Chocolate Chip Cookies with Salted Caramel Ganache


I made these cookies yesterday and just about died at how freaking delicious they turned out to be.

Obviously warm chocolate chip cookies are incredible when done right. But yours truly decided to take things into ridiculous territory and add some warm salted caramel ganache {which is fancy talk for caramel melted together with cream and then sprinkled with sea salt}.

Thunder thighs be damned. I will eat cookies forever more.

I got so excited about this recipe that I changed my editorial calendar so I could share this recipe immediately. Everything got discombobulated, but that’s ok. These cookies? Totally worth it.

A few things to note:

I used a SECRET INGREDIENT in the cookie dough. They turned out deeeeelightful. No, it’s not crack.

The caramel bits make life so easy, but if you can’t find those, just use regular caramel squares, unwrap and use this recipe as stated. It’s all the same stuff.

Feel free to use smaller flakes of sea salt. I used bigger pieces so you could see them in the photo a little better.

That’s basically it! Please please please go make these today and eat them all warm. Your life will change for the better. If I had a bakery, I would make these and sell them for millions.

And yes, math is not my strong suit.

Have a great day, friends! {Scroll down for printable recipe!!}








Chocolate Chip Cookies with Salted Caramel Ganache

If you love chocolate chip cookies, you will DIE over these secret ingredient chocolate chip cookies WITH a salted caramel ganache! It is chocolate-caramel-salty-sweet heaven!!

Yield: about 20 cookies

Prep Time:

Cook Time:

Total Time:


  • 1/2 cup salted butter, softened
  • 1/2 cup granulated sugar {100 grams}*
  • 1/2 cup lightly packed brown sugar {110 grams}*
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 1 1/2 cups all purpose unbleached flour {192 grams}*
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1 tablespoon buttermilk powder
  • 1/4 teaspoon salt
  • 1 cup semi sweet or milk chocolate chips {I used half a cup of both}
  • For the salted caramel ganache:
  • 1-11 oz. bag Kraft Caramel bits
  • 1/4 cup heavy cream
  • 1 teaspoon sea salt flakes


  1. Preheat oven to 350 degrees. Line baking sheet with parchment paper and set aside.
  2. In a large bowl, cream butter and sugars together until light and fluffy. Stir in egg and vanilla. Scrape sides of bowl and mix again. Incorporate all dry ingredients until uniform dough has formed. Scrape sides and mix again briefly. Stir in chocolate chips by hand. Scoop dough onto prepared baking sheets {1 1/2 tablespoon scoop} and bake 8-9 minutes or until edges are lightly golden and the centers don't look quite baked through. Cool 5 minutes on baking tray before transferring to cooling rack.
  3. To make the ganache, melt caramel and heavy cream together in microwave, stirring every 30 seconds until smooth. {Took about 1 1/2 minutes for me.} Drizzle over warm cookies and top with sea salt.
  4. ENJOY!

*In order for your cookies to turn out exactly like mine, be sure to measure the sugars and flour by weight! It makes a world of difference 🙂


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  1. How do you keep the cookies from sticking together when stored if you don’t eat them all immediately?

  2. Buttermilk powder!! Genius!! And WHY have I never thought of salted caramel sauce on chocolate chip cookies? Dead. DEAD!

  3. ganache is chocolate and cream though… isn’t that just caramel sauce on top?

  4. This sound delicious. I’m going to make them, however, use less carmel topping.



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