Introduction

These Brown Butter Salted Caramel Chocolate Chip Cookies combine the rich, nutty flavor of browned butter with gooey caramel and melty chocolate chips. Finished with a sprinkle of flaky sea salt, they’re perfectly chewy and irresistibly delicious—ideal for any cookie lover looking for a dessert upgrade.

The image shows a top view of many round chocolate chip cookies scattered closely on a white marbled surface. Each cookie has a golden brown color with a slightly darker brown edge and a soft, cracked texture. Large chunks of dark chocolate chips are visible in almost every cookie, creating rough dark spots on the warm cookie base. Light reflections emphasize the slightly glossy melted chocolate chips and the cookies look chewy and fresh. There is a sprinkle of light salt flakes on some cookies, adding texture contrast. The image displays the cookies in a natural, casual arrangement. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup (227g) unsalted butter
1 cup (200g, packed) brown sugar
1/2 cup (100g) granulated sugar
2 large eggs, room temperature
2 teaspoons (10ml) vanilla extract
2 1/2 cups (312g) all-purpose flour
1 teaspoon (5g) baking soda
3/4 teaspoon (4g) salt
1 1/2 cups (255g) chocolate chips or chunks (mix of semi-sweet and dark recommended)
1 cup (150g) soft caramels, cut into small pieces
Flaky sea salt, for sprinkling

Instructions

Step 1: Place the butter in a medium saucepan over medium heat. Stir often until it foams, browns, and smells nutty, about 5 to 7 minutes. Remove from heat and let cool for 10–15 minutes, scraping in all the browned bits.
Step 2: In a large bowl, whisk together brown sugar and granulated sugar. Pour in the cooled brown butter and mix until smooth. Add eggs and vanilla extract, whisking until fully incorporated.
Step 3: In a separate bowl, whisk together flour, baking soda, and salt.
Step 4: Gradually add the dry ingredients to the wet mixture, stirring with a spatula or on low speed until just combined.
Step 5: Fold in the chocolate chips or chunks and the chopped soft caramels.
Step 6: Cover and refrigerate the dough for at least 30 minutes, or up to 2 hours (this is optional but recommended).
Step 7: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper or silicone mats.
Step 8: Scoop about 2 tablespoons of dough per cookie onto the prepared sheets, spacing them about 2 inches apart.
Step 9: Bake for 10–12 minutes, rotating the sheets halfway through. The cookies should be golden at the edges and soft in the center.
Step 10: Immediately sprinkle each cookie with flaky sea salt. Let them cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Tips & Variations

For extra gooey centers, slightly underbake the cookies by a minute or two.
Chilling the dough helps prevent spreading and enhances flavor.
If caramel leaks out during baking, gently push it back into the cookie with a spatula while still warm.
Dough can be made ahead and frozen in scoops for fresh cookies anytime.
To make gluten-free or dairy-free versions, substitute flour and butter with suitable alternatives.

Storage

Store cooled cookies in an airtight container at room temperature for up to 4 days. For longer storage, freeze cookies in a single layer on a baking sheet, then transfer to a freezer bag; they keep well for up to 3 months. Reheat gently in a warm oven or microwave to restore softness and melty caramel.

How to Serve

The image shows a close-up view of several chocolate chip cookies arranged closely on a white marbled surface. Each cookie has a golden-brown color with darker brown edges, and they are studded with large, melted dark chocolate chunks and small bits. The cookies have a slightly cracked and textured top with a soft, chewy appearance. Sprinkles of flaky sea salt are visible on the surface of some cookies, adding texture and contrast. The cookies overlap slightly, filling the frame with their warm tones and rough shapes. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I skip browning the butter?

While you can use melted butter, browning it adds a deep, nutty flavor that enhances the cookie’s taste significantly. It’s worth the extra step for the best results.

What type of caramel should I use?

Soft caramels that can be cut into small pieces work best for melting throughout the cookie. Avoid hard caramels, as they won’t melt properly during baking.