The First Bite That Changed Everything
I still remember biting into my first salted caramel cookie. The crunch of sea salt, the gooey caramel, the rich chocolate—pure magic. Ever wondered how you could turn basic cookies into something unforgettable? That moment made me obsessed with baking. Now I crave that perfect sweet-salty balance in every bite. What’s your favorite cookie memory? Share it below!My Cookie Disaster Turned Win
My first batch was a mess. The caramel oozed out, creating a sticky puddle on the pan. But the crispy edges? Divine. Home cooking isn’t about perfection—it’s about joy and tiny victories. Even “failed” treats can surprise you. Now I press the caramel deep inside the dough. What’s your best kitchen fail? Let’s laugh about it together.Why These Cookies Work
– The cornstarch keeps them soft for days. – Flaky sea salt cuts the sweetness just right. Which flavor combo surprises you most? Chocolate and caramel? Or salt and sugar? Vote in the comments! These little details make every bite special. Try them warm—the melted caramel is next-level.A Cookie with a Past
Salted caramel treats blew up in the 2000s, but the idea isn’t new. French chefs mixed sugar and salt for centuries. *Did you know?* Caramel was originally a candy, not a cookie filling. Now it’s a star in desserts worldwide. What’s your take—classic or modern twists? Tell me your pick!
Ingredients:
| Ingredient | Amount | Note |
|---|---|---|
| All-purpose flour | 2 cups | |
| Cornstarch | 2 teaspoons | |
| Baking soda | 1 teaspoon | |
| Kosher salt | ½ teaspoon | |
| Unsalted butter | ¾ cup | at room temperature |
| Light brown sugar | 1 cup | packed |
| Granulated sugar | ¼ cup | |
| Egg | 1 large | |
| Pure vanilla extract | 2 teaspoons | |
| Semi-sweet chocolate chips | 1 cup | |
| Soft caramels | 9 | cut in half |
| Flaky sea salt | As needed | for sprinkling |
How to Make Salted Caramel Chocolate Chip Cookies
Step 1 Preheat oven to 350°F. Line a baking sheet with parchment paper. Mix flour, cornstarch, baking soda, and salt in a bowl. Set aside.
Step 2 Cream butter and sugars until fluffy. Add egg and vanilla. Mix until smooth. (Hard-learned tip: Soft butter blends better than melted!)
Step 3 Slowly add dry ingredients to wet. Stir in chocolate chips. Don’t overmix—just combine.
Step 4 Scoop dough, flatten slightly. Press caramel into center. Seal dough around it. Space cookies 2 inches apart.
Step 5 Bake 10–12 minutes until edges golden. Sprinkle with sea salt. Let cool 5 minutes. What’s the secret to chewy cookies? Share below!
Cook Time: 10–12 minutes Total Time: 25 minutes Yield: 18 cookies Category: Dessert, Cookies
3 Fun Twists on This Recipe
1. Peanut Butter Swirl Swap caramel for peanut butter cups. Drizzle melted peanut butter on top.
2. Dark Chocolate & Orange Use dark chocolate chips. Add orange zest to dough.
3. Cinnamon Spice Mix 1 tsp cinnamon into flour. Top with cinnamon sugar. Which twist would you try first? Vote in the comments!
Serving & Pairing Ideas
Serve warm with vanilla ice cream. Or pack for picnics with fresh berries. Pair with cold milk or coffee. For adults, try a bourbon-spiked caramel latte. Which would you choose tonight?
Keep Them Fresh or Freeze for Later
Store cooled cookies in an airtight container for up to 5 days. Add a slice of bread to keep them soft. Freeze dough balls on a tray, then bag them for 3 months. Bake frozen dough—just add 1-2 extra minutes. *Fun fact: My grandkids sneak frozen dough balls as “cookie dough bites”!* Batch-cook tip: Double the recipe and freeze half for instant treats later. Why this matters: Fresh-baked cookies beat stale ones every time. Have you tried freezing cookie dough before?Fix Common Cookie Troubles
Too flat? Chill dough 30 minutes before baking. Burnt caramel? Use softer caramels or bake at 325°F. Dry texture? Measure flour lightly—don’t pack it. Why this matters: Small tweaks make big differences. My neighbor once cried over flat cookies—now she swears by chilling dough. Share your cookie fails (we’ve all had them!).Your Questions, Answered
Q: Can I make these gluten-free?
A: Swap flour for 1:1 gluten-free blend. Add 1 tsp xanthan gum.
Q: How far ahead can I prep dough?
A: Chill up to 48 hours or freeze for 3 months.
Q: Any butter swaps?
A: Coconut oil works, but cookies spread more.
Q: Can I halve the recipe?
A: Yes! Use 1 egg yolk instead of whole egg.
Q: Why cornstarch?
A: It keeps cookies tender—don’t skip it!
Bake, Share, and Enjoy
These cookies disappear fast at my house. The salty-sweet combo is magic. Tag @SpoonSway on Pinterest so I can see your creations! Happy cooking! —Sarah Cooper.
Salted Caramel Chocolate Chip Sea Salt Cookies
Description
Enjoy the perfect blend of sweet and salty with these delicious Salted Caramel Chocolate Chip Sea Salt Cookies.
Ingredients
Instructions
- Preheat the oven to 350°F. Line baking sheet with parchment paper.
- Whisk together the flour, cornstarch, baking soda, and salt in a large bowl.
- In the bowl of a stand mixer fitted with a paddle attachment, cream together the butter, sugar, and brown sugar on medium speed until creamy, about 2 minutes. Add the egg and vanilla and mix until smooth.
- Gradually add the flour mixture into the wet ingredients and mix on low speed just until combined. Stir in chocolate chips.
- Using a large cookie scoop (or about 2 Tablespoons), spoon dough into hand and roll into a ball. Slightly flatten the ball with the palm of your hand. Place a piece of caramel in the center of the dough and wrap the cookie dough around the caramel. Make sure the caramel is completely covered by dough. Place on prepared cookie sheet about 2 inches apart.
- Bake the cookies for 10-12 minutes, until slightly browned around the edges.
- Remove from oven and sprinkle with flaky sea salt. Let set on the pan 5 minutes before transferring to a wire rack to cool completely.
Notes
- For best results, ensure the caramel is fully covered by dough to prevent leakage during baking.
Cookies, Caramel, Chocolate Chip, Sea Salt, Dessert
