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Salted Caramel Chocolate Chip Cookies
A warm brown butter chocolate chip cookie with a soft salted caramel center, pools of melted chocolate, and a sprinkle of flaky sea salt. Sweet, salty, gooey, and even better served warm à la mode.
A Cookie Worth Sharing
There are few things better than a warm chocolate chip cookie, so I wanted my version to feel just a little extra special. These cookies start with nutty brown butter for a deeper, almost caramel-like flavor, then get loaded with chocolate and stuffed with a soft salted caramel center.
The caramel melts into the middle as they bake, while a sprinkle of flaky sea salt balances all that richness. The best part? No mixer needed. Everything comes together by hand for a cookie that feels special without being overly complicated.
They’re pretty perfect warm from the baking sheet, but my favorite way to serve them is à la mode with a scoop of Vanilla Bean Mascarpone Ice Cream.
For My Daughter's Journal
For my girl,
I hope you always remember afternoons in the kitchen with me—the flour on the counter, sneaking chocolate chips, and waiting impatiently for the cookies to cool enough to eat.
One day, when you make these in your own kitchen, I hope they bring you right back home.
xo, Mom
founder of La Vita Bianca
Meet Bianca
Bianca is a home cook, host, and mom based in Naples, Florida, sharing the recipes she comes back to, the little details that make a home feel special, and the everyday moments in between. For her, good food is less about perfection and more about bringing people together around the table.
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Salted Caramel Chocolate Chip Cookies
Nutty brown butter, a mix of chopped dark chocolate and chocolate chips, and a soft salted caramel center make these anything but your average chocolate chip cookie. Finish with flaky sea salt and serve warm—or add a scoop of Vanilla Bean Mascarpone Ice Cream for the ultimate à la mode moment.
Ingredients:
- 100 g granulated sugar
- 42 g unsalted butter, room temperature
- 60 g heavy cream, room temperature
- ½ tsp vanilla extract
- ¼ tsp fine sea salt
- 170 g unsalted butter
- 150 g light brown sugar
- 75 g granulated sugar
- 1 large egg
- 1 large egg yolk
- 2 tsp vanilla bean paste
- 250 g all-purpose flour
- ½ tsp baking soda
- ½ tsp baking powder
- ¾ tsp kosher salt
- 170 g chocolate — I use a mix of chopped dark chocolate bark and semisweet chocolate chips
- Flaky sea salt, for finishing
Instructions:
- Make the salted caramel. Add the granulated sugar to a medium saucepan over medium heat. Cook until the sugar has completely melted and turned a deep amber color, stirring gently as needed.Carefully add the butter and whisk until incorporated. Slowly pour in the heavy cream while whisking—the mixture will bubble vigorously. Continue whisking until smooth. Remove from the heat and stir in the vanilla and sea salt. Let the caramel cool and thicken. Store-bought shortcut: You can absolutely use store-bought caramel. Choose a thick caramel rather than a thin sauce or drizzle. Spoon 1–2 teaspoon portions onto a parchment-lined plate and freeze until firm before stuffing the cookies.
- Freeze the caramel centers. Spoon 1–2 teaspoon portions of the cooled homemade caramel onto a parchment-lined plate or small baking sheet.Freeze for about 30–45 minutes, or until firm enough to handle. If using store-bought caramel, follow the same freezing method.
- Brown the butter. Add the butter to a light-colored saucepan or skillet over medium heat. Allow it to melt, then continue cooking as it foams and bubbles, swirling the pan occasionally. After several minutes, the milk solids at the bottom will begin to turn golden brown and the butter will smell nutty and toasted. As soon as you see those deep golden-brown flecks, remove the pan from the heat so the butter doesn’t burn. Pour the brown butter—including all of those browned bits—into a large mixing bowl. Let it cool for about 10–15 minutes, until warm but no longer piping hot.
- Make the cookie dough. No mixer needed. Whisk the brown sugar and granulated sugar directly into the slightly cooled brown butter until well combined. Whisk in the egg, egg yolk, and vanilla bean paste until the mixture is smooth and glossy. In a separate bowl, whisk together the flour, baking soda, baking powder, and kosher salt. Add the dry ingredients to the brown butter mixture and switch to a spatula. Fold just until combined. Fold in the chocolate, reserving a handful for topping the cookies.
- Stuff the cookies. Scoop a generous portion of cookie dough and flatten it slightly in your palm. Place one frozen caramel portion in the center. Cover with a little more cookie dough, then gently pinch and roll the dough around the caramel until it is completely enclosed. Make sure there are no gaps or thin spots where the caramel could escape. Repeat with the remaining dough and caramel.
- Chill. Place the stuffed cookie dough balls on a parchment-lined baking sheet and chill for at least 30 minutes This helps the cookies hold their shape and keeps the caramel tucked inside as they bake.
- Bake. Preheat the oven to 350°F (175°C). Arrange the chilled cookie dough balls several inches apart on a parchment-lined baking sheet. Press a few extra pieces of chocolate into the tops. Bake for 11–13 minutes, until the edges are golden and set but the centers still look soft. Don’t overbake—the cookies will continue to set as they cool.
- Finish. Sprinkle the cookies with flaky sea salt as soon as they come out of the oven. Let them rest on the baking sheet for about 10 minutes before transferring. Serve slightly warm for the softest chocolate and caramel center. Make It À La Mode This is my favorite way to eat them. Serve a warm Salted Caramel Chocolate Chip Cookie with a generous scoop of Vanilla Bean Mascarpone Ice Cream. Drizzle with a little extra salted caramel and finish with flaky sea salt. Warm brown butter cookie, cold mascarpone ice cream, melted chocolate, and salted caramel—it’s worth making the ice cream for this alone.
- No mixer needed. The melted brown butter makes this an easy cookie dough to mix completely by hand.
- Don’t leave the browned bits behind in the pan—they’re where so much of that toasted brown butter flavor lives.
- Let the brown butter cool before adding the egg so the mixture isn’t too hot.
- Homemade caramel is my first choice, but store-bought caramel is an easy shortcut.
- If using store-bought, choose a thick caramel rather than a thin caramel syrup or drizzle.
- Freeze the caramel portions before stuffing the cookies so they’re easier to seal inside the dough.
- Completely enclose the caramel to help prevent leaking.
- Don’t overbake. Pull the cookies while the centers still look soft.
- Finish with flaky sea salt while warm.