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Sea Salt and Caramel Chocolate Chip Cookies

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Talk about some major packing fuel. These cookies kept me sane while I was packing up our disaster of a townhouse. They’ve been gone for a while now, but I can still taste the sultry caramel, saltiness. I love sweets with a touch of salty. Sea salt and caramel are one of my favorite combinations, and I knew that I had to throw them into a cookie. The chocolate chip cookie dough base is a pretty standard cookie dough, but this time I stuffed it with a caramel square and sprinkled the cookies with coarse sea salt. The move went smoothly (kind of), if you were wondering. There is still SOO much to do, I have only just begun to go through boxes. The first week, I focused more on getting the kitchen in order, more than anything else (for obvious reasons). I should get back to a normal routine in the Cooking and Beer world here in a couple of days. It will be nice to get back to a routine. As for now, home improvement projects and trying to remember how to put together older ikea furniture has kept us rather busy! We obviously didn’t keep any of the step-by-step instructions that come with each piece of ikea furniture. Who does that, anyway!?








There are a few tidbits of information I’d like to share about this recipe before we go any further and start discussing the most awesome part of this recipe: the beer pairing.

It is VERY, VERY, VERY important that you chill the dough. The dough is soft. It will fall apart in your hands. You will get annoyed. You will scream. You will throw things. Trust me. I’ve seen it all and done it all. CHILL … THE … DOUGH. If you don’t have time to make them, wait until you do have time. It will be worth it. I promise you.

Just as it is important to chill the dough, it is equally as important to freeze the caramels. Trust me. You don’t want them in the freezer for an extended period of time, because they will never soften in the oven, but you do want them in there for at least 15 minutes. Caramels are hard to cook with. They melt easily, so if they aren’t chilled, you WILL (MOST DEFINITELY) have a mess on your hands.

Also, just as it is important to chill the caramels (are you catching a theme here?), you will want to make sure the dough is tightly packed around each caramel. Take the time to make sure this is perfect. You don’t want caramel oozing out all over the place. I also have done this, and not every cookie will come out perfectly. You will have a couple that are oozier (<-- is this even a word?) than others. This is ok. They taste just the same. Whew ... I think that is enough information on how to bake these cookies to perfection for about a decade. As always, if you have questions while you are baking them, feel free to shoot me an email/comment. I usually respond rather quickly.

Beer Love:

Beer: Speakeasy’s Black Hand Chocolate Milk Stout
Brewed By: Speakeasy Ales and Lagers
Style: Milk / Sweet Stout
ABV: 6.90%
Description: I think it’s pretty obvious why I chose to pair these cookies with a chocolate milk stout. Stouts alone go hand-in-hand with sweets. Add chocolate and milk into the mix, and it’s a match made in heaven. This beer is a super solid chocolate milk stout, and it is actually quite impressive. I knew that I had to pair it with a batch of cookies. It is heavy on the cocoa, but not out-of-control. It also has an incredible chocolatey, malty aftertaste…which I just love. I highly recommend a chocolate milk stout for this pairing, and Speakeasy’s Black Hand is just perfect for the job.








Other Cookie Recipes!
Dark Chocolate Peanut Butter Cup Cookies


Mint Chocolate Chunk Monster Cookies


Holiday Soft Sugar Cookies (Lofthouse Copycat)


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I’m the voice, author, creator, and photographer behind Cooking and Beer. We started things about 10 years ago and Cooking and Beer has morphed and grown into what it is today: providing hundreds of recipes to thousands of people.

17 Responses

  1. These cookies seriously look insanely amazing!!! I cannot stop staring at them!!! The sea salt and caramel with chocolate chips is genius.

  2. These cookies look insanely delicious, Justine!! I can’t even tell you how much I love it that you stuffed a caramel in the middle. You’re a sweet genius, lady :).
    So glad your move went well. It’ll feel so great once you have all your boxes unpacked and the new house feels like home. Hope you have a wonderful weekend, dear!

    1. Aww thanks sweetheart! I don’t know if I’d call myself a genius, but sometimes I can manage to throw a good cookie recipe together. ;) I’m so ready for these boxes to be unpacked! I hope you have a fantastic weekend as well!

  3. Oh my goodness. I LOVE sweet/salty desserts, and there is nothing better than a perfect crispy on the outside, gooey on the inside chocolate chip cookie. Throw in caramel and you have perfection!

  4. Are you kidding me? That gooey chocolate is ridiculous! Somebody get me some chocolate chips and a bottle opener. Yum!

  5. I notice you use Coconut Oil for many of your recipes. I don’t have any on hand. What oil would be a good substitution? Vegetable, canola, olive, grapeseed? I have all of those.

    1. Christine, you can use any of these oils! Except for maybe olive … that may give the cookies a weird taste. I use coconut oil for an added sweetness, but a vegetable or canola oil would be a great substitution. Good luck!

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Hello! I'm Justine.

I’m a blogger and web developer from the beautiful state of Oklahoma, where my loving husband, two adorable kids, and two mischievous dogs keep me on my toes 24/7. My idea of heaven includes endless summer days, getting lost in a good book, and whipping up some delicious homemade bread.


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