These Salted Caramel Chocolate Chip Cookies get their rich flavor from caramel bits and semisweet chocolate chips. The sea salt, sprinkled on top, complements the richness with a salty bite!
These cookies are adapted from a recipe in Valerie Bertinelli’s cookbook, “Valerie’s Home Cooking.” While I love sweet caramel sauce on an ice cream sundae, I’d never tried baking with it before.
I was hesitant to mix caramel with chocolate because I was concerned the flavors would compete with each other. Fortunately, I discovered the richness of the caramel only added to the flavor of the chocolate.
If you’re not a fan of caramel, you may want to check out my recipes for Peanut Butter Chocolate Chip Cookies or Double Chocolate Pecan Chip Cookies.
I recommend using caramel bits instead of cutting up the individually wrapped caramel squares. The squares are prone to melt and burn on the pan, but the bits melt just enough without burning. If you have difficulty finding these caramel bits in your local supermarket, you can find them here.
The process for making these cookies is similar to a standard drop cookie. Once the dough is prepared, drop the dough by 1.5-tablespoon portions, about 2 inches apart, onto a lined baking pan.
Using a 1.5-tablespoon cookie scoop speeds up the process of getting the dough onto the pans. The scoop also guarantees your cookies are the same size. When your cookies are all the same size, they’ll bake more evenly.
Once the dough is on the pans, remember to add a sprinkle of flaked sea salt. The sea salt gives the cookies their perfect salty bite.
If you like the idea of changing up the standard chocolate chip cookie, give these cookies a try. The combination of caramel, semisweet chocolate, and flaked sea salt works incredibly well.
This recipe makes enough to share, and they freeze really well, so you’ll have to decide if you want to share or save a few for later. Happy Baking!
More Gluten Free Cookie Recipes
- Lemon Cookies with Lemon Glaze
- Gluten Free Chocolate Crinkle Cookies
- Toasted Coconut Butterscotch Oatmeal Cookies
- Chocolate Chip Peanut Butter Cookies
- Frosted Powdered Sugar Cookies
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Salted Caramel Chocolate Chip Cookies get their rich flavor from caramel bits and semisweet chocolate chips. The sea salt, sprinkled on top, complements the richness with a salty bite!
- 3 cups gluten free flour
- 1 teaspoon xanthan gum
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup unsalted butter, softened
- 1 cup packed brown sugar
- 1/2 cup sugar
- 2 eggs, large
- 1 1/2 teaspoons vanilla
- 1 cup caramel bits
- 3/4 cup semisweet chocolate chips
- 1 1/2 teaspoons flaked sea salt
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Preheat oven to 375 degrees. Line 2 baking pans with parchment paper.
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In a medium bowl, whisk together the gluten free flour, xanthan gum, baking powder, baking soda, and salt.
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In a large bowl, beat the butter, and sugars with an electric mixer until light and fluffy.
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Add the eggs, one at a time, beating well after each addition. Add the vanilla and beat until combined.
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Slowly add in the flour mixture and beat until just combined. Stir in the chocolate chips and caramel bits.
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Drop the dough by 1.5-tablespoon portions about 2 inches apart on the prepared pans. Sprinkle a pinch of salt on each cookie.
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Bake about 13 minutes until golden brown. Allow the cookies to cool on the baking pan for 3 to 5 minutes before moving them to a wire rack to finish cooling.
Recipe slightly adapted from Valerie's Home Cooking
Delicious!