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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 chewy, bakery-style cookies feature nutty brown butter, gooey salted caramel, and melty chocolate chips for an irresistible sweet-and-salty treat. Perfect for parties, gifting, or indulging yourself, they come together quickly and are sure to impress.

Ingredients

Scale
  • 1 cup (226g) unsalted butter, browned
  • 1 cup (220g) packed brown sugar (preferably dark brown sugar)
  • 1/2 cup (100g) granulated sugar
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 2 1/2 cups (315g) all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 1 cup (170g) semi-sweet or dark chocolate chips (or chopped chocolate bar)
  • 1 cup (170g) caramel bits (or chopped soft caramel candies, frozen)
  • Flaky sea salt, for sprinkling

Instructions

  1. Place 1 cup unsalted butter in a medium saucepan over medium heat. Stir frequently as it melts, then continue to cook until it foams and turns a deep golden brown, about 5–7 minutes. Pour into a bowl (scrape all the browned bits!) and let cool for 10–15 minutes.
  2. In a separate bowl, whisk together flour, baking soda, and kosher salt. Set aside.
  3. In a large mixing bowl, combine the cooled brown butter, brown sugar, and granulated sugar. Beat with a mixer on medium speed until well combined and slightly fluffy, about 2 minutes.
  4. Add eggs, one at a time, mixing well after each addition. Mix in vanilla extract.
  5. Gradually add the flour mixture to the wet ingredients, mixing on low speed or by hand just until combined. Do not overmix.
  6. Gently fold in chocolate chips and caramel bits with a spatula.
  7. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes (up to 24 hours).
  8. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
  9. Scoop dough into balls, about 2 tablespoons each, and space them 2 inches apart on the baking sheets.
  10. Bake one sheet at a time for 10–12 minutes, until edges are golden and centers look just set but still soft.
  11. As soon as cookies come out of the oven, sprinkle with flaky sea salt.
  12. Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Chilling the dough is key for thick, chewy cookies. For gluten-free, use a 1:1 gluten-free flour blend. If caramel leaks out, gently press it back into the cookie after baking. Don’t overbake—the cookies should look slightly underdone in the center when you remove them from the oven. Store with a slice of bread to keep cookies soft.

Nutrition

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

Find it online: https://magnetmeal.com/brown-butter-salted-caramel-chocolate-chip-cookies-easy-recipe-for-chewy-irresistible-treats/