I’ve been on a cookie baking kick lately.
Perhaps it’s the nostalgia from my childhood milk & cookie snack time or my never-ending love for chocolate chips. Maybe it’s the unparalleled & addictive smell wafting from the kitchen as they bake inside the oven. Or the endless possibilities of add-ins you can throw into the dough. Cookies are where I let my creative juices flow.
And most recently? I added a little something salty to my sweet chocolate chip cookie – I may never want a plain cookie again!
Chewy and soft, these chocolate chip cookies are full of gooey caramel, semi-sweet chocolate chips, and a light sprinkle of sea salt. I’ve recently fallen victim to the force that is salted caramel. My favorite frosting is FULL of it. There is no better match for a chocolate chip cookie. You’re simply going to fall in love.
The cookie dough recipe itself is my favorite. I use an extra egg yolk to keep the cookies moist, extra brown sugar to keep the cookies soft, and lots of taste-tasting for good measure! To the dough, add chopped caramels and chocolate chips. I went overboard on the chocolate chips because in my world… you can never have too much chocolate.
When the cookies are finished, give them a nice sprinkle of sea salt. The ending result will make your head spin.
These beauties are soft, gooey, sweet, salty, and chocolate chip-y. What more could you ask for? They are, without a doubt, my new favorite chocolate chip cookie!
P.S. Don’t forget to come see me and all of my recipes over at Sally’s Baking Addiction. I love connecting with new readers!
Salted Caramel Chocolate Chip Cookies
adapted from rainbow m&m cookies
makes 3 dozen
- 2 cups + 2 tablespoons all-purpose flour
- 1/2 teaspoons baking soda
- 3/4 cup (1.5 sticks) salted butter, softened
- 1 cup light brown sugar
- 1/2 cup sugar
- 1 egg, at room temperature
- 1 egg yolk, at room temperature
- 2 teaspoons vanilla extract
- 3/4 cup semi-sweet chocolate chips
- 16 wrapped caramels, cut into 4 or 5 pieces each
- sea salt
Preheat oven to 325 degrees F.
Mix the flour and baking soda in a bowl and set aside.
With an electric mixer or stand mixer with a paddle attachment, cream the butter and sugars together. Add the egg, egg yolk, and vanilla and mix well. Gradually add the flour mixture and stir until a dough forms (may take a couple minutes of stirring). Fold in the chocolate chips (do not add the caramels yet). Do not overmix the dough at any point in this process.
Chill dough for at least 30 minutes (or up to 5 days) in the refrigerator. Drop by tablespoonfuls onto ungreased baking sheet. Press a few pieces of caramel onto the tops of the cookies. Bake for 8-10 minutes or until edges are slightly browned. The centers should appear very soft and puffy. Sprinkle each cookie with sea salt while they are warm. Let cool completely and enjoy!
*Make sure to keep dough cold at all times while the batches are baking. I kept my dough in the refrigerator in between batches.