Salted caramel chocolate chip cookies for two are a delicious small batch twist on my favorite classic chocolate cookies. Filled with puddles of rich, buttery caramel and pools of melted chocolate, these cookies are totally irresistible!
We just got back from a quick getaway to the mountains where we spent a few days enjoying a much needed change of scenery. A little snow and fresh mountain air does wonders for the soul and we all returned home in a much better state of mind than when we left. If you know me, you know that I always travel with cookies. I have this saying – happiness is cookies is your carry on. Words to live by if you ask me.
If you also ask me about my favorite cookies to tote along on road trips, I’ll tell you everything you need to know about my favorite classic chocolate chip cookies. They are everything I ever want in a cookie – slightly crispy on the outside, ooey gooey on the inside and loaded with heaps of melted chocolate amidst a rich, buttery soft dough. It doesn’t get any better. That is unless you stuff the cookies with bits of soft, gooey caramels, add a handful of extra chocolate chips and sprinkle the tops with flakey sea salt.
Oh, and as if that wasn’t reason enough to hurry up and preheat your oven, I scaled this recipe down to make two giant cookies. We’re talking jumbo size. One for you and one to share. Or two for you cuz who’s to judge.
Ingredients you need
Thanks to the shenanigans of 2020, small batch baking is where it’s at. I love a good cookie just as much as the next girl but I don’t always want two dozen cookies putting my will power to the test. This recipe is perfect for whipping up at a moment’s notice and you won’t have any left over cookies dough lurking around in your kitchen. The recipe was born from my most popular chocolate chip cookie from the blog. They’re a real fan favorite and now they’re even better! Here’s what you’ll need….
- Flour
- Butter
- Sugar
- Egg
- Baking soda
- Vanilla
- Chocolate chips
- Soft caramels
- Salt
How to make the best small batch cookies
You won’t have to wait long to get your cookie fix because this cookie dough comes together in just five minutes with just a handful of pantry staples. No need to break out the big mixer, all you need is a bowl and a whisk. These cookie are almost too easy to make! We start by combining the melted butter and sugars until light and fluffy. Next we add in the egg and vanilla and stir to combine. Then we incorporate the dry ingredients, being careful not to over mix the dough.
Last but not least, drop in the chopped caramels and chocolate chips and gently fold the dough together.
Next we’ll use our hands to roll the cookie dough into two equal size balls. If you prefer a smaller cookie, feel free to divide the dough into four cookies. If you are Type A when it comes to cookies (raises hand), weight each cookie dough ball to be sure they are the same size once baked. To prevent the cookies from spreading too much in the oven I like to chill the dough for at least 30 minutes.
If you want a cookie and you want it now, skip the chilling time and bake the cookies off right away. Just keep in mind that the cookies will spread more in the oven so space the cookies out accordingly. Chilled or not, they’ll still taste positively delicious which is all that matters anyway.
Which caramels are best for chocolate chip cookies?
Caramels come in many shapes and sizes and some are definitely better suited for baking into cookies than others. If the caramels are too hard they won’t melt inside the cookie. If you’re feeling ambitious, you can certainly make your own homemade soft caramels and then chop them up before mixing into the cookie dough. If that sounds like too much fuss for just two cookies, grab a bag of Werther’s soft caramels at the market and keep them stashed in your pantry for when the caramel cookie craving strikes {not sponsored, just a fan}. The caramels are just soft enough to create dreamy little puddles of caramel goodness throughout the cookies. Slice the caramels into halves or thirds before mixing them into the cookie dough.
Tips for the best cookies
I make cookies like it’s my job {oh wait, it IS my job!} so I like to think I know a thing or two about creating totally irresistible cookies. Read on for a few tried and true tips for the best cookies every single time!
- Spoon and level the flour. These cookies are intended to be super ooey gooey in the center so spoon and level your flour to be sure you don’t end up with too much flour. Extra flour will create a dry cookie. Pro-tip: fluff the flour with a fork or whisk before measuring it.
- Don’t skip the chill time. Chilling the cookies even for just a few minutes will prevent them from spreading too much in the oven. If your sweet tooth just can’t wait, you can bake these cookies right after mixing the dough. They will bake up very large so leave plenty of space between the cookies on the cookie sheet.
- Mix up the chocolate chips. This is a bit of a choose your own adventure kind of cookie. I like to have fun with the chocolate chips and mix up varieties like semi-sweet and bittersweet. You can use dark chocolate chips, mini chips, peanut butter chips or even milk chocolate chips. Butterscotch chips would be delicious too! I like to stuff the cookies with plenty of chips and you can also pop open the oven to add a few more to the tops halfway through the baking time. The more chocolate, the better I always say!
- Do not over bake. Repeat after me. Do. Not. Over. Bake. For those drool worthy gooey centers it’s critical that you take the cookies out of the oven before the centers are completely set. The cookies are done when the edges look slightly crisp and golden brown. They will continue to bake from the residual heat of the cookie sheet and the centers will set as they cool. You’ll be left with pools of melted chocolate and puddles of gooey caramel in every bite. Pure heaven!
How to freeze cookies
If you love these small batch salted caramel chocolate chip cookies as much as I do, you might want to freeze a few extra rounds of dough and bake them up as needed. As in, it’s Friday night and you have a date with your couch and the latest show on Netflix. Freezing this dough could not be easier. First, double or triple the recipe and then form the cookie dough into balls and place on a parchment lined cookie sheet in the freezer for about an hour until firm.
Once the dough is thoroughly chilled, place the balls in a plastic bag and lay it flat on a freezer shelf. When you’re ready to bake a cookie or two, remove them from the bag and place directly onto a cookie sheet and into a preheated oven. Do not bring the cookie dough to room temperature first, but be sure to add 2-3 extra minutes to the baking time. Easy peasy!
Happy baking cookie lovers!
If you love these Salted Caramel Chocolate Chip Cookies For Two, you’ll also love:
- Red Velvet Cupcakes For Two
- Small Batch Brownies
- Classic Chocolate Chip Cookies & Five Tips for Perfect Cookies Every Time
- Peanut Butter Pretzel Chocolate Chip Cookies
- The Best Brown Butter Toffee Chocolate Chunk Cookies
Salted Caramel Chocolate Chip Cookies For Two
- Prep Time: 5-10
- Cook Time: 12-14
- Total Time: 24
- Yield: 2 cookies 1x
Description
Salted caramel chocolate chip cookies for two are a delicious small batch twist on my favorite classic chocolate cookies. Filled with puddles of rich, buttery caramel and pools of melted chocolate, these cookies are totally irresistible!
Ingredients
2 1/2 TBSP unsalted butter, melted and slightly cooled
2 TBSP light brown sugar
1 TBSP granulated sugar
1 TBSP whisked whole egg
1/4 tsp vanilla
1/4 cup all purpose flour, minus 1 TBSP
1/4 cup bread flour, minus 1 TSBP
1/4 tsp baking soda
pinch of kosher salt
3–4 TBSP semi sweet chocolate chips
2–3 TBSP soft baking caramels, chopped
Instructions
Preheat oven to 350 degrees. Line a baking sheet with parchment paper. Set aside.
Melt and cool the butter slightly.
Combine butter and sugars in a small bowl, whisking until light and fluffy, about 1 minute.
Add egg and vanilla. Stir to combine well.
In a small bowl, whisk together flour, baking soda and salt.
Add the flour mixture to the butter and egg mixture and stir until just barely combined.
Add chocolate chips and caramels and stir to combine.
For the dough into two large cookies and place on a parchement line baking sheet.
Chill cookies for at least 30 minutes to keep the cookies from spreading too much in the oven.
Bake at 350 for 12-14 minutes until edges are golden brown and center are barely set.
Remove the cookie sheet from the oven and allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
Best served warm from the oven.
Recipe can be doubled or tripled.
May be frozen.
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17 Comments
Bren
January 30, 2024 at 9:07 pmLoved the recipe! Was unsure about the bread flour, but loved the texture. Will be experimenting with other cookies.
Why do you not increase the amount of TBSP removed from the flour when you multiply the recipe?
S Trinita
July 19, 2023 at 5:37 pmHi, your Recipe and photos don’t indicate when the sea salt was added to the cookies. Was this done Before baking or when the cookies came out of the oven and were cooling off? TIA
Brittney
October 23, 2022 at 1:47 pmIs the salt you use in the recipe a course kosher salt or more of a fine table salt? And did you also add corse kosher salt to the top of the cookie before or after baking?
Heather Mubarak
October 24, 2022 at 4:54 pmI used regular kosher salt inside the cookie dough and sprinkle the tops with Maldon flakey sea salt. Enjoy!
Linda
February 7, 2022 at 12:41 amThank you for sharing this! I loved this so much, especially since I have zero self-control with baked goods around the house.
I am breastfeeding and ended up playing with the recipe to help produce more milk!
Alyssa
October 5, 2021 at 2:49 amWhat brand of caramels do you use?? 🙂
Heather Mubarak
October 5, 2021 at 3:40 amI usually use Werthers and slice them in half or quarters. Enjoy!
Emma
September 22, 2021 at 2:19 amdo you have a recipe for a normal sized batch? thanks.
Heather Mubarak
September 22, 2021 at 6:57 pmThis recipe was specifically made for a small batch but you can easily double or triple it and make the cookies smaller in size.
Rachma
July 17, 2021 at 6:24 pmWah, I really want to try it. I have a question, what’s the different between use room temp butte and melted butter? I watch all the cookies recipe and they have different method, I’m newbie on baking. Thank you
Heather Mubarak
July 18, 2021 at 3:39 amThere are a lot of variables that determine the texture of a cookie but the temperature of your butter has a direct impact on how cakey, crispy, or chewy your cookies will be. Generally speaking, melted butter in cookie dough will cause the cookies to spread more in the oven if the dough is not chilled first resulting in a flatter, crispier cookie.
Laura
March 2, 2021 at 2:57 amReally good. Turned out perfect. Tripled the recipe bc I can’t imagine why anyone would only make two cookies . It made 9 med-big cookies. I baked and ate two and froze the rest for last minute gift giving.
Nicole
February 22, 2021 at 10:46 amI don’t have bread flour
Heather Mubarak
February 22, 2021 at 4:44 pmYou can substitute with all-purpose flour. The bread flour gives the cookies a little extra “chew” factor that I love but using all all-purpose flour works!
Dawn
December 9, 2022 at 12:56 pmHow do you measure the egg?
Tish Amborn
February 22, 2021 at 3:34 amThese were amazing BUT mine didn’t look like the picture. 🙁
I tripled the recipe. The were not flat like yours. Any suggestions?
Heather Mubarak
February 22, 2021 at 7:29 pmHi Tish! The cookies are actually not too flat – they are quite thick. If your cookies were raised and puffy in the middle my first guess would be that you measured too much flour. And try preheating your oven for 10 minutes before baking. Perhaps try making a single small batch next time and let me know how it goes!