Irresistible Salted Caramel Chocolate Chip Cookies: The Ultimate Bakery-Style Recipe

Prepare for a truly decadent treat with this recipe for easy, stuffed, soft, and remarkably chewy salted caramel chocolate chip cookies. Crafted right in your kitchen with simple, everyday ingredients, these cookies aren’t just good—they’re magnificent! Each one is generously sized, evoking the delightful experience of biting into a freshly baked masterpiece from your favorite local bakery.

*A special thank you to Vital Proteins for sponsoring this post, making it possible for me to share this incredible salted caramel chocolate chip cookie recipe with you. As always, all opinions expressed are genuinely my own.*

There’s something incredibly comforting about a warm chocolate chip cookie, isn’t there? I often find myself whipping up a batch of classic cookies every week, but this time, I decided to elevate the experience by stuffing them with luscious, gooey caramel. The result? Cookies that are unbelievably soft and delightfully chewy, with a molten caramel center that oozes out with every bite – truly a party for your taste buds! These cookies aren’t just delicious; they’re also wonderfully substantial, just like those oversized, irresistible treats you’d pick up at a gourmet bakery. They easily stand shoulder-to-shoulder with my other beloved recipes like Banana Chocolate Chip Cookies, my convenient Pumpkin Chocolate Chip Cookies (Made with Cake Mix), and especially my delightful White Chocolate Chip Cookies (Cake Mix).

Key Ingredients for Perfect Salted Caramel Chocolate Chip Cookies

Creating these sensational stuffed cookies relies on a few core ingredients, each playing a crucial role in achieving that perfect balance of flavor and texture. Here’s a closer look at what you’ll need and why it matters:

• All-Purpose Flour: This forms the foundational structure of our cookies, providing the necessary body and chewiness. Using standard all-purpose flour ensures a consistent and reliable result every time.
• Sugars – Brown and Granulated: The combination of both brown and granulated sugar is key to the cookie’s ultimate texture. Granulated sugar contributes to crisp edges and spread, while brown sugar adds moisture, depth of flavor (with its molasses content), and that desirable soft, chewy center. Don’t be tempted to use just one!
• Unsalted Butter: Always opt for unsalted butter in baking. This allows you complete control over the salt content in your recipe. Make sure it’s at room temperature for optimal creaming.
• Chocolate Chips: You have the flexibility to choose between classic milk chocolate chips for a sweeter profile or semi-sweet chocolate chips for a richer, more intense chocolate flavor that beautifully complements the salted caramel. Feel free to mix and match!
• Vanilla Extract: A staple in almost any cookie recipe, vanilla extract enhances all the other flavors, adding a warm, aromatic note that makes these cookies even more irresistible.
• Leavening Agents – Baking Powder and Baking Soda: These two work in tandem to give your cookies the perfect rise and a light, airy texture. Baking soda reacts with acidic ingredients (like brown sugar), while baking powder provides an extra lift, ensuring a soft and slightly puffed cookie.
• Caramel: The star of our “stuffed” show! I personally love using salted caramel candies for that exquisite sweet and salty contrast. However, you can absolutely use your favorite type of soft caramel candy. The magic happens when it melts into a warm, gooey center.
• Cashews (Optional): For an added layer of crunch and a subtle nutty flavor, roughly chopped cashews are a fantastic addition. If you’re not a fan of nuts, or have allergies, they can be easily omitted, or you can swap them for other nuts like pecans or walnuts.

Creative Variations to Elevate Your Cookie Experience

While these salted caramel chocolate chip cookies are perfect as they are, there are many ways to get creative and adapt the recipe to your taste or occasion. Don’t be afraid to experiment!

• To Make Cookie Bars: Transform this delectable cookie dough into easy-to-share bars. Simply press the entire dough into a greased 9-inch square baking pan. Instead of stuffing individual caramels, gently push small caramel pieces (use scissors to cut softer caramels into bite-sized bits) evenly throughout the dough. Bake for approximately 20-25 minutes, or until the edges are firm and beautifully golden brown. Once cooled, slice into convenient bars for effortless serving.
• For a Sweet and Salty Flavor Combination: If you adore that irresistible sweet and salty contrast, try mixing in about ½ cup of roughly chopped pretzels into the cookie dough along with the chocolate chips. The crunch and savory notes of the pretzels will provide a delightful counterpoint to the sweetness of the chocolate and caramel.
• Instead of Stuffing Caramel: For a quicker, less hands-on approach, you can mix ½ cup of caramel bits (readily available in the baking aisle) directly into the cookie dough. This will distribute small pockets of caramel throughout the cookie for a different, yet equally delicious, experience.
• To Make Mini Cookie Cups: This is a fun and versatile variation! First, omit the caramel stuffing step. Once your cookie dough is prepared, refer to my detailed tutorial on How to Make Cookie Bowls for guidance. Press small portions of dough into the individual openings of a mini cupcake or standard cupcake pan. Bake for 10-15 minutes (or slightly longer for standard size cups). Immediately after removing the pan from the oven, use the back of a spoon to create a small indentation in the center of each cookie cup. Let them cool completely, then fill these delightful cups with a dollop of caramel, a scoop of your favorite ice cream or gelato, rich Chocolate Fudge Sauce, or even creamy Caramel Frosting.
• Make Cookie Sandwiches: Create an indulgent cookie sandwich by pairing two baked cookies with a luscious filling in the middle. Classic choices include Whipped Cream or ice cream for a refreshing treat. For a richer dessert, consider fillings like my Best Cream Cheese Frosting or a fluffy Marshmallow Frosting.
• Ice the Top of Each Cookie: For an extra touch of sweetness and visual appeal, drizzle or spread a light icing over the cooled cookies. Options include a quick Caramel Frosting (3 Ingredients), a decadent Chocolate Cream Cheese Frosting, or a simple, elegant Powdered Sugar Glaze (Vanilla).
• Other Delightful Add-ins Options: The possibilities are truly endless when it comes to customizing these cookies. Beyond cashews, you can try stuffing or mixing in other kinds of nuts such as pistachios, pecans, or walnuts. For textural variety and bursts of flavor, consider adding sprinkles, toffee bits, shredded coconut, mini candy pieces, or even white chocolate or peanut butter chips.
• For Additional Flavor Depth: If you’re looking to add a complex, nutty note to your cookies, try using browned butter instead of regular melted butter. The process of browning butter adds a depth of flavor that is truly exquisite and pairs wonderfully with caramel.

How to Make Easy Salted Caramel Chocolate Chip Cookies from Scratch

Crafting these indulgent cookies is a straightforward process that yields incredibly rewarding results. We’ll start by building our flavorful cookie dough, ensuring all ingredients are perfectly combined for the best texture. Then comes the fun part: stuffing them with gooey caramel and chilling the dough to prevent spreading. Follow these simple steps for bakery-quality cookies right in your home kitchen:

1. Cream butter and sugar: Beat the room temperature butter with both brown and granulated sugars until the mixture becomes light, fluffy, and pale in color. This step incorporates air, contributing to the cookies’ soft texture.

2. Mix in: Incorporate the large, room temperature egg and the fragrant vanilla extract. Mix until just combined, ensuring not to overmix, which can lead to tough cookies.

3. Dump dry ingredients: In a separate bowl, combine the flour, salt, baking powder, and baking soda. Then, gradually add this dry mixture to the wet ingredients, mixing until just a few streaks of flour remain.

4. Stir in: Gently fold in your chosen chocolate chips and any optional chopped nuts until evenly distributed throughout the dough. Avoid overmixing to keep the cookies tender.

5. Chill dough: Cover the mixing bowl tightly and refrigerate the cookie dough for at least 30 minutes. This essential step helps the flavors meld and prevents the cookies from spreading too much during baking.

6. Stuff caramels: Scoop out portions of the chilled dough, flatten each in your palm, and place a salted caramel candy in the center. Carefully wrap the dough around the caramel, ensuring it’s completely sealed inside to prevent leaks.

7. Place dough balls on cookie sheet, chill: Arrange the stuffed cookie dough balls on a parchment-lined baking sheet, leaving ample space between them. Return the tray to the freezer for a quick 5-10 minute chill before baking. This final chill is crucial for preventing excessive spreading.

8. Bake and enjoy: Bake the cookies in a preheated oven until the edges are golden brown and firm, and the centers are still slightly soft. Allow them to cool on the baking sheet for a few minutes before transferring to a wire rack. Then, get ready to savor every bite!

Expert Tips and Techniques for the Best Cookies

Achieving perfectly soft, chewy, and stuffed cookies requires a few key insights. These tips will help ensure your cookies turn out beautifully every single time:

• Room Temperature Ingredients are Non-Negotiable: Always ensure your butter and eggs are at room temperature. This is crucial because room temperature ingredients emulsify better, creating a smooth, homogenous dough that bakes evenly and results in a more tender cookie. Cold ingredients will lead to a lumpy dough and can affect the texture significantly.
• Both Baking Powder and Baking Soda are Essential: Do not substitute one for the other or omit one. Baking soda reacts with acidic components (like brown sugar), contributing to spread and browning, while baking powder provides lift and lightness. Using both creates the ideal chewiness and rise.
• The Power of Two Sugars: The blend of granulated sugar and brown sugar is intentional. Granulated sugar promotes crisp edges and helps the cookies spread, while brown sugar adds moisture, depth of flavor, and contributes to that desirable chewy texture. Changing this ratio will alter the final result.
• Salted Caramel is My Go-To: I prefer using salted caramel for a delightful flavor contrast, but any soft caramel candy will work beautifully for the gooey center. If you only have regular caramel, a tiny pinch of sea salt on top of the caramel before sealing the dough ball can mimic the effect.
• Boost of Nutrition with Collagen Peptides: I love incorporating collagen peptides for an added nutritional boost. It’s flavorless and odorless, so it won’t impact the taste or texture of your cookies. If you don’t have it on hand or prefer not to use it, simply omit it from the recipe without any other adjustments.
• Easily Double the Recipe: Planning for a party or just really love these cookies? This recipe can be effortlessly doubled (or even tripled) to serve a larger crowd without compromising on quality. Just ensure you have enough baking sheets and oven space.
• Pretty Perfection with Extra Chocolate Chips: For that picture-perfect, bakery-style look, immediately after removing the cookies from the oven, gently press a few extra chocolate chips onto the tops of each cookie. The residual heat will slightly melt them, making your cookies look even more appealing and ensuring every bite is loaded with chocolate.
• Cool on the Pan for a Few Minutes: Resist the urge to transfer the cookies immediately to a wire rack. Allowing them to cool on the hot baking sheet for 5-10 minutes lets them continue to set and bake slightly from the residual heat, preventing them from falling apart and enhancing their chewiness.

On a side note, for those looking to add an extra layer of goodness to their baked goods, I’ve started adding Vital Proteins collagen peptides to many of my treats, including these cookies. I’ve been incredibly impressed with this product. It’s completely odorless and colorless, which means it seamlessly integrates into any recipe without altering the flavor or texture. I’ve been consistently using it in my baking and cooking for about four months now, and I’m genuinely beginning to notice positive changes in the strength and appearance of my nails and the health of my hair. It’s such an easy way to incorporate a beneficial supplement into your daily routine. Beyond these delicious cookies, I’ve also successfully used collagen peptides in my Fudgy Vegan Eggless Brownies, this light and airy Easy Raspberry Mousse, and even my delightful Carrot Cupcakes. It’s a versatile ingredient that truly enhances the nutritional profile of your favorite recipes.

Common Questions About Salted Caramel Chocolate Chip Cookies

Even experienced bakers sometimes encounter hiccups. Here are answers to some frequently asked questions to help you troubleshoot and achieve perfect cookies every time:

Storing Your Delicious Stuffed Cookies

To keep your salted caramel chocolate chip cookies fresh and delicious for as long as possible, proper storage is key:

• Refrigerate: For optimal freshness and to prolong their life, place any leftover cookies in an airtight container and store them in the refrigerator for up to 1 week. This helps maintain their chewy texture and keeps the caramel from getting too soft.
• Freeze for Longer Enjoyment: These cookies freeze beautifully! Once completely cooled, place them in a single layer on a baking sheet to flash freeze for about an hour, then transfer them to a freezer-safe, airtight container or a heavy-duty freezer bag. They can be stored in the freezer for up to 1 month. To enjoy, simply thaw them at room temperature or gently warm them in the microwave for a few seconds for that freshly baked feel. You can also freeze the raw cookie dough balls (stuffed or unstuffed) for up to 2-3 months. Thaw them in the fridge overnight or bake directly from frozen, adding a few extra minutes to the baking time.
• Room Temperature: If you plan to devour them within a couple of days, these cookies can be stored in a cookie jar or an airtight container at room temperature for up to 2 days. The caramel will be softer at room temperature, making for an extra gooey experience.
• Make Ahead Option: This recipe is fantastic for making ahead! You can prepare the dough (and even stuff the caramels) 1-2 days in advance. Simply keep the dough covered and chilled in the refrigerator, then proceed with the final chilling and baking steps when ready.

More Easy Cookie Recipes to Try

If you loved these stuffed cookies, you might want to explore some of my other easy and delicious cookie creations:

• Peppermint Filled Cookies (Stuffed)
• Chocolate Rolo Cookies (Stuffed)
• Easy Chocolate Sugar Cookies (Cut Out)
• Nutella Cookies
• Chocolate Thumbprint Cookies

Recipe

Salted Caramel Chocolate Chip Cookies

Abeer Rizvi

These delightful salted caramel chocolate chip cookies are homemade with simple ingredients, creating a truly soft, chewy, and stuffed experience. Each cookie is big, just like a bakery-style treat, with a gooey salted caramel center that melts in your mouth!

4.75 from 4 ratings

Print Recipe
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Prep Time

10 minutes
mins

Cook Time

12 minutes
mins

Chill time

30 minutes
mins

Total Time

52 minutes
mins

Course
Dessert

Cuisine
American

Servings

12
Cookies

Calories

252
kcal

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Ingredients

  

Cookies

• ½
  cup
  Butter
  Unsalted, ensure it’s at perfect room temperature for best creaming results
• ⅓
  cup
  Brown sugar
• ⅓
  cup
  Granulated sugar
• 1
  Egg
  Large, at room temperature for smooth incorporation
• 1
  teaspoon
  Vanilla extract
• 1
  cup
  All-purpose flour
• ½
  teaspoon
  Salt
• ½
  teaspoon
  Baking powder
• ½
  teaspoon
  Baking soda
• 3
  tablespoon
  Vital Proteins Collagen Peptides
  Optional, can be omitted without altering the recipe structure.
• ½
  cup
  Chocolate chips
  Semi-sweet or milk chocolate, as preferred.
• ⅓
  cup
  Cashews
  Roughly chopped; this is optional and can be replaced with other nuts like pecans or walnuts, or simply omitted for a nut-free cookie.

Filling

• 12
  Salted caramel candies
  Soft, chewy caramels work best. If using regular caramels, a pinch of sea salt can be added.

Instructions

 

• In a large mixing bowl, use an electric mixer to cream together the room temperature unsalted butter, brown sugar, and granulated sugar until the mixture is light, fluffy, and noticeably paler in color. This usually takes about 2-3 minutes.
• Crack in the large, room temperature egg and add the vanilla extract. Mix well until everything is just combined, making sure there are no streaks of egg visible. Be careful not to overmix at this stage.
• In a separate medium bowl, whisk together the all-purpose flour, salt, baking powder, baking soda, and the optional collagen peptides. Ensuring these dry ingredients are well combined prevents pockets of leavening agents in the baked cookies.
• Gradually add the dry mixture into the wet mixture. Mix on low speed until the ingredients are just combined and no visible flour streaks remain. Overmixing will develop the gluten, leading to tougher cookies.
• Gently fold in the chocolate chips and the roughly chopped cashews (if you are using them). Use a spatula or wooden spoon for this step to avoid overworking the dough.
• Cover the mixing bowl tightly with plastic wrap and refrigerate the dough for a minimum of 30 minutes, or up to 1 hour. This chilling process allows the flavors to meld, prevents the cookies from spreading too much, and makes the dough much easier to handle for stuffing.
• Once the dough is chilled, scoop out about 2 tablespoons of cookie dough per cookie. Roll it into a smooth ball, then gently flatten it on the palm of your hand. Place one salted caramel candy in the center of the flattened dough. Carefully enclose the caramel by gathering the edges of the dough and rolling it back into a ball, ensuring the caramel is completely sealed inside. Place the stuffed dough ball onto a baking tray lined with parchment paper. Wearing disposable plastic gloves can be incredibly helpful during this step, preventing the dough from sticking to your hands and keeping it cool.
• Once all cookies are formed and on the baking tray, place the entire tray in the freezer for another 5-10 minutes. This critical step further chills the dough and solidifies the caramel, which significantly helps prevent the cookies from spreading excessively during baking and ensures a perfectly gooey center. Do not skip this step!
• Preheat your oven to 350°F (175°C). After removing the trays from the freezer, bake the cookies for about 10-12 minutes, or until the edges are golden brown and firm, but the centers still appear slightly soft and puffy. Remember, cookies will continue to bake slightly from residual heat.
• Allow these freshly baked cookies to cool down on the baking sheet for at least 5-10 minutes before carefully transferring them to a wire rack to cool completely to room temperature. This allows the caramel to set slightly and prevents the cookies from breaking. Then, it’s time to dig in and enjoy your perfectly gooey, bakery-style stuffed cookies!

Video

Notes

• Creative Add-ins: Feel free to customize your cookies with other delightful additions! Consider swapping chocolate chip varieties, adding different chopped nuts (like pistachios or pecans), pretzel pieces for a salty crunch, toffee bits, shredded coconut, or colorful sprinkles.
• Temperature Matters: It is crucial that all wet ingredients (butter, eggs) are at room temperature. This ensures they blend smoothly and evenly, creating a uniform dough and a superior final cookie texture.
• Elevate with Browned Butter: For an extra layer of sophisticated nutty flavor, try browning your unsalted butter before incorporating it into the recipe. Let it cool slightly before using.
• Avoid Over-baking: To achieve truly soft and chewy cookies, resist the urge to over-bake them. They should appear lightly golden at the edges and still slightly soft in the center when you pull them from the oven. The cookies will continue to cook and set as they cool on the hot baking sheet from residual heat.
• Salted Caramel Substitute: If salted caramel candies are unavailable, you can use regular soft caramels. Simply sprinkle a tiny pinch of flaky sea salt directly onto the caramel candy before you completely seal it within the cookie dough ball for that desirable sweet and salty balance.
• For Best Results: Always refer to the detailed tips and variations section above for more in-depth advice on ingredients, techniques, and customization ideas.
• Storage Guidelines: Leftover cookies remain delicious when stored in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 1 week. For longer storage, freeze them for up to 1 month.

Nutrition

Calories:
252
kcal


Carbohydrates:
33
g


Protein:
3
g


Fat:
12
g


Saturated Fat:
6
g


Cholesterol:
35
mg


Sodium:
254
mg


Potassium:
90
mg


Sugar:
23
g


Vitamin A:
275
IU


Calcium:
44
mg


Iron:
0.9
mg

An automated tool is used to calculate the nutritional information. As such, I cannot guarantee the accuracy of the nutritional information provided for any recipe on this site.

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