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Salted Caramel Chocolate Chip Cookies are over the top! These soft and chewy cookies are loaded with chocolate and caramel and topped with flaky sea salt.
Why You’ll Love This Recipe
It starts with a chewy chocolate chip cookie. Then add in caramel bits, chocolate chip sized caramel pieces so that the caramel is evenly distributed in the cookie. And finish with a light sprinkling of sea salt the top to enhanced the flavor of the cookie. If you love chocolate and caramel, these are a must bake.
Ingredients
- Butter
- Brown Sugar
- Light Corn Syrup
- Egg
- Pure Vanilla Extract
- All Purpose Flour
- Baking Soda
- Salt and Sea Salt
- Caramel Bits
- Semi Sweet Chocolate Chips
How to Make Salted Caramel Chocolate Chip Cookies
These cookies are soft an chewy with a nice crisp edge. This is thanks to the corn syrup. It really makes a difference in the texture of the cookie.
- Beat butter and sugar with electric mixer in large bowl until fluffy.
- Add in corn syrup, egg and vanilla and mix.
- Gradually add in flour, baking soda and salt until combined.
- Stir in caramel bits and chocolate chips.
- Drop dough by heaping tablespoonfuls onto lightly greased baking sheets.
- Sprinkle salt lightly over cookie dough and press into the dough.
- Bake at 350 degrees for 9 to 11 minutes or until lightly browned.
- Cool 1 to 2 minutes on pan; remove from pan to wire rack.
Now all that is left is to enjoy these delicious cookies and try not to eat them all.
Check out more of my favorite cookie recipes:
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Salted Caramel Chocolate Chip Cookies
Ingredients
- 3/4 cup butter OR margarine softened
- 3/4 cup brown sugar
- 1/2 cup light corn syrup
- 1 egg
- 2 teaspoons pure vanilla extract
- 2-1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 package 11 ounces caramel bits
- 1 cup semi sweet chocolate chips
- 1 tablespoon sea salt
Instructions
- Preheat oven to 350°F.
- Beat butter and sugar with electric mixer in large bowl until fluffy. Beat in corn syrup, egg and vanilla. Gradually beat in flour, baking soda and salt until combined.
- Stir in caramel bits and chocolate chips.
- Drop dough by heaping tablespoonfuls onto lightly greased baking sheets. Lightly sprinkle salt over cookies and press into the dough.
- Bake for 9 to 11 minutes or until lightly browned. Cool 1 to 2 minutes on pan; remove from pan to wire rack.
Nutrition Facts:
Jane says
I was looking for something different to bake today – after a while we tend to get tired of the “big 3″…peanut butter, chocolate chip or oatmeal. I have been a chocoholic my entire life but recently my love of salted caramel almost matches it so when I saw this recipe I HAD to give it a try and I’m so glad I did! I did have to make a couple substitutions out of necessity though, apparently its time to restock the pantry because I didn’t have a chocolate chip to be found, and I was very low on corn syrup as well, like only half what the recipe called for. I decided to use honey to make up the amount of the corn syrup called for and instead of the chocolate chips I tossed in a cup of toasted pecans. Wow what a great cookie! This will definitely go into the baking files as a keeper!
Leigh Anne says
Jane, So glad you loved them. Way to make them work with what you had on hand!
Andi says
These are just now coming out of the oven. And so delicious! My only addendum are to use parchment paper and let them cool on the tray for up to 5 minutes. The caramel was still fluid after 2 minutes.
Andrea says
I’m assuming it’s the sea salt that’s sprinkled on top?
Leigh Anne says
Use your favorite salt. Sea salt is great or even kosher salt.