Salted Caramel And Chocolate Chip Cookies
- 20m Prep Time
- 10m Cook Time
- 2h Ready In
These salted caramel and chocolate chip cookies combine sweet caramel chips and semisweet chocolate chips in a soft, chewy cookie. A sprinkle of flaky salt on top enhances the flavors.
Ingredients
- 3/4 cup unsalted butter softened
- 1/4 cup butter-flavored shortening
- 2 medium eggs at room temperature
- 1 cup packed light brown sugar
- 1/2 cup granulated sugar
- 2 tsp vanilla extract
- 3/4 tsp baking soda
- 1/2 tsp kosher salt
- 2 1/2 cup all-purpose flour
- 1 1/2 cup caramel chips
- 1 cup semisweet chocolate chips
- Vegetable oil for greasing
- 2 tsp kosher salt
Nutrition (per serving, estimated)
Estimated based off 9 of 13 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 26.6 mg
- Iron: 1.89 mg
- Magnesium: 24.3 mg
- Phosphorus: 67 mg
- Potassium: 111 mg
- Zinc: 0.53 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 1/4 cup butter-flavored shortening
- 1 cup packed light brown sugar
- 1/2 cup granulated sugar
- 2 tsp vanilla extract
- 3/4 tsp baking soda
- 1/2 tsp kosher salt
- 2 1/2 cup all-purpose flour
- 1 1/2 cup caramel chips
- 1 cup semisweet chocolate chips
- 2 tsp kosher salt
Prepare
- Soften 3/4 cup unsalted butter
- 2 medium eggs, at room temperature
- Vegetable oil, for greasing
Let's Cook
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Step 1.
In a large mixing bowl, using a handheld mixer with the paddle attachment, beat the softened butter, butter-flavored shortening, and eggs on medium speed until combined. Add the packed light brown sugar, granulated sugar, vanilla extract, baking soda, and ½ teaspoon kosher salt. Mix on medium speed until well combined, about 2 minutes.
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Step 2.
Switch to the dough hook attachment. With the mixer on medium speed, gradually sprinkle in the all-purpose flour and mix until just combined, scraping down the bowl as needed. Add the caramel chips and semisweet chocolate chips, then mix on low speed or fold in by hand until evenly distributed.
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Step 3.
Cover the dough and refrigerate for at least 2 hours, or up to 24 hours, to firm up.
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Step 4.
Preheat the oven to 350°F. Lightly grease a baking sheet with vegetable oil or line with parchment paper.
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Step 5.
Spoon the dough into 12 equal mounds on the prepared baking sheet, spacing them about 2 inches apart. Bake for 7 to 10 minutes, until the edges are golden brown and the centers are still slightly soft. For crisper cookies, bake 1–2 minutes longer.
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Step 6.
Remove the baking sheet from the oven and let the cookies cool on the sheet for 2 minutes, then transfer to a wire rack. While the cookies are still warm, sprinkle the remaining 2 teaspoons kosher salt evenly over the tops.