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Salted Caramel Chocolate Chip Cookies

by on September 27, 2011 · 14 comments

Cookies anyone? We posted these a while back and wished we had a big plate in front of us today! We thought we would share again, so, happy Monday! – Adam and Joanne


Over the holidays, Adam and I baked quite a bit, not something we do too often. We had a lot of fun doing it, especially since most of the goodies went to friends and family, but we ended up with odd amounts of baking ingredients that demanded entirely too much space, space that our kitchen is just not willing to give up. So, we came up with these cookies. For some reason we had a ridiculous amount of opened, partially empty bags of chocolate chips, almonds and soft caramel chews, so as you can probably guess, those were the ingredients that were thrown in. The base recipe, from Nestle, was found on the back of one of the chocolate chip bags, so after our additions and a sprinkle of course sea salt, we found ourselves happily sitting in the middle of our living room surrounded in cookie crumbs.

Salted Caramel Chocolate Chip Cookies
Prep time

Cook time

Total time


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Serves: 55 cookies

  • 2 1/4 cups All Purpose Flour
  • 1 tsp. Baking Soda
  • 1 tsp. Salt
  • 1 cup (2 sticks) Room Temperature Butter
  • 3/4 cup Granulated Sugar
  • 3/4 cup Packed Brown Sugar
  • 1 tsp. Vanilla Extract
  • 2 Large Eggs
  • 1 cup Semi-Sweet Chocolate Chips
  • 10 Soft Caramel Chews, Cut to the size of chocolate chips
  • 1/2 cup Roughly Chopped Almonds
  • 1 tbsp. Course Sea Salt

  1. Preheat oven to 375° F.
  2. Line a cookie sheet with parchment paper or silpat (silicone non-stick baking mat). Combine flour, baking soda and salt in a bowl. Stir well to disperse the salt and baking soda within the flour.
  3. Beat butter, granulated sugar, brown sugar and vanilla extract in large a bowl until creamy.
  4. Add the eggs, one at a time, beating well after each addition.
  5. Gradually beat in flour mixture. Stir in chocolate chips, caramel pieces and nuts.
  6. Drop by rounded tablespoon onto ungreased baking sheets then sprinkle each cookie with a pinch of course sea salt.
  7. Bake for 10 – 12 minutes or until golden brown.
  8. Cool on baking sheets for 2 minutes; carefully remove the entire sheet of cookies, while on parchment paper or silpat, from the baking sheet to cool until the caramel firms up enough in order to move each cookie to a wire rack and cool completely.

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About the Author


I'm Joanne Gallagher and alongside my husband, Adam, I develop, test and share favorite recipes from our kitchen. I'm completely in love with food and you'll most likely find me covered in flour, chocolate or both.

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1 Lori @ RecipeGirl March 1, 2011 at 1:26 pm

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


2 Wendi @ Bon Appetit Hon March 1, 2011 at 6:00 pm

How very clever.


3 JenniferA March 2, 2011 at 1:21 pm

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


4 inspiredtaste March 2, 2011 at 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!


5 Sylvie @ Gourmande in the Kitchen March 4, 2011 at 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.


6 Miri Leigh March 5, 2011 at 2:02 am

These cookies look absolutely delicious. Thanks for sharing!


7 Rose Sterling March 6, 2011 at 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.


8 Piano Schoenhut March 6, 2011 at 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.


9 Xiaolu April 25, 2011 at 3:07 pm

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


10 amy January 9, 2013 at 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 ?


11 Adam January 9, 2013 at 4:39 pm

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


12 Stephanie October 13, 2013 at 7:10 am

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


13 Joanne October 14, 2013 at 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!


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