Salted Caramel Chocolate Chip Cookie Recipe for Gooey Centers

Salted caramel chocolate chip cookies combine caramel bits and a sprinkle of sea salt for a perfectly sweet-and-salty cookie.

I adore everything salted caramel and often find myself baking anything that features that rich, buttery flavor paired with a touch of salt.

These salted caramel chocolate chip cookies are one of my favorites. They start with a reliable chocolate chip cookie base and become even better with caramel bits folded in and flaky sea salt on top.

I usually use dark chocolate chips because I love the contrast with salted caramel, but semi‑sweet chips work just as well if you prefer a milder chocolate flavor.

Chewy salted caramel chocolate chip cookies

This recipe uses a favorite chocolate chip cookie base and elevates it with caramel bits and a light sprinkle of sea salt. The result is a chewy cookie with pockets of caramel and bright salt flakes that highlight the chocolate.

They’re great for gatherings, summer barbecues, or anytime you want a special cookie to share. If you enjoy variations, you can experiment with pretzels, toffee, or macadamia nuts in similar doughs.

How to make salted caramel chocolate chip cookies

The dough needs a long chill to develop flavor and texture, but the steps are straightforward and worth the wait.

Ingredients you’ll need

For these cookies you will need:

• 2 cups minus 2 tablespoons cake flour
• 1 2/3 cups bread flour
• 1 1/4 teaspoons baking soda
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons kosher salt
• 1 1/4 cups unsalted butter
• 1 1/4 cups light brown sugar
• 1 cup plus 2 tablespoons granulated sugar
• 2 large eggs
• 2 teaspoons pure vanilla extract
• 1 bag dark or semi‑sweet chocolate chips
• 1 heaping cup Kraft Caramel Bits OR 1 (9‑ounce) bag caramel baking chips
• Flaky sea salt for topping

Using two flours — cake flour and bread flour — helps create a tender yet chewy texture. If you prefer, swap chocolate types to suit your taste. I like Kraft Caramel Bits for a true caramel note, though baking chips are an acceptable alternative.

Don’t skip the flaky sea salt on top — it adds the finishing touch that makes these cookies special.

Making these cookies

1. Sift the cake flour, bread flour, baking soda, baking powder, and salt into a bowl and set aside.

2. With a mixer and paddle attachment, cream the butter and both sugars until the mixture is very light and fluffy, about 5 minutes.

3. Add the eggs one at a time, mixing well after each addition, then stir in the vanilla.

4. Reduce the mixer to low and add the dry ingredients, mixing just until combined. Fold in the chocolate chips and caramel bits on low speed.

5. Press plastic wrap directly onto the dough and refrigerate for 24 to 36 hours. The dough can be refrigerated up to 72 hours if you want to bake in batches.

6. When ready to bake, let the dough sit at room temperature for about 30 minutes so you can scoop it easily. Portion into 2‑ounce mounds (about the size of golf balls).

7. Preheat the oven to 350°F. Bake about six large cookies per sheet (they’re big), sprinkle each mound lightly with flaky sea salt, and bake 14–16 minutes until golden at the edges but still soft in the center.

8. Let the cookies rest on the baking sheet for 10 minutes, then transfer to a wire rack to cool. Repeat with remaining dough or keep it refrigerated to bake later.

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