Salted Caramel Chocolate Chip Cookies Recipe

How to make chewy salted caramel chocolate chip cookies from scratch. Jump to the Salted Caramel Chocolate Chip Cookies Recipe or read on to see our tips for making them.

Salted Caramel Chocolate Chip Cookies Recipe

Somehow we’ve ended up with odd amounts of baking ingredients that are demanding entirely too much space in the kitchen. So we came up with these cookies. We had a ridiculous amount of opened, partially empty bags of chocolate chips, almonds and soft caramel chews. As you can probably guess, those were the ingredients that were thrown in.

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The base cookie recipe is from Nestle. After adding our extras and a generous pinch of salt, we found ourselves happily sitting in the middle of our living room surrounded in cookie crumbs.

Salted Caramel Chocolate Chip Cookies Recipe

Recipe updated, originally posted September 2011. Since posting this in 2011, we have tweaked the recipe to be more clear. – Adam and Joanne

Salted Caramel Chocolate Chip Cookies Recipe

  • PREP
  • COOK
  • TOTAL

The base recipe is adapted from Nestle then we throw in chocolate chips, caramel candies, almonds, and a generous pinch of salt. These would be excellent with dark chocolate — something we plan to add the next time we make them.

Makes 50 to 55 cookies

You Will Need

2 1/4 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon sea salt

16 tablespoons (2 sticks) unsalted butter, at room temperature

3/4 cup granulated sugar

3/4 cup lightly packed brown sugar

1 teaspoon vanilla extract

2 large eggs

1 cup chocolate chips

10 soft caramel candies, cut to the size of chocolate chips, store-bought or homemade, see our caramels recipe

1/2 cup sliced almonds

1 tablespoon coarse or flaky sea salt for cookie tops

Directions

    Heat the oven to 375 degrees F. Line two cookie sheets with parchment paper or silicone baking mats.

    In a large bowl, whisk the flour, baking soda, and 1/2 teaspoon of salt. In another large bowl, using a hand mixer, beat the butter, granulated sugar, brown sugar and vanilla until creamy.

    Add the eggs, one at a time, beating well after each addition. Gradually beat in the flour mixture. Stir in chocolate chips, caramel pieces and nuts.

    Drop by rounded tablespoon onto baking sheets then sprinkle each cookie with a pinch of the course sea salt. Bake until the edges are golden brown, 10 to 12 minutes.

    Cool on baking sheets for 2 minutes then carefully slide the entire sheet of cookies, still on parchment paper or baking mat, from the baking sheet and onto a wire rack to cool until the caramel firms up enough to move the cookies.

Adam and Joanne's Tips

If you make this recipe, snap a photo and hashtag it #inspiredtaste — We love to see your creations on Instagram and Facebook! Find us: @inspiredtaste

AUTHOR: Adam and Joanne Gallagher

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16 comments… Leave a Comment
  • Jennifer May 23, 2017, 4:36 am

    Yummy. I made a beach and loving it. The best recipe I’ve found so far and planning to make a large batch this time. I will store them in Infinity Jars for long lasting freshness.

    Reply
  • Janet Bullock March 3, 2016, 6:46 pm

    Did you use Kraft Carmels for this recipes? of softer ones?

    Reply
    • Joanne March 3, 2016, 8:21 pm

      Hi Janet, Yes this recipe used store-bought caramels. Kraft will work well.

      Reply
  • Stephanie October 13, 2013, 7:10 am

    These sound so good! But when I made them they turned out totally flat…any suggestions??

    Reply
    • Joanne October 14, 2013, 10:12 am

      Hi Stephanie, Sometimes butter that is too warm or using a cookie sheet that is warm, not room temperature or cold, will lead to flat cookies. Next time, try chilling the dough 10 to 15 minutes before baking or chill the baking sheet. Hope that helps!

      Reply
  • amy January 9, 2013, 3:29 pm

    sorry, my last post made no sense and I accidentally hit, submit:
    I have caramel morsels and I’m trying to figure out how much 10 caramel chews split up with yield in terms of volume? Maybe 1/2 cup ?

    Reply
    • Adam January 9, 2013, 4:39 pm

      Hi Amy, Yes – about 1/2 a cup – but a little more wouldn’t hurt.

      Reply
  • Xiaolu April 25, 2011, 3:07 pm

    This looks simply fantastic! I love pockets of caramel in any sweet. Mmmmm

    Reply
  • Piano Schoenhut March 6, 2011, 8:33 am

    This is so yummy! I love the sweet and a little bit salty taste of a cookie. My grandparents will surely love this.

    Reply
  • Rose Sterling March 6, 2011, 3:43 am

    Salt makes the flavor of your cookies comes out. That is the secret of it. My grandmother used on putting salt on her cookies. Thanks that I found a recipe like my grandmother is doing. Thanks.

    Reply
  • Miri Leigh March 5, 2011, 2:02 am

    These cookies look absolutely delicious. Thanks for sharing!

    Reply
  • Sylvie @ Gourmande in the Kitchen March 4, 2011, 7:59 am

    These sound fantastic, there’s just no way to go wrong with those ingredients! I’ve always enjoyed the taste of salt, caramel and chocolate together.

    Reply
  • JenniferA March 2, 2011, 1:21 pm

    What a nice combination! It’s good when your leftovers compliment one another.

    Reply
    • inspiredtaste March 2, 2011, 1:32 pm

      Thanks, Jennifer! It was a win-win for us, tasty cookies and extra space in our cabinet to buy more goodies to bake/cook with!

      Reply
  • Wendi @ Bon Appetit Hon March 1, 2011, 6:00 pm

    How very clever.

    Reply
  • Lori @ RecipeGirl March 1, 2011, 1:26 pm

    I’m loving the sound of these cookies! They look delicious too!

    Reply

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