Brown Butter Salted Caramel Chocolate Chip Cookies – Easy Recipe for Chewy Bakery-Style Treats

Introduction

Is there anything better than the nutty aroma of brown butter swirling through your kitchen, or that magical moment when gooey salted caramel oozes out of a warm chocolate chip cookie? I swear, these Brown Butter Salted Caramel Chocolate Chip Cookies are the kind of treat that instantly stops you in your tracks. The first time I baked these, my family hovered around the oven, all of us practically counting down the seconds until we could nab a cookie off the tray—no shame, right?

This recipe was born out of one of those late-night cravings where only the best bakery-style cookies would do. I’d been tinkering with my classic chocolate chip cookie recipe for weeks, but it wasn’t until I browned the butter and tossed in chewy caramel bits that everything just clicked. Add a sprinkle of flaky sea salt, and—honestly—it’s cookie perfection.

What I love about these cookies is how they blend indulgence and comfort. The brown butter brings a toasty, almost butterscotch vibe, the caramel melts into sweet little puddles, and the chocolate chips…well, they’re a given. It’s a recipe that suits just about everyone—busy parents, college students, or anyone who wants to seriously impress their friends without fancy bakery prices. And let’s face it, there’s a little thrill in biting into a cookie that’s both chewy and crisp, salty and sweet, all at once.

After dozens of test batches (and more than a few “taste tests”—for science, of course), I feel confident saying these brown butter salted caramel chocolate chip cookies are truly irresistible. Whether you’re baking for a holiday cookie swap or just need a pick-me-up, this recipe’s got your back.

Why You’ll Love This Recipe

• Bakery-Style at Home: You get those perfectly chewy centers, golden edges, and gooey chocolate puddles—just like your favorite bakery, but made right in your own kitchen.
• Depth of Flavor: Browned butter takes the classic chocolate chip cookie to another level, adding a rich, nutty taste you simply can’t get from regular melted butter. It’s a little extra step, but so worth it.
• Sweet & Salty Magic: The combination of melty caramel bits, semi-sweet chocolate, and a sprinkle of flaky sea salt? It’s a flavor trio that keeps you coming back for “just one more.”
• Simple Ingredients, Big Reward: No need for fancy equipment or hard-to-find ingredients. You probably have almost everything on hand—except maybe the caramels, so add them to your next grocery list!
• Perfect for Any Occasion: These cookies fit right in at holiday parties, potlucks, after-school snacks, or even as a thoughtful homemade gift. Trust me, they disappear fast wherever you take them.
• Tested and Approved: After baking more batches than I care to admit, I’ve tweaked every detail for the perfect texture and taste. My family, friends, and even a few cookie skeptics have declared these a hit!
• Easy to Adapt: You can swap in gluten-free flour, try different chocolates, or load them up with extra caramel. The recipe is super flexible, so you can make it your own.

Honestly, the thing that sets these brown butter salted caramel chocolate chip cookies apart is how they hit all the right notes—comforting, craveable, and just a little bit fancy. They’re the kind of cookie you savor with a cold glass of milk, a cozy cup of coffee, or, if you’re me, straight off the tray (because who can wait?). If you’ve ever found bakery cookies a bit intimidating to make at home, this is your sign to go for it. These cookies are proof that a little extra effort brings big cookie rewards.

What Ingredients You Will Need

This recipe relies on a handful of pantry staples plus a few special touches to give you that next-level cookie experience. Each ingredient brings its own magic, and there’s flexibility if you need to swap things out. Here’s what you’ll need for the perfect batch of brown butter salted caramel chocolate chip cookies:

• For the Cookie Dough:
  • 1 cup (227g) unsalted butter – browned (adds rich, nutty flavor)
  • 1 cup (200g) packed light brown sugar – for chewiness
  • 1/2 cup (100g) granulated sugar – balances caramel notes
  • 2 large eggs, room temperature – binds the dough
  • 2 teaspoons pure vanilla extract – brings out all the flavors (I love Nielsen-Massey)
  • 2 2/3 cups (335g) all-purpose flour – spooned and leveled for accuracy
  • 1 teaspoon baking soda – for lift
  • 3/4 teaspoon fine sea salt – enhances sweetness and balances caramel
• For the Mix-Ins:
  • 1 1/4 cups (210g) semi-sweet chocolate chips or chunks – use a mix for texture (Ghirardelli is my go-to)
  • 3/4 cup (120g) soft caramel candies, chopped into small pieces – or caramel bits (Werther’s Soft Caramels melt beautifully)
  • Flaky sea salt, for sprinkling – Maldon or similar for that bakery finish

Ingredient Tips:

• Browning Butter: Don’t rush this step—let the butter get golden and fragrant, but not burnt. It adds so much depth.
• Chocolate: Mix chips and chunks for gooey pockets and melty bits in every bite. Dark chocolate works too if you’re a fan of rich flavors.
• Caramels: If you can’t find caramel bits, just chop up soft caramels into pea-sized pieces. Hard caramels won’t melt the same way, so stick to chewy ones.
• Flour: For gluten-free, use a 1:1 baking blend (like King Arthur or Cup4Cup).
• Dairy-Free? Substitute browned plant-based butter, but double-check your caramel and chocolate for hidden dairy.

You’ll notice these ingredients are all about balancing sweet, salty, and rich flavors. It’s the little details—like brown butter and sea salt—that set these cookies apart. If you want to get creative, try adding toasted pecans, swapping in butterscotch chips, or even stirring in a hint of espresso powder for extra depth. That’s the fun of baking—you get to make it your own!

Equipment Needed

You don’t need a fancy bakery setup to make bakery-quality brown butter salted caramel chocolate chip cookies. Here’s what I reach for every time, plus a few handy alternatives:

• Medium saucepan: For browning the butter. A light-colored pan helps you see when it’s golden.
• Mixing bowls: At least two—one for wet and one for dry ingredients. If you’ve got a stand mixer, that’s even better (but hand mixing works too!).
• Electric mixer or stand mixer: This helps get the sugars and eggs creamy, but a sturdy whisk and some elbow grease will do in a pinch.
• Measuring cups and spoons: Level off your flour for best results—accuracy matters here.
• Rubber spatula: For folding in chocolate and caramel without crushing them.
• Baking sheets: Line with parchment for easy cleanup and even baking. If you have darker pans, check the cookies a minute early.
• Cookie scoop (optional): Ensures evenly sized cookies, but two spoons or your hands work fine.
• Wire cooling rack: Let cookies cool without soggy bottoms.

When it comes to tools, I’ll be honest—I’ve made these with just a bowl, spoon, and baking tray in a college apartment. The results were still amazing. If you invest in anything, make it good-quality parchment paper and a sturdy baking sheet. Clean-up is easier, and your cookies bake evenly without sticking. Oh, and don’t forget to keep your mixer parts clean—scraping out brown butter is so much easier if you rinse right away!

Preparation Method

1. Brown the Butter (10 minutes):

   Place 1 cup (227g) unsalted butter in a medium saucepan over medium heat. Stir frequently—first it’ll melt, then start foaming, then turn golden brown with a nutty aroma (about 5-7 minutes). Watch it carefully—once those brown bits appear, take it off the heat right away to avoid burning. Pour into a heatproof bowl and cool for 10-15 minutes (it should be just warm, not hot).

   Tip: Scrape all browned bits from the pan—they pack big flavor.

2. Mix Wet Ingredients (5 minutes):

   Add 1 cup (200g) packed light brown sugar and 1/2 cup (100g) granulated sugar to the cooled brown butter. Beat together until smooth and a bit creamy (stand mixer or hand mixer works best, but a good old whisk will do). Add 2 large eggs and 2 teaspoons vanilla extract. Mix until glossy and fully combined.

   Note: If the butter is still hot, the eggs could scramble. Make sure it’s just warm to the touch.

3. Combine Dry Ingredients (2 minutes):

   In a separate bowl, whisk together 2 2/3 cups (335g) all-purpose flour, 1 teaspoon baking soda, and 3/4 teaspoon fine sea salt. This helps prevent clumps and spreads the salt evenly.

4. Mix Dough (3 minutes):

   Gradually add the dry ingredients into the wet mixture. Stir on low speed (or use a spatula) until just combined—don’t overmix, or cookies get tough. The dough will be thick and a little sticky. Fold in 1 1/4 cups (210g) semi-sweet chocolate chips/chunks and 3/4 cup (120g) chopped caramel candies. Mix gently so you don’t break up the caramel too much.

   Warning: Over-mixing can toughen cookies and make caramel bits melt out too much.

5. Chill the Dough (30-60 minutes):

   Cover dough and refrigerate for at least 30 minutes (ideally 1 hour). This helps the flavors meld and prevents cookies from spreading too much. If you’re in a rush, chill balls of dough in the freezer for 20 minutes instead.

   Tip: Dough can be chilled overnight for even richer flavor.

6. Preheat & Prep Pans (5 minutes):

   Preheat oven to 350°F (175°C). Line baking sheets with parchment paper. Scoop dough (about 2 tablespoons or 45g per cookie) onto prepared sheets, leaving at least 2 inches (5cm) between each. Press a couple extra chocolate chips and caramel bits on top for that “bakery” look.

7. Bake (10-12 minutes):

   Bake one sheet at a time for 10-12 minutes, or until edges are golden and centers look just set—but still soft. Don’t overbake; cookies will firm up as they cool.

   Warning: If caramel oozes out, use a spatula to nudge it back toward the cookie while still warm.

8. Finish & Cool (10 minutes):

   Remove from oven and immediately sprinkle with flaky sea salt. Let cookies cool on the sheet for 3-5 minutes before transferring to a wire rack. If some cookies are “wonky” from caramel meltage, gently reshape with a spoon while warm. Enjoy warm for gooey caramel, or cool completely for the perfect chewy bite.

Personal tip: I always stash a few dough balls in the freezer for late-night emergencies. Bake straight from frozen, just add a minute or two to the bake time!

Cooking Tips & Techniques

• Browning Butter: Don’t walk away! Butter goes from golden to burnt in seconds. Swirl the pan and watch for nutty aromas and brown flecks at the bottom—that’s when it’s ready.
• Room Temperature Eggs: Cold eggs can make dough tough. If you forget to take them out ahead, pop them in warm water for 5 minutes.
• Caramel Placement: Try to keep caramel bits inside the dough ball, not sticking out, or they’ll ooze too much and stick to the pan. But if a little caramel escapes, no big deal!
• Don’t Overbake: Cookies should look just set in the center. They’ll continue “baking” from residual heat once you pull them out. Overbaking = dry cookies (ask me how I know…)
• Salt Sprinkle: Sprinkle sea salt as soon as the cookies come out of the oven. It melts just a bit and sticks to the warm tops.
• Batch Baking: Bake one tray at a time for the most even results. If you must bake two, rotate racks halfway through.
• Clean Edges: If your cookies spread unevenly from caramel, use a spoon or spatula to gently nudge them back into shape while still hot.
• Freezer Stash: Always freeze extra dough balls. Bake fresh whenever the craving hits—no thawing needed!

I’ve definitely had cookies that spread like pancakes or stuck to the tray from caramel overload. Don’t stress—every batch teaches you something new. The more you make these, the more you’ll figure out your perfect bake time, oven quirks, and favorite mix-in combos. That’s half the fun.

Variations & Adaptations

• Gluten-Free Version: Swap in a 1:1 gluten-free flour blend for the all-purpose flour. I’ve tried King Arthur’s and it works beautifully—just expect a slightly more delicate texture.
• Nutty Twist: Add 3/4 cup (90g) toasted pecans or walnuts to the dough. The crunch with gooey caramel is such a treat! I do this for holiday batches and they always vanish first.
• Dark Chocolate or White Chocolate: Replace some or all of the semi-sweet chips with dark chocolate chunks or white chocolate chips. White chocolate and caramel is a seriously underrated combo.
• Salted Caramel Pretzel: Fold in 1/2 cup (30g) crushed pretzels for a salty, crunchy bite. These are so fun for game days or kids’ parties.
• Dairy-Free: Use plant-based butter and dairy-free chocolate. For caramel, look for coconut-based caramels or omit if you can’t find them (the brown butter and chocolate are still amazing on their own).
• Espresso Kick: Add 1 teaspoon instant espresso powder to the flour for a subtle coffee flavor that deepens the chocolate and caramel notes.

I love playing around with these, especially around the holidays. My personal favorite? Chopped pecans and a dash of cinnamon in the dough—so cozy with a cup of tea. If you have other allergies or dietary needs, don’t be afraid to experiment. Just keep the dough base and method the same, and swap mix-ins as you like!

Serving & Storage Suggestions

These brown butter salted caramel chocolate chip cookies are best served warm, with gooey caramel and melty chocolate. If you’re making them for a party or cookie swap, stack them on a pretty plate or in a glass jar—don’t forget that sprinkle of flaky salt for a bakery finish!

• Serving Ideas:
  • Pair with cold milk, hot coffee, or even a scoop of vanilla ice cream for extra indulgence.
  • Pack them in cute boxes for gifting—just add a little parchment between layers so they don’t stick.
  • For a dessert board, add berries, mini pretzels, and extra chocolate pieces.
• Storage:
  • Store cooled cookies in an airtight container at room temperature for up to 4 days. The caramel stays chewy, and the flavor deepens after a day.
  • Freeze baked cookies for up to 2 months (layer with parchment). Thaw at room temp or warm in a low oven for a few minutes.
  • Freeze unbaked dough balls on a baking sheet, then transfer to a zip-top bag. Bake straight from frozen, adding 1-2 minutes to the bake time.
• Reheating:
  • For fresh-from-the-oven vibes, microwave a cookie for 10-15 seconds or warm in a 300°F (150°C) oven for 3-5 minutes.
  • If caramel spreads on storage, just reshape cookies while warm after reheating.

Honestly, these cookies stay soft and chewy for days—if they last that long! The flavors really come together after a day, so don’t be afraid to make them ahead for special occasions.

Nutritional Information & Benefits

Each cookie (based on a batch of 24) is roughly:

• Calories: 210
• Fat: 10g
• Carbohydrates: 28g
• Protein: 2g
• Sugar: 17g

The brown butter adds healthy fats, while dark chocolate brings antioxidants. If you use gluten-free flour, they’re celiac-friendly, and dairy-free swaps are easy too. Just be mindful—these do contain eggs, wheat (unless adapted), and dairy (unless swapped). For me, a cookie like this is a “happy food”—it’s all about balance, joy, and sharing with people you love. Sometimes, that’s the best wellness boost around.

Conclusion

So, why should you make these brown butter salted caramel chocolate chip cookies? Because they’re the ultimate cozy treat—crispy, chewy, gooey, and packed with sweet-salty goodness. They’re easy enough for beginners, but impressive enough for any special occasion. And trust me, they’re the kind of cookie that’ll have everyone asking for your secret.

Don’t be afraid to tweak and experiment—try your favorite chocolates, toss in nuts, or go gluten-free. That’s what makes baking fun! Personally, these cookies are my go-to for cheering up a rainy day or making any gathering feel just a little more special. I hope they become a staple in your kitchen too.

If you try this recipe, leave a comment, share your photos, or let me know your favorite twist. Happy baking, and may your cookie jar always be full!

Frequently Asked Questions

How do I keep the caramel from sticking to the baking tray?

Line your tray with parchment paper and try to tuck caramel bits inside the dough balls. If caramel melts out, gently push it back with a spoon while the cookie is still warm.

Can I make the dough ahead of time?

Absolutely! Chill the dough in the fridge for up to 48 hours or freeze dough balls for later. Chilled dough means thicker, more flavorful cookies.

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

Use a light-colored pan and medium heat. Stir constantly and watch for a nutty aroma and golden brown specks. Remove from heat right away—brown butter can go from perfect to burnt fast.

Can I use store-bought caramel sauce instead of caramel candies?

Caramel sauce won’t work the same way—it’ll make the dough too wet and spread too much. Stick with caramel bits or chopped soft caramels for the best gooey pockets.

Are these cookies good for mailing as gifts?

They’re great for gifting but can get sticky if it’s hot or if caramel melts. Layer with parchment in a sturdy box and let recipients know to store them in a cool spot. They’ll still taste amazing, even if a little gooey!

Print