always love hearing how people come across my blog 🙂
Cheyanne @ No Spoon Necessary says
These seriously look dang delicious! I LOVE how you used the caramel sauce IN the cookie! Totally genius! I love salt on my cookies, so the sprinkling of sea salt to finish these looks just perfect! Pinned! cheers, girlie!
Sweetphi says
Thank you so much for the pin girl, much appreciated! These are definitely my favorite cookie ever, I can’t recommend them enough…the caramel in the dough and the sea salt on top…they’re just incredible 🙂
Dannii @ Hungry Healthy Happy says
This has to be the ultimate chocolate chip cookie recipe! Salted caramel makes everything better, it is literally my favourite flavour ever!
Sweetphi says
Thank you so much Dannii! I think you’d LOVE these cookies, they really are so so soooo good 🙂
Shawnna says
oh my word!! Yummy~
Sweetphi says
Thank you so much! These cookies are quite amazing, I think you’d love them 🙂
cheri says
Hi Phi, I am always looking for a new chocolate chip recipe, now adding caramel……..that sounds so delicious!
Sweetphi says
This is definitely THE recipe to try next Cheri, I know you’ll love them!
Nicole @ Young, Broke and Hungry says
You have me convinced! And Fat Toads Caramel sauce is oh my god amazing.
Sweetphi says
Fat Toad Farm caramel – it’s just so great, isn’t it? After my husband and I discovered it on a vacation we’ve been kind of obsessed ever since, and it is SO good in these cookies 🙂
Rachel @ Bakerita says
Caramel sauce IN THE DOUGH?! This is definitely something I can get behind. Trying these ASAP!
Sweetphi says
Putting the caramel in the dough makes them extra soft and amazing, you’d love these!!
Jess @ whatjessicabakednext says
These look divine, Phi! Love CCC’s, but I love these even more because there is salted caramel in the cookie dough! Yum! I’m definitely making these soon! 😀
Sweetphi says
You would absolutely love these, they are the best chocolate chip cookies ever, the caramel and sea salt take them to the next level!
Samina @ The Cupcake Confession says
These cookies look like they’ve descended from Heaven! OMG! I just absolutely love it! And the sprinkling of sea salt on top just makes everything instantly more delicious!
Sweetphi says
The sea salt on top is the perfect finishing touch to these delicious cookies! Thank you so much for your comment 🙂
Lynn Lovejoy says
I have made these and can attest that these cookies are DEFINITELY the BEST caramel chocolate chip cookies!!! 100%… dying to make them again!!
Sweetphi says
Girl, thank you so much for your comment and for letting me know how much you liked them! They’re so good with all different flavors of caramel too 🙂