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Delicious salted caramel chocolate chip cookies on a plate

Irresistible Salted Caramel Chocolate Chip Cookies

Delightful cookies featuring gooey pockets of caramel and rich semi-sweet chocolate, embodying a perfect sweet-salty balance.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

For the Cookie Dough
  • 14.5 tbsp salted butter Adds richness; can substitute with unsalted butter and a pinch of salt.
  • 3/4 cup dark brown sugar Provides moisture and depth; light brown sugar can work too.
  • 3/4 cup granulated sugar For sweetness and structure; cane sugar is a good alternative.
  • 1 1/2 tsp vanilla extract Enhance flavor; use pure vanilla for the best results.
  • 3 cups all-purpose flour Base of the cookie; whole wheat flour can be a healthier option but affects texture.
  • 1 tsp baking powder Helps cookies rise; can swap with baking soda but use less.
  • 1 tsp baking soda Leavens the dough; don’t replace unless you understand the chemical reaction needed.
  • 1/4 tsp salt Balances sweetness; adjust if using salted butter.
  • 2 cups semi-sweet chocolate chips Richness in every bite; feel free to mix with milk or dark chocolate.
  • 35 pieces Werther's Soft Caramels For gooey pockets of caramel; other soft caramels work well too.

Method
 

Preparation
  1. Begin by cutting the Werther's Soft Caramels into small, manageable pieces, ensuring they melt evenly.
  2. In a large bowl, combine the melted and slightly cooled salted butter with both sugars (brown and granulated). Beat with a mixer until smooth and creamy.
  3. Add the vanilla extract and room-temperature eggs to the butter-sugar mix. Blend at medium speed until fully combined.
  4. In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Gradually incorporate this into the wet mixture, mixing until just combined.
  5. Gently fold in the semi-sweet chocolate chips and prepared caramel pieces.
Baking
  1. Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
  2. Scoop dough in rounded tablespoons onto the sheets, spacing them uniformly.
  3. Bake in the preheated oven for 10-12 minutes until golden-brown around the edges, and slightly soft in the center.
  4. Once out of the oven, gently shape cookies with a spatula if needed. Allow to cool on the sheet for a few minutes before transferring to a wire rack.

Notes

For thicker cookies, chill the dough for 30 minutes before baking. Store in an airtight container for up to a week, layered with parchment paper to prevent sticking. These cookies freeze well for up to three months.