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
This recipe can easily be halved, simply half each of the ingredients - I've done this many times - the yield is 3 dozen. Nutrition information isn’t always accurate.
This cookie dough freezes very well. To freeze the cookie dough for use at a later time follow the directions for making the dough and then instead of letting the dough 'set' in the refrigerator for an hour put it in a gallon freezer bag and label, then freeze it until you're ready to bake them, then let the dough thaw in the refrigerator and then bake!
Serving Size: 1
Amount Per Serving: Calories: 81Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 5mgSodium: 232mgCarbohydrates: 16gFiber: 0gSugar: 10gProtein: 1g
This recipe can easily be halved, simply half each of the ingredients - I've done this many times - the yield is 3 dozen.
Nutrition information isn’t always accurate.
If you need me I’ll be over here sneaking a cookie (or two)!
If you make this recipe, I’d love to know! Leave a comment below or take a photo and tag me on Instagram or Facebook with #sweetphiblog or email me at email@example.com, I always love featuring your pictures on my Reader Recreations page!
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Note: This recipe was made by a reader and featured on the Reader Recreations page. If you ever make a SweetPhi blog recipe I’d love for you to submit it or share it on social media with the hashtag #Sweetphiblog I love seeing your recreations!