These salted caramel chocolate chip cookies are studded with dark chocolate chunks, garnished with sea salt, and hide a soft caramel at their centre.
This combination of flavours and textures really is nothing short of perfection. The crunchy salt beautifully complements the creamy, sweet caramel and intense dark chocolate, all brought together by a chewy, soft, melt-in-the-mouth cookie crumb.
Making these cookies is incredibly easy. First you'll cream butter, golden syrup and sugar together until fluffy. Next, you'll beat in egg and vanilla, then fold in flour and baking powder.
Finally, you'll fold in dark chocolate chips and that's all it takes to make the cookie dough.
To stuff each cookie with a soft caramel, you'll grab a scoop of the dough, roll into a ball and then flatten into a disc. You'll then place a caramel in the centre and bring the dough up around it, rolling the dough back into a ball.
With each chocolate chip cookie stuffed with caramel, you'll be ready to pop them on a tray and bake!
Once baked, you'll top with some more dark chocolate chunks and garnish with sea salt flakes. You'll be amazed by how incredible they look, smell and taste.
It's well worth taking a little time out of your day to make these stunning salted caramel chocolate chip cookies. I warn you now, these cookies will not last long.
Read on for the full recipe with detailed instructions and a helpful photograph for every step. And if you have any questions, just leave me a comment. Enjoy!
Makes 16
Ingredients
- 130 g (9 tbsp) salted butter softened
- 1 tbsp golden syrup
- 160 g (¾ cup + 2 tbsp) white caster sugar (superfine sugar)
- 1 tsp vanilla extract
- 1 medium (medium) free range egg
- 235 g (1⅔ cup) plain white flour (all purpose flour)
- 1 tsp baking powder
- 300 g (10.5 oz) dark chocolate chips (bittersweet)
- 135 g (5 oz) Werther's Original Soft Caramels
- 1 tbsp sea salt flakes
Equipment
Instructions
Preheat the oven to 180C (160C fan-assisted).
Add the butter, golden syrup and sugar into a large bowl.
Beat together until fluffy.
Add the egg and the vanilla.
Beat until well combined.
Add the flour and the baking powder.
Mix well – you should now have a sticky, light dough.
Add all but a handful of the dark chocolate chips.
Fold in until evenly distributed.
Use a large ice cream scoop the dough, flattening off against the side of the bowl, then drop onto a sheet of greaseproof paper. This is the best way to get 16 equally sized cookies.
Take a ball of dough and flatten it in your hand.
Place a soft caramel in the centre of the cookie, then bring the cookie dough around it.
Place the balls of dough on baking sheets lined with greaseproof paper, being sure to place each cookie at least an inch apart so that they don’t stick together when they spread.
Bake for 12-14 minutes until golden at the edges. Get them out of the oven before they’re fully browned so that they stay chewy when cool.
While still hot, place a tumbler over a cookie and gently move it in small circles to bring the cookie into a neat circle. Repeat with all of the cookies - this only works when they are fresh from the oven and soft.
Top each cookie with a few more chocolate chips.
Sprinkle over sea salt flakes.
Allow to cool on the tray until firm enough to transfer to a wire rack to cool completely.
Enjoy!
Once you've given my recipe a go, I'd love you to come back and leave a comment letting me know how yours turned out.
I'd love to see your videos and pics, too! Just tag me on social media. I'm @emilylearycooks on Twitter and TikTok or @amummytoo on Instagram.
Print this Salted Caramel Chocolate Chip Cookies Recipe
Salted Caramel Chocolate Chip Cookies Recipe
Ingredients
- 130 g (9 tbsp) salted butter softened
- 1 tbsp golden syrup
- 160 g (¾ cup + 2 tbsp) white caster sugar (superfine sugar)
- 1 tsp vanilla extract
- 1 medium (medium) free range egg
- 235 g (1⅔ cup) plain white flour (all purpose flour)
- 1 tsp baking powder
- 300 g (10.5 oz) dark chocolate chips (bittersweet)
- 135 g (5 oz) Werther's Original Soft Caramels
- 1 tbsp sea salt flakes
Equipment
- Large ice cream scoop
- Large tumbler
Instructions
- Preheat the oven to 180C/350F (160C/320F fan-assisted).
- In a large bowl, beat together the butter, golden syrup and sugar until fluffy.
- Beat in the egg and the vanilla until well combined.
- Add the flour and the baking powder and mix well – you should now have a sticky, light dough.
- Fold in all but a handful of the dark chocolate chips.
- Use a large ice cream scoop the dough, flattening off against the side of the bowl, then drop onto a sheet of greaseproof paper. This is the best way to get 16 equally sized cookies.
- Take a ball of dough and flatten it in your hand.
- Place a soft caramel in the centre of the cookie, then bring the cookie dough around it.
- Place the balls of dough on baking sheets lined with greaseproof paper, being sure to place each cookie at least an inch apart so that they don’t stick together when they spread.
- Bake for 12-14 minutes until golden at the edges. Get them out of the oven before they’re fully browned so that they stay chewy when cool.
- While still hot, place a tumbler over a cookie and gently move it in small circles to bring the cookie into a neat circle. Repeat with all of the cookies - this only works when they are fresh from the oven and soft.
- Top each cookie with a few more chocolate chips and a sprinkle of sea salt flakes.
- Allow to cool on the tray until firm enough to transfer to a wire rack to cool completely.
Nutrition
More salted caramel recipes to try
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