This post may contain affiliate links. Please read our disclosure policy.

These sea salt caramel chocolate chip cookies are just like your favorite classic soft, chewy chocolate chip cookie, but with the added bonus of sea salt caramel baking chips!

Sea Salt Caramel Chocolate Chip Cookies

Ok, so I know every food blog you visit probably has a “best chocolate chip cookie” recipe, and I’m not going to try and convince you that these cookies are the BEST EVER, but I will be straight up honest and say they are REALLY good. They’re soft and chewy, with the perfect amount of sweetness and a little bit of saltiness from the sea salt caramel chips.

I KNEW I had to make a cookie with these chips as soon as I saw the bag at Walmart.

Sea Salt Caramel Chocolate Chip Cookies

I LOVE salted caramel!! Evidence? Here, here and here. I should actually just have a blog dedicated to salted caramel – I love it that much. Ok, Katherine – calm down. You love it. We get it.

Back to these cookies. Sea salt caramel chocolate chip cookies!!!

How many cookies does this recipe make?

Do you find you sometimes make a cookie recipe before realizing that maybe you don’t want 64 cookies? Or you were hoping for more than 12? I created this recipe to make about 24 cookies; to me, that’s the perfect amount. Just enough that you can serve them to friends or kids if they’re coming over, but still have some leftover to eat in private (on the couch, watching Netflix, shamelessly sitting in sweats) 🙂

I also find that if I make too many cookies of the same kind at once, the fam and I get kind of sick of them and then they start to go stale.

All that being said – these cookies are ridiculous, so it would be perfectly ok to make a double batch. Maybe even freeze half of the dough for later! I actually made a double batch this time so I could gift some to my girlfriend who just had a baby.

How do you make sea salt caramel chocolate chip cookies?

The dough. Is. EASY!

It’s got your basic cookie ingredients; brown and white sugar, butter, vanilla, flour…oh, and that little bit of cornstarch that makes the cookies SO soft and chewy! Trust me, don’t leave it out. I add it to a lot of my cookie recipes, including this mini egg skillet cookie (pssst – mini eggs are back in stores)!!

Do you have to chill the cookie dough?

You should definitely chill the dough for at least an hour before baking, as agonizing as that might be. It will prevent the cookies from “pancaking” – this sounds delicious, but it’s not what you want in a soft, chewy chocolate chip cookie! If you’ve made a double batch and want to freeze half, roll half of the dough into balls and freeze on a cookie tray for an hour before popping them into a Ziploc bag. They’ll keep in the freezer for up to 2 months!

We all need a classic chocolate chip cookie recipe, and this one is great go-to. Swap out the semi-sweet chips for all sea salt caramel chips, or vice versa. Feel free to play around!

Oh, and be sure to show me your creation by tagging #loveinmyoven on Instagram!

Sea Salt Caramel Chocolate Chip Cookies

COOKIES! We all love them. For more great cookie recipes, check out my cookie category, which includes:

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
sea salt caramel chocolate chip cookies

Sea Salt Caramel Chocolate Chip Cookies

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Katherine
  • Total Time: 1 hours 40 minutes
  • Yield: 24 cookies 1x


These sea salt caramel chocolate chip cookies are just like your favorite classic soft, chewy chocolate chip cookie, but with the added bonus of sea salt caramel baking chips!


  • 1 1/2 cups all-purpose flour
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp cornstarch
  • 1/2 cup unsalted butter, room temperature
  • 1/2 cup brown sugar
  • 1/4 cup granulated sugar
  • 1 egg, room temperature
  • 1 tsp pure vanilla extract
  • 1/2 cup sea salt caramel chips*
  • 1/2 cup semi-sweet chocolate chips


  1. In a large mixing bowl, combine the flour, baking soda, salt and cornstarch. Set aside.
  2. In the bowl of a stand mixer fitted with the paddle attachment, or using a handheld electric mixer, beat the butter for about 1 minute, or until fluffy and whipped. Add both sugars, mixing until combined. Add the egg and vanilla extract and mix until combined. With the mixer running on low, slowly add the dry ingredients into the wet, mixing until just combined. Add the chocolate chips and either mix by hand with a large wooden spoon (my preference) or mix just until combined. Cover the dough tightly and chill for at least 1 hour, and up to 3 days.*
  3. Preheat the oven to 350 F and line two large baking sheets with parchment paper or a silicone baking mat. Using about 1.5 tbsp of dough at a time, roll the dough into balls and place them on the cookie sheet about 2 inches apart. I had 12 on each tray. Bake the cookies for 10-11 minutes, removing them from the oven as soon as the outsides are light brown; they will look underdone in the middle, but that’s what you want!
  4. Burn your tongue and possibly your fingers by eating a few cookies RIGHT out of the oven. 
  5. Leave the remaining cookies on the tray for 5 minutes before removing to a wire rack to cool completely.

Cookies stay fresh at room temperature, in an airtight container, for up to 2 weeks. Cookies can also be frozen, for up to 2 months; see Notes for instructions on freezing the dough.


  1. I used the Hershey’s brand sea salt caramel chips; you can swap this out for any other flavor, or just more semi-sweet chips!
  2. Dough can also be rolled into balls at this point and frozen. Freeze the balls for an hour on a cookie sheet before removing to a Ziploc bag to freeze for up to 2 months.
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Category: cookies
  • Method: baking
Recipe Card powered byTasty Recipes

Sea Salt Caramel Chocolate Chip Cookies



Sea Salt Caramel Chocolate Chip Cookies

About Katherine

Heeey! Thank you for stopping by! I like 30-minute dinners and giant peanut butter cups made with only 3 ingredients. I LOVE food! If you do too, you're in the right place.

You Might Also Like:

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

This site uses Akismet to reduce spam. Learn how your comment data is processed.


  1. These cookies look seriously addictive, Katherine! I’m going to have to find out how addictive they are! Pinning!

    1. Yes, you definitely have to test them out and let me know how many you ate in a row 😉 Haha! Thanks Thao!

  2. These sure look like they could be the best ever Katherine! They’re perfectly thick and chewy and when you add sea salt, chocolate chips and caramel, they’re irresistible in my eyes. I’d love to order a couple dozen please!

    1. I don’t think you can go wrong with sea salt, chocolate and caramel! Thank you Marcie – a couple dozen coming right up! 🙂

  3. I love how thick these cookies look! Looks like the perfect bite 🙂 I MUST find those chipits!!! And I totally agree that 24 cookies is the perfect amount! XOXO

    1. You definitely have to get those chipits!! They’re SO good. I found them at Walmart!! YES – 24 is just right. Cheers!!

  4. I love those sea salt caramel chips to Katherine, but amazingly, I haven’t tried them in chocolate chip cookies yet! What is wrong with me? I also agree that 24 is a good number of cookies to make. I usually half recipes that make more. And even when I make 24, I end up freezing some for later. I’ll definitely be making these cookies some time soon!

    1. I’m glad you’ve at least tried the chipits! You’re not missing out 😉 You’ve got to try them in cookies though!! Yes – cookie recipes are always way too many, and I like cookies a lot! I hope you love them!! Thanks Leanne