Salted Caramel Chocolate Chip Cookies

Salted Caramel Cookies

We’re not ones to normally take shortcuts in cooking or baking, but these cookies are just too good to resist and the ease of making them is even more enticing. If you’re looking for a quite treat that will cure your sweet tooth, look no further than these Salted Caramel Chocolate Chip Cookies. Not only are they delicious, but the recipe only uses seven ingredients. If you’d like to take the recipe up a notch, you can also use your own homemade cookie dough. For simplicity, we use Pillsbury® refrigerated chocolate chip cookie dough and the results are amazing. Here’s the recipe below. Enjoy!


  • 1 (16.5 ounce) roll Pillsbury® refrigerated chocolate chip cookie dough
  • 1/3 cup all-purpose flour
  • 1/2 cup finely chopped pecans
  • 24 caramels, unwrapped
  • 2 tablespoons half-and-half
  • 1/3 cup semisweet chocolate chips, melted
  • 1 teaspoon coarse sea salt


Heat oven to 350 degrees F. In large bowl, break up cookie dough. Stir or knead in flour until well blended. Shape tablespoonfuls of dough into balls; roll in pecans, pressing into dough. Place 1 inch apart on ungreased cookie sheets.

Bake 12 to 16 minutes or until edges are light golden brown. Using handle of wooden spoon, make indentation in center of each cookie. Cool 1 minute; remove from cookie sheet to cooling racks. Cool completely, about 20 minutes.

Meanwhile, in microwavable bowl, microwave caramels and half-and-half uncovered on High 1 to 2 minutes, stirring once, until caramels are melted. Spoon about 1 teaspoon caramel into indentation of each cookie. Cool 15 minutes.

Drizzle with melted chocolate; sprinkle with salt. Let stand about 15 minutes or until chocolate is set.

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1101 West Center St / Eureka, IL 61530
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