Two Peas and Their Pod

Salted Caramel Chocolate Chip Cookies

Salted-Caramel-Chocolate-Chip-Cookies

My life has been a whirlwind for the past couple of weeks. We went to California, Maui, and I spent the last three days at Alt Summit. I haven’t been home much, only to sleep for a few hours here and there. Josh has been taking care of Caleb, doing laundry, cleaning house, grocery shopping, and cooking. He gets the super dad and husband award.

Yesterday I was finally able to relax with my two favorite guys. We stayed in our pj’s all morning and did absolutely nothing. It was so nice to be home.

In the afternoon, I got the baking itch. It’s been weeks since I’ve cooked or baked anything due to our travels and crazy schedule. I was going through kitchen withdrawals and needed to bake cookies. Josh requested chocolate chip cookies, like always, so I baked a batch of Salted Caramel Chocolate Chip Cookies. I always like to change things up:)

Salted-Caramel-Chocolate-Chip-Cookies

Our Chocolate Chip Salted Caramel Cookie Bars are one of our favorite desserts. I decided to create a cookie using the same flavors. Caramel, sea salt, and chocolate in a cookie can only lead to good things.

The chocolate chip cookies are super soft because I added a secret ingredient-cornstarch. If you are a soft cookie fan, you will LOVE these cookies. And the pockets of chewy caramel and dusting of sea salt only make them better. These cookies are guaranteed to be devoured.

I told myself I was only going to sample them to make sure they were blog worthy, but I ended up eating a stack of cookies. Oops! I will focus on shedding the vacation and cookie pounds this week:)

Salted-Caramel-Chocolate-Chip-Cookies

It felt so good to get back into my baking groove. I love being on vacation, but there is no place like home. These Salted Caramel Chocolate Chip Cookies welcomed me home in the best possible way. There is nothing better than a freshly baked cookie from your own oven.

And Josh loved these cookies too! He already added them to our Super Bowl Menu! If you are looking for a crowd pleasing cookie for your Super Bowl Party, make these Salted Caramel Chocolate Chip Cookies. They are crazy good!

Salted Caramel Chocolate Chip Cookies

Yield: 3 dozen cookies

Prep Time: 15 minutes

Cook Time: 10 minutes

Soft chocolate chip cookies with pockets of caramel and a touch of sea salt.

Ingredients:

2 cups all-purpose Gold Medal flour
2 teaspoons cornstarch
1 teaspoon baking soda
1/2 teaspoon sea salt
3/4 cup unsalted butter, at room temperature
1 cup brown sugar
1/4 cup granulated sugar
1 large egg
2 teaspoons vanilla extract
1 cup semi-sweet chocolate chips
1/2 cup Kraft Caramel Bits
Sea salt, for sprinkling on cookies

Directions:

1. Preheat oven to 350 F. Line a large baking sheet with a Silpat baking mat or parchment paper and set aside.

2. In a large bowl, whisk flour, cornstarch, baking soda and sea salt together. Set aside.

3. In the bowl of a stand mixer, cream together butter and sugars until smooth and creamy, about 3 minutes. Add egg and vanilla extract and beat until combined. Slowly mix in the dry ingredients.

4. Stir in the chocolate chips and caramel bits. Form cookie dough into tablespoon balls and place on prepared baking sheet, about 2 inches apart. Sprinkle each cookie with sea salt.

5. Bake cookies for 10 minutes, or until slightly golden brown around the edges. Let the cookies cool on the baking sheet for two minutes. Transfer to a wire cooling rack and cool completely.

Note-I buy the Kraft Caramel Bits at Target. If you can't find Kraft Caramel Bits, you can use caramel squares. Just chop them up into pieces.

Recipe adapted from Anna Olson

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133 Responses to “Salted Caramel Chocolate Chip Cookies”

  1. 86
    Anne — February 13, 2013 @ 10:45 am

    These sound awesome. Has anyone tried adding walnuts or another kind of nut to them?

  2. 87
    TexasGal75 — February 15, 2013 @ 6:40 pm

    I made these this past week and they are so unbelievably good. Everyone I shared them with loved them. They are definitely on my list of cookies to make again.

  3. 88
    Faye — February 17, 2013 @ 11:05 am

    I’m looking for new cookie recipes and this is one of the most unique chocolate chip cookies EVER.

  4. 89
    tasha — February 19, 2013 @ 6:18 pm

    made these this weekend…. oh my… so good… making more. :) used milk chocolate chips. thanks for all your work!

    • Two Peas replied: — February 19th, 2013 @ 6:41 pm

      Glad you enjoyed the cookies!

  5. 90
    Rebecca — February 21, 2013 @ 3:22 pm

    Thanks for the delicious recipe!!! We were snowed in today & I made these, they were SO good!!

    • Two Peas replied: — February 21st, 2013 @ 7:26 pm

      Glad you liked the cookies!

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  7. 91
    Ian Doescher — February 28, 2013 @ 10:14 pm

    These cookies are fantastic. Making them now for the second time in a week. Thank you from Portland, Oregon! :-)

    • Two Peas replied: — February 28th, 2013 @ 10:25 pm

      I am so glad you like them! Thanks for letting us know!

  8. 92
    Lindsey — March 1, 2013 @ 9:53 pm

    I made these and they were sooo yummy! The only thing was mine came out kind flat. They weren’t as thick as I thought they would be but that didn’t matter because they were so tasty!

  9. 93
    Cam — March 6, 2013 @ 6:30 am

    Made these for my girlfriend yesterday and she couldn’t believe how good they are. She always considers herself the better cook so it was nice to give her a run for her money with these cookies. Thanks guys. Greetings all the way from the Caribbean btw!

  10. 94
    Martha — March 6, 2013 @ 9:02 am

    Hi! my cookies did not look as good as yours but they are delicious, I will use less sugar next time. Thank you!

  11. 95
    barb grot — March 6, 2013 @ 5:32 pm

    Oh my…. just finished baking last batch and I’ve snuck a few in btween and these r fantastic….. u have to try them…. Mmmmmmmm good. Thank u…

  12. 96
    Maria — March 12, 2013 @ 9:14 pm

    literally the best cookies. I added molasses to regular sugar to make brown sugar and they tasted fantastic. I ended up having to add in a bit more flour to compensate for the extra moisture, but they were so amazing! I brought them to work and they were devoured in an instant!

  13. 97
    csneva — March 13, 2013 @ 12:41 am

    incredible cookie!! we all agree, best cookie ever!

  14. 98
    Jada — March 30, 2013 @ 10:22 pm

    These cookies are DELICIOUS! I just made them and I was so happy with how they came out. They’re the perfect consistency! I cut the granulated sugar in half and I used bittersweet chocolate chips, because I like things a little less sweet. I baked them for 9 minutes and they were a soft golden brown. Thanks so much for this recipe, I’ll definitely be using this often in the future.

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  17. 99

    These look amazing!!! I am a huge fan of sweet and salty desserts! yum!

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  24. 100
    TaLiss — June 14, 2013 @ 9:23 pm

    Is there anything special you do to make them look so pretty!? I made a batch and mind you they are divine, but they don’t look near as pretty as yours. :) Thank you for the amazing recipe!

  25. 101
    Patty — June 23, 2013 @ 11:59 am

    I wonder if we can find a gluten free way to do these……

  26. 102
    Lisa — July 3, 2013 @ 10:57 pm

    I can’t tell you how many times I’ve made these cookies. They are seriously perfection!! I made them for a friend’s birthday and she asks me to bring them back anytime, not just for celebrations – ha! I’ve used dark/semi/milk choc chips & tonight I was out of those so I used white choc & toffee bits with the caramel. I’m sure they will be awesome!

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  29. 103
    helen — August 16, 2013 @ 7:06 pm

    Can I substitute for all purpose whole wheat flour? Not the ground whole wheat. Thank you

    • Two Peas replied: — August 16th, 2013 @ 7:08 pm

      The texture will be a little different, but yes!

  30. 104
    Kitti — September 29, 2013 @ 4:14 pm

    I found the first time around that I didn’t taste enough of the caramel throughout the cookie. The second time I tried this recipe I changed the chocolate chip and caramel quantities both to 3/4 cups. This kept the cookie consistency the same and spread the chocolate and caramel evenly throughout each cookie. So good!!

  31. 105
    Marcie — October 1, 2013 @ 11:47 pm

    Every time I’ve made these, they disappear in mere minutes (no exaggeration)! They’ve become requested by “those awesome cookies you made that time…”. I’m a huge “How I Met Your Mother” fan, and I don’t know if you watch the show, but in a recent episode they mentioned a cookie with peanut butter, chocolate, and caramel called “sumbitches.” I was thinking these would be a great jumping point to be adapted into those, but since it’s your recipe, I was wondering if you had any input into how such an adaptation should be made. Thoughts?

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  33. 106
    Tara Lee — December 1, 2013 @ 8:22 pm

    I’ve been buying caramel chocolate chip cookies and I wanted to find a recipe that would be the same.. I made these for my Dear Husband this evening and his response, “honey these are much better than the store bought ones”, we love them!

  34. 107
    Lori Day — December 9, 2013 @ 3:57 pm

    Can anyone explain to me why my cookies will not flatten out ? I have researched it online and I tried so many things … I am perplexed !!! Thanks so so much

    • Two Peas replied: — December 9th, 2013 @ 4:01 pm

      Sorry you are having issues. A few possibilities…too much flour, too much leavening??? Have you tried decreasing these?

  35. 108
    lauren — December 15, 2013 @ 1:34 pm

    love these.. my only comment/concern with my batch was the caramel seemed to harden a bit with the cookies i ate later in the day.. what to do? wondering if the caramel bits i used weren’t “fresh” if that possible. thx for any help

  36. 109
    Martha — December 17, 2013 @ 8:15 am

    Hi, thanks for this recipe I have made them several times are amazing! I’m wondering how the dough would freeze or keep refrigerated for a few days? I need to make them for the weekend but wouldn’t have enough time to get everything ready. Any ideas?

    • Two Peas replied: — December 17th, 2013 @ 10:44 am

      You can keep the dough refrigerated for a few days.

  37. 110
    Anne — January 11, 2014 @ 1:49 pm

    These look delicious! Quick question – do you use fine or course sea salt? Thanks!

  38. 111
    Anne — January 19, 2014 @ 7:27 pm

    Just made these cookies and they are amazing! Very moist–love the caramel! Love the texture. Will definitely make them again–a keeper!

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