These Salted Caramel Chocolate Chip Cookies are perfectly soft and chewy and are stuffed with gooey caramel and garnished with sea salt! Classic Chocolate Chip Cookie + Salted Caramel = a match made in cookie heaven!
Post and Recipe updated 02/10/19
Salted Caramel Chocolate Chip Cookies
What’s better than chocolate chip cookies? Chocolate chip cookies stuffed with ooey gooey delicious CARAMEL, sprinkled with sea salt and drizzled with caramel sauce! It doesn’t get any better than this.
I originally posted this recipe back in 2017, but after sharing my super popular and incredible recipe for the BEST Chocolate Chip Cookies ever, I decided to update this one using that recipe.
Best Ever Chocolate Chip Cookies
I am in LOVE with my perfect chocolate chip cookie recipe, and I’m definitely not the only one! Everyone that has made them has agreed that they are the best chocolate chip cookies ever!
Soft, chewy, buttery warm cookies loaded with tons of sweet chocolate chips. Sounds amazing, right? Now stuff that incredible cookie with ooey gooey caramel, then top it with sea salt and maybe some salted caramel sauce! I’m falling in love all over again!
You can check out my full post about my chocolate chip cookies for details on how to prepare the cookies, but I also explain more in the recipe below.
After preparing my cookie dough, I let it chill in the refrigerator overnight, but you could go ahead and roll out the cookies and stuff them with caramel first, then place them on a baking sheet, cover with plastic wrap and allow them to chill for at least an hour.
And please don’t skip the chilling time. I’ve explained time after time how important it is in cookie making and it’s worth it in the end, trust me! A chewier, softer, thicker cookie sounds a lot more appealing than a flat, hard and crispy one doesn’t it? So please chill your cookie dough, boys and girls.
How do we stuff the cookies with caramel?
To stuff the cookies with caramel, I scooped out 1/4 cup of cookie dough (cause I like ‘em big) and rolled it into a large ball. Then I tore the ball in half and placed a caramel into one, then squished the two dough balls together and re-rolled into one ball. I used regular kraft caramels, but you can use any type of caramel you like.
Another way you could do this is by scooping out the dough and flattening it, then place the caramel in the centre and wrapping the dough around it, then roll it into a smooth ball. Both methods are very simple to do, and will yield the same results.
When these cookies have finished baking, they should look soft and under baked in the middle, but don’t worry they will continue to bake a little more on the cookie sheet while they are cooling.
Once the cookies have finished baking, remove them from the oven and immediately top with extra chocolate chips. The chocolate chips will meld with the cookie and make it look a lot prettier. I also like to add a sprinkle of coarse sea salt, because it enhances the chocolate and caramel flavours in these cookies!
Make sure to also add the salt while the cookie is still hot so it sticks on. If you sprinkle the salt on the cookie after it cools, it will just fall right off.
The caramel centre will harden as the cookies cool, so if you want the centre to be gooey, you can eat them after about an hour. I also recommend re-heating these cookies in the microwave before eating, as this will make the caramel filling nice and gooey when you bite into it! That, and because it’s pretty much a crime not to eat chocolate chip cookies warm.
After the cookies finished cooling, I drizzled some of my Homemade Salted Caramel Sauce on top, because hey! Why not? These are salted caramel cookies after all, so let’s add some more!
This is, of course, optional if you don’t want to go through the trouble of making salted caramel sauce (although it is extremely easy to make!) The cookies will taste great as is. The caramel drizzle just adds more…..pizazz!
After making this recipe, I definitely plan on stuffing more things inside of cookies. There’s no better way to dress up a classic dessert than with a deliciously fun surprise!
>>PIN ME FOR LATER<<
FOLLOW QUEENSLEE APPÉTIT
Like what you see? Make sure you‘re following Queenslee Appétit for more tasty recipes!
Have any questions about the recipe? Contact me here, and I’ll be happy to help!
Let’s get baking!
Chocolate Chip Cookies:
- 1 cup unsalted butter, cold
- 1 cup light brown sugar, packed
- 1 cup granulated sugar
- 2 large eggs, room temperature
- 1 and 1/2 tsp pure vanilla extract
- 2 and 1/2 cups all purpose flour
- 2 tsp cornstarch
- 1 tsp baking soda
- 1 tsp salt
- 2 cups semisweet chocolate chips + more for topping
- 20-24 kraft Caramel candies
- Coarse sea salt, for topping
- Salted Caramel Sauce, for topping (optional)
- Microwave the cold butter in 20 second intervals until the butter is halfway melted.
- In the bowl of a stand mixer fitted with a paddle attachment, add the semi melted butter and both sugars. Beat on medium speed until fully combined, about 1-2 minutes.
- Turn the mixer to medium-low speed and add eggs one at a time and mix until just combined. Add vanilla and mix until combined.
- In a separate bowl, add flour, cornstarch, baking soda and salt. Whisk to combine.
- Add dry ingredients to the stand mixer bowl and mix until incorporated. Fold in chocolate chips.
- Cover bowl with plastic wrap and chill in the refrigerator for at least 1-2 hours or overnight.
- Line a baking sheet with parchment paper or a silpat mat. Set aside.
- Preheat oven to 350°F. Remove cookie dough from refrigerator and scoop out 1/4 cup of cookie dough. Roll dough into a ball, then rip it in half.
- Place a caramel into one of the balls, then smush the 2 cookie dough balls back together and re-roll into one ball.
- Repeat with remaining dough, spacing them about 2 to 3-inches apart on the cookie sheet so they have space to spread.
- Bake in preheated oven for 10-12 minutes, or until edges are set and the center of the cookies still look undercooked. Rotate the sheet at the 6 minute mark so the cookies can bake evenly.
- Remove from oven and immediately press more chocolate chips on top, along with a sprinkle of coarse sea salt. Allow to cool on baking sheet for 15 minutes, then transfer to a wire rack to cool completely. Repeat with remaining cookies. Drizzle with salted caramel sauce, if desired.
- These cookies are best served warm, but you can store the leftovers in an airtight container at room temperature.
- If you bake the cookies right away, they will spread too quickly and flatten. Chilling the dough results in a cookie that spreads less, is chewier and all around tastes better!
- The caramel centre will harden as the cookies cool, so if you want the centre to be gooey, you can eat them after about an hour. I also recommend re-heating these cookies in the microwave before eating, as this will make the caramel filling nice and gooey when you bite into it!
The links above are affiliate links which means if you click on and purchase any of these items, I will make a small commission at no extra cost to you. Thank you for your support!
DID YOU MAKE A RECIPE?
Tag @queensleeappetit and use the hashtag #queensleeappetit so I can see all of the Queenslee Appétit recipes you’ve made!
©QUEENSLEE APPÉTIT. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.
This post may contain affiliate links. Please see my full disclosure policy for details.