Salted Caramel Chocolate Chip Cookies

See Also

Rosé Wine Jelly

How to Make Salted Caramel Chocolate Chip Cookies

Prepare the Dry Ingredients

• Preheat your oven to 350°F (175°C).
• In a medium-sized bowl, whisk together the flour, cornstarch, salt, baking powder, and baking soda. Set aside.

Cream the Butter and Sugars

• In the bowl of your mixer, add the softened butter, granulated sugar, and brown sugar.
• Cream together on high speed for 3-4 minutes until the mixture is light and fluffy.

Incorporate the Wet Ingredients

• Add the egg and egg yolks one at a time, beating until each is fully incorporated.
• Add the vanilla extract and beat until the mixture is smooth.

Combine Dry and Wet Mixtures

• Turn your mixer to low speed and add the flour mixture in three intervals, beating after each addition until well combined.
• Stir in the chocolate chips.

Chill the Dough

• Place the dough in the refrigerator for at least 1 hour (2 hours is even better) to chill.

Form the Cookies

• Scoop cookie dough into balls the size of a tablespoon.
• Take an unwrapped caramel and press it into the center of one ball of dough. Cover the caramel with another ball of dough and roll into a larger ball.
• Place the dough balls on a parchment paper-lined cookie sheet, spacing them at least 1½ inches apart.

Bake the Cookies

• Bake in the preheated oven for 11-14 minutes. If you like your cookies soft and chewy, remove them at 11 minutes. For a crisper texture, bake for 14 minutes or longer.
• Sprinkle the cookies with sea salt immediately after removing them from the oven.
• Let cool and serve.

Recipe Notes

• For the best results, ensure your butter is softened to room temperature before beginning.
• Chilling the dough is crucial for preventing the cookies from spreading too much during baking.
• Adjust the baking time based on your preferred cookie texture: shorter for chewy cookies, longer for crispier ones.
• Store cookies in an airtight container to maintain their freshness.

Salted Caramel Chocolate Chip Cookies

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 5 reviews

• Author: Jocelyn Delk Adams
• Total Time: 33 minutes
• Yield: About 20 large cookies

Print Recipe

Pin Recipe

Description

Spruce up plain chocolate chip cookies with a salted caramel. A classic gets a great update when stuffed with caramel and topped with sea salt.

---

Ingredients

2½ cups all-purpose flour (300g)

2 teaspoons cornstarch (5g)

¾ teaspoon salt (4.5g)

1 teaspoon baking powder (5g)

1 teaspoon baking soda (5g)

1 cup unsalted butter, softened to room temperature (227g)

½ cup granulated sugar (100g)

1½ cups packed brown sugar (300g)

1 large egg plus 2 egg yolks at room temperature

1 tablespoon pure vanilla extract (15ml)

2 cups semi-sweet chocolate chips (340g)

Individual wrapped caramels

Sea salt

Cook Mode Prevent your screen from going dark

---

Instructions

Prepare the Dry Ingredients

• Preheat your oven to 350°F (175°C).
• In a medium-sized bowl, whisk together the flour, cornstarch, salt, baking powder, and baking soda. Set aside.

Cream the Butter and Sugars

• In the bowl of your mixer, add the softened butter, granulated sugar, and brown sugar.
• Cream together on high speed for 3-4 minutes until the mixture is light and fluffy.

Incorporate the Wet Ingredients

• Add the egg and egg yolks one at a time, beating until each is fully incorporated.
• Add the vanilla extract and beat until the mixture is smooth.

Combine Dry and Wet Mixtures

• Turn your mixer to low speed and add the flour mixture in three intervals, beating after each addition until well combined.
• Stir in the chocolate chips.

Chill the Dough

• Place the dough in the refrigerator for at least 1 hour (2 hours is even better) to chill.

Form the Cookies

• Scoop cookie dough into balls the size of a tablespoon.
• Take an unwrapped caramel and press it into the center of one ball of dough. Cover the caramel with another ball of dough and roll into a larger ball.
• Place the dough balls on a parchment paper-lined cookie sheet, spacing them at least 1½ inches apart.

Bake the Cookies

• Bake in the preheated oven for 11-14 minutes. If you like your cookies soft and chewy, remove them at 11 minutes. For a crisper texture, bake for 14 minutes or longer.
• Sprinkle the cookies with sea salt immediately after removing them from the oven.
• Let cool and serve.

Notes

• For the best results, ensure your butter is softened to room temperature before beginning.
• Chilling the dough is crucial for preventing the cookies from spreading too much during baking.
• Adjust the baking time based on your preferred cookie texture: shorter for chewy cookies, longer for crispier ones.
• Store cookies in an airtight container to maintain their freshness.

• Prep Time: 20 mins
• Cook Time: 13 mins
• Category: Baking, Dessert
• Method: Oven Baking
• Cuisine: American

Nutrition

• Serving Size: 1 cookie
• Calories: 220
• Sugar: 18g
• Sodium: 150mg
• Fat: 11g
• Saturated Fat: 7g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 28g
• Fiber: 1g
• Protein: 2g
• Cholesterol: 30mg