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Caramel Chocolate Chip Cookie Tart – Brown butter chocolate chip cookie baked in a tart pan, filled with a soft caramel filling and covered in a smooth ganache filling!

This Caramel Chocolate Chip Cookie Tart hits all the sweet spots and is a delightful to eat as it is to make. This tart features a perfectly chewy chocolate chip cookie base, a luscious homemade salted caramel filling, and a rich chocolate ganache topping, all finished with a sprinkle of flaky sea salt. It’s the perfect combination of textures and flavors, making it a dessert dream for any occasion.

Why I Love This Recipe!

There are many many reasons to love this easy recipe, so I have made a list of why you will love this recipe as much as I do!

Best Combo’s: Combines my favorite flavors of chocolate chip cookies, caramel, and dark chocolate.
Rich Flavor: The brown butter cookie crust adds a rich, nutty flavor.
Gooey: The sweet, gooey caramel filling is irresistible.
Silky Finish: The rich chocolate ganache provides a smooth and decadent topping.
Flakey Salt: A sprinkle of flaky sea salt enhances the flavors beautifully.
Perfect Texture: The mix of textures and flavors makes it a true indulgence.

Here are a few pantry items you will ned to make Caramel Chocolate Chip Cookie Tart, but for a list of full ingredients, be sure to check out the recipe card below!

Unsalted Butter: For the brown butter cookie crust and caramel sauce.
Brown Sugar: Adds depth to the crust and sweetness to the caramel.
All-Purpose Flour: The base of our cookie dough crust.
Heavy Whipping Cream: Essential for both the homemade caramel and the chocolate ganache.
Semi-Sweet Chocolate Chips: For the ganache topping.
Flaky Sea Salt: A finishing touch that elevates the whole dessert.

Step By Step – Caramel Sauce

This buttery caramel sauce is so easy to make, and will likely be your new caramel recipe. I have helped 100’s of bakers make there caramel and all of them have said they will not go back to store bought. In the event you are on a time crunch, this recipe can be used with store bought caramel. Here is my favorite go to brand

Mix Together: In a medium saucepan over medium heat, add granulated sugar, water, and corn syrup. Stir constantly until the sugar dissolves and the mixture starts to simmer.
Caramelize: Continue to cook the mixture without stirring until it reaches a deep amber color. Watch closely as it can burn quickly.
Add Cream and Butter: Carefully pour in the heavy cream (it will bubble up vigorously) and stir until combined. Add the melted butter and stir until smooth and creamy.
Cool and Pour: Remove from heat and let the caramel cool slightly before pouring it into the cooled tart shell. Allow the caramel to set completely.

Next, here is what to expect when making this new recipe! For the best results, please refer to the recipe card at the bottom of the page!

Brown the Butter: In a small saucepan, melt the unsalted butter over medium-low heat. Continue cooking until the butter turns a deep amber color and has a nutty aroma. Remove from heat and let it cool slightly.
Mix Ingredients: In a large bowl, combine the cooled brown butter, brown sugar, and granulated sugar. Stir until well combined.
Add the egg: Add the room temperature egg and mix in the vanilla.
Add Dry Ingredients: Add the all-purpose flour, baking soda, and salt to the butter mixture. With a rubber spatula, fold until a dough forms.
Press into Tart Pan: Press the cookie dough evenly into the bottom and up the sides of a tart pan with a removable bottom.
Bake: Preheat the oven to 350°F (175°C). Bake the crust for 15-20 minutes or until it’s golden brown. Let it cool completely before adding the caramel filling.
Creamy caramel layer: Add the caramel sauce into the baked cookie filling up the sides of pan/cookie.

Brown Butter : Watch your butter closely as it browns. It goes from golden to burnt very quickly. Once you see a nutty aroma and small brown flecks, it’s ready!
Caramel : When making the caramel, be patient and stir continuously to avoid burning the sugar.
Ganache Glaze: Ensure your ganache is smooth before spreading it over the tart for a flawless finish.
Easy
Preventing Cracks: To prevent the caramel from cracking when you slice the tart, ensure it has completely cooled and set before adding the ganache. You can also run a sharp knife under hot water and dry it off before slicing to get clean, smooth cuts.
Using a Thermometer: When making caramel, a candy thermometer can be very helpful. The deep amber color typically indicates that the caramel has reached around 350°F (175°C). This ensures you get the perfect consistency without burning it.
Ganache Texture: If your ganache is too thick, you can thin it out by adding a small amount of warm cream, one teaspoon at a time, until you reach your desired consistency.

What I Have In My Kitchen

Tart Pan with Removable Bottom: You can use this one with the scallop edge, or you can use this one!
Small Offset Spatula: Perfect for spreading the ganache evenly.
Medium Microwavable Bowl: Essential for quickly heating the cream for the ganache.
Medium Saucepan: For making the caramel sauce.
Measuring Cups and Spoons: Essential for accurately measuring ingredients.
Mixing Bowls: Different sizes for mixing various components.
Whisk: Useful for blending ingredients smoothly.
Wooden Spoon: Perfect for stirring caramel and cookie dough.
Spatula: Great for folding ingredients and spreading ganache..

Frequently Asked Questions

Can I make this tart ahead of time?Yes, you can make this Caramel Chocolate Chip Cookie Tart a day in advance. Just store it in the refrigerator and add the flaky sea salt right before serving.

What if I don’t have flaky sea salt?You can use sea salt or kosher salt as an alternative. Just use a little less to avoid overpowering the flavors.

How do I store leftovers?Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Can I use milk chocolate instead of semi-sweet chocolate chips for the ganache? Yes, you can use milk chocolate instead of semi-sweet chocolate chips for a sweeter ganache. Keep in mind that milk chocolate has a higher sugar content, so the ganache will be sweeter and creamier.

How do I know when the caramel is ready and not burnt? The caramel is ready when it reaches a deep amber color. If you have a candy thermometer, aim for around 350°F (175°C). Watch it closely, as caramel can go from perfect to burnt very quickly.

Can I substitute the corn syrup in the caramel with another ingredient? Yes, you can substitute corn syrup with an equal amount of honey, maple syrup, or golden syrup. These alternatives might slightly alter the flavor but will still prevent crystallization.

Storing and Freezing

Store the Caramel Chocolate Chip Cookie Tart covered in the refrigerator for up to 3 days. If you wish to freeze it, wrap the tart tightly in plastic wrap and then place it in a zip lock bag or aluminum foil; it will keep for up to 2 months. Thaw in the fridge and add the ganache before serving.

To freeze the remaining half of the Caramel Chocolate Chip Cookie Tart, wrap it tightly in plastic wrap and then place it in a zip lock bag or aluminum foil for extra protection. Label it and store it in the freezer for up to 2 months. Thaw in the refrigerator overnight and let it come to room temperature before serving to enjoy the best texture.

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Recipe

Caramel Chocolate Chip Cookie Tart

Molly Murphy

Brown butter chocolate chip cookie baked in a tart pan, filled with a soft caramel filling and covered in a smooth ganache filling!

Print Recipe Pin Recipe

Course Dessert

Cuisine American

Ingredients

For the Caramel Sauce:

1 cup granulated sugar
¼ cup water
3 tablespoons light corn syrup
¾ cup heavy cream
2 teaspoons pure vanilla extract
1 teaspoon salt
3 tablespoons butter

For the cookie crust

10 tablespoons unsalted butter softened
⅓ cup packed light brown sugar
⅓ cup granulated sugar
1 large egg room tempter
1 teaspoon pure vanilla extract
1 teaspoon baking powder
½ teaspoom corn starch
1 ¾ cup all-purpose flour
¾ teaspoon salt
¾ cup mini chocolate chips
1 ½ cups caramel sauce homemade recipe above or store bought

For the ganache

¼ c. heavy cream
½ cup semi sweet or dark chocolate
Flaky sea salt

Instructions

FOR THE CARAMEL SAUCE

In a medium-sized saucepan, combine water, granulated sugar, and corn syrup. Gently mix together before turning on the heat!
Over medium heat, bring the sugar mixture to a boil. Initially, bubbles will be fast and small, but as it caramelizes, they will slow down and become larger. Do not stir during this process, as it may cause crystallization.
Let the mixture boil until it turns golden brown. This may take a few minutes, so keep a close eye on it to avoid burning.
Heat the cream in the microwave for 1 minute.
Once the caramel achieves a golden brown color, remove it from heat and add the warm cream. Stir until the caramel and cream are thoroughly combined.
Transfer the caramel mixture to a separate bowl, then add vanilla, salt, and butter. Let it sit until the butter melts, and then stir until well incorporated. While it cools, make the cookie tart.

FOR THE COOKIE DOUGH

Preheat the oven to 350°F (175°C). Spray the sides and bottom of a 9-inch tart pan with a removable bottom with cooking spray. Set aside.
In a medium to large sized saucepan, start browning the butter over medium heat. Cook it until you start to hear it make crackling noises. Once there is foam on top of your butter, and the color has turned auburn, you are done. Let it slightly cool for 10-15 minutes.
In a medium sized bowl, sift together the cornstarch, baking powder, salt, and flour.
In a large mixing bowl, whisk together the melted brown butter, granulated sugar and brown sugar.
Whisk in the egg and whisk for 20 seconds. Stir in the vanilla.
With a rubber spatula, fold the dry ingredients into the wet ingredients, add the chocolate chips, and mix until no streaks of flour remain. Do not overmix.
Using your hand or a flat-bottomed cup, press this mixture into the bottom and sides of the tart pan. Make sure to press it into all the cracks and crevices.
Optionally, add a few extra chocolate chips on the top.
Bake for around 18-22 minutes or until the edges and top are golden brown, set on the edges, and have puffed up a little. When the tart is out of the oven and warm, take the bottom of the cup and press the edges of the cookie into the tart to slightly flatten it down. Let it cool for 15-20 minutes.
When the cookie tart has cooled, pour the cooled caramel sauce into the baked cookie crust.
Place in the fridge for at least 4 hours, preferably overnight to really set the caramel.
When you are ready to serve, make the ganache by heating the heavy cream in a medium microwave-safe bowl until it’s hot and slightly bubbly. Start with 30 seconds and check, as it may take longer depending on your microwave.
Remove from the microwave and add the semi-sweet chocolate chips. Let it sit for at least 3 minutes; you can cover it with plastic wrap to expedite the process.
With a small rubber spatula, stir until everything melts and the mixture is smooth.
Spread the chocolate ganache evenly over the chilled caramel filling using the back of a spoon or a small offset spatula.
Sprinkle a pinch of flaky salt over the ganache for a finishing touch. Serve!

Keyword caramel, tart, chocolate chip, blondie

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The Best Caramel Chocolate Chip Cookie Tart