Salted Caramel Chocolate Chip Cookies

The best of the best are featured right here in these Salted Caramel Chocolate Chip Cookies!  I haven’t featured cookies in a while so I figured I might as well knock these bad boys out of the park!

A delicious, moist chocolate chip cookie that is loaded with chocolate chips and Heath bar bits (be still, my heart) is topped with a luscious salted caramel sauce (okay, now my heart is on overdrive)!  Seriously??!!

The salted caramel sauce is just 4 simple ingredients:  sugar, butter, heavy cream and flaky sea salt.  Begin by melting the sugar in a heavy saucepan.  Once it’s completely melted, stop stirring and let it simmer until it reaches a deep caramel color.  Add the butter and whisk until it’s incorporated.  Finally, stir in the cream and salt, and let it cool.  For photos of the process of making caramel sauce, check out my Salted Caramel Sauce post.

The cookies are a lovely basic batter made by creaming the butter, brown & white sugar together, adding the egg and vanilla, and then incorporating the flour baking soda and salt.  Finally, add the Heath bar bits and chocolate chips.

Portion it out, bake them, and cool them.  Once cool, add the pièce de résistance, the salted caramel sauce!

Oh wow…everything I love and nothing I hate.  How good is that?!

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Lastly, if you make Salted Caramel Chocolate Chip Cookies, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is one of my favorite things to do!

Salted Caramel Chocolate Chip Cookies

Makes: 40 cookies

Prep Time: 17 minutes

Bake Time: 20 minutes

Total Time: 37 minutes


Salted Caramel Sauce:

  • 1 cup sugar
  • 1/3 cup butter, room temperature
  • 1/2 cup heavy cream, warm
  • 1 tsp flaky sea salt

Chocolate Chip Cookies:

  • 1/2 cup butter, softened
  • 1/2 cup brown sugar
  • 1/2 cup sugar
  • 1 egg
  • 1 tsp vanilla extract
  • 1 & 1/2 cups flour
  • 1/2 tsp baking soda
  • 1/2 tsp flaky sea salt
  • 1 cup semi-sweet chocolate chips
  • 1/2 cup Skor or Heath toffee bits


For the salted caramel sauce, make sure your ingredients are measured out and ready. In a medium, heavy bottomed saucepan, add sugar over medium heat. Once the sugar starts to melt, start whisking and continue to whisk until it is completely melted. Once melted, stop whisking and allow the sugar to cook to a deep amber, caramel color. Immediately add the butter and whisk until it is incorporated. Remove from heat and slowly stir in the cream and sea salt. Pour into a glass bowl or jar and allow to cool to room temperature. Remaining caramel can be stored in the refrigerator for 2 weeks in a covered dish.

For the cookies, preheat oven to 350ºF. Using an electric mixer, cream butter, brown sugar and sugar together on medium speed until light and fluffy. Add egg and vanilla extract. On low speed, add flour, baking soda, salt, Skor bits and semi sweet chocolate chips. Mix just until flour disappears. Drop by tablespoon onto baking sheet and bake 9-10 minutes, just until the edges are golden brown. Once cookies are completely cooled, drizzle each cookie with ½ teaspoon of salted caramel sauce.

Recipe from Bite Me More


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