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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 cookies combine the nutty richness of browned butter with gooey salted caramel chunks and classic chocolate chips for a comforting, indulgent treat that’s quick and easy to make.

Ingredients

Scale
  • 1 cup (227 g) unsalted butter, browned slowly
  • 3/4 cup (150 g) granulated sugar
  • 3/4 cup (165 g) packed brown sugar
  • 2 large eggs, room temperature
  • 1 teaspoon pure vanilla extract
  • 2 1/4 cups (280 g) all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 1/2 cups (270 g) semisweet or dark chocolate chips
  • 1 cup (about 150 g) salted caramel chunks (store-bought or chopped soft caramel candies)

Instructions

  1. Brown the butter in a medium saucepan over medium heat, stirring frequently until it turns golden brown with a nutty aroma (5-7 minutes). Remove from heat and pour into a heatproof bowl to cool slightly (about 5 minutes).
  2. In a large bowl, combine granulated sugar, brown sugar, and warm browned butter. Mix until smooth and slightly glossy (3-4 minutes).
  3. Beat in eggs one at a time, then add vanilla extract. The dough will look shiny and a bit loose (2 minutes).
  4. In a separate bowl, whisk together flour, baking soda, and salt (2 minutes).
  5. Gradually add dry ingredients to the wet mixture, stirring gently until just combined (1-2 minutes). Avoid overmixing.
  6. Fold in chocolate chips and salted caramel chunks gently (1-2 minutes).
  7. Optional: Cover dough and refrigerate for at least 30 minutes to 1 hour to prevent spreading and deepen flavor.
  8. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
  9. Scoop dough into generous tablespoon-sized balls, spacing about 2 inches apart on baking sheets. Bake for 10-12 minutes until edges are golden but centers remain soft.
  10. Let cookies rest on baking sheet for 5 minutes, then transfer to a cooling rack to cool completely (about 15 minutes).

Notes

Use a light-colored pan to brown butter for better color visibility. Chill dough for thicker, chewier cookies and to prevent spreading. Use a cookie scoop for consistent cookie size. If caramel chunks melt too much, try smaller pieces or chill dough longer. Avoid overmixing dough to prevent tough cookies.

Nutrition

Keywords: brown butter cookies, salted caramel cookies, chocolate chip cookies, easy cookie recipe, quick dessert, caramel chocolate chip

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