Salted Caramel Chocolate Cookies – The Ultimate Gourmet Treat
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!
- 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
Ingredients
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- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup semi-sweet chocolate chips
- 1/2 cup caramel bits or soft caramel cubes, chopped
- 1 tablespoon sea salt (for sprinkling on top)
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.
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 15g
- Sodium: 200mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 23g
- Protein: 2g
- Cholesterol: 25g