I perfected Caramel Filled Chocolate Chip Cookies that are soft and chewy, oozing melted caramel from the center and finished with a sprinkle of sea salt.

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So, I keep coming back to these Caramel Filled Chocolate Chip Cookies for one reason: surprise. The dough hides soft caramels that melt into rivers of sticky sweet while brown sugar gives the bite a molasses kind of depth, you think you know what youre getting but then it flips and you want another.

I mess up measurements sometimes and still end up with gooey centers, which makes me think there is some magic here, or maybe its just forgiving chemistry. Either way they make you want to break one open slow, stare at the caramel then eat it.

Ingredients

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All purpose flour: Provides structure and carbs, little fiber, makes cookies soft when not overmixed.
Cornstarch: Adds extra chew and tenderness, low nutrition, just a texture trick.
Unsalted butter: Rich in fat and flavor, gives spread and browning, not many nutrients.
Light brown sugar: Makes sweetness and moisture, adds mild molasses notes, boosts chewiness.
Eggs: Provide protein and structure, help bind dough and add tenderness.
Semisweet chocolate: Main source of chocolate flavor, adds fat and sweetness, some antioxidants.
Caramels: Ultra sweet, give gooey pockets and chewy bites, mostly sugar and fat.
Flaky sea salt: Sprinkled on top it balances sweetness, enhances chocolate, tiny mineral content.

Ingredient Quantities

2 1/4 cups (280 g) all-purpose flour

1 tablespoon cornstarch (for extra chew)

1 teaspoon baking soda

1/2 teaspoon fine sea salt

1 cup (225 g) unsalted butter softened

3/4 cup (150 g) granulated sugar

1 cup (200 g) packed light brown sugar

2 large eggs, room temp

2 teaspoons vanilla extract

2 cups (340 g) semisweet chocolate chips or chopped chocolate

12 ounces (about 1 1/2 cups, 340 g) soft caramels unwrapped and roughly chopped or 1 cup caramel bits

Flaky sea salt for sprinkling, about 1/2 to 1 teaspoon

How to Make this

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1. Whisk together 2 1/4 cups (280 g) all purpose flour, 1 tablespoon cornstarch, 1 teaspoon baking soda and 1/2 teaspoon fine sea salt in a bowl and set aside.

2. In a large bowl cream 1 cup (225 g) softened unsalted butter with 3/4 cup (150 g) granulated sugar and 1 cup (200 g) packed light brown sugar until light and fluffy, about 2 to 3 minutes with a mixer. You can do it by hand but it takes longer.

3. Beat in 2 large room temperature eggs, one at a time, then stir in 2 teaspoons vanilla extract until combined.

4. Fold the dry ingredients into the wet just until no flour streaks remain. Don’t overmix or the cookies get tough.

5. Stir in 2 cups (340 g) semisweet chocolate chips and 12 ounces (about 1 1/2 cups, 340 g) roughly chopped soft caramels or 1 cup caramel bits. If you used soft caramels, freezing the chopped pieces for 10 minutes before folding in helps them keep little pockets instead of melting into everything.

6. Cover the dough and chill for 30 to 60 minutes. Chilling reduces spread and helps create thick, chewy cookies.

7. Preheat oven to 350°F (175°C). Line baking sheets with parchment or a silicone mat. Scoop dough by heaping tablespoon or
1.5 to 2 tablespoon golf ball sized portions about 2 inches apart.

8. Bake 10 to 12 minutes or until edges are set and centers still look soft and slightly underbaked. Baking time will vary a bit by oven, so check at 10 minutes.

9. Remove from oven, immediately sprinkle each warm cookie with a pinch of flaky sea salt (about 1/2 to 1 teaspoon total across the batch), let cool on the pan 5 minutes, then transfer to a rack to finish cooling. Cookies will firm up but stay soft and chewy.

Equipment Needed

1. Large mixing bowl — for creaming the butter and sugars
2. Medium bowl — for whisking the flour, cornstarch, baking soda and salt
3. Electric mixer (hand or stand) or a sturdy whisk if you wanna do it by hand
4. Rubber spatula or wooden spoon for folding in the chips and caramels
5. Measuring cups and spoons plus a kitchen scale for grams, cause that really helps
6. Cookie scoop or tablespoon to portion even dough balls
7. Baking sheets and parchment paper or silicone mats
8. Cooling rack to let cookies finish firming up
9. Chef knife and cutting board for chopping soft caramels (freeze them a bit first so they dont stick)

FAQ

Q: Can I use caramel bits instead of chopping soft caramels? A: Yes. Caramel bits hold their shape better so you'll get neat pockets of chew instead of big gooey pools. If you only have soft caramels, roughly chop them, freeze the pieces for 10 to 15 minutes, then fold or press them into chilled dough so they dont melt out during baking.

Q: How do I keep these cookies chewy and not flat or crispy? A: Use the cornstarch, dont overbake, and chill the dough at least 30 minutes. Brown sugar gives chew, so dont swap it all for granulated. Bake until edges are set and centers still look slightly underdone, then let them cool on the sheet 5 to 6 minutes so they finish without drying out.

Q: My dough is too sticky to scoop. What should I do? A: Chill it for 20 to 40 minutes, oil your scoop or wet your hands, or lightly flour the scoop. If its still sticky you can add 1 tablespoon flour at a time, but dont add too much or cookies will get dense.

Q: Can I make the dough ahead or freeze it? A: Absolutely. Refrigerate up to 72 hours for deeper flavor. Freeze cookie dough balls on a tray then transfer to a bag for up to 3 months. Bake from frozen, adding about 1 to 2 minutes to the bake time.

Q: Why do my caramels leak and burn on the pan? A: Too-soft caramels will run if they reach the pan surface. Use parchment or a silicone mat so caramel wont stick, press caramel pieces into dough so theyre mostly covered, or use caramel bits which are less likely to ooze. If you still get spots, reduce oven temp by 10 degrees F and add a minute or two to bake time.

Q: How much flaky sea salt should I use and when do I add it? A: Sprinkle about 1/2 to 1 teaspoon total over a dozen cookies right after they come out of the oven so the salt sticks. Start light because flaky salt is potent; you can always add more, you cant take it away.

Salted Caramel Chocolate Chip Cookies Recipe Substitutions and Variations

All-purpose flour: Swap with a 1 to 1 gluten-free all-purpose blend (make sure it already has xanthan gum). Cookies may be a bit more crumbly but still chewy.
Unsalted butter: Use salted butter instead, and cut the fine sea salt in the dough to about 1/4 teaspoon. Or brown the butter for nuttier flavor, same amount.
Soft caramels: Use 1 cup caramel bits or about 1 cup thick dulce de leche chilled and spooned in small dollops. If the caramels are already salted, use less flaky sea salt on top.
Semisweet chocolate chips: Substitute with equal weight chopped bittersweet or milk chocolate. Chopped bars melt nicer and give bigger pockets of chocolate.

Pro Tips

1) Measure flour by spooning it into the cup or, better yet, use a scale. Packing flour makes the dough too dry and your cookies will be flat and crumbly, its worth the extra 30 seconds to be precise.

2) Freeze chopped soft caramels for about 10 minutes before folding in, and chill your scooped dough. Those two things together give you little gooey caramel pockets instead of everything melting into one brown blob. If you want taller cookies, chill the dough longer or briefly freeze individual dough balls.

3) Don’t overmix once you add the flour. Mix just till the streaks are gone, otherwise the gluten makes them tough. Also stir in chocolate and caramel gently so you keep air in the dough, that helps the chew.

4) Watch the bake not the clock. Pull the tray when edges look set but centers still look soft, they firm up as they cool. Sprinkle flaky sea salt right away while cookies are hot, it sticks better and gives the best contrast with the caramel.