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 Cookie Recipe on These cookies are a favorite! We make them all of the time!


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:)


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

Soft chocolate chip cookies with pockets of caramel and a touch of sea salt.
5 from 4 votes


  • 2 cups all-purpose 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


  • Preheat oven to 350 F. Line a large baking sheet with a Silpat baking mat or parchment paper and set aside.
  • In a large bowl, whisk flour, cornstarch, baking soda and sea salt together. Set aside.
  • 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.
  • 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.
  • 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.

Have you tried this recipe?

Leave a comment below and share a photo on Instagram. Tag @twopeasandpod and hashtag it with #twopeasandtheirpod

Get the best of the best!
4 Recipes Guaranteed to be New Favorites


I'm Maria and my husband is Josh. We share a love of cooking, baking, and entertaining. We enjoy creating recipes that are simple, fresh, and family friendly. We love sitting around the table with good food, good conversation, and good friends and family! Our kitchen is always open!
Read More

Vegetarian Christmas 4th of July Game Day Cookies

Other recipes you may like

Leave a Reply

Your email address will not be published.

Recipe Rating


Leave a comment

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

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

  3. 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!

  4. 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!

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

  6. 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…

  7. 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!

  8. 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.

  9. 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!

  10. 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!

  11. 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!!

  12. 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?

  13. 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!

  14. 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

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

  15. 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

  16. 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?

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

  18. Hi Maria, I just stumbled upon your website (thru Real Housemoms on fb) and printed out a couple of your cookie recipes that sound amazing – can’t wait to try them! May I make a suggestion though? I love a picture to go along with the recipe and that’s not happening with your recipes. Could you please include a picture along with the recipe for those of us printing it out? PLEASE??

  19. I did a few slight changes and they were great too. instead of chocolate chips, i used cocoa powder to make chocolate cookies with caramel bits. (BY THE WAY, is a great source!) the sea salt really sparkles against the dark cookie!

  20. I have a friend who HATES chocolate (so weird!) anyway I used cinnamon chips instead of chocolate for her and holy cow- she couldn’t stop raving about ‘THOSE COOKIES…’

  21. I’m all ready to make these when I realized.. There are no kraft caramel bits or any other kind of baking caramels available – anywhere in Canada. Not kraft nor any other brand!! what do you think about substituting skor toffee bits?? Otherwise, how much work are we talkin’ here, to cut up the caramel squares?? I’m not looking to slave away too much!

    1. You can cut caramel squares in pieces. It doesn’t take that long. The cookies are worth it:)

  22. I just made these for a homeschool meetup and they were gobbled up so fast, with many woebegone faces because I didn’t bring more. Thanks for the great recipe

  23. I so very rarely leave comments on recipes, but I had to for this one. These are the best cookies I’ve ever made! I’ve made three batches now and every time they come out perfectly. They have just a slight crunch to the outside, but the inside is so soft and chewy. And the best part is that they stay soft indefinitely – or at least until they’re gone, which around here hasn’t been more than four days! Mine do spread quite a bit, and as thin as they were, I thought for sure they would be rock hard by morning. So you can imagine how pleasantly surprised I have been to bite into such a soft cookie one, two, four days after baking. I am going to try chilling the dough longer next time, maybe even freezing it to see if they’ll come out thicker. But even if that doesn’t work and they remain very thin, this will still be my go-to for this type of cookie – this version, chocolate chip, M&M, or anything else I might want to stir into the base batter. Rave reviews all around from family, co-workers, and the guests at the baby shower to whom I served them. Thank You! Now to check out your other recipes!

    1. Thank you for your comment. I am so happy you like these cookies. They are a favorite at our house too!

  24. MAde these cookies tonight but mine are not fluffy like your picture. They are very flat and the only height is from the chocolate chips and caramel balls. Any idea ?

  25. 5 stars
    These are my favorite cookies! Been making for years now bc after I made them once, it’s all anyone ever requests! 
    Thanks for the recipe!!

  26. Hi am going to try these but have a question can you use the sea salt and caramel chipits  stead of caramel  bites?

  27. 5 stars
    I have been making these cookies probably since you posted them. At least fifteen times. I swap half the chip for pecans and they are our favorite. Just about to make them again to ship to my hubby in Afghanistan. Thank you!

  28. I’ve made these cookies at least 20 times now and have become somewhat famous for them in my circle of friends ☺️ Everyone RAVES about them and I always get asked for the recipe! They are sooooooo good every single time! Thank you for the amazing recipe!

  29. 5 stars
    This is an excellent recipe which I have made numerous times & given as gifts. I do cut Werther’s caramels into small pieces; I find that they melt better than the chips. Also, my last batch I used 1/2 cup light & I/2 cup dark brown sugar. The cookies are a rich golden color & have a more distinct caramel flavor. Going forward, I’ll always use this modification.

  30. I made these cookies i folded werthers soft carmel in half and rolled the dough around they were a big success tnanks

See More Comments