Brown Butter Salted Caramel Chocolate Chip Cookies Easy Recipe

Let me set the scene: the aroma of rich brown butter swirling with gooey caramel and melty chocolate chips fills your kitchen, making it impossible not to sneak a taste straight from the baking sheet. The first time I made these brown butter salted caramel chocolate chip cookies, I was standing in my tiny apartment on a rainy Saturday, searching for comfort that only cookies could deliver. I hadn’t planned on baking anything fancy—just a little something sweet to go with a mug of coffee. But when I tasted that first warm, soft cookie, I paused, closed my eyes, and grinned because I knew I’d landed on something downright magical—real-deal, bakery-worthy cookies that taste like nostalgia with a twist.

These cookies are pure, cozy comfort. The kind you want to bake for family movie nights, bring to potlucks, or gift during the holidays. Honestly, I wish I’d discovered the magic of brown butter years ago (it’s a game-changer). My grandma always said, “Butter makes everything better,” and she wasn’t wrong—but browning it? Next level! The caramel bits add chewy pockets of sweetness, while the sprinkle of flaky sea salt makes each bite sing. My family can’t seem to keep their hands off the cooling rack (I’ve caught my kids mid-cookie heist more times than I care to admit).

Whether you’re a seasoned baker or just love a dangerously easy sweet treat, this recipe is going to win you over. It’s perfect for impressing your friends, brightening up your Pinterest board, or just spoiling yourself after a long day. I’ve tested these cookies more times than I can count—in the name of research, of course—and now they’re a staple for family gatherings, gifting, and late-night cravings. It feels like a warm hug every single time, and you’re going to want to bookmark this one.

Why You’ll Love This Brown Butter Salted Caramel Chocolate Chip Cookies Recipe

When it comes to cookies, I’m picky—I want that perfect balance of chewy and crispy, with bold flavor in every bite. Years of baking (and, let’s face it, a few kitchen disasters) have taught me what works. Here’s why this brown butter salted caramel chocolate chip cookies recipe stands out:

• Quick & Easy: You can whip up a batch in under 40 minutes—from browning the butter to pulling cookies from the oven, no waiting around for dough to chill (unless you want to!).
• Simple Ingredients: No need for a fancy grocery run. Everything you need is probably already in your pantry—plus a quick tip: I use Guittard or Ghirardelli chocolate chips for extra richness.
• Perfect for Any Occasion: These cookies are just as good for holiday cookie exchanges as they are for lazy weekend baking or last-minute potluck contributions.
• Crowd-Pleaser: Adults love the sophisticated brown butter flavor, kids go wild for the caramel bits, and everyone asks for seconds. I’ve never seen a batch last more than a day!
• Unbelievably Delicious: The combination of nutty brown butter, sweet caramel, and gooey chocolate chips is seriously next level. A sprinkle of flaky sea salt brings everything together—trust me, don’t skip it.

This isn’t just another chocolate chip cookie recipe. The brown butter gives a deep, almost toffee-like flavor you won’t find in standard cookies. Blending in caramel bits creates soft, chewy pockets, and the balance of sweet and salty keeps you coming back for more.

Honestly, these cookies hit all the right notes. They’re comfort food—modernized and just a little bit fancy. You get all the classic nostalgia, but with an easy, foolproof method. If you’ve ever wished for bakery-quality cookies without all the fuss, this brown butter salted caramel chocolate chip cookies recipe is here to save the day.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold flavor and a satisfying texture. Most are pantry staples, and there’s plenty of room for easy swaps if you need them. Here’s what you’ll need:

• For the Cookie Dough:
• 1 cup (227g) unsalted butter (for browning—this is key!)
• 1 cup (200g) packed light brown sugar (adds deep molasses notes)
• 1/2 cup (100g) granulated sugar
• 2 large eggs, room temperature
• 2 tsp pure vanilla extract (I love Nielsen-Massey for flavor)
• 2 3/4 cups (343g) all-purpose flour (King Arthur works great)
• 1 tsp baking soda
• 1/2 tsp baking powder
• 3/4 tsp fine sea salt
• Mix-Ins:
• 1 cup (170g) semisweet chocolate chips (Guittard or Ghirardelli for best texture)
• 1 cup (180g) caramel baking bits (I use Kraft, but you can chop up soft caramels if you prefer)
• Flaky sea salt for sprinkling (Maldon adds perfect crunch and flavor)

Ingredient Tips:

• If you’re out of brown sugar, swap half for coconut sugar—it brings a lovely caramel undertone.
• For gluten-free cookies, substitute the all-purpose flour with a 1:1 gluten-free blend (Bob’s Red Mill is reliable).
• No caramel bits? Chop up soft caramels or use butterscotch chips for a twist.
• Dairy-free? Use plant-based butter (like Earth Balance) and vegan chocolate chips.
• Want extra crunch? Toss in 1/2 cup chopped toasted pecans or walnuts.

Honestly, you can play with the mix-ins depending on what’s in your pantry. In summer, I sometimes swap the caramel for dried cherries—so good!

Equipment Needed

Here’s what you’ll need to make these bakery-style brown butter salted caramel chocolate chip cookies, plus a few tips from my kitchen:

• Medium saucepan (for browning the butter—make sure it’s light-colored so you can see the color change)
• Large mixing bowl
• Hand mixer or stand mixer (a sturdy spatula works too, but the mixer gives fluffier results)
• Whisk (for blending dry ingredients)
• Measuring cups and spoons (I use OXO—long-lasting and easy to clean)
• Baking sheets (heavy-duty, rimmed sheets help cookies bake evenly)
• Parchment paper or silicone baking mats (Silpat is my go-to for nonstick and easy cleanup)
• Cookie scoop (optional but makes perfectly uniform cookies; I use a medium 2-tbsp scoop)
• Cooling rack

If you don’t have a mixer, don’t stress—you can beat everything by hand (just takes a bit more elbow grease). For parchment paper, I’ve reused sheets for multiple batches without any issues. Budget-friendly tip: Dollar store baking sheets work if you double them up to prevent burning. Maintenance note: If you use silicone mats, hand-wash them to keep them from getting greasy.

Preparation Method

1. Browning the Butter (10 minutes):
   
   Place 1 cup (227g) unsalted butter in a light-colored saucepan over medium heat. Stir constantly as it melts, then foams, and finally sizzles. Watch closely! When it turns golden brown and smells nutty, remove from heat. Scrape all the browned bits into a bowl—those are pure flavor.
2. Cooling the Butter (10 minutes):
   
   Let the browned butter cool for 10 minutes (otherwise, it’ll scramble the eggs—learned the hard way). If you’re impatient, pop the bowl in the fridge for a few minutes.
3. Mixing the Wet Ingredients (5 minutes):
   
   In a large bowl, blend the cooled brown butter, 1 cup brown sugar, and 1/2 cup granulated sugar. Beat until creamy and smooth—about 2 minutes. Add the eggs one at a time, mixing well after each, then add 2 tsp vanilla extract.
4. Combining Dry Ingredients (2 minutes):
   
   In a separate bowl, whisk together 2 3/4 cups flour, 1 tsp baking soda, 1/2 tsp baking powder, and 3/4 tsp salt. Make sure there are no clumps.
5. Bringing It All Together (3 minutes):
   
   Add the dry mixture to the wet ingredients. Mix on low speed (or by hand) until just combined—don’t overmix, or your cookies will be tough. The dough should be thick but scoopable.
6. Adding Mix-Ins (2 minutes):
   
   Stir in 1 cup chocolate chips and 1 cup caramel bits. I like to reserve a handful to press into the tops right before baking for that Pinterest-perfect look.
7. Shaping the Cookies (5 minutes):
   
   Scoop dough into 2-tbsp balls and arrange on lined baking sheets, leaving about 2 inches between each. If you want extra caramel pools, press a few more bits into each dough ball.
8. Baking (10–12 minutes):
   
   Bake at 350°F (175°C) for 10–12 minutes, until the edges are golden and centers look just set. Don’t overbake—cookies will firm up as they cool.
9. Finishing Touches (2 minutes):
   
   Right out of the oven, sprinkle flaky sea salt over each cookie. Transfer to a rack to cool (or, you know, eat one warm—I always do).

Troubleshooting Tips: If your cookies spread too much, chill the dough for 30 minutes before baking. If they’re too cakey, double-check your flour measurement—spoon and level rather than scoop. For super gooey centers, pull them from the oven when they look barely set.

Efficiency tip: Brown the butter while you prep your other ingredients. And always taste the dough (for quality control, obviously).

Cooking Tips & Techniques

After baking more cookies than I can count, I’ve picked up a few secrets. Here’s how to nail this brown butter salted caramel chocolate chip cookies recipe every single time:

• Browning Butter Like a Pro: Use a light-colored pan—you’ll spot the color change easier. Don’t walk away; it goes from perfect to burnt fast. Scrape every bit into your dough for maximum flavor.
• Chill for Thicker Cookies: If you love thick cookies, chill the dough for 30–60 minutes. If you’re in a hurry, skip it—they’ll still taste amazing, just a bit flatter.
• Salt Placement: Sprinkle sea salt right after baking. If you add it before, it can melt into the dough and disappear.
• Mix-Ins Strategy: Reserve a few chocolate chips and caramel bits to press onto the tops before baking. Trust me, it makes your cookies look bakery-worthy.
• Batch Baking: Bake one tray at a time, rotating halfway if your oven has hot spots. I’ve burned plenty of cookies by doubling up—lesson learned.
• Consistency Matters: Spoon and level your flour for the best texture. Too much flour = dry cookies. Too little = cookies spread too much.
• Learned the Hard Way: Once, my butter was too hot and scrambled my eggs. Now I always cool it at least 10 minutes. Also, don’t overmix after adding flour—just enough to bring the dough together.

For multitasking, brown the butter while measuring your dry ingredients. And always keep a watchful eye—these cookies go from golden to overdone in a flash!

Variations & Adaptations

One of the joys of baking these brown butter salted caramel chocolate chip cookies is how easy they are to tweak. Here are a few of my favorite ways to switch things up:

• Gluten-Free: Swap the all-purpose flour for a 1:1 gluten-free blend. I’ve tried Bob’s Red Mill, and it works—texture’s still soft and chewy.
• Nutty Twist: Add 1/2 cup chopped toasted pecans or walnuts for extra crunch. My dad swears by this version (and sneaks them into his lunchbox).
• Seasonal Swap: In the fall, replace caramel bits with cinnamon chips. For summer, dried cherries are amazing.
• Flavor Boost: Stir in 1 tsp instant espresso powder with the dry ingredients—gives a subtle mocha vibe that pairs beautifully with brown butter.
• Allergen-Friendly: Use dairy-free butter and vegan chocolate chips for a totally plant-based cookie. I’ve done this for friends, and nobody can tell the difference.

I’ve made a version with butterscotch chips and sea salt when I was out of caramel—honestly, it was a happy accident! You can also bake the dough as bars in a 9×13-inch pan for chewy cookie squares. Let your taste buds lead the way.

Serving & Storage Suggestions

These brown butter salted caramel chocolate chip cookies are best served fresh and just a little warm—trust me, nothing beats that melty chocolate and gooey caramel. I like to present them stacked on a pretty plate with a sprinkle of flaky sea salt on top. If you’re hosting, pair them with cold milk, hot chocolate, or strong coffee.

Storage Tips:

• Cool cookies completely before storing.
• Keep in an airtight container at room temperature for up to 4 days (they stay soft and chewy!).
• Freeze for longer storage: Place cooled cookies in a zip-top bag or freezer-safe container. They’ll last 2–3 months. Thaw at room temp or microwave for 10 seconds for that “just-baked” vibe.
• If you like crisp edges, reheat cookies in a 350°F (175°C) oven for 2–3 minutes.

The flavors deepen after a day. I’ve found the caramel gets even gooier, and the brown butter notes become richer. So, if you can resist eating them all at once, they only get better!

Nutritional Information & Benefits

Each brown butter salted caramel chocolate chip cookie (about 40g) contains approximately:

• Calories: 190
• Fat: 9g
• Carbohydrates: 26g
• Sugar: 16g
• Protein: 2g

Benefits: Brown butter adds healthy monounsaturated fats and a rich flavor profile. Caramel bits offer quick energy, while chocolate chips bring antioxidants. If you go gluten-free or dairy-free, these cookies suit most dietary needs. But heads up: they contain eggs, dairy, and wheat—so avoid if allergic.

Personally, I love that a homemade cookie can be part of a balanced life—especially when shared with family. Everything in moderation, right?

Conclusion

If you’re searching for the ultimate cookie recipe—one that’s easy, packed with flavor, and guaranteed to impress—these brown butter salted caramel chocolate chip cookies are it. They’re a little special, a lot comforting, and irresistibly good. Don’t be afraid to make them your own: swap in new mix-ins, adjust the salt, or play with textures. That’s the fun of home baking!

I keep coming back to this recipe because it never fails. It’s the cookie that gets requested at every family event, the one that makes rainy days brighter, and the sweet treat I love to share. If you try it, let me know how you tweak it—drop a comment, share your photos, or pass the recipe to a friend. Here’s to warm kitchens, happy hearts, and cookies that taste like home!

FAQs

Can I make these cookies ahead of time?

Absolutely! You can make the dough up to three days ahead and keep it in the fridge. Just let it come to room temp before baking, or bake straight from cold for thicker cookies.

What’s the best way to brown butter?

Use a light-colored pan, stir constantly, and watch for golden color and nutty aroma. Don’t walk away—it goes quickly from golden to burnt!

Can I freeze the cookie dough?

Yes, scoop dough balls onto a tray and freeze until solid. Store in a freezer bag—bake from frozen, adding 1–2 minutes to baking time.

Do I have to use flaky sea salt?

Nope! You can skip it or use regular sea salt if needed. But a pinch of flaky salt really brings out the caramel and chocolate flavors.

Can I use different mix-ins?

Definitely! Try butterscotch chips, chopped nuts, dried fruit, or even white chocolate. Mix and match until you find your perfect combo.

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