Brown Butter Salted Caramel Chocolate Chip Cookies – Easy Recipe for the Best Chewy Treats

The aroma of nutty brown butter swirling with sweet caramel and melty chocolate chips—honestly, is there anything more tempting than fresh-baked cookies like these? The very first time I made brown butter salted caramel chocolate chip cookies, my kitchen smelled like a gourmet bakery, and my family circled the oven like hungry puppies. There’s just something about the combo of golden, chewy edges, gooey caramel pockets, and a sprinkle of flaky sea salt that makes these cookies totally irresistible.

I stumbled onto the idea for these cookies after (let’s face it) burning a stick of butter one night while making classic chocolate chip cookies. Instead of tossing it, I decided to roll with the toasty brown butter and, wow, I’ve never looked back. If you love your cookies chewy on the inside, crisp at the edges, and packed with rich chocolate and caramel, you’re in the right place. These aren’t your average cookies—they’re the kind of treat you savor with every bite, maybe hiding the last one for yourself (I won’t judge!).

Whether you’re baking for a cookie swap, need a pick-me-up after a long week, or just want the best chewy treat with your afternoon coffee, these brown butter salted caramel chocolate chip cookies deliver. I’ve tested this recipe more times than I can count, tweaking the balance of sweet, salty, and buttery goodness until it was just right. And yes, they freeze beautifully, so you can stash a secret batch for cookie emergencies. Ready for the best cookie adventure ever? Let’s get started!

Why You’ll Love This Recipe

• Quick & Easy: No fancy equipment, no chill time required—these come together in about 30 minutes, start to finish. Perfect for busy days or last-minute cravings.
• Simple Ingredients: You probably have everything you need in your pantry right now. No need for a special grocery run!
• Perfect for Any Occasion: These cookies fit right in at holiday parties, potlucks, bake sales, or cozy movie nights at home. I’ve even wrapped them up as sweet little gifts.
• Crowd-Pleaser: Kids, adults, and even picky eaters go wild for the gooey caramel and pools of chocolate. Expect requests for the recipe!
• Unbelievably Delicious: The richness of brown butter and the sweet-salty hit of caramel and sea salt make every bite memorable. Seriously, you’ll want to close your eyes and just enjoy.

What truly sets these brown butter salted caramel chocolate chip cookies apart is the brown butter. It lends a deep, nutty flavor that you just can’t get from regular melted butter. The caramel bits melt into gooey pockets, and the sprinkle of flaky sea salt on top is the chef’s kiss—balancing the sweetness and making every flavor pop. If you’ve tried other chocolate chip cookies and felt like something was missing, you’ll find that this recipe has that little extra you’ve been craving. It’s a chewy treat that still has crisp edges, and the caramel takes it to another level. These are the cookies you bake when you want to impress without breaking a sweat.

Honestly, these brown butter salted caramel chocolate chip cookies are comfort food at its best—rich, chewy, and a little bit fancy, but still super easy to make. Whether you’re sharing with friends or sneaking one after midnight, they’re sure to become a favorite. I can’t wait for you to try them!

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to create bold flavor and that classic chewy texture. Most of these are pantry staples, and I promise you won’t need anything complicated. Here’s what you’ll need:

• For the Cookie Dough:
  • 1 cup (227g) unsalted butter, browned (adds deep, nutty flavor)
  • 1 cup (200g) light brown sugar, packed (keeps cookies soft and chewy)
  • 1/2 cup (100g) granulated sugar (for structure and sweetness)
  • 2 large eggs, room temperature (binds everything together)
  • 2 tsp pure vanilla extract (for warmth and depth—use real vanilla if you can!)
  • 2 1/2 cups (315g) all-purpose flour (King Arthur or Gold Medal work great)
  • 1 tsp baking soda (for lift)
  • 1/2 tsp baking powder (extra chewiness)
  • 3/4 tsp fine sea salt (balances sweetness)
• Mix-Ins:
  • 1 1/4 cups (210g) semi-sweet chocolate chips (I love Ghirardelli or Guittard)
  • 1/2 cup (90g) caramel baking bits (or soft caramel candies, chopped small)
• For Topping:
  • Flaky sea salt (like Maldon—trust me, don’t skip this!)

Ingredient Notes & Swaps:

• Butter: Browning is key here—don’t rush it. Swap for plant-based butter if you’re dairy-free, but note the flavor will change a bit.
• Flour: For gluten-free cookies, use a 1:1 gluten-free flour blend (I’ve tried Bob’s Red Mill with good results).
• Caramel: Out of caramel bits? Chop up soft caramels or use chocolate chunks with a caramel swirl for a different twist.
• Eggs: If you need egg-free, try a flax egg (1 tbsp flaxseed + 3 tbsp water per egg), though the texture will be slightly different.
• Chocolate: Mix dark and milk chocolate chips for more depth, or toss in a few white chocolate chips for fun.

Honestly, don’t stress if you’re missing a mix-in—these cookies are super forgiving. Just keep the base the same and get creative with what you have!

Equipment Needed

You really don’t need a lot of fancy tools for these brown butter salted caramel chocolate chip cookies. Here’s what I use every time:

• Medium saucepan: For browning the butter. Stainless steel makes it easy to see the color change. (I’ve tried nonstick, but it’s harder to judge doneness.)
• Large mixing bowl: To combine the dough. Glass or metal is fine.
• Hand mixer or stand mixer: Makes creaming and mixing easy, but you can use a sturdy spatula and elbow grease if you don’t have one.
• Measuring cups & spoons: Precision really matters in baking.
• Silicone spatula: For scraping every bit of dough from the bowl.
• Baking sheet(s): Line with parchment paper for easy cleanup.
• Cookie scoop (optional): Helps portion dough evenly, but two spoons work too.
• Cooling rack: To keep cookies from getting soggy bottoms.

Tip: If you don’t have a cookie scoop, just use two spoons to drop the dough. I’ve baked these cookies at friend’s houses with just the basics and they turn out great. For easy cleanup, parchment paper or a silicone baking mat is a game-changer. And if you’re using your favorite old baking sheet, give it a quick scrub to avoid burnt bottoms. A little care for your equipment goes a long way!

Preparation Method

1. Brown the Butter (8 minutes):
   Place 1 cup (227g) unsalted butter in a medium saucepan over medium heat. Stir constantly as it melts. The butter will foam, then begin to turn golden with brown specks forming at the bottom—this takes about 5-7 minutes. When it smells nutty and toasted (not burnt!), remove from heat. Pour into a bowl and let cool for 10 minutes. Tip: If it smells sharp or acrid, you’ve gone too far—start over for best flavor.
2. Mix Wet Ingredients (5 minutes):
   In a large mixing bowl, combine the cooled brown butter, 1 cup (200g) light brown sugar, and 1/2 cup (100g) granulated sugar. Beat with a mixer on medium until thick and glossy—about 2 minutes. Add 2 eggs, one at a time, beating well after each. Mix in 2 tsp vanilla extract until smooth.
3. Combine Dry Ingredients (2 minutes):
   In a separate bowl, whisk together 2 1/2 cups (315g) all-purpose flour, 1 tsp baking soda, 1/2 tsp baking powder, and 3/4 tsp fine sea salt. Don’t skip the whisking—this helps prevent clumps and ensures even baking.
4. Make the Dough (3 minutes):
   Add the dry ingredients to the wet mixture all at once. Mix on low speed until just combined—don’t overmix, or your cookies will be tough. The dough will look thick and a bit sticky.
5. Add Mix-Ins (2 minutes):
   Fold in 1 1/4 cups (210g) chocolate chips and 1/2 cup (90g) caramel bits with a spatula. Make sure the caramel is evenly distributed—sometimes it clumps, so break up big pieces.
6. Scoop and Shape (5 minutes):
   Using a cookie scoop or two spoons, drop heaping tablespoons of dough (about 2 tbsp each) onto a parchment-lined baking sheet, spacing them at least 2 inches (5cm) apart. If you want Instagram-worthy cookies, press a few extra chocolate chips or caramel pieces on top.
7. Bake (10-12 minutes):
   Bake at 350°F (175°C) for 10-12 minutes, or until the edges are golden brown and the centers look just set. Pro tip: The cookies will look slightly underdone in the middle—this is perfect! They’ll finish setting as they cool.
8. Top with Sea Salt (Immediately):
   Right when the cookies come out, sprinkle each with a pinch of flaky sea salt. It sticks best while they’re warm.
9. Cool (10 minutes):
   Let cookies rest on the baking sheet for 5 minutes (they’ll firm up), then transfer to a cooling rack. Try not to eat them all while they’re warm—it’s hard, I know!

Troubleshooting: If the cookies spread too much, your butter may have been too warm. If they’re too thick, your flour could be packed—spoon and level for best results. And if caramel escapes and bubbles on the pan, just trim those edges (baker’s treat!).

Cooking Tips & Techniques

Baking these brown butter salted caramel chocolate chip cookies is part science, part art—and a little bit of luck. Here are my top tips for chewy, gooey perfection every time:

• Don’t rush the brown butter: Let it get deep golden, but not burnt. Watch carefully! The difference between nutty and bitter happens fast. I’ve ruined a few batches by looking away for just a second.
• Cool your butter: If you add hot butter to the sugars, you’ll end up with greasy, flat cookies. Ten minutes of patience pays off big time.
• Keep the dough thick: If your dough feels runny, chill it for 20 minutes before baking. This helps cookies hold their shape and keeps the centers chewy.
• Don’t overmix: Mix until the flour disappears. Overworking the dough develops gluten, making cookies tough instead of tender.
• Sea salt magic: Don’t skimp on the flaky salt. It balances the sweetness and brings out the caramel flavor. I forgot it once—never again!
• Oven accuracy: Use an oven thermometer if you have one. Even a 10-degree difference can change your results.
• Batch baking tip: Bake one test cookie first. If it spreads too much, chill the dough a bit longer. If it stays too puffy, flatten the tops before baking.

I’ve learned (the hard way!) that the details really matter with cookies. Don’t be afraid to experiment a little—just remember, no one’s ever complained about a “test” cookie!

Variations & Adaptations

One of the best things about these brown butter salted caramel chocolate chip cookies is how easy they are to customize. Here are some of my favorite spins:

• Gluten-Free: Use a cup-for-cup gluten-free flour blend. I’ve had good luck with King Arthur’s Measure for Measure—texture is nearly identical.
• Nutty Twist: Stir in 1/2 cup chopped toasted pecans or walnuts for extra crunch. If you love a little nutty surprise, this is for you.
• Double Chocolate: Swap 1/4 cup flour for 1/4 cup unsweetened cocoa powder. The chocolate-on-chocolate effect is out of this world!
• Seasonal Swap: In fall, add a big pinch of cinnamon and a handful of dried cranberries. Winter? Try white chocolate chips and crushed peppermint candies.
• Vegan Option: Substitute plant-based butter, flax eggs (1 tbsp ground flax + 3 tbsp water per egg), and dairy-free chocolate chips. The flavor changes a bit, but they’re still chewy and satisfying.
• Allergen Substitutions: For egg allergies, use an egg replacer. Dairy-free? Use coconut oil instead of butter, but brown it gently.

Personally, I love adding a handful of toasted chopped pecans in the dough—reminds me of my grandma’s cookies. The possibilities are endless, so don’t be afraid to try your own twist!

Serving & Storage Suggestions

These brown butter salted caramel chocolate chip cookies taste best slightly warm, when the chocolate is still melty and the caramel gooey. Serve them with a tall glass of cold milk, a cozy mug of coffee, or even sandwiched around a scoop of vanilla ice cream for a next-level treat.

Serving Tips:

• Arrange cookies on a pretty plate and sprinkle with a little extra flaky salt for a bakery-style look.
• For parties, stack them in a glass jar or wrap them in parchment for easy gifting.

Storage Tips:

• Keep cookies in an airtight container at room temperature for up to 5 days. They stay soft and chewy!
• Freeze baked cookies in a zip-top bag for up to 3 months—just thaw at room temp, or warm for 10 seconds in the microwave for that fresh-baked feel.
• You can also freeze unbaked dough balls on a tray, then bag them up once solid. Bake straight from frozen, adding 1-2 minutes to the bake time.

Fun fact: The flavors deepen after a day, so don’t be afraid to bake ahead. (If you can resist eating them all the first night!)

Nutritional Information & Benefits

Each brown butter salted caramel chocolate chip cookie contains approximately:

• Calories: 180
• Fat: 9g
• Carbohydrates: 24g
• Protein: 2g
• Sugar: 15g

Health Benefits: Brown butter adds a richer flavor without the need for extra sugar. Caramel bits provide a satisfying treat, so you can enjoy one or two and feel happy. If you use a good quality chocolate, you’ll get a dose of antioxidants, too. For gluten-free or dairy-free diets, just use the swaps above. (Contains dairy, eggs, and gluten unless modified—watch out if you have allergies.)

From my perspective, these cookies are about balance—real ingredients, a bit of joy, and plenty of flavor. Treat yourself!

Conclusion

If you’re searching for the ultimate chewy treat, these brown butter salted caramel chocolate chip cookies truly deliver. The nutty richness of brown butter, gooey caramel, melty chocolate, and a sprinkle of sea salt combine for a cookie that’s both classic and a little bit special. They’re easy enough for a weekday bake and impressive enough for any celebration.

Don’t be afraid to make them your own—swap in different chips, add nuts, or adjust the salt to your liking. That’s part of the fun! Personally, these cookies have become my go-to for sharing (and sometimes, for just hiding in the freezer for a late-night snack).

Give this recipe a try, and let me know how it goes! Leave a comment below with your twists, share a photo on Pinterest, or tag me if you bake them. Here’s to more delicious, chewy cookies in your life—happy baking!

FAQs

How do I brown butter for cookies?

Melt butter in a saucepan over medium heat, stirring constantly. It will foam, then turn golden brown with a nutty aroma and brown specks at the bottom—about 5-7 minutes. Remove from heat and let cool before using in your dough.

Can I use regular caramel candies instead of caramel baking bits?

Yes! Just chop soft caramel candies into small pieces about the size of a chocolate chip. They’ll melt into gooey pockets inside the cookies.

Why do my cookies spread too much?

If your cookies spread too much, the butter may have been too warm, or you may have under-measured your flour. Try chilling the dough for 20 minutes before baking or spooning and leveling your flour next time.

Are these cookies freezer-friendly?

Absolutely! Freeze baked cookies in a sealed bag for up to 3 months, or freeze unbaked dough balls and bake straight from frozen—just add an extra minute or two to the bake time.

Can I make these cookies gluten-free or dairy-free?

Yes! Use a 1:1 gluten-free flour blend for gluten-free cookies. For dairy-free, use a plant-based butter and dairy-free chocolate chips. The flavor will change a bit, but they’re still delicious and chewy.

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