Holy crap you guys. I just got caught up on The Good Wife. That was cathartic, to say the least. I should have never let myself fall behind on watching because the shocker of this season was totally spoiled for me on basically every social media site and even entertainment news sites.

Salted Caramel Milk Chocolate Chip Cookies

I accidentally saw the spoiler in the HEADLINE of articles about the show. Like, really guys? Can we not put spoilers in the TITLE?! Especially when shows air throughout different timezones. Also especially in this modern age of DVR. Oh well, at least I knew to brace myself when I did finally watch. I won’t say much more in case you’re a few episodes behind. Man, I love good TV.

Almost as much as I love a good chocolate chip cookie. Nice transition there huh? Seriously though, sometimes when I’m brainstorming recipes to make and share with you all I find myself just wanting to make cookies and brownies all day long because they’re my forever favorites. Just recently I was attempting to force myself to try to bake something far from that realm of treats but I thought why? Variety schmariety. I like what I like and that’s half the reason you read this blog, right? Hopefully.

Hopefully you like cookies because I’ve got a pretty kickass recipe today. There’s caramel, but don’t worry you’re not making it from scratch because we’re cheating today. There’s milk chocolate chips because sometimes only milk chocolate will do. There’s fancy fleur de sel (sea salt). And there’s even cinnamon! I wanted to include the cinnamon part in the recipe title but then it got to be too long. I love the warm surprise the cinnamon adds, but you can totally omit it if it’s not your thing. Whatever you do, plan to make these soon.

The dough is based off my Ultimate Chocolate Chip Cookie recipe (which took many batches to develop – I make these sacrifices for you!) and all the ingredients and methods are written very intentionally and purposefully into the recipe to make, well, the ULTIMATE chocolate chip cookie. Just know the dough needs at least a 24 hour chill period. Before you start complaining, yes you can skip this but you don’t want to. The flavor and the texture of the baked cookies will improve exponentially the longer the dough is chilled. Trust me!

By the way, these are big cookies because that’s the way I like ’em and because that way we can stuff the caramel inside. I used this OXO Good Grips large cookie scoop.

Salted Caramel Milk Chocolate Chip Cookies

How to make
Salted Caramel Milk Chocolate Chip Cookies

Yield: 24 cookies
Prep Time: 20 minutes
Cook Time: 15 minutes
Inactive Time 1 day
Total Time: 1 day 35 minutes
Salted Caramel Milk Chocolate Chip Cookies are a scrumptious twist on chocolate chip cookies that your whole family will adore.


  • 1 1/2 cups (6.61 ounces) all-purpose flour
  • 1 1/4 cups (5.6 ounces) bread flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon fine sea salt
  • 2 sticks unsalted butter, at room temperature
  • 1/2 cup granulated sugar
  • 1 1/4 cups packed brown sugar
  • 2 teaspoons vanilla
  • 2 large eggs plus 1 egg yolk, at room temperature
  • 2 cups (1 11.5-ounce package) milk chocolate chips
  • 24 square caramel candies, unwrapped
  • Fleur de sel, for sprinkling


  1. In a medium bowl combine the flours, baking soda, baking powder, cinnamon and salt.
  2. In the bowl of an electric mixer beat the butter, granulated sugar, and brown sugar until creamy, about 2 minutes. Add the eggs and the yolk, one at a time, beating well after each addition. Add in the vanilla. Gradually beat in the flour mixture. Stir in the chocolate chips. Wrap dough in plastic wrap and refrigerate for at least 24 hours but no more than 72 hours. Remove the dough from the fridge and let sit at room temperature for 10 minutes before shaping.
  3. Preheat oven to 350ºF. Line baking sheets with nonstick baking mats or parchment paper.
  4. Divide dough into 3-tablespoon sized balls and drop onto prepared baking sheets. Take a ball of dough and divide it into two. Flatten each piece and place a caramel candy in between. Shape the dough around the candy to seal. Slightly flatten then sprinkle with the fleur de sel. Repeat for each ball of dough.
  5. Bake for 12-15 minutes, or until golden brown. Cool for 2 minutes before removing to wire racks. Let cool until warm before serving. Cookies can be stored in an airtight container for up to 3 days. Reheat in the microwave for 10 to 15 seconds or in a 350°F for 5 minutes before serving.

Recipe Notes

Recipe by Tessa of Handle the Heat, based off this recipe
Course: Dessert
Cuisine: American

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How to make
Salted Caramel Milk Chocolate Chip Cookies

Recipe By Tessa Arias, Handle the Heat
Prep Time: