Description
Indulge in the perfect balance of sweet and salty with these irresistible salted caramel chocolate chip cookies. Featuring chewy centers, crisp edges, and gooey pockets of melted caramel, they’re a true delight.
Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- ¾ cup granulated sugar
- ¾ cup packed dark brown sugar
- 2 large eggs, room temperature
- 1 teaspoon pure vanilla extract
- 2 ¼ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 ½ cups chocolate chips (blend of semi-sweet and milk chocolate recommended)
- 16–20 soft caramels, unwrapped and cut into 4–6 pieces each
- Flaky sea salt, for sprinkling
Instructions
- Preheat oven to 375°F (190°C). Line baking sheets with parchment paper. Chop caramels and set aside.
- In a large bowl, cream softened butter, granulated sugar, and brown sugar until light and fluffy (2-3 minutes).
- Beat in eggs one at a time, then stir in vanilla extract.
- In a separate bowl, whisk together flour, baking soda, and salt.
- Gradually add dry ingredients to wet ingredients, mixing on low speed until just combined. Do not overmix.
- Fold in chocolate chips and chopped caramel pieces.
- Cover dough and chill in the refrigerator for at least 30 minutes, or up to 24 hours.
- Scoop rounded tablespoons of dough onto prepared baking sheets, 2 inches apart.
- Bake for 9-12 minutes, or until edges are golden and centers are slightly soft.
- Cool on baking sheet for 5 minutes, then transfer to a wire rack. Immediately sprinkle with flaky sea salt while warm.
- Prep Time: 20 mins
- Cook Time: 12 mins