Brown Butter Salted Caramel Chocolate Chip Cookies – Best Easy Cookie Recipe

Introduction

The scent of nutty brown butter swirling through my kitchen, mixed with the sweet, gooey aroma of caramel and warm chocolate chips—honestly, that’s my idea of pure happiness. The first time I whipped up these brown butter salted caramel chocolate chip cookies, I knew I’d stumbled onto something magical. I’d been craving a cookie that was chewy, rich, and just a little bit fancy, but still easy enough to make on a weeknight. I was inspired by a late-night craving (and a leftover stash of caramel candies I “accidentally” bought on sale), and let’s just say my family hasn’t stopped requesting them since.

There’s something about the combination of brown butter and caramel that feels like a cozy hug, you know? The brown butter adds this deep, nutty flavor that regular butter just can’t match, while the salted caramel bits turn into little pockets of chewy joy. And, of course, chocolate chips—because no cookie is truly complete without them. As someone who’s tested dozens (okay, probably hundreds) of cookie recipes over the years, I can honestly say these are in my personal top three.

These brown butter salted caramel chocolate chip cookies are perfect for anyone who loves that bakery-style, gooey-in-the-center, crispy-on-the-edges kind of treat. Whether you’re baking for a party, gifting a batch to a friend, or just treating yourself after a long day, these cookies deliver every single time. Trust me, once you try them, you’ll never go back to plain chocolate chip cookies again.

Why You’ll Love This Recipe

• Unmatched Flavor: Browning the butter takes the flavor to a whole new level, adding a toasty, caramelized richness you just can’t get with regular melted butter.
• Chewy and Gooey: The combination of brown butter, caramel bits, and plenty of chocolate chips makes for a perfectly chewy, soft center with crisp edges.
• Easy to Make: No fancy mixers or complicated steps—just a few bowls, a whisk, and a little patience while the dough chills (I promise, it’s worth it!).
• Impressive for Any Occasion: Bring these to a bake sale, holiday gathering, or even just your next movie night—watch them disappear faster than you can say “cookie.”
• Salty-Sweet Perfection: Sprinkling flaky sea salt on top balances out the sweetness and makes each bite totally irresistible.

After countless batches and a few “oops” moments (like that time I accidentally used unsalted butter and forgot the salt entirely—not recommended), I’ve dialed in all the details for you. These cookies stand out because the brown butter adds complexity, while the salted caramel chunks melt into gooey puddles that surprise you in every bite. Honestly, they’re the kind of cookie that makes you close your eyes and savor the moment. They’re comfort food, but just a little bit extra, and they’re guaranteed to make you the star of any cookie swap or family gathering. If you want a reliable recipe that’s as impressive as it is foolproof, these brown butter salted caramel chocolate chip cookies are it.

What Ingredients You Will Need

This recipe uses simple, familiar ingredients that work together to deliver bold, bakery-style flavor and a texture that’s out-of-this-world. Most of these are pantry staples, and there’s plenty of room for little tweaks if you need to swap something.

• For the Cookie Dough:
  • 1 cup (226g) unsalted butter (for browning)
  • 1 cup (200g) light brown sugar, packed (adds moisture and chewiness)
  • 1/2 cup (100g) granulated sugar
  • 2 large eggs, room temperature
  • 2 teaspoons pure vanilla extract (I love Nielsen-Massey for its depth)
  • 2 3/4 cups (345g) all-purpose flour (King Arthur is always reliable for cookies)
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon fine sea salt
• For the Mix-Ins:
  • 1 1/2 cups (255g) semisweet chocolate chips (or chocolate chunks, for more drama!)
  • 1 cup (170g) soft caramel candies, chopped into small pieces (Werther’s or Kraft work great; just avoid super-hard caramels)
• For Topping:
  • Flaky sea salt, for sprinkling (Maldon is my go-to; it makes a difference!)

Substitutions & Tips:

• Swap the all-purpose flour for a 1:1 gluten-free blend if needed (I like Cup4Cup for cookies).
• Use dark chocolate chips or chunks for a more intense chocolate flavor, or mix milk and dark for balance.
• If you can’t find caramel candies, soft caramel baking bits work fine.
• No unsalted butter? Just reduce the added salt by half if using salted butter.
• Add a handful of toasted pecans or walnuts for crunch—so good!

Honestly, you don’t need anything fancy here—just quality basics and a little love.

Equipment Needed

• Medium saucepan: For browning the butter. Any sturdy pan will do, but a light-colored one helps you spot the color change (trust me, it’s easy to take it too far!).
• Large mixing bowl: For combining all your ingredients.
• Whisk and spatula: A whisk for blending the wet ingredients, and a sturdy spatula for folding in the mix-ins.
• Baking sheets: I use two, so I can bake in batches without waiting for the pan to cool.
• Parchment paper or silicone baking mats: These keep the cookies from sticking and make clean-up a breeze.
• Cookie scoop (optional): For perfectly even cookies—though a regular spoon works if that’s what you have!
• Wire cooling rack: Lets cookies firm up without getting soggy bottoms.

If you don’t have a saucepan for browning butter, a small skillet works too. For the mixing, a wooden spoon does the trick if you’re old-school (I’ve done it many times). I’ve even used an old ice cream scoop for portioning—no judgment. Just make sure your baking sheets are clean and not warped, or cookies might bake unevenly. If you’re on a budget, check thrift stores for sturdy baking gear—they often have the best deals.

Preparation Method

1. Brown the Butter (10 minutes):
   • Add 1 cup (226g) unsalted butter to a medium saucepan over medium heat.
   • Stir constantly as it melts, then foams and crackles. Watch for brown specks to form and a nutty aroma to develop (about 5-7 minutes).
   • As soon as the butter turns golden brown (not burnt!), remove from heat and pour into a heatproof bowl. Scrape in all the brown bits—they’re pure flavor.
   • Let cool for 10 minutes so it doesn’t scramble your eggs later.
   • Tip: If it smells toasted and nutty, it’s ready. If it gets too dark, start over—burnt butter tastes bitter.
2. Mix Wet Ingredients (5 minutes):
   • In a large mixing bowl, whisk browned butter, 1 cup light brown sugar, and 1/2 cup granulated sugar until combined and glossy.
   • Add 2 eggs, one at a time, whisking well after each. Stir in 2 teaspoons vanilla.
   • It should smell sweet and caramel-y at this point—don’t skip the sniff test!
3. Combine Dry Ingredients (2 minutes):
   • In a separate bowl, whisk 2 3/4 cups all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon baking powder, and 1 teaspoon sea salt.
   • Gradually add dry ingredients to wet, mixing with a spatula until just combined—do not overmix.
   • The dough will be thick and a bit sticky.
4. Fold in Mix-Ins (2 minutes):
   • Gently fold in 1 1/2 cups chocolate chips and 1 cup chopped caramel candies. Make sure they’re evenly distributed.
   • If adding nuts, mix them in now.
5. Chill the Dough (30-60 minutes):
   • Cover bowl with plastic wrap and chill in the fridge for at least 30 minutes (up to 2 hours for thicker cookies).
   • Don’t skip chilling! It helps the flavors meld and prevents spreading.
6. Preheat and Prep (10 minutes):
   • Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
   • Use a cookie scoop or spoon to portion dough into 2-tablespoon-sized balls (about 40g each). Leave 2 inches between cookies—they’ll spread.
7. Bake (10-12 minutes):
   • Bake one sheet at a time for 10-12 minutes, until edges are golden and centers look slightly underbaked.
   • Remove from oven, immediately sprinkle with flaky sea salt.
   • Note: If caramel oozes out, just nudge it back with a spoon while cookies are hot.
8. Cool and Enjoy (10 minutes):
   • Let cookies cool on the sheet for 5 minutes, then transfer to a wire rack to finish cooling (if you can wait that long!).
   • Serve warm for ultimate gooeyness!

I’ve found that using a light-colored pan for browning butter helps avoid burning, and always chill the dough—even just 30 minutes makes a big difference. If your dough is too sticky to scoop, pop it in the freezer for 10 minutes and try again.

Cooking Tips & Techniques

• Don’t Rush the Brown Butter: Keep the heat medium and stir constantly. Once it smells nutty and you see brown specks, pull it off the heat right away.
• Chill for Better Texture: Chilling the dough is key for thick, chewy cookies. I used to skip this step when impatient, but the difference is night and day.
• Keep Caramel Pieces Small: Chop caramel candies into small bits so they melt evenly—large chunks can ooze out and burn on the pan.
• Don’t Overbake: Take cookies out when the edges are set but the centers look slightly underdone. They’ll finish cooking as they cool, trust me!
• Rotate Your Pan: If your oven has hot spots, rotate the baking sheet halfway through.
• Watch for Spreading: If cookies spread too much, the butter may have been too warm. Next time, chill the dough a bit longer.
• Salt is Your Friend: That final sprinkle of flaky salt isn’t just for looks—it balances the sweetness and really amps up the caramel flavor.

I’ve definitely had my share of flat, greasy cookies from not letting the butter cool or skipping the chill. And I once forgot the salt on top—totally wasn’t the same. Little things make a big difference in this recipe. Multi-tasking tip? Scoop all your dough first, then bake in batches so you can clean up in between. Consistency tip: Weigh your flour for best results—too much and the cookies get cakey, too little and they spread too much.

Variations & Adaptations

• Gluten-Free: Swap the all-purpose flour for a 1:1 gluten-free blend. I’ve tried Cup4Cup, and the cookies still come out chewy and rich.
• Double Chocolate: Use half chocolate chips and half chopped dark chocolate, plus add 1/4 cup (25g) unsweetened cocoa powder to the flour mixture for a deep chocolate twist.
• Nutty Crunch: Stir in 1/2 cup (60g) toasted pecans or walnuts for extra crunch and flavor. The nuts pair perfectly with the caramel.
• Salted Caramel Pretzel: Fold in 1/2 cup (30g) crushed pretzels for a salty, crunchy surprise in every bite.
• Dairy-Free: Use a good-quality dairy-free butter and dairy-free chocolate chips. Skip the caramel or use a vegan caramel substitute.
• Holiday Flair: Add a pinch of cinnamon or espresso powder for warmth and depth—my favorite twist for winter cookie platters.

I once swapped the caramel for mini peanut butter cups and, wow, it was a hit at a kid’s party! Honestly, this dough is a blank canvas—add whatever makes you happy. Just keep the base the same for best texture and flavor.

Serving & Storage Suggestions

• Serving: These cookies are at their gooey best when slightly warm. Serve with a glass of cold milk, hot cocoa, or even a scoop of vanilla ice cream for a decadent dessert.
• Presentation: Stack them on a rustic wooden board, sprinkle extra flaky salt just before serving, and watch everyone’s eyes light up.
• Storage: Store cooled cookies in an airtight container at room temperature for up to 4 days. Place parchment between layers to keep them from sticking.
• Freezer: Freeze baked cookies for up to 2 months—just let them thaw at room temp. Or freeze dough balls and bake straight from frozen, adding 2 extra minutes to the bake time.
• Reheating: Pop a cookie in the microwave for 8-10 seconds for that just-baked gooeyness.
• Flavor Note: The caramel flavor deepens after a day or two, so if you can resist, they actually get even better with a little age!

These are my go-to for cookie trays, care packages, or just a treat-yourself Tuesday. They hold up well and don’t dry out, thanks to all that brown butter and caramel.

Nutritional Information & Benefits

Each brown butter salted caramel chocolate chip cookie has approximately 190 calories, with 9g fat, 25g carbs, and 3g protein (based on a 2-tablespoon dough ball). They’re definitely an indulgence, but made with simple, real ingredients.

Key Benefits: Brown butter provides extra depth without any artificial flavors. Caramel adds sweetness and a bit of calcium. Dark chocolate chips offer a boost of antioxidants, too. If you use a gluten-free blend, these are safe for gluten-sensitive friends. Just be aware of allergens—these contain dairy, eggs, gluten, and may contain traces of nuts if you add them.

From a wellness perspective, I love knowing exactly what’s in my treat—no weird preservatives, just honest, craveable ingredients. And hey, happiness counts as a health benefit too, right?

Conclusion

If you’re looking for a cookie that checks all the boxes—gooey, chewy, salty-sweet, and easy to make—these brown butter salted caramel chocolate chip cookies are your new go-to. They combine classic comfort with a little bakery magic, and honestly, there’s nothing better than watching people’s faces light up after their first bite.

Feel free to put your own spin on them—switch up the chocolate, throw in some nuts, or even toss in a handful of pretzels for crunch. That’s the beauty of a great cookie recipe: it’s yours to play with.

Personally, I love baking these for family movie nights or gifting a batch to a friend who needs a pick-me-up. They never fail to deliver a little happiness. If you make them, let me know how it went in the comments below—did you try a fun variation? Don’t forget to share this recipe with your fellow cookie lovers, and tag me on Pinterest if you snap a photo. Happy baking!

Frequently Asked Questions

Can I make the dough ahead of time and bake later?

Absolutely! You can refrigerate the dough for up to 48 hours, or freeze dough balls for up to 2 months. Just bake straight from frozen, adding 2 minutes to the baking time.

What’s the best way to brown butter without burning it?

Use a light-colored saucepan so you can watch the color change, stir constantly, and remove from heat as soon as it smells nutty and turns golden brown. Don’t walk away—it goes from perfect to burnt fast!

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

Yes, caramel baking bits work well and save some chopping time. Just make sure they’re soft, not hard, so they melt into the cookies nicely.

How do I keep the cookies soft after baking?

Store them in an airtight container with a slice of white bread. The bread keeps the cookies moist without making them soggy.

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—just skip the caramel or use vegan caramel candies.

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