Salted Caramel Chocolate Chip Cookies
Every family has that one person who’s known for their desserts. In ours, it’s my sweet niece Morgan. From the time she could sit at my mama’s counter with a mixing spoon in hand, Morgan has been whipping up treats that bring everyone back for seconds.
She’s learned from generations of bakers in our family, and her love for baking shines in every recipe she creates. These Salted Caramel Chocolate Chip Cookies are one of her signature treats, perfect for holiday gatherings, Sunday dinners, or even as a thoughtful gift for your child’s teacher.
With the perfect balance of sweet, salty, and chewy, they’re sure to become a favorite in your home, just like they are in ours!
Click here to see this how to recipe on Facebook!
Total Time: 10 minutes
Servings: 4
Ingredients:
For the cookies:
2 ½ cups all-purpose flour
1 tsp baking soda
½ tsp salt
1 cup (2 sticks) unsalted butter, softened
1 cup light brown sugar, packed
½ cup granulated sugar
2 large eggs
2 tsp vanilla extract
1 ½ cups semisweet chocolate chips
1 cup chopped pecans (toasted for extra flavor, optional)
½ cup caramel bits or chopped soft caramels
For the topping:
Flaky sea salt
You will also need:
Medium bowl
Large bowl
Mixer
Instructions:
Prep and Preheat:
Preheat your oven to 350°F.
Mix Dry Ingredients:
2. In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
Cream Butter and Sugars:
3. In a large mixing bowl, use a hand or stand mixer to beat the butter, brown sugar, and granulated sugar until light and fluffy (about 2-3 minutes).
Add Eggs and Vanilla:
4. Beat in the eggs one at a time, followed by the vanilla extract.
Combine Wet and Dry Ingredients:
5. Gradually mix the dry ingredients into the wet ingredients until just combined.
Fold in Mix-ins:
6. Gently fold in the chocolate chips, pecans, and caramel bits.
Shape and Bake:
7. Scoop 1 ½ tablespoon-sized balls of dough into your hand and roll into a ball. Then press the ball into chocolate chips and pecans so the entire ball is covered. Then, place ball onto the prepared baking sheets, spacing each ball about 2 inches apart.
8. Bake for 10-12 minutes, or until the edges are golden and the centers look slightly underbaked (they’ll set as they cool).
Add Sea Salt:
9. As soon as the cookies come out of the oven, sprinkle the tops with flaky sea salt.
Cool:
10. Allow the cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
*Pro Tip: (I saw this hack on Tiktok) Just before they are completely cool use a glass to place over the top of each cookie and move in a circular motion. This gives each cookie a perfect circular shape.
For gooier cookies: Use more caramel bits and slightly underbake. I like my cookies underbaked but GrandDaddy Champ likes his burnt...I mean well done and crispy.
Enjoy the perfect combination of sweet, salty, and nutty flavors!
