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–+ servings
Ella Cooks

Brown Butter Salted Caramel Chocolate Chip Cookies!

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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.
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Prep Time 15 minutes
Cook Time 20 minutes
Chilling Time 30 minutes
Servings: 12 cookies
Course: Snack
Cuisine: American
Calories: 280
Ingredients Method Nutrition Notes

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

Method
 

Step-by-Step Instructions
    Step 1: Make the Brown Butter
    1. In a small saucepan, melt the butter over medium heat, stirring constantly.
    2. 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!)
    3. Immediately remove from heat and pour into a mixing bowl. Let it cool for 5 minutes.
    Step 2: Make the Cookie Dough
    1. Add brown sugar and granulated sugar to the brown butter and whisk until combined.
    2. Stir in the egg, egg yolk, and vanilla extract, mixing until smooth.
    3. In a separate bowl, whisk together flour, baking soda, and salt.
    4. Gradually fold the dry ingredients into the wet mixture until just combined.
    5. Stir in the chocolate chips and chopped chocolate, ensuring even distribution.
    Step 3: Stuff with Caramel & Chill the Dough
    1. Take a tablespoon of dough, flatten it slightly, and place half a caramel candy in the center.
    2. Cover with another tablespoon of dough, sealing the caramel inside.
    3. Repeat with all cookies, then place them on a parchment-lined baking sheet.
    4. Chill the dough for 30 minutes (this prevents spreading and keeps the cookies thick).
    Step 4: Bake & Finish with Sea Salt
    1. Preheat oven to 350°F (175°C).
    2. Arrange cookies 2 inches apart on a parchment-lined baking sheet.
    3. Bake for 10-12 minutes, or until the edges are golden but the centers are still soft.
    4. Remove from the oven and immediately sprinkle flaky sea salt on top.
    5. Let the cookies cool for 5 minutes on the baking sheet before transferring to a wire rack.
    6. Now grab a warm cookie, break it open, and let that gooey caramel stretch!

    Nutrition

    Calories: 280kcalCarbohydrates: 35gProtein: 3gFat: 14gSaturated Fat: 8gSodium: 150mgSugar: 22g

    Notes

    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.
     

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