If you’re looking for a cookie that’s the perfect balance of sweet and salty, then these Salted Caramel Chocolate Cookies are going to be your new best friend! They’ve got gooey salted caramel bits, chunks of rich chocolate, and just the right amount of sea salt sprinkled on top. It’s like a gourmet cookie experience that you can make at home—and trust me, once you try them, you’ll be hooked.

Why You’ll Love This Recipe

Irresistible Flavor Combination – The sweet caramel combined with rich chocolate and a hint of salt is a match made in dessert heaven.
Chewy and Gooey – These cookies have the perfect chewy texture with just the right amount of gooeyness from the caramel.
Gourmet at Home – They taste like something you’d find in a high-end bakery, but you can make them in your own kitchen!

Ingredients

Here are some of the key ingredients to get you started (full list below):

Softened butter for that rich, melt-in-your-mouth texture
Brown sugar to bring in the caramel-like sweetness
Eggs to bind everything together
Salted caramel bits (or homemade caramel) to take these cookies to the next level
Semi-sweet chocolate chips for that perfect balance of sweetness
Sea salt flakes for sprinkling on top to bring out all the flavors

Directions

Step 1: Preheat the Oven

Start by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat to keep the cookies from sticking.

Step 2: Mix the Wet Ingredients

In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until the mixture is light and fluffy. This should take about 2-3 minutes with an electric mixer. Add in the eggs, one at a time, and beat until fully combined.

Step 3: Add the Dry Ingredients

In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined. Be careful not to overmix, as that can make your cookies tough.

Step 4: Stir in the Good Stuff

Now, fold in the chocolate chips and salted caramel bits. This is where the magic happens! Make sure the caramel is evenly distributed, so you get a bite of it in every cookie.

Step 5: Scoop and Bake

Use a cookie scoop or tablespoon to drop dough balls onto the prepared baking sheet. Space them about 2 inches apart, as they’ll spread while baking. Pop them in the oven and bake for 10-12 minutes, or until the edges are golden brown and the centers are set.

Step 6: Finish with Sea Salt

Once the cookies are out of the oven, sprinkle a pinch of sea salt over the top of each one while they’re still warm. This little touch takes the flavor to a whole new level. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Expert Tips and Tricks

Room Temperature Butter – Make sure your butter is softened to room temperature before mixing. This ensures the dough comes together smoothly.
Don’t Overbake – The cookies will continue to cook on the baking sheet once you take them out of the oven. So, to keep them soft and chewy, bake them just until the edges are golden, even if the centers still look a bit soft.
Add Extra Caramel – If you love caramel, feel free to add a bit more caramel bits or even drizzle some caramel sauce on top for extra indulgence.
Chill the Dough – For thicker cookies, chill the dough in the fridge for 30 minutes before baking. This will help prevent them from spreading too much while baking.

Recipe Variations and Possible Substitutions

Dark Chocolate – If you prefer a richer flavor, you can swap out the semi-sweet chocolate chips for dark chocolate chunks.
Nutty Version – Add a handful of chopped nuts like pecans or walnuts for an extra crunch and flavor boost.
Vegan Option – You can easily make these cookies vegan by using dairy-free butter, egg replacers, and dairy-free chocolate chips.

Serving and Pairing Suggestions

These Salted Caramel Chocolate Cookies are perfect on their own, but if you’re looking to make a full dessert spread, try pairing them with:

A Glass of Cold Milk – The classic cookie pairing, of course!
Vanilla Ice Cream – A scoop of vanilla ice cream on the side would complement the warm, gooey cookies perfectly.
Hot Chocolate or Coffee – For a cozy treat, enjoy these cookies with a hot cup of chocolate or coffee.
Caramel Sauce – Drizzle some extra caramel sauce over the cookies or ice cream for even more indulgence.

Storage and Reheating Tips

Storing Leftovers – Store the cookies in an airtight container at room temperature for up to 5 days. They’ll stay soft and chewy.
Freezing the Dough – If you want to save some for later, scoop the dough into balls and freeze them on a baking sheet. Once frozen, transfer them to a freezer bag. When you’re ready to bake, just pop the frozen dough balls onto a baking sheet and bake for a few extra minutes.
Reheating – To reheat the cookies, simply microwave them for 10-15 seconds to get them nice and warm again.

FAQs

1. Can I use regular caramel instead of salted caramel bits?
Yes, you can! You can either use homemade caramel or caramel squares, just chop them up into small pieces.

2. How do I prevent my cookies from spreading too much?
Chill the dough for 30 minutes before baking, and ensure your oven is preheated to the right temperature.

3. Can I use a stand mixer for mixing the dough?
Absolutely! A stand mixer will work just fine. Just make sure to mix on low speed to avoid overworking the dough.

4. Can I make these cookies gluten-free?
Yes, you can use a gluten-free flour blend as a substitute for all-purpose flour. Just be sure to check the measurements for your specific flour blend.

Conclusion

These Salted Caramel Chocolate Cookies are the ultimate treat for anyone with a sweet tooth. They’re gooey, indulgent, and perfectly balanced with the sweet caramel and salty finish. Whether you’re baking them for a special occasion or just to enjoy on a cozy afternoon, these cookies will definitely be a hit!

Salted Caramel Chocolate Cookies – The Ultimate Gourmet Treat

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These Salted Caramel Chocolate Cookies combine the rich flavors of gooey caramel and decadent chocolate in every bite. The cookies are soft in the middle with slightly crispy edges and are finished off with a sprinkle of sea salt to balance the sweetness. Perfect for satisfying your sweet tooth!

Author: Touria Elkoudssi
Prep Time: 15 minutes
Cook Time: 10-12 minutes
Total Time: 25-30 minutes
Yield: 18–20 cookies 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Instructions

Preheat the Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
Cream the Butter and Sugar: In a large bowl, use a hand mixer or stand mixer to cream the butter and brown sugar together until light and fluffy. This should take about 2-3 minutes.
Add the Egg and Vanilla: Beat in the egg and vanilla extract, mixing until well incorporated.
Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Fold in the Chocolate and Caramel: Gently fold in the chocolate chips and caramel bits (or chopped caramel cubes) until evenly distributed throughout the dough.
Form the Cookies: Using a cookie scoop or spoon, drop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.
Sprinkle with Sea Salt: Lightly sprinkle a pinch of sea salt on top of each cookie dough ball before baking.
Bake: Bake for 10-12 minutes or until the edges are golden and the centers are set.
Cool and Serve: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

For an extra indulgent treat, drizzle some melted chocolate over the cooled cookies.
If you prefer a chewier texture, slightly underbake the cookies and let them cool on the baking sheet.
Store any leftovers in an airtight container for up to 1 week.
You can swap the caramel bits for homemade caramel sauce if you prefer, but be cautious not to make the dough too wet.