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Brown Butter Salted Caramel Chocolate Chip Cookies

brown butter salted caramel chocolate chip cookies - featured image
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Buttery, golden cookies with gooey caramel centers, puddles of melty chocolate, and a sprinkle of flaky sea salt. These bakery-style cookies are easy to make and guaranteed to impress at any occasion.

Ingredients

Scale
  • 1 cup (226g) unsalted butter
  • 1 cup (200g) packed light brown sugar
  • 1/2 cup (100g) granulated sugar
  • 2 large eggs, room temperature
  • 2 teaspoons pure vanilla extract
  • 2 3/4 cups (340g) all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 3/4 teaspoon fine sea salt
  • 1 1/2 cups (255g) semisweet chocolate chips or chunks
  • 20–24 soft caramel candies, unwrapped and halved
  • Flaky sea salt, for sprinkling

Instructions

  1. Place 1 cup unsalted butter in a medium saucepan over medium heat. Stir constantly as it melts, foams, and turns golden brown with little specks at the bottom. Once it smells nutty and is deep amber, pour into a bowl and let cool to room temperature for 10 minutes.
  2. In a large mixing bowl, combine the cooled brown butter, brown sugar, and granulated sugar. Beat with a hand mixer or stand mixer until creamy and lighter in color, about 2-3 minutes.
  3. Mix in eggs one at a time, beating well after each addition. Add vanilla extract and mix again until glossy and smooth.
  4. In a separate bowl, whisk together flour, baking soda, baking powder, and salt.
  5. Gradually add the dry ingredients to the wet mixture, mixing on low until just combined. Scrape down the sides as needed. Do not overmix.
  6. Fold in chocolate chips or chunks with a spatula.
  7. Cover the bowl and refrigerate dough for at least 30 minutes (up to overnight). For faster chilling, scoop dough onto trays and chill scoops for 20 minutes.
  8. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
  9. Scoop about 2 tablespoons of dough and flatten slightly. Place a halved caramel candy in the center, wrap dough around it to seal, and roll into a ball. Place on prepared baking sheet, spacing 2 inches apart.
  10. Bake one sheet at a time for 10-12 minutes, until edges are golden and centers look slightly underbaked. If cookies spread too much, use a spatula to gently nudge edges back toward the center.
  11. As soon as cookies come out of the oven, sprinkle with flaky sea salt. Let cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.
  12. Serve warm for gooey centers or cool completely for a chewier bite. Store extras in an airtight container.

Notes

Seal the dough tightly around the caramel to prevent leaks. Chill the dough for thicker, chewier cookies. Underbake slightly for gooey centers. Sprinkle with flaky sea salt immediately after baking for best flavor. Dough can be made ahead and chilled up to 48 hours or frozen for later.

Nutrition

Keywords: brown butter, salted caramel, chocolate chip cookies, easy cookie recipe, bakery style cookies, chewy cookies, homemade cookies, caramel stuffed cookies

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