Salted caramel chocolate chip cookies

    30 min

    Chocolate chip cookies with the addition of coarse sea salt and caramel pieces are simply delicious and very addictive! By placing the toffee pieces in the cookies instead of mixing it in the cookie dough itself, it will look better and the caramel is less likely to spill out onto the baking tray.

    40 people made this

    Makes: 36 cookies

    • 375g plain flour
    • 1 teaspoon bicarbonate of soda
    • 1 teaspoon coarse sea salt
    • 250g soft brown sugar
    • 225g unsalted butter, softened
    • 50g caster sugar
    • 2 eggs
    • 2 teaspoons vanilla extract
    • 325g chocolate chips
    • 18 toffee or caramel sweets, each cut into 6 pieces

    Prep:15min  ›  Cook:15min  ›  Ready in:30min 

    1. Preheat oven to 180 C / Gas 4.
    2. Whisk flour, bicarbonate of soda and sea salt together in a bowl.
    3. Beat brown sugar, butter and caster sugar together in a bowl using an electric mixer until creamy. Beat eggs, 1 at a time, into butter mixture until blended; beat in vanilla extract. Stir flour mixture into butter mixture until just combined; fold in chocolate chips.
    4. Divide mixture into thirty six 2 tablespoon-size cookie mounds; arrange on baking trays, leaving some space between each one. Press 3 toffee pieces into each cookie.
    5. Bake in the preheated oven until edges are golden brown, 13 to 15 minutes. Transfer cookies to a wire rack to cool.

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    Reviews & ratings
    Average global rating:

    Reviews in English (27)


    It was an amazing cake but melting toffee didn't make it look nice It also stuck together  -  10 Mar 2018


    I have made it 3 times I follow the recipe and everyone loves it  -  31 Dec 2018  (Review from Allrecipes US | Canada)


    Used 1 c milk chocolate chips, and 1 c dark chocolate chips instead of the 2 c milk chocolate chips. Was good. The carmels didn't melt as much as I had expected them to, but these were good cookies. Grandkids loved them!  -  25 Nov 2018  (Review from Allrecipes US | Canada)