Salted Caramel Chocolate Chip Cookies

Ultra-chewy, buttery cookies loaded with melty chocolate and gooey caramel, finished with a touch of sea salt for the perfect sweet-salty balance. These are dangerously delicious!

Ingredients

Dry Ingredients

• 2 ¼ cups all-purpose flour

• 1 tsp baking soda

• ½ tsp salt

Wet Ingredients

• 1 cup (2 sticks) unsalted butter, softened

• ¾ cup granulated sugar

• ¾ cup packed brown sugar

• 2 large eggs

• 2 tsp vanilla extract

Mix-Ins

• 1 ½ cups semisweet chocolate chips

• ½ cup caramel bits (or chopped soft caramels)

• Flaky sea salt (for topping)

Instructions

1. Prep & Preheat

• Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.

• Whisk flour, baking soda, and salt in a bowl. Set aside.

2. Cream Butter & Sugars

• Beat butter, granulated sugar, and brown sugar until light/fluffy (~3 mins).

• Add eggs one at a time, then vanilla.

3. Combine & Fold

• Gradually mix in dry ingredients until just combined.

• Fold in chocolate chips and caramel bits (don’t overmix!).

4. Bake

• Scoop 2-tbsp balls of dough onto sheets (space 2″ apart).

• Bake 9–11 mins until edges are golden but centers look soft.

• Immediately sprinkle with sea salt.

5. Cool & Enjoy

• Let cool 5 mins on the sheet, then transfer to a rack.

Pro Tips

🔥 Gooey Caramel Hack: Use Kraft caramel bits—they melt perfectly without leaking.
🍫 Chocolate Swap: Try dark chocolate chunks or milk chips.
🧂 Salt Matters: A pinch of flaky salt elevates the caramel!

Storage: Keep in an airtight container for up to 5 days (or freeze dough balls for fresh-baked cookies anytime!).

Warm, melty, and irresistible! 🤎🍪 Pair with a cold glass of milk for cookie heaven.

Makes ~24 cookies.