Sea Salt Caramel Chocolate Chip Cookies Recipe

These heavenly cookies contain both sea salt caramel and chocolate chips in a delicious copycat recipe of Mrs. Field's chocolate chip cookies. Rich, decadent, amazing!

Sea Salt Caramel Chocolate Chip Cookies

I absolutely adore Sea Salt Caramel Chocolate Chip Cookies! These delightful cookies have it all. Sea salt caramel chips and chocolate chips in a delicious chocolate chip cookie dough. Yes, caramel chips and chocolate chips blend together in a heavenly way in this scrumptious cookie. Everything about the cookie is perfect. ??

Back at the end of July, my husband and I stayed with my sister and her husband in a condo in Breckenridge, Colorado. We’ve been there many times throughout the years and stayed with this particular resort several times as well. We love to shop in all the quaint shops there as well as EAT, EAT and EAT some more! One of the things we always do is stop by a local cookie shop where we buy hundreds way too many cookies. It was hideous how many cookies we bought (enough for a month probably!)

One of the cookies I sampled was a Sea Salt Caramel Chocolate Chip Cookie. I can’t tell you how disappointed I was with that cookie. It was horribly salty. I mean SO salty that I could hardly eat the thing. It was awful. Rarely do I write negatively about something bad I’ve tried from restaurants, bakeries or food blogs. Ratting out someone else’s work is not my style. But this cookie was R-E-A-L-L-Y B-A-D! I’m not sure where they came up with their recipe but I don’t see how they can sell much of it because you wouldn’t have any repeat customers. Enough.

So I determined when I got home from our Colorado vacation to try to make a delicious cookie with sea salt caramels and chocolate chips that wasn’t so salty that you had to spit the cookie out! I believe I accomplished that with this fantastic cookie. I have a favorite Chocolate Chip Cookie dough (Mrs. Field’s Copycat recipe), that I’ve improved upon that I use as my base. But instead of three cups of chocolate chips, this recipe has 2 cups of chocolate chips and 2 cups of sea salt caramel chips so it’s extra rich, decadent and absolutely divine!

If you want to thrill your family and friends then you’ve got to make these delicious jewels for your next potluck, tailgating party or to fill your cookie jar. I guarantee they’re not too salty–they’re just right. You’ll gobble them down in no time (no spitting the cookies out with this recipe!) ?? Yes, you may even start drooling. I think it’s time for me to make up another batch.

INGREDIENTS

  • 1 cup unsalted butter softened (2 sticks)
  • 1/2 cup granulated sugar
  • 1 1/2 cups brown sugar packed
  • 2 large eggs
  • 2 1/2 tsp. real vanilla extract (no imitation vanilla flavoring)
  • 3 to 3 1/2 cups UNBLEACHED all-purpose flour (bleached flour toughens baked goods)
  • 3/4 tsp. sea salt
  • 1 tsp. baking soda
  • 1 tsp. baking powder
  • 12 oz. pkg. sea salt caramel chips
  • 12 oz. pkg. semi-sweet chocolate chips

Sea Salt Caramel Chocolate Chip Cookies | Can't Stay Out of the Kitchen | these #cookies are divine! They have double the #caramel & #chocolate chips so they're rich, decadent & heavenly. #dessert

INSTRUCTIONS

  1. Preheat oven to 350°.
  2. In a large mixing bowl, mix the butter, sugars, eggs, vanilla, salt, baking powder and baking soda with an electric mixer until smooth.
  3. Stir in flour, caramel chips and chocolate chips with a wooden spoon to combine.
  4. Shape dough with hands into golf ball-sized dough balls and place a couple inches apart on greased cookie sheets.
  5. Bake for 13-15 minutes or until edges are light brown.

RECIPE NOTES

  1. Some have suggested this batter is dry. It's not a bit dry if you stir the ingredients enough! Also, if your cookies don't puff up and spread while baking then check your baking powder and baking soda. It is probably old. If you want this recipe to work properly, use fresh baking soda and baking powder and make sure you stir every bit of flour into the dough until no grains remain on the bottom of the bowl.
  2. If you have a hot oven, I highly recommend you decrease your temperature to 325. Otherwise, the cookies will cook too fast and not raise and spread properly.
  3. I rotate racks about every 6-8 minutes of baking time.

Subscribe via Email