Ingredients
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup packed light brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 cups semi-sweet chocolate chips
- 20-24 soft caramel candies, unwrapped and cut in halves
- Flaky sea salt, for sprinkling
Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the eggs, one at a time, then stir in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
- Stir in the chocolate chips.
- Scoop about 2 tablespoons of dough and flatten slightly. Place a piece of caramel in the center, wrap the dough around it, and roll into a ball.
- Place cookie dough balls 2 inches apart on the prepared baking sheet.
- Bake for 10–12 minutes, or until edges are golden brown but centers are still soft.
- Remove from the oven and immediately sprinkle the tops with flaky sea salt.
- Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
If you’d like, I can help you adjust this for larger batches or add tips for extra gooey caramel centers — just let me know!