Brown Butter Salted Caramel Chocolate Chip Cookies!
Chewy, Buttery, Caramel-Filled Cookies with a Hint of Sea Salt
Few things in life are better than a warm, gooey chocolate chip cookie, but if you level it up with nutty brown butter, pockets of gooey caramel, and a sprinkle of flaky sea salt, you’ve officially entered cookie heaven.
These Brown Butter Salted Caramel Chocolate Chip Cookies are rich, chewy, and packed with deep caramelized flavors, making them the ultimate bakery-style cookies. The brown butter adds a warm, toasty depth, while the caramel melts into gooey pockets of indulgence with every bite. And that final touch of flaky sea salt? Absolute perfection—bringing out the sweetness and adding a delicate crunch.
Whether you’re baking for a cozy night in, a holiday treat, or just because you deserve the best cookies ever, these will quickly become your new obsession.
Why This Recipe Works
✔ Brown Butter = Ultimate Flavor Boost – Melting butter until it turns golden and nutty creates deep, caramel-like notes in every bite.
✔ Soft, Chewy, and Slightly Crispy – The perfect balance of textures—crisp edges, chewy centers, and gooey caramel pockets.
✔ Salted Caramel + Chocolate = Perfection – The rich chocolate balances the sweet, buttery caramel, while the salt enhances everything.
✔ Thick, Bakery-Style Cookies – Chilling the dough ensures thicker, chewy cookies that don’t spread too much.
Servings & Timing Summary
- Servings: 12 large cookies
- Prep Time: 15 minutes
- Chilling Time: 30 minutes
- Bake Time: 12 minutes
- Total Time: ~1 hour
Ingredients
For the Brown Butter Cookie Dough:
- ½ cup (1 stick) unsalted butter
- ¾ cup brown sugar (light or dark)
- ¼ cup granulated sugar
- 1 large egg + 1 egg yolk (room temperature)
- 1 tsp vanilla extract
- 1 ½ cups all-purpose flour
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup dark or semi-sweet chocolate chips
- ½ cup chopped dark chocolate (for melty pools of chocolate!)
For the Salted Caramel Filling:
- 10 soft caramel candies, cut into halves (like Werther’s Soft Caramels or Kraft Caramels)
- 1 tbsp heavy cream (to soften caramel if needed)
For Finishing:
- Flaky sea salt (like Maldon)
Step-by-Step Instructions
Step 1: Make the Brown Butter
- In a small saucepan, melt the butter over medium heat, stirring constantly.
- After 3-5 minutes, the butter will start to foam and turn golden brown with a nutty aroma. (Watch closely so it doesn’t burn!)
- Immediately remove from heat and pour into a mixing bowl. Let it cool for 5 minutes.
Step 2: Make the Cookie Dough
- Add brown sugar and granulated sugar to the brown butter and whisk until combined.
- Stir in the egg, egg yolk, and vanilla extract, mixing until smooth.
- In a separate bowl, whisk together flour, baking soda, and salt.
- Gradually fold the dry ingredients into the wet mixture until just combined.
- Stir in the chocolate chips and chopped chocolate, ensuring even distribution.
Step 3: Stuff with Caramel & Chill the Dough
- Take a tablespoon of dough, flatten it slightly, and place half a caramel candy in the center.
- Cover with another tablespoon of dough, sealing the caramel inside.
- Repeat with all cookies, then place them on a parchment-lined baking sheet.
- Chill the dough for 30 minutes (this prevents spreading and keeps the cookies thick).
Step 4: Bake & Finish with Sea Salt
- Preheat oven to 350°F (175°C).
- Arrange cookies 2 inches apart on a parchment-lined baking sheet.
- Bake for 10-12 minutes, or until the edges are golden but the centers are still soft.
- Remove from the oven and immediately sprinkle flaky sea salt on top.
- Let the cookies cool for 5 minutes on the baking sheet before transferring to a wire rack.
Now grab a warm cookie, break it open, and let that gooey caramel stretch!
Pro Tips & Variations
✔ For Even More Caramel: Drizzle extra melted caramel over the cookies after baking.
✔ Love a Slightly Thicker Cookie? Chill the dough for 1 hour instead of 30 minutes.
✔ Prefer a Softer Caramel Center? Microwave the caramels with 1 tbsp heavy cream before stuffing.
✔ Extra Decadence: Dip half of each cookie in melted dark chocolate for a bakery-style finish.
Estimated Nutritional Information (Per Cookie)
(Based on 12 large cookies.)
- Calories: ~280 kcal
- Protein: ~3g
- Carbohydrates: ~35g
- Sugars: ~22g
- Fat: ~14g
- Saturated Fat: ~8g
- Sodium: ~150mg
Totally worth every single bite!
Final Thoughts: The Ultimate Cookie Upgrade!
Brown Butter Salted Caramel Chocolate Chip Cookies take classic cookies and turn them into pure luxury. With deep nutty flavors, melty pools of chocolate, gooey caramel, and a perfect touch of salt, these cookies are impossible to resist.
Brown Butter Salted Caramel Chocolate Chip Cookies!
Ingredients
Ingredients
For the Brown Butter Cookie Dough:
- ½ cup 1 stick unsalted butter
- ¾ cup brown sugar light or dark
- ¼ cup granulated sugar
- 1 large egg + 1 egg yolk room temperature
- 1 tsp vanilla extract
- 1 ½ cups all-purpose flour
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup dark or semi-sweet chocolate chips
- ½ cup chopped dark chocolate for melty pools of chocolate!
For the Salted Caramel Filling:
- 10 soft caramel candies cut into halves (like Werther’s Soft Caramels or Kraft Caramels)
- 1 tbsp heavy cream to soften caramel if needed
For Finishing:
- Flaky sea salt like Maldon
Instructions
Step-by-Step Instructions
Step 1: Make the Brown Butter
- In a small saucepan, melt the butter over medium heat, stirring constantly.
- After 3-5 minutes, the butter will start to foam and turn golden brown with a nutty aroma. (Watch closely so it doesn’t burn!)
- Immediately remove from heat and pour into a mixing bowl. Let it cool for 5 minutes.
Step 2: Make the Cookie Dough
- Add brown sugar and granulated sugar to the brown butter and whisk until combined.
- Stir in the egg, egg yolk, and vanilla extract, mixing until smooth.
- In a separate bowl, whisk together flour, baking soda, and salt.
- Gradually fold the dry ingredients into the wet mixture until just combined.
- Stir in the chocolate chips and chopped chocolate, ensuring even distribution.
Step 3: Stuff with Caramel & Chill the Dough
- Take a tablespoon of dough, flatten it slightly, and place half a caramel candy in the center.
- Cover with another tablespoon of dough, sealing the caramel inside.
- Repeat with all cookies, then place them on a parchment-lined baking sheet.
- Chill the dough for 30 minutes (this prevents spreading and keeps the cookies thick).
Step 4: Bake & Finish with Sea Salt
- Preheat oven to 350°F (175°C).
- Arrange cookies 2 inches apart on a parchment-lined baking sheet.
- Bake for 10-12 minutes, or until the edges are golden but the centers are still soft.
- Remove from the oven and immediately sprinkle flaky sea salt on top.
- Let the cookies cool for 5 minutes on the baking sheet before transferring to a wire rack.
- Now grab a warm cookie, break it open, and let that gooey caramel stretch!
Notes
✔ Love a Slightly Thicker Cookie? Chill the dough for 1 hour instead of 30 minutes.
✔ Prefer a Softer Caramel Center? Microwave the caramels with 1 tbsp heavy cream before stuffing.
✔ Extra Decadence: Dip half of each cookie in melted dark chocolate for a bakery-style finish.
