Salted Caramel Chocolate Chip Cookies

When baking cookies for my friends, it can be really difficult to find the perfect thing to create. I would make a simple snickerdoodle, sugar or chocolate chip cookie that I know all teens love, but I want to make less basic and more creative recipes. This simple take on the famous chocolate chip cookie was a perfect combination of both. The salt and caramel added originally while the chocolate chip cookie base made them widely loved by my friends. I would recommend using this recipe for bake sales, parties and of course saving for yourself.
Prep 15 minutes
Cook 15 minutes


3 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon coarse salt

1 3/4 cups brown sugar

1 cup unsalted butter, softened

1/4 cup white sugar

2 eggs

2 teaspoons vanilla extract

2 cups chocolate chips

25 unwrapped hard caramel candies (such as Werther’s®), each broken into quarters


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Whisk flour, baking soda, and salt together in a bowl.
  3. Beat brown sugar, butter, and white sugar together in a bowl using an electric mixer until creamy. Beat eggs, 1 at a time, into butter mixture until blended; beat in vanilla extract.
  4. Stir flour mixture into butter mixture until dough is just combined; fold in chocolate chips.
  5. Roll the dough into 36 balls and place onto baking sheet. Press 3-4 caramel pieces into the top section of each dough ball. I would recommend not putting them in the bottom, because the caramel might end up sticking onto the baking sheet.
  6. Bake in the preheated oven until edges are golden brown, about 13 to 15 minutes. Let sit on baking sheet for 2 minutes and then transfer cookies to a wire rack to cool.