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Salted Caramel Chocolate Chip Cookies are oh so gooey and so good! Bite into a perfect mix of sweet, salty, and chocolatey! Or if you are looking for something a little more simple check out my Chocolate Chip Cookies!
Salted Caramel Chocolate Chip Cookies
I made these salted caramel chocolate chip cookies yesterday and just about died at how freaking delicious they turned out to be.
Obviously warm chocolate chip cookies are incredible when done right. But yours truly decided to take things into ridiculous territory and add some warm salted caramel ganache {which is fancy talk for caramel melted together with cream and then sprinkled with sea salt}.
I got so excited about this recipe that I changed my editorial calendar so I could share this recipe immediately. Everything got discombobulated, but that’s ok. These cookies? Totally worth it.
Looking for even more chocolate chip cookie recipes? Check these out! Dark Chocolate Chip Cookies, Oatmeal Chocolate Chip Cookies, Chocolate Chip Cookie Mix, and Chocolate Chip Walnut Cookies.
Main Ingredients Needed
Here’s everything you’ll need to make these super addicting Salted Caramel Chocolate Chip Cookies:
- Butter – for flavor and texture.
- Sugar + Brown Sugar – both are used for sweetness but brown is specifically used to help keep these cookies soft.
- Egg – for texture and structure.
- Vanilla – use pure vanilla for best results (or use imitation if that’s all you have).
- Flour – this fills out the cookies.
- Baking Soda + Baking Powder – for a bit of rise.
- Buttermilk Powder – this is the SECRET INGREDIENT in the cookie dough. This provides all the same taste, texture, and creaminess that liquid buttermilk would bring.
- Salt – this balances out all of the flavors.
- Chocolate Chips – I used half semi-sweet and half milk chocolate chips!
For the Salted Caramel
- Caramel Bits – the caramel bits make life so easy, but if you can’t find those, just use regular caramel squares, unwrap and use this recipe as stated. It’s all the same stuff.
- Heavy Cream – this thins out the caramel and makes it a bit more creamy.
- Sea Salt – teel free to use smaller flakes of sea salt. I used bigger pieces so you could see them in the photo a little better.
How to Make Salted Caramel Chocolate Chip Cookies | Directions
In order for your salted caramel chocolate chip cookies to turn out exactly like mine, be sure to measure the sugars and flour by weight (found in the recipe card)! It makes a world of difference 🙂
Step 1: Make the Dough
Preheat oven. Line baking sheet with parchment paper and set aside.
In a large bowl, cream butter and sugars together until light and fluffy. Stir in egg and vanilla. Scrape sides of the bowl and mix again. Incorporate all dry ingredients until a uniform dough has formed. Scrape sides and mix again briefly.
Stir in chocolate chips by hand.
Step 2: Bake and Cool
Scoop dough onto prepared baking sheets {1 1/2 tablespoon scoop} and bake until edges are lightly golden and the centers don’t look quite baked through. Cool on the baking tray before transferring to a cooling rack.
Step 3: Salted Caramel
To make the ganache, melt caramel and heavy cream together in microwave, stirring every 30 seconds until smooth. Drizzle over warm cookies and top with sea salt.
Storing Tips
Salted Caramel Chocolate Chip Cookies are best enjoyed fresh and warm! However, you can store these and save them for later. Simply stack them in an airtight container with wax paper in between each layer for up to 3 days. Just know that they won’t be as pretty after storing them!
I highly recommend warming these up in the microwave! It makes a world of difference.
More Chocolate Chip Cookies to Try!
- Brown Butter Chocolate Chip Cookies
- Chocolate Chip Cookie Bars
- Chocolate Chip Pecan Cookies
- Mrs. Fields Chocolate Chip Cookie Recipe
That’s basically it! Please please please go make these today and eat them all warm. Your life will change for the better. If I had a bakery, I would make these and sell them for millions.
Have a great day, friends! {Scroll down for printable recipe!!}
Salted Caramel Chocolate Chip Cookies
Ingredients
- 1/2 cup salted butter softened
- 1/2 cup granulated sugar 100 grams
- 1/2 cup lightly packed brown sugar 110 grams
- 1 large egg
- 2 teaspoons vanilla extract
- 1 1/2 cups all purpose unbleached flour 192 grams
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1 tablespoon buttermilk powder
- 1/4 teaspoon salt
- 1 cup semi sweet chocolate chips or milk chocolate chips, I used half a cup of both
For the salted caramel ganache:
- 11 oz Kraft Caramel bits 1 bag
- 1/4 cup heavy cream
- 1 teaspoon sea salt flakes
Instructions
- Preheat oven to 350 degrees. Line baking sheet with parchment paper and set aside.
- In a large bowl, cream butter and sugars together until light and fluffy. Stir in egg and vanilla. Scrape sides of bowl and mix again. Incorporate all dry ingredients until uniform dough has formed. Scrape sides and mix again briefly.
- Stir in chocolate chips by hand. Scoop dough onto prepared baking sheets {1 1/2 tablespoon scoop} and bake 8-9 minutes or until edges are lightly golden and the centers don't look quite baked through. Cool 5 minutes on baking tray before transferring to cooling rack.
- To make the ganache, melt caramel and heavy cream together in microwave, stirring every 30 seconds until smooth. {Took about 1 1/2 minutes for me.} Drizzle over warm cookies and top with sea salt.
Just made this. I didn’t put quite as much caramel as the photo shows but, Oh My Good Gravy! I’m going to make another batch tomorrow. Yum, yum, yum. Thank you.
Is buttermilk powder necessary? Didn’t really know that was a thing.
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Hi! I would like to make this recipe, but all I see is just the ingredients list and no instructions. Thanks.
Ok, I was able to dig through my archives and find it! Should all be available for you now!
Looking for the recipe. I only see the ingredients and would love to make for my cookie exchange. Thanks!!
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This sound delicious. I’m going to make them, however, use less carmel topping.
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ganache is chocolate and cream though… isn’t that just caramel sauce on top?
Buttermilk powder!! Genius!! And WHY have I never thought of salted caramel sauce on chocolate chip cookies? Dead. DEAD!
How do you keep the cookies from sticking together when stored if you don’t eat them all immediately?
Put parchment paper between layers.