Gimme Some Oven

Salted Caramel Chocolate Cookies

This post may contain affiliate links. Please read my disclosure policy.

Ok, I have a new favorite ingredient in the candy aisle: Kraft’s Caramel Bits.

I’ve been a caramel lover for years and years, but only recently discovered this adorable, tiny little caramel bits hidden next to their normal, individually-packaged predecessors. These little guys are about the size of chocolate chips and perfect for baking!!!

So I decided to try and replicate a salted caramel chocolate cookie recipe I had the other night at a work party. Basically just took my favorite double chocolate chip cookie recipe, added in the bag of caramel bits, and then sprinkled each cookie with a pinch of sea salt. And oh my heavens. Perfection.

I may have already made two batches in one week. :)

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Salted Caramel Chocolate Cookies

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.4 from 5 reviews
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 18-24 cookies 1x


You will love this Salted Caramel Chocolate Cookies recipe. These chocolate-y treats are completely delicious, and can be prepared in about 20 minutes!


  • 1 cup (2 sticks) butter
  • 1 1/2 cups white sugar
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 2/3 cup unsweetened cocoa powder (or dark chocolate cocoa powder)
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 (11 oz.) bag Kraft caramel bits
  • 1 cup semi-sweet or dark chocolate chips
  • coarse sea salt


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In large bowl, beat butter, sugar, eggs, and vanilla until light and fluffy. Combine the flour, cocoa, baking soda, and salt; stir into the butter mixture until well blended. Mix in the caramel bits and chocolate chips. Drop by rounded tablespoonfuls onto greased cookie sheets. Press each cookie down slightly to flatten, then sprinkle with a pinch of sea salt.
  3. Bake for 8 to 10 minutes in the preheated oven, or just until set. Cool slightly on the cookie sheets before transferring to wire racks to cool completely.


If you cannot find the caramel bits, you could also cut normal caramels into 1/4″ cubes for this recipe.

Share this Post

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

33 comments on “Salted Caramel Chocolate Cookies”

  1. Those look so good! I’m totally in love with those little caramel bits too, so fun to bake with!

  2. Yum! You could never go wrong with the marriage of chocolate and caramel!

  3. I love these caramel bits too. They are so perfect for baking!

  4. These look SO good! I also recently found caramel bits, and started using them in your caramel apple cider cookies, so good!

  5. I made these today….they were so good! My husband warmed a few up in the microwave and topped it with some vanilla ice cream. Yum! I always keep caramel bits on hand to put in my Chocolate Chip Caramel and Pretzel cookies.

    This cookie recipe is a keeper!

  6. Triple Yum, these look so good. I will have to go and find some of those caramel bits, I haven’t seen them since Christmas, and make these as soon as possible. Caramel, Chocolate, and little salt = my favorite flavor combination.

  7. My husband will love these…must make them for him

  8. Are caramel bits just smaller pieces of soft/chewy caramel candies?

  9. OH my gosh i also love those caramel bits…
    if you look on the back of the bag their caramel apple recipe is oh so good!!!!!!!

  10. made these over the weekend. AMAZING! definately adding this to my regular cookie rotation.

  11. gah! i need these in my life STAT!

  12. Would love to know how you kept them from falling apart! I baked these (and blogged about them) today and they are amazingly delicious but I could not get them off the trays in one piece to save my life. Would love to know your secret! Am thinking of trying wax paper next time, because there will definitely be a next time.

    P.S. Your blog name is amazing.

  13. Also fantastic: basic chocolate cookies with these caramel bits, chocolate chips, and the Reese’s peanut butter chips. Can’t get enough of that combo.

  14. These sound divine. Was hoping to make them for a cookie exchange I have this weekend. About how many cookies does this recipe yield?

  15. These were amazingly good. The touch of salt really just puts them over the top. My coworkers raved! I froze the last 6 in dough form form for a future “cookie emergency.”

  16. I am going to try these. How many cookies does each batch make?

  17. I made these and they turned out SO good! My only critique (if you can even call it that) is that it made WAY more than the recipe said. I used my tablespoon-size cookie scoop, scooped out a heaping tablespoon for each cookie, and wound up with 44 cookies. In the end, that was great, because I made them for a friend and still had extras to keep for my husband, so it was a win-win. But I did want to let you know!

  18. Hi there!  I just blogged about your fabulous cookies!  :)  Here’s a link.  Of course I linked back to you.  Girl power.  LOL

    • Hey Julie! They look wonderful, you are so sweet to share – we so appreciate the kind shoutout on your blog!

  19. Just made these and they are terrific – especially warm! Haven’t had a cool one yet so I hope the caramel bits don’t harden up.

  20. I have made these twice now and, as they taste great, they come out pretty flat. The second time I made them I refrigerated the dough overnight to see if that would help create thicker cookies like your pictures but no luck. Also, I tried them with cut up normal Kraft caramels and the caramel in the baked cookie was noticably harder to chew . I don’t recommend using them. They also are quite difficult to get off the pan (with parchment) because the caramel sticks to the spatula. Ugh. Not sure if I will make these again, even though they are delicious.

  21. Made these for a wedding brunch. They were gone in seconds. About to make my third batch, this time for pre-Thanksgiving dinner. Can’t wait. So delicious. Totally addictive.

  22. Mine were very good and chewy, but they turned out very thin, not puffy like the picture. Everyone loved them but I would like to know how to keep them thicker.

  23. Love anything salted caramel chocolate (especially dark) and these did not disappoint!
    second batch I had to use shortening and they turned out well too!

  24. They came out okay, too much chocolate.

  25. These are SOOOO good. I was looking for a good way to use caramel bits I bought on a whim. WOW. Will buy intentionally to make these again. Yum