These Caramel Chocolate Chip Cookies are soft, chewy, and bursting with gooey caramel and rich chocolate chips in every bite. The combination of sweet and buttery flavors is sure to satisfy any craving.
❤️ Why its a must-try
- The combination of caramel and chocolate is simply irresistible. The gooey caramel adds a delicious depth of flavor that complements the sweet chocolate chips perfectly.
- These cookies have the perfect texture - soft and chewy in the center with a slightly crisp edge.
- Also, they are easy to make and require simple ingredients that you likely already have in your pantry.
Note: This is an overview of the ingredients. You'll find the full measurements and instructions in the recipe card (printable) at the bottom of the page.
📋 Ingredient Notes
- Salted butter - Salted butter will give the best flavor, but unsalted butter can be used also.
- Granulated sugar - Adds sweetness and moisture to the cookie
- Light brown sugar - A combination of both granulated and brown sugar gives the perfect texture to the cookies.
- Eggs - Adds moisture and helps bind the ingredients together.
- Vanilla extract - Adds a depth of flavor to the cookies.
- All-purpose flour - The base of these cookies provides structure and texture.
- Baking soda - helps the cookies rise and gives a soft texture.
- Baking powder - Helps the cookies rise and gives them a chewy texture.
- Semi-sweet chocolate chips - Add richness and chocolatey goodness to the cookies.
- Soft caramel - Wether's or Kraft soft caramels are the brands that work best for these cookies.
Note: This is an overview of the instructions. The detailed instructions are in the recipe card below.
- În a bowl mix flour, baking soda and baking powder.
- In the bowl of a stand mixer cream butter and sugars until pale and fluffy. Beat in eggs and vanilla.
- Gradually mix in the flour mixture until all is combined. Fold in chocolate chips. Cover with plastic wrap and chill for 2 hours or up to 3 days.
- Scoop the dough into 2-3 tablespoons balls. Place one piece of caramel in the middle and wrap the cookie dough around the caramel making sure it is completely covered with dough.
- Place balls on the cookie sheet 2 inches apart. Bake as directed.
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- Electric mixer - Hand mixer or stand mixer
- Cookie scoop - optional
- Cookie sheets lined with parchment paper
- Wire rack
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You can use a chocolate caramel candy like a Rolo. But, if you are using just caramels I recommend sticking to the Werther's or Kraft brands as they stay soft inside in the cookie.
Bake the cookies straight from the fridge. Don't allow the dough to warm up too much before they go into the oven.
The best way to freeze cookie dough is to scoop it into balls, stuff it with caramels, place them on a baking sheet, and freeze for 1-2 hours until solid. Then transfer the frozen dough balls to an airtight container or freezer bag and store them in the freezer for up to 3 months.
👍 Amira's Tips
- It's important to use room-temperature ingredients to get a smooth and evenly mixed dough.
- If you are using unsalted butter, you will need to add a pinch of salt to your dry ingredients to help balance out the sweetness.
- Don't skip the refrigeration step. This helps to solidify the butter in the dough, resulting in thicker cookies that don't spread too much while baking.
- You must make sure that the caramel pieces are completely wrapped with the cookie dough; otherwise, it may ooze out while baking.
- Baking your cookies on parchment paper or a silicone baking mat will ensure they don't stick to the baking sheet.
- If your cookies come out a little flat, that's okay. Use a large round cookie cutter or the top of a glass and gently roll the cookies inside of it to reshape them while they are still hot.
- Adjust the baking time depending on how you like your cookies. For chewy cookies, remove them from the oven when the edges are lightly brown. For crunchy, wait for the edges to be golden brown.
Refrigerate: These cookies can be stored at room temperature in an airtight container for up to 5 days. Add a slice of bread or a tortilla to the container to keep the cookies soft.
Freezing: You can also freeze the cookie dough balls and bake them as needed, just add a few minutes to the cooking time if you are baking them from frozen. Baked cookies also freeze well for up to one month.
Reheat: If you want to warm the cookies up, simply microwave them for a few seconds or pop them in the oven at 350F for 5 minutes. They will taste just as fresh and gooey as when they were first baked!
- Add your favorite nuts, such as pecans, walnuts, or almonds, for a crunchy texture.
- You can substitute the caramel with other fillings like peanut butter cups, Nutella, or marshmallows.
- Change the flavor by adding chopped dried fruits like raisins or cranberries. Use dark brown sugar instead of light for a slight change of flavor.
- For a little more salty flavor, top the cookie dough with a sprinkle of flaky sea salt before baking it.
⌛ Make Ahead
The dough can be made ahead of time and kept in the refrigerator for up to 3 days, or frozen for up to 3 months. This makes it easy to have fresh, warm cookies whenever you want them! Just make sure to wrap the dough tightly in plastic wrap before refrigerating or freezing.
🍽️ Serve With
- One great thing about these cookies is that they pair well with just about any meal. One of my favorite meals to serve them with is this Chicken Broccoli Potato Casserole. It's a classic comfort food meal that the whole family will love.
- Cheesy Chicken Tetrazzini is a great recipe to make on a busy weeknight!
- Enjoy these cookies with a glass of milk, coffee, or a cup of Tea with Milk. The sweetness of these cookies complents a cup of Turkish Coffee very well too.
📣 Related Recipes
- These Tahini Cookies are another delicious and unique twist on classic chocolate chip cookies, perfect for those who love a nutty flavor in their desserts.
- Butter Crunch Cookies are a rich and decadent treat that is sure to satisfy your sweet tooth. With crispy edges and buttery toffee bits, you can't go wrong with this simple recipe.
- These Soft Molasses Cookies are a nostalgic favorite, perfect for the holiday season or any time you want to enjoy a classic cookie.
- The BEST Chunky Chocolate Chip Cookies you'll ever make are right here. In just 22 minutes, warm, big and loaded with chocolate cookies will be on the table!
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Caramel Chocolate Chip Cookies
- 2 sticks salted butter 227g at room temperature
- ½ cup granulated sugar 100g
- 1 cup light brown sugar lightly packed 200g
- 2 eggs
- 2 teaspoons vanilla extract
- 3 cups all purpose flour 375g
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ¾ cup semi sweet chocolate chips
- 15 soft caramel cut in half
- În a bowl mix flour, baking soda and baking powder.
- In the bowl of a stand mixer, or using a hand held electric mixer, cream butter and sugars until pale and fluffy, about 2 minutes.
- Beat in eggs and vanilla then gradually mix in flour mixture until all combined.
- Fold in chocolate chips.
- Cover with plastic wrap and refrigerate for 2 hour or up to 3 days.
- Preheat oven to 350F, line large baking sheets with parchment paper and set aside
- Scoop the dough into 2-3 tablespoons balls.
- Flatten each ball with your hands and place one piece of caramel in the middle.
- Wrap the cookie dough around the caramel making sure it is completely covered with dough.
- Place balls on you baking sheet 2 inches apart.
- Bake for 12-14 minutes or until golden brown.
- Let cookies cool on the baking sheet for 5-10 minutes then place on a cooling rack to cool completely.
- Baking time depends on your oven and on how you like your cookies. For a chewy cookie with gooey center bake just until the edges of the cookies start to brown. If you like your cookies firmer and mostly crunchy bake for an extra minute or two. I suggest you test it for a couple of cookies first before you proceed with the whole batch.
- Place cookies on an airtight container on your counter for 4-5 days. To keep them moist place a piece of bread or a tortilla in the container.
- Freeze: Baked cookies can be frozen for up to a month. You can also scoop cookie balls on a baking sheet lined with parchment paper, freeze with the baking sheet until hard then place hard cookie balls in a freezer friendly bag or container for up to 6-7 weeks.
- Please check the nutrition disclaimer policy.