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Soft, chewy and totally decadent, these salted caramel chocolate chip cookies are a caramel lover’s dream come true!
With the perfect soft texture, they are stuffed with a Rolo, melting into the perfect gooey, delightful bite. Don’t skip this one!
These cookies won me over for their texture. Bonus for being nearly identical to the chocolate chip cookies I’ve been trying to recreate from the bakery just a few miles away from us.
Yep, these babies are bakery quality. They stack up to any competition! I just wish I could say I wrote this recipe myself. They are thick, chewy, stuffed with Rolos and topped with sea salt.
This was one of the first cookie recipes I ever shared here over 10 years ago, originally inspired by Sally’s Baking Addiction. They are too delicious not to update with prettier new photos and share again, and I like to give credit where it’s due!
Ingredients and Substitutions
- Flour – All purpose flour works well for this recipe. If you want to make these gluten free, be sure to choose a 1:1 gluten free flour.
- Baking Soda – For rise
- Cornstarch – To soften the texture.
- Salt – Balances out the sweet flavors in this recipe.
- Butter – Unsalted, melted
- White Granulated Sugar – For sweetness
- Light Brown Sugar – Packed. Brown sugar adds a hint of molasses flavor for a classic chocolate chip cookie taste.
- Eggs – This recipe requires on large egg, plus the yoke of a second.
- Vanilla Extract – Pure is preferable over imitation, and it’s so easy to make your own!
- Semi-Sweet Chocolate Chips – You can sub with your favorite type of chocolate chips.
- Rolos – For the gooey caramel center!
- Salt – thick flakes of salt in a grinder on the largest setting
Variations
- Try this recipe with chocolate chunks instead of chocolate chips.
- Don’t love caramel? Switch out the Rolo for any of your favorite bite sized candy bars.
How to Make Salted Caramel Chocolate Chip Cookies
- Make Dough – Mix dry ingredients, then wet ingredients, and then combine as directed. Refrigerate dough.
- Prep and Stuff – Preheat oven and line baking sheet with parchment paper. Make dough balls and add Rolo to each.
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Bake – As directed, and allow cookies to cool.
Tips
- Resist the temptation to over bake. Bake cookies until just set and transfer to a wire rack to cool (they’ll continue baking on a hot cookie sheet). This helps them maintain their irresistible gooey texture!
- You must refrigerate the dough to maintain the body of the cookie and keep the rolo in the center of the cookie.
- Bake the cookies on a parchment lined cookie sheet.
- Use a cookie scoop for consistent cookie size, but careful not to pack the dough.
Frequently Asked Questions
The addition of corn starch and “doubling the yolks” of your eggs (meaning replacing the egg white from the egg with a second yolk) can help turn any cookie into a chewy masterpiece!
For these chewy salted caramel chocolate chip cookies, yes! That’s what the recipe calls for. However, many cookie recipes require softened butter, which created the creamed, aerated cookie dough in traditional cookies.
How to Store
- Room Temperature – Store in an airtight container for up to five days.
- Refrigerate – Store in an airtight container up to one week.
- Freeze – Place cookies in a freezer bag and store in an airtight container to prevent any freezer odors from seeping in. Freeze up to six months.
Dietary Considerations
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Salted Caramel Chocolate Chip Cookies
Soft, chewy and totally decadent, these salted caramel chocolate chip cookies are a caramel lover’s dream come true!
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Instructions
Make the Dough
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In a medium mixing bowl, whisk together flour, baking soda, cornstarch and salt to combine. Set aside.
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In a large mixing bowl or stand mixer, combine melted butter, sugar and brown sugar until well combined. Add egg, egg yolk and vanilla and mix until just combined.
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Gradually add dry mixture to wet mixture until just combined. Fold in chocolate chips (allow dough to cool first to prevent any marbling if needed). Cover dough and refrigerate 2 hours.
Prep and Stuff
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Preheat oven to 325°F. Line large cookie sheets with parchment paper.
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Using a medium size cookie scoop for consistent cookie size (about 2 tablespoons), make dough balls. Using your thumb, create a well and press rolo into it. Cover the rolo with dough and roll in the ball of your hands. Place 6 dough balls spaced evenly onto cookie sheets. Top with thick flakes of sea salt.
Bake
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Bake cookies in the center of pre-heated oven one sheet at a time (for an even bake) 13 minutes.
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Allow to cool 1 minute, then transfer to a wire rack to prevent overbaking.
Tips
Tips
- Resist the temptation to over bake. Bake cookies until just set and transfer to a wire rack to cool (they’ll continue baking on a hot cookie sheet). This helps them maintain their irresistible gooey texture!
- You must refrigerate the dough to maintain the body of the cookie and keep the rolo in the center of the cookie.
- Bake the cookies on a parchment lined cookie sheet.
- Use a cookie scoop for consistent cookie size, but careful not to pack the dough.
Nutrition Information
Calories: 203kcal (10%), Carbohydrates: 26g (9%), Protein: 2g (4%), Fat: 10g (15%), Saturated Fat: 6g (30%), Polyunsaturated Fat: 0.5g, Monounsaturated Fat: 3g, Trans Fat: 0.3g, Cholesterol: 34mg (11%), Sodium: 110mg (5%), Potassium: 77mg (2%), Fiber: 1g (4%), Sugar: 15g (17%), Vitamin A: 221IU (4%), Calcium: 17mg (2%), Iron: 1mg (6%)
Estimated nutrition information is provided as a courtesy and is not guaranteed.
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