These Salted Caramel Chocolate Chip Cookies are filled with chewy caramel bits, pretzel pieces, and chocolate chips with sea salt on top!
These salted caramel chocolate chip cookies are like the grown-up version of traditional chocolate chip cookies! They have the best combination of flavors and textures.
What You’ll Find In This Post
How To Make Caramel Chocolate Chip Cookies
Start by mixing together the softened butter and shortening.
Add the granulated sugar and brown sugar. Beat for 2-3 minutes.
Next, add the egg and vanilla extract. Beat for 1-2 minutes.
In a separate bowl, combine the flour, baking soda, and salt. Add to the mixing bowl and stir until combined.
Finally, add the semi-sweet chocolate chips, caramel bits, and chopped pretzels. Mix until combined.
Use a #40 dough scoop (about two tablespoons) to form balls of dough. Place nine of the cookie dough balls on a parchment-covered baking sheet with at least 2 inches between them. Bake the cookies at 350˚F for 8-10 minutes. Remove them from the oven and immediately sprinkle with sea salt.
Storage
Store the cooled salted caramel chocolate chip cookies in an airtight container at room temperature for 2-3 days or in the freezer for up to two months.
Frequently Asked Questions
You can cut up the original Kraft caramels into pieces. You’ll need about 13 regular caramels to make 1/2 cup of caramel bits.
The pretzels give the cookies added crunch and salt. But yes, you can skip the chopped pretzel pieces if you prefer.
More Cookie Recipes
- Brown Butter Snickerdoodles are buttery and gooey, soft and chewy!
- Cranberry White Chocolate Chip Cookies are a delicious combo of sweet and tart.
- Chocolate Cake Mix Cookies with chocolate cake mix and toffee bits!
- Hot Chocolate Cookie Cups are filled with chocolate ganache with a pretzel handle.
Salted Caramel Chocolate Chip Cookies
Ingredients
- ⅓ cup butter softened
- ¼ cup shortening
- ½ cup (100 grams) granulated sugar
- ½ cups (110 grams) packed, light brown sugar
- 1 large egg
- 1 teaspoon vanilla
- 1 ¾ cups (210 grams) all-purpose flour spoon into measuring cups and level with the back of a knife
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup (85 grams) semi-sweet chocolate chips
- ½ cup caramel bits
- ⅓ cup chopped pretzels
- ½ tablespoon sea salt
Instructions
- Preheat the oven to 350˚F.
- Use a mixer to combine the butter and shortening.
- Add the brown sugar and granulated sugar. Beat for 2-3 minutes.
- Next, add the egg and vanilla. Beat for 1-2 minutes.
- In a separate bowl, combine the flour, baking soda, and salt. Add to the mixing bowl and stir to combine.
- Stir in the chocolate chips, caramel bits, and chopped pretzels.
- Use a #40 dough scoop (about two tablespoons) to scoop nine balls of dough onto a parchment-covered baking sheet with at least two inches between balls of dough.
- Bake at 350˚F for 8-10 minutes.
- Remove from the oven and immediately sprinkle with sea salt.
- Repeat with the remaining cookie dough.
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