Bakery, Cookies, Desserts

Salted Caramel Chocolate Chip Cookies

0 Comments 27 August 2014

This post is inspired by a recipe with a similar title from Sally’s Baking Addiction, but we used our own chocolate chip cookie recipe and melded the two ideas together. So, caramel added to chocolate chip cookies? If you’re like me, your hand is up and there’s a, “Yes, please!” happening somewhere in your mouth, too.

Salted Caramel Chocolate Chip Cookies-1

We’ve had a lot of people tell us how much they love this particular chocolate chip cookie recipe, and since it only took me a couple or so years to realize what I could do to make just-about-perfect, chewy cookies, it makes sense that it couldn’t hurt to see what adding caramel to them does.

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So when you make your Chewy Chocolate Chip Cookies (link below in the ingredients), this is the first stage, the creaming part. The butter and sugars have become one. Praise the butter and sugars! Amen.

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Ah yes, this is my favorite part, after the flour, rising agent and salt have been added. The part that drives cookie monsters wild with Must. Have. Now! This is the part where big and little fingers alike will start pilfering your cookie dough, so beware.

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And here’s where we make the cookie balls, which can be made as soon as the dough is finished mixing. No need to chill it prior! I like to make my cookies a little bigger than most people, probably, and this way you can fit more caramel in them. It’s a win for everyone. I usually roll cookie balls that are about 2 inches in diameter.

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Normally I do not squish the cookie balls down but since we need to smash some caramel into them, do flatten them just a bit, as shown. Put three or so small-diced pieces of caramel (at least one-quarter to half and inch big, no bigger or you can’t fit many into each cookie at all) into each cookie, then sprinkle them with some sea salt, just a few granules. The sea salt is optional since we do have a little more salt in our cookie recipe than usual probably. I just love a salty sweet chocolate chip cookie.

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And finally, we have a mighty fine lineup of cookies! Just keep going till you have as many as you want at that time. The cookie dough stays good in the fridge, covered for at least a week. See the link below for the cookie recipe for other tips.

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The one thing I noticed that I would change if I knew what to do (so if anyone knows anything, tips, just let us know and thanks!) is that the caramel hardens back up just a little too much for me personally. I took some to work the next day and people did seem to enjoy them, but I feel the need to tinker with the recipe just a bit. Maybe melt the caramel next time and add a little heavy cream to it, let it cool, then roll that into pieces to put in the cookies….maybe? Because clearly the cookies aren’t already naughty enough!


So there you have it. Salty/sweet chocolate chip cookies, kicked up just a little with yummy caramel. I believe that says it all – now enjoy!

Salted Caramel Chocolate Chip Cookies

Inspired by Sally’s Baking Addiction

Prep Time: 20 minutes    Cook Time: 10-12 minutes per baking sheet    Level: Easy    Makes: about 4 dozen cookies

Preheat oven to 350 degrees.

After you’ve made and rolled out your Chewy Chocolate Chip Cookies (making sure to leave about two inches between cookies on a parchment-lined baking sheet), press them slightly and flatten to about half-inch thickness. Take some of the caramel pieces and press three to four into each cookie. Sprinkle with just a few pieces of sea salt, if using.

Bake one cookie sheet at a time for about 10-12 minutes, or just until the edges of the cookies are starting to brown. Cool on the cookie sheet for about one minute, then remove to a cooling rack to finish cooling completely. Serve with milk and enjoy!


Just remember that how may cookies you get is totally based on how big you choose to make your cookies. I can usually get a little over three dozen cookies when I make the cookie balls about two inches wide. Obviously you can make it stretch more by making them a little smaller.

The cookie dough itself is good in the fridge for up to a week. Cookie balls can be made ahead of time and frozen (my mother’s usual method growing up; she always baked them right from the freezer, which may require a little more time in the oven although you won’t be able to press the caramel into those) if you need to save them for much later.


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- who has written 347 posts on Full Fork Ahead.

Wife, mom, indulgent reader and Day Job Do-er, who occasionally likes to think she can cook. Sometimes she's right, sometimes she's wrong.

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