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Brown Butter Salted Caramel Chocolate Chip Cookies

brown butter salted caramel chocolate chip cookies - featured image
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These bakery-style cookies combine nutty brown butter, gooey salted caramel, and melty chocolate chips for a chewy, crisp-edged treat with a sweet-salty twist. Perfect for any occasion, they come together quickly and are sure to impress family and friends.

Ingredients

Scale
  • 1 cup (227g) unsalted butter
  • 1 cup (200g) light brown sugar, packed
  • 1/2 cup (100g) granulated sugar
  • 2 large eggs, room temperature
  • 2 1/2 cups (315g) all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon fine sea salt
  • 2 teaspoons pure vanilla extract
  • 1 1/2 cups (255g) semi-sweet chocolate chips or chunks
  • 12–14 soft caramels, unwrapped and cut into quarters
  • 1–2 teaspoons flaky sea salt (for sprinkling)

Instructions

  1. Add 1 cup unsalted butter to a light-colored saucepan over medium heat. Stir constantly as it melts, foams, and turns golden brown with amber bits at the bottom. Once browned, pour into a heatproof bowl and let cool for 10 minutes.
  2. In a large bowl, combine cooled brown butter, light brown sugar, and granulated sugar. Beat until smooth and creamy (2-3 minutes).
  3. Add eggs and vanilla extract. Beat for another 1-2 minutes until well combined.
  4. In a separate bowl, whisk together flour, baking soda, baking powder, and fine sea salt.
  5. Add dry ingredients to wet ingredients, mixing on low speed or by hand until just combined. Do not overmix.
  6. Fold in chocolate chips/chunks and quartered soft caramels until evenly distributed.
  7. Cover the bowl and chill dough in the fridge for 10 minutes.
  8. Preheat oven to 350°F (175°C) and line baking sheets with parchment paper or silicone mats.
  9. Scoop 2-tablespoon balls of dough onto baking sheets, spacing 2 inches apart.
  10. Bake for 12-14 minutes, until edges are golden and centers look just set.
  11. Sprinkle each cookie with flaky sea salt immediately after baking.
  12. Let cookies rest on the baking sheet for 5 minutes before transferring to a cooling rack. Enjoy warm or at room temperature.

Notes

For best results, chill the dough before baking and tuck caramel pieces into the center of each dough ball to prevent oozing. Sprinkle flaky salt right after baking for maximum flavor. To make gluten-free, use a 1:1 gluten-free flour blend. For dairy-free, use plant-based butter and dairy-free caramels and chocolate. Store in an airtight container for up to 4 days or freeze for up to 2 months.

Nutrition

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

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