Salted Brown Butter Chocolate Chip Cookies with Caramel Filling

Salted Brown Butter Chocolate Chip Cookies with Caramel Filling by BakingdomRemember that time you stayed up until two in the morning to finish the book that you’d been forcing your way through for far too long, only to discover that it was not the conclusion to the trilogy you believed it was, but rather, just the next in the series, and so it had no resolution at the end?

I do. I remember that, because it was just last night.

This was the third book in a series; I thought it was the last. I took longer to read it than most books, because I’ve been super busy lately, so I was so excited to wrap up the series last night.

The closer I got to the end, the more dismayed I got, though, because I knew there was a whole lot of craziness that had to happen, and not much room for it to happen in. It’s a historical fiction, so I had an idea of what to expect.

The moment when I realized that there was know way so-and-so was going to become emperor, that this lady was going to get married, that that guy was going to find his revenge, I was livid. I didn’t even read the last 10 or so pages. I just skimmed them, and it took all my willpower not to throw the book across the room.

I’m not even joking.

Now, today, I’m exhausted and grumpy. I have a whole bunch of things to get done, and I’m in no mood to do any of it.

I just want to go back to bed. With a cookie.

So I’m going to.

With one of these cookies. And nobody can stop me. >:)

Caramel-filled Chocolate Chip Cookie by BakingdomAlright, so I put caramel inside my cookies. That’s how I roll.

If you’ve never baked with brown butter before, it lends a caramel-y flavor to recipes. I figured you can never have too much caramel, so… Yeah.

Salted Chocolate Chip Cookie by BakingdomAnd then I put salt on top. I know what you’re thinking here. You’re thinking, “Salt on my chocolate chip cookies? That’s just crazy talk, Darla.”

You know what? You’re right. It is crazy talk. Crazy genius talk.

Don’t doubt me now, friends. You need to try this. The Hubster doubted me. He actually asked for some of the cookies to be unsalted.

Now, that’s crazy talk.

But I obliged. Then I forced him to eat one that had salt.

Guess who was right about the salt? (Hint: Not him.)

Brown Butter Chocolate Chip Cookies by BakingdomThese cookies were a giant hit. Everybody loved them, and there’s kind of something for everyone.

When the cookies first come out of the over, they have crisp edges, with slightly chewy centers that hardened a bit as they sit. By the next day, they soften up beautifully, but retain their yummy, chewy centers.

Caramel-filled Brown Butter Chocolate Chip Cookies by BakingdomThese yummy, chewy centers.

I mean, seriously.


Salted Brown Butter Chocolate Chip Cookies
with Caramel Filling
Makes about 18 large cookies

*You can learn how to make browned butter with my tutorial here.


2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup (1 1/2 sticks) browned unsalted butter, cooled to room temperature
1 cup packed brown sugar
1/2 cup sugar
1 egg
1 egg yolk
1 teaspoon vanilla
1 1/2 cups semi-sweet chocolate chips

about 1/4 cup caramel sauce
flake or kosher salt for garnish

Preheat the oven to 325 degrees. Line two baking sheets with parchment paper or Silpat baking mats.

In a small bowl, combine the flour, salt, and baking soda; set aside.

In a large bowl, or the bowl of a standing mixer, combine the butter and sugars and mix well. Stir in the eggs and vanilla and beat until combined. Sprinkle about half of the flour mixture on top and mix until just combined. Add the other half of the flour mixture and mix well. Stir in the chocolate chips until evenly distributed.

Using a small (1 tablespoon) scoop, or a regular tablespoon, scoop out 2 slightly heaping tablespoonfuls of batter. Press the center of one of the pieces of dough in with your thumb. Fill the indentation with about 1/2 to 1 teaspoon of caramel sauce. Place the other pice of dough over it, and pinch the sides together, sealing the carmel inside. Place on the prepared baking sheets, leaving 3 to 4 inches between each cookie (I usually only 6 cookies per sheet, as they are quite large).

Bake for 15 to 18 minutes, or until dark golden brown at the edges and lighter brown in the center. Allow to cool on the baking sheet for about 2 minutes, then transfer to a wire cooling rack.

Recipe by Darla

Delicious Salted Chocolate Chip Cookies by Bakingdom

Leave a comment


  1. says

    I feel your book pain. I pretty much gave up reading sci fly and fantasy books because it seems like they all turn into series.

    Your cookies totally made me drool!

  2. says

    Oh my word!!!!! When I saw the pic with the caramel inside I nearly did a somersault!!! DELICIOUS……………..sss……… hehe


  3. says

    These. Were. Fantabulous!! (notice how I said were, they disappear quickly). The brown butter made add the difference, especially if you are just eating the dough. And the salt on top made them even better. This recipe is definitely a keeper. Thanks!!

  4. Rosa says

    What book series are you reading? Now I want to stress myself out and try reading this series. Thanks for the recipe – this will be fun to make and even more fun to eat!!

  5. says

    Anybody who says chocolate chip cookies should not have salt should be forced to…. Eat unsalted cookies for the rest of their lives? That would be torture. My husband will love the salt and the caramel. This sounds like the perfect cookie. Sorry to hear about your book misfortune. Tragic.

  6. Becca from Cookie Jar Treats says

    These look so tasty! I haven’t made cookies in the longest time, so now this has me in the mood to bake cookies 🙂

  7. Laura says

    I just made these today to send to my cousin and they are delicious. I used caramel sauce (ice cream topping) for my filling and it was a bit runny during baking. I would recommend using a firmer caramel sauce, as it looks in the pictures above. Either way, it is a tasty bite and a breeze to mix up.

    • says

      I use my own homemade caramel sauce (linked in the post). I cooked it just slightly longer to thicken it a bit, then allowed it to cool completely overnight.