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Salted Caramel Chocolate Chip Cookies are loaded with caramel bits and sprinkled with sea salt to create a deliciously sweet and salty cookie.

Guys, I have an issue. If you keep up with My Baking Addiction on a regular basis, you may already know what I am talking about.

I have become addicted to all things salted caramel. It’s pretty much the only flavor combination that I want to bake right now. From Salted Caramel Brownies and Salted Caramel Blondies to these Salted Caramel Chocolate Chip Cookies – I’m obsessed.

My recent infatuation with this sweet and salty flavor came about after a trip to Whole Foods when, against my better judgement, I picked up a container of their Dark Chocolate Sea Salt Caramels. Have you tried these little bites of caramel bliss? They’re incredible – like can’t keep my fingers out of the container incredible.

saltedcaramelcookiesrecipeTrust me, you should buy them and then have your significant other hide them from you – not that I had Eric do that or anything. We also picked up an amazing watermelon – which we happily noshed on for days. It’s all about balance, my friends – at least that’s what I am telling myself.

Whole Foods Market is honestly one of our favorite places on the planet – we actually make the 40 minute drive about twice a month. Eric has a serious thing for their cheese pizza (which he typically eats in the car before we even leave the parking lot) and I’m a sucker for their mini milk chocolate covered graham crackers. We actually mapped the nearest Whole Foods to our potential vacation rentals before we made our final decision. Ridiculous? Maybe, but priorities!

Salted Caramel Chocolate Chip Cookies start with my absolute favorite Chocolate Chip Cookies recipe, but they get kicked up a notch with the addition of caramel bits and a sprinkling of sea salt. These cookies are my new go-to recipe for summer barbecues, family get togethers and just overall cookie eating. Make them, make them, MAKE THEM – you can thank me later.

Salted Caramel Chocolate Chip Cookies


  • 2 cups minus 2 tablespoons (8 1/2 ounces) cake flour
  • 1 2/3 cups (8 1/2 ounces) bread flour
  • 1 1/4 teaspoons baking soda
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons coarse salt
  • 2 1/2 sticks (1 1/4 cups) unsalted butter (I used Challenge Butter)
  • 1 1/4 cups (10 ounces) light brown sugar
  • 1 cup plus 2 tablespoons (8 ounces) granulated sugar
  • 2 large eggs
  • 2 teaspoons pure vanilla extract
  • 1 pound dark chocolate chips
  • 1 cup Kraft Caramel Bits
  • Sea salt


  1. Sift flours, baking soda, baking powder and salt into a bowl. Set aside.
  2. Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes.
  3. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla.
  4. Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds.
  5. Add in chocolate chips and caramel bits and mix on low speed until just combined.
  6. Press plastic wrap against dough and refrigerate for 24 to 36 hours. Dough may be used in batches, and can be refrigerated for up to 72 hours.
  7. When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.
  8. Scoop 6 2-ounce mounds of dough (about the size of golf balls) onto baking sheet. Sprinkle lightly with sea salt and bake until golden brown but still soft, 13-15 minutes.
  9. Transfer sheet to a wire rack for 10 minutes, then slip cookies onto another rack to cool a bit more.
  10. Repeat with remaining dough, or reserve dough, refrigerated, for baking remaining batches the next day.


  • For regular sized cookies, use a heaping tablespoon and bake for approximately 8-10 minutes.
Adapted from the New York Times All images and text ©

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  1. Andrea says:

    I share you love of caramels….try Sanders milk or dark choc salted from Costco. Amazing.

    1. Jamie says:

      Those sound yummy! Thanks for stopping by, Andrea

  2. Marianne says:

    Hi! These cookies look DELICIOUS but I only have one question: what if I don’t have any bread flour? Can replace it with all-purpose flour instead? Thank you! 

    1. Jamie says:

      Hello! You can use all-purpose flour instead; they just might not have the same chewiness as with the bread flour. Hope this helps!

  3. Edel says:

    Does the caramel ooze out of the cookie while baking?

    1. Jamie says:

      Not too much at all. If you line the baking sheet with parchment they will come right off the pan, even if there is a little oozing. Happy Holidays to you and yours!

  4. Sharon says:

    These are really delicious! They are easier to scoop before chilling, as another commenter suggested. I would stress lining the pan with parchment, since the caramel will stick to anything else! And this dough freezes well. Just scoop it up and freeze in an airtight container. Bake from frozen, allowing an extra minute or two and sprinkling on the sea salt as they come out of the oven, before they have a chance to cool. One of our favorite cookies!

    1. Jamie says:

      So happy to hear you enjoyed them, Sharon!

  5. Southern@Heart says:

    I love this recipe! I always pre-scoop the dough onto a pan before putting it into the fridge. After the cookies have baked and cooled, I dip half of each cookie into chocolate and sprinkle a little more salt on them. Divine.

    1. Jamie says:

      That sounds amazing! I’m going to give that a try.

  6. Jodi Durr says:

    I just wanted to weigh in on my experience. These cookies really are fabulous. I know people have asked about time in the refrigerator, and it was a big question for me as time was limited. I want to say that I put my dough in the refrigerator for about 6 hours, and the cookies turned out great. The dough is more challenging to scoop than your regular cookie dough, but the results were delicious – great texture. Scooping is a bit more work than you are probably used to if you don’t regularly chill your cookie dough. It’s a great recipe, and I’d definitely say the 24 hours in the refrigerator isn’t necessary if you are in a rush. 

    1. Jamie says:

      Thanks so much for your feedback, Jodi!

  7. kim says:

    I weighed ourt the 1 1/4C brown sugar and it came to about 15oz, not 10 as listed in the recipe? which is correct? thank you

    1. Jamie says:

      Hi, Kim! Both measurements will work. Usually bakers go with weight measurements, but it’s your choice. I would suggest weighing out the 10 ounces of brown sugar and using that. Let me know how it goes!