Salted Caramel Chocolate Chip Cookies Recipe From Scratch

Salted Caramel Chocolate Chip Cookies

This soft and chewy salted caramel chocolate chip cookies recipe is easy to make and has an ooey gooey center. They are huge, like bakery style cookies!

*Thank you Vital Proteins for sponsoring this post so that I can make these salted caramel chocolate chip cookies. As always, all opinions are my own*

I make a batch of chocolate chip cookies pretty much every week but this time, I did something CRAZY and stuffed them with cashews and caramel.

At first, I was going to use only caramel in the center but my dear Mom got me a big bag of cashews on her last visit.

I couldn’t resist stuffing those inside these cookies too (I ADORE cashews!)

I personally enjoy munching on these easy caramel chocolate chip cookies straight out of the oven with a big glass of milk!

They are so SOFT and warm and all the flavors intermingle in perfect harmony.

By the way, these cashew caramel chocolate chip cookies were HUGE!

They ended up being slightly BIGGER than the palm of my hands, just like bakery cookies!

MY OTHER RECIPES


To be honest, I don’t even think it’s possible to make small cookies when you are stuffing them.

Salted Caramel Chocolate Chip Cookies Recipe 1

Here are some TIPS for making perfect caramel chocolate chip cookies from scratch:

  • Egg and butter must be at ROOM TEMPERATURE since it blends together more smoothly and evenly.
  • Both, baking powder and baking soda, are used in this recipe. DON’T replace one with the other.
  • Both, granulated and brown sugar are used in this salted caramel chocolate cookies recipe. DON’T replace one with the other.
  • I used salted caramel but you can also use regular caramel candies, if you like.
  • I like to add some collagen peptides to give these cookies a boost of nutrition. If you don’t have that, you can omit it.
  • Once the dough was ready, I DIVIDED it into half and stuffed half the cookies with just salted caramel and another batch with caramel and cashews. They both tasted incredible. You can try stuffing these cookies with other nuts too like pistachios, pecans or walnuts.
  • Recipe can easily be DOUBLED to serve a larger crowd.
  • When the cookies come fresh out of the oven, push a few chocolate chips on top of each cookie before they have a chance to cool down. It just makes them look prettier and one can truly never have enough chocolate chips…lol.
  • Leftovers can be STORED in a cookie jar at room temperature for up to 2 days.

Salted Caramel Chocolate Chip Cookies Recipe 3

Here are some OTHER WAYS in which you can enjoy these salted caramel chocolate chip cookies:

  • To make caramel chocolate chip cookie pie, prepare the chocolate chip cookie dough and spread it in an oven-safe pie dish and bake for about 20 minutes or until the edges are firm and golden brown. When the cookie base cools down, top it off with a caramel filling.
  • To make caramel chocolate chip cookie bars, spread this cookie dough in an 8 inch square pan and push little caramel pieces into it (Use a pair of scissors to cut soft caramel candy into smaller pieces). Bake for about 20 minutes or until the edges are firm and golden brown. Once they cool down, use a sharp knife to slice bars.
  • To make caramel pretzel chocolate chip cookies, stuff each cookie with caramel and a few pieces of roughly chopped pretzel sticks.
  • To make chocolate chip cookies with caramel bits, stir in some caramel bits into the batter and omit stuffing the center.
  • To make caramel chocolate chip cookie cups, spread the dough in individual openings of a cupcake pan and bake for 10-15 minutes. After removing the cupcake pan from the oven, press down the center of the cookie cups with the back of a spoon. Let them cool down. Then, fill each cookie cup with caramel filling.

Salted Caramel Chocolate Chip Cookies Recipe 2

By the way, to give these sea salt caramel chocolate chip cookies a supplemental boost, I added Vital Proteins collagen peptides.

I LOOOOOVEEEE this product…It’s odorless and colorless and won’t change the flavor of your recipes.

I have been using it about 4 months now in my baking and cooking and I am starting to notice a difference in my nails and my hair => Everything is getting STRONGER and HEALTHIER!

I have also used collagen peptides in these fudgy eggless brownies and this raspberry mousse and even these pistachio carrot cupcakes.

vital proteins campaign

How to make salted caramel chocolate chip cookies?
Start off by creaming together butter and sugars. Mix in egg and vanilla. In a separate bowl, whisk together the flour, baking powder and baking soda. Dump this dry mixture into the wet mixture. Stir in chocolate chips. Chill the dough. Then, make little dough balls and stuff each ball with caramel. Chill again for a few minutes. Bake and enjoy!

If you liked this chewy salted caramel cookies recipe, you may like some of these other cookie recipes too…

Banana cashew chocolate chip cookies

Peppermint stuffed chocolate sugar cookies

Rolo stuffed chocolate cookies

Chocolate sugar cookies

Nutella cookies

Chocolate thumbprint cookies

Classic no bake cookies recipe

Chocolate truffle cookies

Salted Caramel Chocolate Chip Cookies Recipe From Scratch

Salted Caramel Chocolate Chip Cookies

Course: Dessert
Cuisine: American
Prep Time: 30 minutes
Cook Time: 12 minutes
Total Time: 42 minutes
Servings: 12 Cookies
Calories: 252 kcal
Author: CakeWhiz
This soft and chewy salted caramel chocolate chip cookies recipe is easy to make and has an ooey gooey center. They are huge, like bakery style cookies!
Print

Ingredients

Cookies

  • 1 cup Flour
  • 1/3 cup Brown sugar
  • 1/3 cup Granulated sugar
  • 1/2 cup Butter
  • 1 Egg
  • 1/2 cup Chocolate chips
  • 3 tbsp Vital Proteins Collagen Peptides
  • 1 tsp Vanilla extract
  • 1/2 tsp Salt
  • 1/2 tsp Baking soda
  • 1/2 tsp Baking powder

Filling

  • 1/3 cup Cashews chopped
  • 12 Caramel candies

Instructions

  1. In a mixing bowl cream together butter, brown sugar and granulated sugar.
  2. Add the egg and vanilla extract and mix thoroughly.
  3. In a separate bowl, whisk together the flour, salt, baking powder, baking soda and collagen peptides.
  4. Dump the dry mixture into the wet mixture and mix until just combined.
  5. Stir in the chocolate chips.
  6. Cover the mixing bowl and refrigerate for 30 minutes so that the dough is easier to handle.
  7. Scoop out a small portion of the cookie dough and roll it into a ball and then flatten it on the palm of your hands. Place a small caramel candy and some cashews in the center. Then, roll the dough into a ball and place it on a cookie tray lined with parchment paper. By the way, it really helps to wear disposable plastic gloves in this step since it prevents the dough from getting warm and sticking to your hands.
  8. Place this tray in the freezer for 5-10 minutes. Do not skip this step or else your cookies will spread while baking.
  9. Then, remove the trays from the freezer and bake at 350 degrees for about 10-12 minutes or until the cookies are golden brown and firm along the edges.
  10. Let these cookies cool down to room temperature before digging in!

Recipe Notes

Leftovers can be stored in a cookie jar at room temperature for up to 2 days.

Nutrition Facts
Salted Caramel Chocolate Chip Cookies
Amount Per Serving
Calories 252 Calories from Fat 108
% Daily Value*
Total Fat 12g 18%
Saturated Fat 6g 30%
Cholesterol 35mg 12%
Sodium 254mg 11%
Potassium 90mg 3%
Total Carbohydrates 33g 11%
Dietary Fiber 0g 0%
Sugars 23g
Protein 3g 6%
Vitamin A 5.5%
Vitamin C 0%
Calcium 4.4%
Iron 5.2%
* Percent Daily Values are based on a 2000 calorie diet.

Well, that’s all for today.

Until next time, tata my lovelies!

16 Comments

  1. Chris

    June 13, 2017 at 10:36 am

    It says these can be stored for 2 days at room temp. Can I freeze some?

    1. Abeer Rizvi

      June 14, 2017 at 10:09 am

      Yes, absolutely. Make sure to wrap them tightly in saran wrap or freezer bags after they have baked and cooled down. Can be stored for up to 1 month.

  2. GAIL WEST

    July 2, 2017 at 6:55 pm

    Just tried making these cookies for the first time..I know we are not supposed to eat batter any more , but hey, I’m old school and used to eat it as a kid..So, I did and the batter is awesome..My husband had some to and loved it…I forgot the last step. (Putting the cookie sheet in the freezer before baking) so the batter is spreading…I will have to remember that next time….The batter has spread and is now the whole length of the cookie sheet… I’m going to add extra chocolate chips on top when they come out.. They just came out of the oven..My husband and I went a head and tryed one hot… His response was “oh wow..this is excellent “. I deffintly agree..I have a feeling that I will be remaking them before the week is over..

    1. Abeer Rizvi

      July 3, 2017 at 1:00 pm

      I am so happy you guys enjoyed them and yup! You need to freeze them. I do that for most of my cookies because it’s one of the best ways to prevent spreading…heheh.

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