Brown Butter Salted Caramel Chocolate Chip Cookies Easy Recipe

Buttery, golden cookies with gooey caramel centers and puddles of melty chocolate—just thinking about these brown butter salted caramel chocolate chip cookies has my mouth watering. The first time I made these, my kitchen smelled like a fancy bakery (honestly, the kind of scent you want to bottle up and wear as perfume). I’d been baking classic chocolate chip cookies for years, but I always felt they were missing a little extra something. Then, one rainy afternoon, I browned the butter out of curiosity and tucked a few chewy caramel candies into the dough. The result? Absolute cookie bliss.

This brown butter salted caramel chocolate chip cookies recipe quickly became my secret weapon for bake sales, family gatherings, and, let’s face it, weeknight cravings. There’s something magical about the nutty aroma of brown butter mingling with sweet caramel and rich chocolate chips. And don’t even get me started on the sprinkle of flaky sea salt on top—it’s the finishing touch that makes these cookies straight-up irresistible. Whether you’re a serious cookie lover or just looking to impress without a ton of fuss, you’ll love how easy and rewarding this recipe is.

Over the years, I’ve tested this recipe more times than I can count. I’ve played with the caramel-to-chocolate ratio, experimented with chilling times, and even swapped in different chocolates. Trust me, these cookies are foolproof and totally worth the (minimal) effort. You’ll find yourself sneaking bites of dough and counting down the minutes until they come out of the oven—warm, gooey, and ready to make any day a little sweeter. If you’re searching for a show-stopping, no-fail cookie, these brown butter salted caramel chocolate chip cookies will absolutely steal the spotlight.

Why You’ll Love This Recipe

I could write a love letter to these brown butter salted caramel chocolate chip cookies. That’s how much I believe in them! After years of testing, tweaking, and sharing with friends and family, I can honestly say this is the cookie recipe people beg for again and again. Let’s break down what makes these cookies so special (and why you’ll be baking them on repeat):

• Quick & Easy: Even with browning the butter, you can have dough ready in under 30 minutes. Perfect for spontaneous baking sessions or when you need a sweet fix—fast.
• Simple Ingredients: No fancy ingredients or hard-to-find items here. Everything is probably already in your pantry, except maybe the caramels (which are worth the grocery run, trust me!).
• Perfect for Any Occasion: These cookies are a hit at parties, cozy movie nights, holiday cookie swaps, or as a sweet thank-you gift for a neighbor.
• Crowd-Pleaser: I’ve watched both kids and grown-ups light up with the first bite. The combination of crispy edges, chewy caramel, and gooey chocolate is simply irresistible.
• Unbelievably Delicious: The brown butter adds a subtle nuttiness, the caramel melts into little pockets of chewy goodness, and the sprinkle of sea salt ties it all together. It’s a flavor and texture symphony!
• Unique Twist: While there are a lot of chocolate chip cookie recipes out there, this one stands out thanks to browned butter and hidden caramel centers. It’s not just another cookie—it’s a bakery-level treat you can make at home.

What really sets these apart is the layering of flavors. Browning the butter gives a toasty depth you just can’t get from regular butter. Salty-sweet caramel bits tucked inside mean every bite is a little different—a surprise of gooeyness here, a chocolate puddle there. Plus, they stay soft for days (if they last that long!). Whether you’re baking for loved ones or just for yourself, these cookies promise comfort, a little nostalgia, and a lot of joy. Honestly, they’re the kind of cookies that make you close your eyes and sigh after the first bite. If you’ve been searching for “the one,” this recipe is it.

What Ingredients You Will Need

This recipe proves you don’t need a long or complicated ingredient list to make something spectacular. Most of the items are pantry staples, and a few little upgrades (like brown butter and good caramels) turn an everyday cookie into an unforgettable treat. Here’s what you’ll need for these brown butter salted caramel chocolate chip cookies:

• For the Cookie Dough:
  • 1 cup (226g) unsalted butter (for browning—adds nutty flavor)
  • 1 cup (200g) packed light brown sugar (moisture & caramel notes)
  • 1/2 cup (100g) granulated sugar (balances sweetness)
  • 2 large eggs, room temperature (helps with structure & chewiness)
  • 2 tsp pure vanilla extract (for warmth and depth)
  • 2 3/4 cups (340g) all-purpose flour (I like King Arthur for consistency)
  • 1 tsp baking soda (for rise)
  • 1/2 tsp baking powder (for tenderness)
  • 3/4 tsp fine sea salt (highlights flavor)
• For the Add-Ins:
  • 1 1/2 cups (255g) semisweet chocolate chips or chunks (Guittard or Ghirardelli are my go-to)
  • 20-24 soft caramel candies, unwrapped and halved (Werther’s soft caramels melt perfectly—avoid hard caramels)
  • Flaky sea salt, for sprinkling (Maldon is excellent for finishing)

Ingredient Tips & Substitutions:

• If you need a gluten-free option, swap all-purpose flour for a 1:1 gluten-free blend (I’ve had great results with Bob’s Red Mill).
• Dairy-free? Use a vegan butter substitute and coconut-based caramels.
• Switch up the chocolate: try bittersweet, milk chocolate, or even a mix for extra dimension.
• For a nutty twist, fold in 1/2 cup toasted pecans or walnuts (just make sure no one has allergies!).
• In a pinch, brown sugar can be replaced with coconut sugar for a deeper caramel flavor, though your cookies may spread a bit more.

I always say: use what you love, and don’t stress about making it perfect. The beauty of these brown butter salted caramel chocolate chip cookies is that they’re forgiving—just follow your taste buds!

Equipment Needed

You don’t need a professional kitchen setup to make these cookies—just a handful of basic tools (and maybe a little patience while they cool!). Here’s what I use every time:

• Medium Heavy-Bottomed Saucepan: For browning the butter. A light-colored pan helps you see the butter’s color change (trust me, it’s easy to go from golden to burnt if you’re not watching).
• Large Mixing Bowl: For combining your ingredients. A stand mixer or hand mixer makes creaming the sugars and eggs a breeze, but you can use good old-fashioned elbow grease and a sturdy wooden spoon too.
• Spatula and Whisk: For scraping down the bowl and mixing everything evenly.
• Baking Sheets: I use two standard half-sheet pans lined with parchment paper or silicone baking mats for easy cleanup and perfectly golden bottoms.
• Cookie Scoop: Not essential, but a medium (2-tbsp) cookie scoop gives you even portions and helps with stuffing the caramel in the center.
• Wire Cooling Rack: For cooling your cookies so they set up just right.

If you don’t have a cookie scoop, a regular soup spoon works just fine. For the saucepan, avoid nonstick if you can—stainless steel lets you see the brown butter magic happen. And if you’re looking to save a few bucks, I’ve found sturdy parchment paper from the grocery store works just as well as the fancy stuff. Just don’t skip the cooling rack; it really helps keep the bottoms from getting soggy.

Preparation Method

1. Brown the Butter (10 minutes):
   
   Place 1 cup (226g) unsalted butter in a medium saucepan over medium heat. Stir constantly as it melts, then foams, then turns golden brown with little specks at the bottom. You’ll know it’s ready when it smells nutty and the color is deep amber (don’t walk away—it can burn quickly!). Pour into a bowl and let cool to room temperature for 10 minutes.
2. Cream Sugars and Brown Butter (5 minutes):
   
   In a large mixing bowl, combine the cooled brown butter, 1 cup (200g) brown sugar, and 1/2 cup (100g) granulated sugar. Beat with a hand mixer or stand mixer until the mixture looks creamy and lighter in color, about 2-3 minutes.
3. Add Eggs and Vanilla (2 minutes):
   
   Mix in 2 large eggs, one at a time, beating well after each addition. Add 2 teaspoons vanilla extract and mix again. The dough should look glossy and smooth.
4. Combine Dry Ingredients (2 minutes):
   
   In a separate bowl, whisk together 2 3/4 cups (340g) all-purpose flour, 1 tsp baking soda, 1/2 tsp baking powder, and 3/4 tsp salt.
5. Mix Wet and Dry Ingredients (2 minutes):
   
   Gradually add the dry ingredients to the wet mixture, mixing on low until just combined. Scrape down the sides of the bowl as needed. Don’t overmix—stop as soon as the flour is incorporated.
6. Fold in Chocolate (1 minute):
   
   Add 1 1/2 cups (255g) semisweet chocolate chips or chunks and gently fold them into the dough using a spatula.
7. Chill the Dough (30-60 minutes):
   
   Cover the bowl and refrigerate for at least 30 minutes (up to overnight). Chilling helps the flavors meld and prevents flat cookies. If you’re in a hurry, scoop the dough onto trays and chill the scoops for 20 minutes instead.
8. Preheat Oven and Prep Pans:
   
   Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
9. Shape and Stuff the Cookies (10 minutes):
   
   Scoop about 2 tablespoons of dough (about 40g) and flatten slightly. Place a halved caramel candy in the center, then wrap the dough around it, sealing the caramel inside. Roll into a ball and place on the prepared baking sheet, spacing about 2 inches (5cm) apart.
10. Bake (10-12 minutes):
    
    Bake one sheet at a time for 10-12 minutes, until the edges are golden but the centers look slightly underbaked. If cookies spread too much, use a spatula to gently nudge the edges back toward the center.
11. Finish and Cool:
    
    As soon as the cookies come out of the oven, sprinkle with flaky sea salt. Let them cool on the baking sheet for 5 minutes (so the caramel sets and you avoid molten sugar burns!) before transferring to a wire rack to cool completely.
12. Enjoy!
    
    Serve warm for maximum gooeyness, or cool completely for a chewier bite. Store any extras in an airtight container.

Prep tip: If your caramel candies are extra sticky, pop them in the fridge for a few minutes before slicing—they’ll be much easier to handle!

Cooking Tips & Techniques

Baking cookies might seem easy, but little details can make a big difference. Here’s what I’ve learned—sometimes the hard way—about making perfect brown butter salted caramel chocolate chip cookies every time:

• Don’t Rush the Brown Butter: Watch it closely! Stir constantly, and remove from heat as soon as it turns golden with brown flecks. It’ll keep cooking a bit after you take it off the stove, so pour it out right away. Burnt butter tastes bitter, not nutty.
• Chill That Dough: I know, it’s hard to wait, but even 30 minutes in the fridge makes a world of difference. Your cookies will be thicker and chewier (and less likely to leak caramel everywhere).
• Seal the Caramel Well: Pinch the dough tightly around the caramel so it’s completely covered. If any caramel peeks out, it’ll ooze onto the pan and get hard—still tasty, but messy!
• Rotate Your Pans: If your oven bakes unevenly (mine definitely does), rotate the baking sheet halfway through for even browning.
• Underbake Slightly: Cookies keep baking on the sheet after you pull them out. For gooey centers, take them out when they look a bit underdone in the middle and golden at the edges.
• Don’t Skip the Salt: The sprinkle of flaky salt is what makes the flavors pop. It also balances the sweetness, so even people who “don’t love sweets” end up loving these.

I’ve had my share of cookie fails—flat cookies, burnt bottoms, and caramel that glued itself to the tray. But after a few rounds, you’ll get a feel for your oven and your dough. My best advice? Bake a test cookie first. That way, you can tweak the size or chill time before committing a whole tray. And if you’re multitasking, set a timer (I’ve burned my fair share while answering “just one quick email”). Baking is part science, part intuition—and a little bit of luck never hurts!

Variations & Adaptations

One of my favorite things about these brown butter salted caramel chocolate chip cookies is how easy they are to adapt! Once you’ve got the basics down, you can customize them to fit your mood, dietary needs, or whatever you have hanging out in your pantry:

• Gluten-Free: Swap the all-purpose flour for a cup-for-cup gluten-free blend. I’ve made these with Bob’s Red Mill 1:1 and they come out just as chewy and delicious—no one could even tell the difference.
• Double Chocolate: Use 1/2 cup cocoa powder (unsweetened) in place of 1/2 cup of the flour and add white chocolate chips along with the semisweet for a decadent twist. This version is a hit with serious chocoholics.
• Nutty Caramel: Add 1/2 cup chopped, toasted pecans or walnuts to the dough. The crunch is perfect with the gooey caramel and makes these feel extra-sophisticated (great for holiday cookie trays!).
• Dairy-Free: Use vegan butter and coconut-based caramels. Dark chocolate chips that are dairy-free will round out the flavors—this version is just as rich and satisfying.
• Seasonal Flavors: In the fall, mix in a teaspoon of ground cinnamon and a pinch of nutmeg. For summer, add a handful of toasted coconut flakes for a tropical vibe.

I love swapping out the chocolate for different varieties—sometimes I go half milk, half dark, or even add a sprinkle of espresso powder for a grown-up twist. And yes, I’ve even tried stuffing them with mini peanut butter cups instead of caramel (don’t knock it till you’ve tried it!). These cookies are like a blank canvas—follow your cravings and make them your own!

Serving & Storage Suggestions

These cookies are at their best straight from the oven—warm, gooey, and a little bit messy (in the best way). But honestly, they’re delicious at room temperature, too. Here’s how I like to serve and store my brown butter salted caramel chocolate chip cookies:

• Serving: Pile them high on a pretty plate or rustic wooden board for a cozy, bakery-style look. Serve with cold milk, hot coffee, or even a scoop of vanilla ice cream for a next-level dessert.
• Pairings: They’re wonderful alongside a big mug of cocoa or as part of a dessert platter with fresh berries and marshmallows.
• Storage: Store in an airtight container at room temperature for up to 4 days (if they last that long!). The caramel stays soft, and the brown butter flavor deepens over time.
• Freezing: Freeze baked cookies or unbaked dough balls (stuffed with caramel) for up to 2 months. Just thaw and bake as needed—perfect for surprise guests or late-night cravings.
• Reheating: Warm cookies in a 300°F (150°C) oven for 3-5 minutes or zap in the microwave for 10 seconds to revive that gooey caramel center.

Pro tip: If you’re making these for a party, bake them fresh the day of. But if you like even chewier cookies, let them sit overnight—the flavors meld and the texture becomes even more swoon-worthy.

Nutritional Information & Benefits

While nobody eats cookies for the vitamins, it’s always nice to know what you’re enjoying! Here’s an estimate for one brown butter salted caramel chocolate chip cookie (based on a batch of 24):

• Calories: ~220
• Fat: 11g
• Saturated Fat: 6g
• Carbohydrates: 29g
• Sugar: 18g
• Protein: 2g
• Sodium: 140mg

These cookies do contain gluten, dairy, and eggs (but check out the variations above for allergy-friendly swaps). The brown butter adds a dose of healthy fats and rich flavor, while dark chocolate chips bring a touch of antioxidants. And honestly, sometimes the biggest benefit is pure joy—there’s something about sharing homemade cookies that just makes people happy. If you’re looking for a treat that’s big on comfort and flavor (but not too heavy), these fit the bill. Just enjoy in moderation and savor every bite!

Conclusion

If you’re looking for a treat that’s easy enough for a weeknight but special enough for any celebration, these brown butter salted caramel chocolate chip cookies are it. The browned butter, gooey caramel, and sprinkle of sea salt create a cookie that’s rich, chewy, and full of personality. I love how adaptable this recipe is—whether you want to go gluten-free, double up on chocolate, or sneak in some nuts, it’s all possible.

Give these cookies a try and make them your own. I’m always amazed at how a simple batch of cookies can bring so much joy (and start so many conversations!). Baking these for friends, family, or just yourself is guaranteed to put a smile on your face. If you make them, let me know how they turn out—leave a comment, share your tweaks, or tag me on social media. Happy baking, and may your kitchen always smell amazing!

Frequently Asked Questions

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

Make sure you completely seal the dough around the caramel candy before baking. Pinch any seams tight and cover the caramel fully. Chilling the dough before baking also helps prevent leaks.

Can I use homemade caramel instead of store-bought?

Absolutely! Just cut your homemade caramel into small cubes and freeze them before stuffing the cookies. They’ll hold their shape better during baking and melt into perfect gooey centers.

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

Use a light-colored, heavy-bottomed pan and stir constantly over medium heat. Watch closely for the golden color and nutty aroma—once you see brown bits forming, remove from heat immediately and pour into a bowl to stop the cooking.

Can I make the dough ahead of time?

Yes! You can chill the dough in the fridge for up to 48 hours. For longer storage, scoop and freeze dough balls. Bake straight from the freezer, adding an extra 2-3 minutes to the bake time.

Do these cookies stay soft after a few days?

They do! Store them in an airtight container and they’ll stay chewy and flavorful for up to 4 days. If they start to firm up, pop them in the microwave for 5-10 seconds to make them soft and gooey again.

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