Salted Caramel Chocolate Cookies

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.  :)

Salted Caramel Chocolate Cookies

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


Preheat oven to 350 degrees F (175 degrees C).

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.

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.

Ali's Tip:

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

If you make this recipe, be sure to snap a photo and hashtag it #gimmesomeoven. I'd love to see what you cook!

Leave a Comment:


  1. Annie @ Annie's Cooking Lab — April 14, 2012 @ 8:22 pm (#)

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

  2. Chung-Ah | Damn Delicious — April 14, 2012 @ 10:37 pm (#)

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

  3. Cassie — April 15, 2012 @ 6:02 am (#)

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

  4. Blog is the New Black — April 15, 2012 @ 7:09 am (#)

    Looks fantastic!

  5. Heidi — April 15, 2012 @ 3:42 pm (#)

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

  6. Kim — April 15, 2012 @ 7:52 pm (#)

    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!

  7. Ronda — April 16, 2012 @ 7:01 am (#)

    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.

  8. The Food Hunter — April 16, 2012 @ 11:26 am (#)

    My husband will love these…must make them for him

  9. Samantha Angela — April 16, 2012 @ 12:23 pm (#)

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

  10. Mary — April 16, 2012 @ 3:12 pm (#)

    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!!!!!!!

  11. Ashley — April 30, 2012 @ 12:07 pm (#)

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

  12. katie — May 7, 2012 @ 4:42 am (#)

    gah! i need these in my life STAT!

  13. Jessica — June 10, 2012 @ 5:07 pm (#)

    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.

  14. merveille — June 13, 2012 @ 10:10 pm (#)

    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.

  15. Susan — December 13, 2012 @ 5:13 pm (#)

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

  16. Joanna — February 25, 2013 @ 8:55 am (#)

    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.”

  17. Cathy DeMarco — December 9, 2013 @ 10:42 am (#)

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

  18. Amy @ Fearless Homemaker — July 22, 2014 @ 3:17 pm (#)

    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!

  19. Julie May, PhD — August 17, 2015 @ 10:13 am (#)

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

    • Hayley @ Gimme Some Oven — August 17th, 2015 @ 2:15 pm

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

  20. Mary — September 19, 2015 @ 3:54 pm (#)

    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.

    • Hayley @ Gimme Some Oven — September 22nd, 2015 @ 11:37 am

      Thanks Mary, we’re happy you enjoyed them! :)

  21. Mary — November 4, 2015 @ 9:23 am (#)

    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.


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