Brown Butter Salted Caramel Chocolate Chip Cookies – Best Easy Recipe

The first time I pulled a tray of brown butter salted caramel chocolate chip cookies out of the oven, the whole house smelled like something magical. You know that moment when the butter starts to foam and turn golden, and you catch a whiff of its warm, nutty aroma? That was the moment I knew these cookies would be different. Trust me, after dozens of cookie batches—some forgettable, some pretty good—these are the ones I keep coming back to.

I stumbled into this recipe one chilly Saturday afternoon when regular chocolate chip cookies just weren’t cutting it. I wanted something with a little more pizzazz, a little more “wow.” Brown butter seemed like a no-brainer, and I’d just found a bag of soft caramels in the pantry. A sprinkle of flaky salt at the end? Well, let’s face it—salt and caramel are a match made in dessert heaven.

These brown butter salted caramel chocolate chip cookies are the perfect treat for anyone craving that classic cookie comfort with a modern twist. They’re crispy at the edges, chewy in the middle, and absolutely loaded with gooey caramel pockets and melty chocolate. I’ve made these for family get-togethers, bake sales, and even as apology cookies (they work wonders, by the way). If you’re a cookie lover, a salted caramel devotee, or just in need of an easy but impressive dessert, these cookies are about to be your new favorite.

I’ve tested this recipe over and over, tweaking the butter temperature, the chill time, even the amount of salt. As someone who’s spent way too much time perfecting cookies, I can say with confidence—these brown butter salted caramel chocolate chip cookies are pure gold.

Why You’ll Love This Recipe

• Quick & Easy: These cookies come together in under an hour, including chill time. Perfect for last-minute cravings or surprise guests.
• Simple Ingredients: All you need are pantry basics—no fancy trips to specialty stores. If you bake at all, you probably have everything ready to go.
• Perfect for Any Occasion: From cozy nights in to potlucks and bake sales, these brown butter salted caramel chocolate chip cookies fit right in. They’re just as great on a holiday dessert tray as they are for a casual movie night.
• Crowd-Pleaser: I’ve never met anyone who didn’t rave about these. Kids, adults, even the self-proclaimed “not a dessert person”—everyone loves them.
• Unbelievably Delicious: The secret is in the browned butter. It adds a deep, nutty flavor that makes these cookies taste like they came from a fancy bakery. Add in the gooey caramel and pools of melty chocolate, then finish with flaky salt for that irresistible sweet-salty bite.

What sets these cookies apart from your standard chocolate chip? It’s all about technique and flavor. Browning the butter takes just a few minutes but transforms the whole dough. Mixing in chunks of caramel—rather than a drizzle or swirl—means you get bursts of chewy, buttery caramel in every bite. And the sprinkle of salt? It’s like a spotlight on all the best flavors, making the rich chocolate and caramel sing.

This isn’t just another cookie recipe. It’s a cookie you’ll want to bake for people you care about (or just yourself—no judgment). These brown butter salted caramel chocolate chip cookies are comfort food, but with a grown-up, gourmet edge. They’ve become my go-to for “just because” treats, and honestly, I hope they become yours too.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold flavor and that perfect chewy texture—without any fuss. Most of these are pantry staples, and you can easily swap in alternatives if needed. Here’s what you’ll need:

• For the Cookie Dough:
  • 1 cup (226g) unsalted butter (for browning)
  • 1 cup (200g) packed brown sugar (adds moisture and rich flavor)
  • 1/2 cup (100g) granulated sugar
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract (real vanilla makes a difference)
  • 2 3/4 cups (345g) all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 3/4 teaspoon fine sea salt
• Mix-Ins:
  • 1 1/2 cups (255g) semisweet chocolate chips or chopped chocolate (I love using a mix for pockets of gooeyness)
  • 1 cup (180g) soft caramel candies, chopped into small pieces (Werther’s Soft Caramels melt beautifully)
• For Finishing:
  • Flaky sea salt, for sprinkling (Maldon or similar)

Ingredient tips: When browning butter, I recommend using a good-quality unsalted option—Kerrygold is my favorite for flavor. For chocolate, use bars chopped into chunks for bigger, gooier pockets, though chips work just fine. If you’re dairy-free, you can swap the butter for a vegan alternative, but you may lose some of that signature nutty flavor. In a pinch, you can use store-bought caramel bits, but I think soft, chewy caramels taste better and melt more evenly.

Substitutions: For gluten-free cookies, substitute your favorite 1:1 gluten-free flour blend. If you’re out of brown sugar, add a tablespoon of molasses to your white sugar for a quick fix. Not a fan of caramel? Swap in toffee bits or peanut butter chips for a fun twist.

Equipment Needed

• Medium saucepan: For browning butter. I use a light-colored pan so I can easily see when the butter turns golden (trust me, it can go from brown to burnt in seconds).
• Mixing bowls (large and medium): For whisking and combining your ingredients.
• Hand mixer or stand mixer: Either works—though I sometimes just use a sturdy spatula and a little muscle if I’m feeling old-school.
• Rubber spatula: For folding in chocolate and caramel without overmixing.
• Baking sheets: Line with parchment for easy clean-up and even baking.
• Cookie scoop: Optional, but helps portion out dough evenly so cookies bake the same.
• Wire cooling rack: To cool cookies quickly, so caramel doesn’t get too gooey on the pan.

If you don’t have a stand mixer, no worries—these cookies come together just fine with a whisk and a spatula (a bit of elbow grease required). For parchment, I’ve reused sheets in a pinch—just be sure to wipe off caramel bits between batches. Budget tip: I’ve even used an upturned muffin tin as a cooling rack when my regular one was MIA, and it worked out just fine.

Preparation Method

1. Brown the butter (10 minutes):
   
   Place 1 cup (226g) unsalted butter in a medium, light-colored saucepan. Melt over medium heat, swirling occasionally. Once melted, the butter will foam and then begin to brown—watch for golden bits at the bottom and a nutty aroma. Remove from heat immediately to prevent burning. Pour into a bowl and cool for at least 10 minutes.
   
   Tip: Don’t walk away during this step! Butter can go from golden to burnt quickly.
2. Mix the dry ingredients (2 minutes):
   
   In a medium bowl, whisk together 2 3/4 cups (345g) all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon baking powder, and 3/4 teaspoon sea salt.
3. Cream the sugars and browned butter (3 minutes):
   
   In a large mixing bowl, combine the cooled brown butter, 1 cup (200g) brown sugar, and 1/2 cup (100g) granulated sugar. Beat until combined and lighter in color—about 2-3 minutes.
4. Add eggs and vanilla (2 minutes):
   
   Add 2 large eggs, one at a time, beating well after each addition. Mix in 2 teaspoons vanilla extract. The mixture should look glossy and slightly thick.
5. Combine wet and dry ingredients (2 minutes):
   
   Add the dry ingredients to the wet mixture in two batches, mixing on low or with a spatula until just combined. Don’t overmix—stop when you see the last streaks of flour disappear.
6. Fold in chocolate and caramel (2 minutes):
   
   Gently fold in 1 1/2 cups (255g) semisweet chocolate chips or chunks and 1 cup (180g) chopped caramels. Make sure the caramel pieces are well distributed, but don’t overwork the dough.
   
   Note: If your caramel pieces are very sticky, toss them with a bit of flour first to prevent clumping.
7. Chill the dough (20-30 minutes):
   
   Cover the bowl and refrigerate for at least 20 minutes (or up to overnight). This helps the flavors meld and prevents the cookies from spreading too much.
8. Preheat the oven (while dough chills):
   
   Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
9. Scoop and bake (10-12 minutes):
   
   Scoop 2-tablespoon (30g) sized mounds of dough onto the prepared sheets, spacing 2 inches (5cm) apart. Bake for 10-12 minutes until edges are golden and centers look just set.
   
   Warning: Don’t overbake! Cookies will continue to cook a bit on the tray after you take them out.
10. Sprinkle with sea salt & cool (5 minutes):
    
    Immediately sprinkle cookies with flaky sea salt. Let cool on baking sheet for 5 minutes, then transfer to a wire rack.
    
    Sensory cue: The cookies should be golden at the edges, soft in the middle, and you’ll see little puddles of caramel and chocolate peeking through.

Personal tip: If any caramel leaks out and gets a bit too crispy, just break it off and snack on it (chef’s treat!). For the chewiest centers, slightly underbake and let the cookies finish setting on the cooling rack.

Cooking Tips & Techniques

• Brown Butter Like a Pro: Use a light-colored pan and don’t rush—it’s worth the extra couple of minutes. Stir constantly once it starts to foam, and remove from heat as soon as you see toasted milk solids. If you smell anything burnt, start over. (I’ve learned that lesson the hard way!)
• Chill That Dough: I know it’s tempting to bake right away, but chilling the dough really does make cookies thicker and chewier. Even a quick 20-minute chill works wonders.
• Size Matters: Using a cookie scoop gives you evenly sized cookies, which bake more consistently. If you’re winging it with a spoon, aim for about 2 tablespoons per cookie.
• Watch the Bake: Cookies should look slightly underbaked in the center when you pull them out. They’ll finish cooking from the residual heat. Overbaked cookies lose that chewy, gooey magic.
• Salt Finish: Don’t skip the flaky salt on top—it balances the sweetness and makes the flavors pop. I once forgot it, and the cookies were still good, but they didn’t have that wow factor.
• Troubleshooting: If your cookies spread too much, the butter may have been too warm or the dough not chilled enough. If the caramel leaks out, just tuck pieces more firmly inside the dough next time.

One more thing: If you’re baking multiple trays, rotate them halfway through for even browning. And if you’ve got a convection oven, reduce the baking time by a minute or two—you don’t want to miss that perfect chewy center.

Variations & Adaptations

• Gluten-Free: Swap in a 1:1 gluten-free all-purpose flour blend. I’ve used Bob’s Red Mill with good results—just keep an eye on the bake time, as gluten-free doughs sometimes need a minute less.
• Nutty Crunch: Stir in 1/2 cup (60g) chopped pecans or walnuts for extra texture. I love tossing in toasted pecans for autumn vibes.
• Double Chocolate: Replace 1/2 cup flour with 1/2 cup unsweetened cocoa powder and use dark chocolate chunks for a rich, brownie-like twist.
• Seasonal Add-Ins: Try mixing in dried cranberries for a sweet-tart pop during the holidays, or swap the caramel for mini peanut butter cups for a totally different flavor.
• Allergen Adaptations: For dairy-free cookies, use plant-based butter and dairy-free chocolate chips. If you need nut-free, just skip the nuts and double-check your caramel source doesn’t contain traces.

One of my personal favorite variations is adding a bit of espresso powder—about 1 teaspoon—to the dough. It gives these brown butter salted caramel chocolate chip cookies a subtle mocha undertone that’s hard to resist.

Serving & Storage Suggestions

These cookies are at their absolute best when slightly warm, with the chocolate and caramel still gooey. Serve them right off the cooling rack with a glass of cold milk, a cup of strong coffee, or even a scoop of vanilla ice cream if you’re feeling extra. For parties, I’ll stack them in a tall glass jar or arrange them on a rustic wooden board with extra flakes of sea salt sprinkled on top.

To store, let cookies cool completely, then keep in an airtight container at room temperature for up to 4 days. If you want to keep them longer, freeze baked cookies in a zip-top bag for up to 2 months. To reheat, pop a cookie in the microwave for about 10 seconds to restore that fresh-baked gooeyness.

One thing I’ve noticed: the caramel flavor deepens after a day or two, so if you can resist eating them all immediately, they’re even better the next day.

Nutritional Information & Benefits

Each cookie (based on 24 cookies per batch) has an estimated 180 calories, 9g fat, 24g carbs, and 2g protein. The brown butter adds vitamin A and flavor complexity, while the chocolate and caramel provide mood-boosting sweetness.

These brown butter salted caramel chocolate chip cookies are not gluten-free or low-carb by default, but you can easily adapt them. They do contain dairy, eggs, wheat, and soy (from the chocolate), so be mindful of allergies.

While they’re definitely a treat, I love that you can control the ingredients and enjoy a homemade dessert made with real butter, real chocolate, and a little sprinkle of happiness. Balance, right?

Conclusion

If you’re searching for the ultimate cookie recipe, these brown butter salted caramel chocolate chip cookies are it. Every bite is packed with ooey-gooey caramel, rich chocolate, and that unmistakable nutty butter flavor. They’re easy enough for a weeknight, but special enough for holidays or celebrations.

Don’t be afraid to play around with the mix-ins and make them your own. That’s half the fun! I keep coming back to this recipe because it never lets me down—whether I’m cheering up a friend or satisfying my own sweet tooth.

If you try these cookies, I’d love to hear how they turned out for you! Leave a comment below with your favorite variation, share a photo on Pinterest, or pass the recipe along to someone who needs a little cookie joy. Happy baking—and don’t forget that final sprinkle of salt!

Frequently Asked Questions

Why brown the butter for these cookies?

Browning the butter adds a deep, nutty flavor that takes these cookies to a whole new level. It’s one extra step, but totally worth it for the flavor payoff.

Can I use store-bought caramel bits instead of chopping caramels?

Yes! Store-bought caramel bits work in a pinch, but I find that soft, chewy caramels melt better and give those gooey caramel pockets everyone loves.

How do I keep the caramel from leaking out of the cookies?

Make sure to tuck caramel pieces inside the dough balls—cover them up with dough so they don’t touch the pan. Even if a little leaks out, it’ll be deliciously chewy.

Do I have to chill the cookie dough?

Chilling helps the flavors meld and keeps the cookies from spreading too much. If you’re short on time, even 20 minutes in the fridge helps, but overnight is even better.

Can I freeze the dough for later?

Absolutely! Scoop dough onto a lined sheet, freeze until firm, then transfer to a zip-top bag. Bake from frozen, adding an extra minute or two to the bake time.

Print