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Irresistible Caramel Chocolate Chip Cookies Recipe

Irresistible Caramel Chocolate Chip Cookies

Soft-centered chocolate chip cookies filled with semisweet chocolate and buttery caramel bits. Optional chilling creates a thicker, chewier cookie with beautifully defined edges.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 55 minutes
Servings: 28 servings
Ingredients Method Notes

Ingredients
  

Cookie Dough
  • 1 cup (226 g) Unsalted butter, softened
  • 3/4 cup (150 g) Granulated sugar
  • 3/4 cup (165 g) Packed light brown sugar
  • 2 eggs Large eggs, at room temperature
  • 2 teaspoons Vanilla extract
Dry Ingredients
  • 2 1/4 cups (281 g) All-purpose flour, spooned and leveled
  • 1 teaspoon Baking soda
  • 1/2 teaspoon Fine salt
Mix-Ins
  • 1 cup (170 g) Semisweet chocolate chips
  • 1 cup (about 170–180 g) Caramel bits or soft caramels cut into small pieces
Optional Topping
  • As needed Flaky sea salt

Method
 

Step-by-Step
  1. Heat the oven to 350°F (175°C) and line baking sheets with parchment paper or silicone baking mats.
  2. Beat the softened butter, granulated sugar, and packed brown sugar for 2–3 minutes, until creamy and slightly lightened.
  3. Beat in the eggs one at a time, then mix in the vanilla extract.
  4. In a separate bowl, whisk together the flour, baking soda, and fine salt.
  5. Add the dry ingredients to the butter mixture and mix just until no dry flour remains. Do not overmix.
  6. Fold in the chocolate chips and caramel bits until evenly distributed.
  7. Portion the dough into roughly 2-tablespoon balls and place them about 2 inches apart on the prepared baking sheets.
  8. For thicker cookies, chill the shaped dough for 30 minutes before baking.
  9. Bake for 10–12 minutes, until the edges are lightly golden and the centers still look soft.
  10. Cool the cookies on the baking sheet for 5–10 minutes, then transfer them to a rack. Sprinkle with flaky sea salt while warm, if desired.

Notes

Use parchment paper or a silicone baking mat because melted caramel can stick firmly to an unlined pan. Remove the cookies while the centers still appear slightly underbaked; they finish setting on the hot baking sheet. Store cooled cookies in an airtight container.