Loaded Salted Caramel Soft Batch Chocolate Chip Cookies
Impossibly soft cookies packed with milk chocolate chips and chopped Rolo candies that create pockets of gooey caramel in every bite. The finishing touch of flaky sea salt balances the sweetness and adds a sophisticated edge. Perfect for special occasions, bake sales, or when you want to impress with bakery-quality treats. The secret to their tender texture lies in precise timing and not overbaking, resulting in cookies that stay soft for days.
Ingredients
- 1 cup unsalted butter, room temperature
- 1 cup granulated sugar
- ½ cup dark brown sugar
- 2 teaspoons pure vanilla extract
- 2 large eggs, room temperature
- 3 cups all-purpose flourgluten-free flour blend1:1gluten-freegluten-free
Use 1:1 baking blend with xanthan gum
- 1 teaspoon baking soda
- ¾ teaspoon kosher salt
- 1 cup milk chocolate chipsdark chocolate chips1:1refined-sugar-freedairy-free
Creates more intense chocolate flavor
Full guide → - 1 cup Rolo candy, roughly choppedcaramel squares1:1gluten-free
Use soft caramels chopped into pieces
- 1 tablespoon sea salt flakes
Instructions
- 1
Preheat oven to 350°F and line baking sheet with parchment paper
- 2
Cream butter and both sugars in stand mixer with paddle attachment until light and fluffy, about 2 minutes
- 3
Add vanilla, then incorporate eggs one at a time until fully mixed
- 4
Beat in flour one cup at a time, then mix in baking soda and salt
- 5
Mix in chocolate chips and chopped Rolos on low speed
- 6
Scoop tablespoon-sized portions and roll into balls for consistency
- 7
Place cookies 2 inches apart on prepared baking sheet
- 8
Press additional chocolate chips and Rolo pieces onto tops if desired
- 9
Sprinkle each cookie with sea salt flakes
- 10
Bake for 10-11 minutes until baked through but not browned
- 11
Allow to cool before serving
Tips
Use a cookie scoop and roll dough into balls for consistent size and even baking across all cookies.
Add extra chocolate chips and Rolo pieces on top before baking for a bakery-style appearance.
The key to soft cookies is not overbaking - remove when baked through but not browned.
Good to Know
Store in airtight container at room temperature for up to 1 week
Cookie dough can be shaped and refrigerated up to 3 days or frozen up to 3 months
Serve at room temperature for optimal soft texture
Common Mistakes
Avoid overbaking to prevent hard, crispy cookies instead of soft texture
Don't skip rolling dough into balls to ensure even baking and appearance
Ensure butter and eggs are at room temperature for proper creaming
Substitutions
Dairy-Free Swaps
Creates more intense chocolate flavor
Full guide →Gluten-Free Swaps
Use soft caramels chopped into pieces
Use 1:1 baking blend with xanthan gum
FAQ
Can I freeze the cookie dough?
Yes, shape cookies and freeze on baking sheet, then transfer to freezer bags. Bake directly from frozen, adding 1-2 minutes to baking time.
What if I don't have Rolo candies?
Substitute with any soft caramel candies chopped into small pieces, or use caramel baking bits for similar results.
How long do these cookies stay soft?
When stored properly in an airtight container, these cookies maintain their soft texture for up to one week at room temperature.