Salted Caramel Chocolate Chip Cookies | Julie Blanner (2024)

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!

Don’t Skip These: You don’t want to miss my other caramel favorites, like this Salted Caramel Chocolate Chip Cobbler or these Salted Caramel Sugar Cookies.

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.
• VanillaExtract– 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

How to Make Salted Caramel Chocolate Chip Cookies

1. Make Dough – Mix dry ingredients, then wet ingredients, and then combine as directed. Refrigerate dough.
2. Prep and Stuff – Preheat oven and line baking sheet with parchment paper. Make dough balls and add Rolo to each.

3. 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.

See Also

Christmas SnickerdoodlesChocolate Pecan Pie Bars - Chocolate Chocolate and More!15 Ways to Re-Deck the Halls with Designer Eddie RossThe BEST Vegan Shortbread Cookies Ever!

Frequently Asked Questions

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

• Nut Free
• Vegetarian