Why You’ll Love This Recipe
The Best Caramel Chocolate Chip Cookies take a classic favorite and give it a decadent twist. Soft and chewy in the center with crisp edges, these cookies are studded with melty chocolate chips and pockets of gooey caramel. Each bite delivers the perfect balance of sweet, buttery cookie dough with rich chocolate and caramel that oozes as they cool. Perfect for bake sales, holiday trays, or just a sweet indulgence at home, these cookies are simple to make yet taste bakery-worthy. If you love chocolate chip cookies, this upgraded version will quickly become your new go-to recipe.
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Best Caramel Chocolate Chip Cookies
- Total Time: 27 mins
- Yield: 24 cookies
- Diet: Vegetarian
Description
Soft, chewy chocolate chip cookies loaded with gooey caramel bits for the perfect sweet and indulgent treat.
Ingredients
- 1 cup unsalted butter, softened
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- 3 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 2 cups semi-sweet chocolate chips
- 1 cup caramel bits (or chopped soft caramels)
Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Cream together butter, brown sugar, and granulated sugar until light and fluffy.
- Beat in eggs and vanilla extract until smooth.
- In a separate bowl, whisk together flour, baking soda, baking powder, and salt. Gradually mix into wet ingredients.
- Fold in chocolate chips and caramel bits.
- Scoop dough into 2-tablespoon portions and place on baking sheet about 2 inches apart.
- Bake 10–12 minutes, until edges are golden but centers are still soft.
- Cool on baking sheet for 5 minutes before transferring to a wire rack.
Notes
- Sprinkle cookies with sea salt before baking for a salted caramel version.
- Chill dough for 30 minutes for thicker cookies.
- Store in an airtight container for up to 5 days.
- Prep Time: 15 mins
- Cook Time: 12 mins
- Category: Dessert, Cookies
- Method: Baking
- Cuisine: American
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
All-purpose flour – Forms the structure of the cookie.
Baking soda – Helps the cookies rise slightly and stay chewy.
Salt – Balances the sweetness.
Butter – Adds richness and keeps the cookies soft.
Brown sugar – Creates a chewy texture and caramel-like depth.
Granulated sugar – Balances sweetness and crisp edges.
Eggs – Bind the dough and add moisture.
Vanilla extract – Enhances the flavor of the dough.
Chocolate chips – Semi-sweet or dark chocolate chips for the classic taste.
Soft caramel candies – Cut into small pieces for gooey caramel pockets.
Optional sea salt – Sprinkled on top for a salted caramel finish.
Directions
Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
In a medium bowl, whisk together flour, baking soda, and salt. In a large bowl, cream butter, brown sugar, and granulated sugar until light and fluffy. Add eggs one at a time, then mix in vanilla.
Gradually add dry ingredients to wet ingredients, mixing until just combined. Fold in chocolate chips and caramel pieces.
Scoop dough onto baking sheets, leaving space between each cookie. Bake for 10–12 minutes, until edges are golden and centers look slightly underbaked. Cool for 5 minutes on the pan before transferring to a wire rack.
Servings and timing
This recipe makes about 24 cookies. Preparation takes 15 minutes, and baking requires 12 minutes per batch. Total time: 30 minutes.
Storage/reheating
Store cookies in an airtight container at room temperature for up to 4 days. For longer storage, freeze baked cookies for up to 2 months or freeze cookie dough balls to bake fresh later. Reheat cookies in the microwave for 10 seconds to make the caramel gooey again.
Variations and Customizations
Salted Caramel Cookies – Sprinkle sea salt flakes on top before baking.
Nutty Caramel Cookies – Add chopped pecans or walnuts to the dough.
Chocolate Caramel Lovers’ – Use caramel-filled chocolate chips for extra indulgence.
White Chocolate Version – Replace regular chips with white chocolate.
Espresso Twist – Add 1 teaspoon of instant espresso powder for a mocha flavor.
Stuffed Cookies – Wrap dough around a whole caramel candy for a molten center.
Gluten-Free – Use a 1:1 gluten-free flour blend.
FAQs
Can I use caramel sauce instead of candies?
No, sauce will spread too much—use soft caramel candies instead.
How do I keep caramel from hardening?
Use soft, chewy caramels and don’t overbake the cookies.
Can I make the dough ahead of time?
Yes, refrigerate dough for up to 48 hours before baking.
Can I use salted butter?
Yes, just reduce the added salt slightly.
Why did my cookies spread too much?
Chill the dough before baking to help them hold shape.
Can I freeze the dough?
Yes, freeze dough balls and bake directly from frozen, adding 1–2 minutes.
What chocolate works best?
Semi-sweet or dark chocolate balances the sweetness of caramel.
How do I get gooey centers?
Bake until just set—cookies continue cooking on the pan after removing.
Can I make smaller cookies?
Yes, just reduce the baking time by a couple of minutes.
How do I reheat for gooey caramel?
Microwave for 8–10 seconds or warm in a low oven for 5 minutes.
Conclusion
The Best Caramel Chocolate Chip Cookies are chewy, buttery, and loaded with chocolate and caramel in every bite. Easy to make and endlessly customizable, they’re perfect for cookie lovers who want something extra special. Whether you serve them warm with gooey centers or pack them for later, these cookies deliver bakery-style flavor and texture every time.
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