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Sea Salt Caramel Chocolate Chip Cookies

Holiday cookie swap on TODAY
Samantha Okazaki / TODAY

Chef notes

To take chocolate chip cookies to the next level, follow in the footsteps of T-Rex Cookies in Minneapolis, Minnesota, where they add caramel bits to the dough and finish each treat with a pinch of sea salt.


  • 4 1/2 cups flour
  • 1 teaspoon baking soda
  • 2 cups brown sugar
  • 1 cup granulated sugar
  • 3 sticks butter, melted
  • 3 large eggs
  • 1 1/2 cups semi-sweet chocolate chips
  • 1 1/2 cups caramel bits
  • Sea salt


Preheat oven to 350 degrees F.

Combine flour and baking soda and whisk together. 

In a separate mixing bowl, combine the sugars, butter and eggs and cream together until light and fluffy. Add dry ingredients to the sugar mixture and mix until combined. Stir in chocolate chips and caramel bits. 

Shape into 8.2 ounce to 8..5 ounce discs and freeze overnight. Remove from freezer and sprinkle sea salt flakes on top of each disk before putting on un-greased parchment paper-lined aluminum pans and into oven for 16 minutes. Allow them to rest on cookie sheets for 10 minutes before transferring to a cooling rack.