Salted Caramel Chocolate Chip Cookies

Salted Caramel Chocolate Chip Cookies – Deliciously soft and chewy chocolate chip cookies stuffed with sweet, buttery caramel and finished with a sprinkle of flaky sea salt. The perfect combination of sweet and salty in every bite!

If you love chocolate chip cookies and salted caramel, these Salted Caramel Chocolate Chip Cookies are an absolute must-try! They’re wonderfully soft and chewy, with lightly golden edges, plenty of milk chocolate chips, and a deliciously rich caramel centre. A little flaky sea salt sprinkled over the top brings everything together for the perfect balance of sweet and salty flavours.

These homemade cookies are surprisingly easy to make and are perfect for sharing, gifting, or enjoying with a warm cuppa. Each cookie has a hidden caramel filling that stays deliciously soft and gooey when freshly baked, and becomes a little firmer as the cookies cool. They’re especially lovely served slightly warm, when the chocolate is soft and the caramel is at its most indulgent!

Looking for more delicious caramel recipes? Try my Salted Caramel Blondies, Chocolate Caramel Thumbprint Cookies, or Salted Caramel Chocolate Cups.

Happy baking,

Marsha x

From the recipe box

Salted Caramel Chocolate Chip Cookies

Deliciously soft and chewy chocolate chip cookies stuffed with sweet, buttery caramel and finished with a sprinkle of flaky sea salt. The perfect combination of sweet and salty in every bite!

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Prep 30 minutes minutes

Cook 12 minutes minutes

Total 42 minutes minutes

Yields 14 cookies

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Ingredients

• 250 g plain/all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• 2 teaspoons cornflour/cornstarch
• ¼ teaspoon salt
• 115 g unsalted butter, partially melted
• 150 g light brown sugar
• 50 g granulated sugar
• 1 large egg
• 2 teaspoons vanilla extract
• 130 g chocolate chips, plus extra for topping (optional)
• 14 soft chewy caramels, such as Werther’s Original Soft Caramels
• Flaky sea salt, for sprinkling

Instructions

• Preheat the oven to 180°C/160°C Fan/350°F/Gas 4. Line two large baking trays with parchment paper and set aside.
• In a medium mixing bowl, whisk together the flour, baking powder, baking soda, cornflour, and salt. Set aside.
• In a separate large mixing bowl, whisk together the partially melted butter, light brown sugar, and granulated sugar until well combined.
• Add the egg and vanilla extract, and whisk until smooth and fully incorporated.
• Add the dry ingredients to the wet ingredients and mix until just combined. Fold in the chocolate chips until evenly distributed throughout the dough.
• Divide the dough into 14 portions, approximately 50g each. Flatten each portion slightly into a thick disc and place one soft caramel in the centre. Carefully fold the dough around the caramel, pinching the edges together to seal it completely. Gently roll into a ball, making sure no caramel is exposed.
• Arrange the stuffed cookie dough balls on the prepared baking trays, leaving plenty of space between them for spreading. If desired, gently press a few extra chocolate chips into the tops.
• Bake for 10–12 minutes, or until the edges are lightly golden and the centres still look slightly soft. The cookies will continue to firm up as they cool.
• Remove from the oven and immediately sprinkle each cookie with a little flaky sea salt.
• Leave the cookies to cool on their baking trays for 10 minutes before carefully transferring them to a wire rack to cool further.

Recipe notes

Caramels: Use soft, chewy caramel sweets, such as Werther’s Original Soft Caramels. Avoid hard caramels or toffees, as these may become too firm once the cookies have cooled.

Chocolate Chips: Dark, milk, or semisweet chocolate chips can be used, depending on your preference. Dark chocolate works particularly well to balance the sweetness of the caramel.

Sealing the Dough: Make sure each caramel is completely enclosed in the cookie dough, with no gaps or exposed edges, to help prevent the caramel from leaking during baking.

Storage: Store in an airtight container at room temperature for up to 5 days.

Freezing: Freeze the unbaked, caramel-filled dough balls in an airtight container for up to 3 months. Bake from frozen, allowing a little extra time as needed.

Serving: These cookies are especially delicious slightly warm, when the caramel centres are softer. If the caramel firms up after cooling, gently warm the cookies for a few seconds in the microwave before serving.