Salted Caramel Chocolate Chip Puddle Cookies

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Imagine sinking your teeth into a puddle cookie—rich, gooey, and utterly irresistible. Christina Lane swears by it, especially on those chilly fall days when a warm chocolate chip cookie is all you crave. She says this recipe takes the classic favorite and adds a twist that makes it extra special: Werther’s Original Chewy Caramels, topped with a sprinkle of flaky sea salt. Get ready to bake these goodies with your loved ones all season long.

Salted Caramel Chocolate Chip Puddle Cookies

Prep Time 20 minutes
Cook Time 18 minutes
Total Time 1 hour 30 minutes
Course Dessert
Servings 12


  • 1 stick unsalted butter softened
  • 1/3 cup light brown sugar
  • 1/4 cup granulated sugar
  • 2 large egg yolks
  • 1 1/2 teaspoons vanilla extract
  • 1 cup all-purpose flour
  • 1/2 teaspoon instant espresso powder
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon fine sea salt
  • 2/3 cup dark chocolate chips plus extra for topping
  • 12 Werther’s Original Chewy Caramels unwrapped
  • Flaky sea salt for topping


  • Preheat the oven to 375°F. Line two cookie sheets with silicone baking mats.
  • In a medium bowl, beat together the butter, brown sugar, and granulated sugar until creamy, about 1 minute. Add the egg yolks and vanilla, and mix until combined.
  • In a separate small bowl, whisk together the flour, instant espresso, baking powder, and fine salt.
  • Add the dry ingredients to the wet ingredients and mix until just combined. Stir in the chocolate chips by hand.
  • Flatten the dough in the bowl, then divide it into quarters. Divide each quarter into 3 pieces, forming a total of 12 cookies. Roll each piece into a ball and place them on the prepared cookie sheets, leaving space between each cookie.
  • Cut each Werther’s Original Chewy Caramel into four pieces. Press 2 pieces into the center of each cookie dough ball, keeping them close together.
  • Use your fingers to pile the dough high on itself to help prevent spreading while baking.
  • Bake for 9 minutes. Remove from the oven and press additional caramel pieces and chocolate chips into each cookie. Sprinkle flaky salt over each cookie.
  • Allow the cookies to cool on the baking sheet for 2 minutes before transferring them to a wire rack to cool completely. Enjoy your delightful puddle cookies!

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