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Salted Caramel Chocolate Chip Cookies

Salted caramel chocolate chip cookies bake up golden at the edges with soft centers and a gooey caramel middle. Chill the dough before baking, then finish each warm cookie with flaky sea salt.
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Prep Time 15 minutes
Cook Time 13 minutes
Chilling and cooling 35 minutes
Total Time 1 hour 3 minutes
Servings: 30 cookies
Course: Dessert
Cuisine: American
Calories: 245
Ingredients Equipment Method Notes

Ingredients
  

For the cookies
  • 2.25 cups all-purpose flour
  • 1 tsp baking soda
  • 1 tsp kosher salt
  • 1 cup unsalted butter softened
  • 0.75 cup light brown sugar packed
  • 0.5 cup granulated sugar
  • 2 eggs large
  • 2 tsp vanilla extract
  • 1.5 cups semisweet chocolate chips
  • 30 soft caramel candies about 8 ounces, unwrapped
For the topping
  • 0.5 tsp flaky sea salt

Equipment

  • 2 large baking sheets
  • 1 hand mixer

Method
 

Make the dough
  1. Preheat the oven to 350°F.
  2. Line two large baking sheets with parchment paper.
  3. In a medium bowl, whisk together the flour, baking soda, and kosher salt.
  4. In a large bowl, beat the butter, brown sugar, and granulated sugar with a hand mixer on medium speed until creamy, about 2 minutes.
  5. Beat in the eggs one at a time.
  6. Mix in the vanilla.
  7. Gradually mix in the flour mixture on low speed just until combined.
  8. Stir in the chocolate chips.
  9. Cover and chill the dough for 30 minutes.
Fill and bake
  1. Scoop the dough into 30 portions, about 2 tablespoons each.
  2. Press one caramel into the center of each portion and seal the dough completely around it.
  3. Arrange the cookies at least 2 inches apart on the baking sheets.
  4. Bake on the upper and lower oven racks for 11–13 minutes, switching the sheets’ positions halfway through, until the edges are golden and the centers still look soft.
Finish the cookies
  1. Sprinkle the warm cookies with flaky sea salt.
  2. Let them cool on the baking sheets for 5 minutes.
  3. Transfer to a wire rack to cool.

Notes

Seal the dough completely around each caramel to help keep the centers gooey and contained. Store in an airtight container at room temperature for up to 4 days, or freeze for up to 2 months. For a gluten-free variation, use a 1:1 gluten-free baking flour blend.