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Salted Caramel Chocolate Chip Cookies

Salted caramel chocolate chip cookies with golden edges and slightly underdone centers are baked for a chewy, bakery-style texture. Soft caramel bits melt into pockets while flaky sea salt finishes the top with a sweet-salty crunch.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 28 cookies
Course: Dessert
Cuisine: American
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

Dry ingredients
  • 2.25 cup all-purpose flour
  • 1 tsp baking soda
  • 1 tsp cornstarch
  • 0.5 tsp salt
Cookie base
  • 1 cup unsalted butter softened
  • 1 cup brown sugar packed
  • 0.5 cup granulated sugar
  • 2 eggs
  • 2 tsp vanilla extract
Mix-ins and topping
  • 1.5 cup semi-sweet chocolate chips
  • 1 cup soft caramel bits or chopped soft caramels
  • 1 flaky sea salt for topping

Equipment

  • 1 sheet pan

Method
 

Prep and preheat
  1. Preheat the oven to 375°F and line baking sheets with parchment for easy release.
Whisk dry ingredients
  1. Whisk all-purpose flour, baking soda, cornstarch, and salt until evenly combined.
Cream butter and sugars
  1. Beat softened unsalted butter with brown sugar and granulated sugar until very light and fluffy.
  2. Add eggs one at a time and mix after each addition, then add vanilla extract and mix until smooth.
Combine and add mix-ins
  1. Fold the flour mixture into the butter mixture just until no dry streaks remain.
  2. Fold in semi-sweet chocolate chips and soft caramel bits (or chopped soft caramels) to distribute evenly.
Scoop, bake, and finish
  1. Scoop dough into 2-tablespoon rounds and place on the prepared baking sheets.
  2. Bake for 10–12 minutes until edges are golden while centers still look slightly underdone.
  3. Immediately press extra semi-sweet chocolate chips and caramel bits onto the tops if desired.
  4. Sprinkle generously with flaky sea salt, then cool on the pan for 5 minutes.

Notes

For the best texture, measure flour by spooning and leveling so cookies don’t turn cakey. Store in an airtight container at room temperature up to 4 days; refrigerate up to 7 days. Freeze baked cookies up to 2 months. For a reduced-sugar swap, use a reduced-sugar caramel and semi-sweet chips labeled “reduced sugar,” keeping the same bake time.