These Caramel Chocolate Chip Cookies are loaded with chocolate chips and stuffed with gooey caramel pieces. These cookies are gooey, chocolatey and come together in no time!
WHY YOU’LL LOVE THIS RECIPE
- This recipe is pretty easy to make, even the kids can help!
- It makes soft and chewy cookies. Is there anything better than biting into a soft caramel filled cookie with chocolate chips throughout? Probably not!
- The cookies are stuffed with quality caramel.
- Please make sure you are measuring properly. I recommend spooning your ingredients in the measuring cups and leveling them off with the back of a butter knife, especially the flour.
- Mix the ingredients until just combined. Meaning, just until the flour disappears into the batter. This is really important to prevent over mixing. You can fold in your ingredients with a spatula, stand or hand mixer when adding your dry ingredients.
- Always make sure to cream your butter and sugar well enough. Do not skip this step. Creaming helps give the cookies the perfect dense texture.
- Make sure to scrape down the sides and bottom of the bowl after creaming the butter, and also after adding the eggs. This ensures the batter is fully mixed.
- Check to make sure your baking powder and baking soda are both fresh. Expired leavening agents can cause issues when trying to bake.
- The cookies should be slightly underbaked when you pull them out of the oven. They will continue to cook as they cool.
- These cookies last about 3-4 days in an airtight container and kept at room temperature. However, be sure to wait until cookies are completely cooled before adding them to the container.
- Make sure not to over bake these Caramel Chocolate Chip Cookies. When you pull them out of the oven, you may think they are not quite ready yet, but they should be perfect that way as they will continue cooking on the sheet tray for a few additional minutes.
Make sure to bake the cookies on a cookie sheet with parchment paper.
The scooped cookie dough needs to be cold before baking. I usually chill in the refrigerator for a minimum of 1-2 hours.
Make sure to use unsalted butter and not salted butter. Salted butter can cause the cookies to spread much quicker.
Your butter may have been too soft. If this happens, then you can throw the butter back into the fridge for about 10 ish minutes or so. I usually wait to pull my ingredients that need to be room temperature out of the fridge about 30 ish minutes prior to using.
Let me start by saying that not all caramel candies are created equal! I learned this the hard way when I was working on a previous cookie recipe. The best caramel candies to use for this recipe is the Werther’s brand Soft Caramels. They are so soft and creamy! Kraft caramel squares are much firmer and harder so they won’t create a gooey caramel center.
Keep in mind that the type of caramel candy you use definitely matters. If you’re using Werther’s brand, fold them in half because they are pretty long and may not fit inside the cookie dough ball and could possibly cause the caramel to ooze out the side.
The best tip for beautiful, round cookies can be achieved by following these easy steps:
Immediately after your cookies are done, remove them from the oven, but keep them on the hot baking sheet.
Take a circle round cookie cutter or a glass similar to the size of your cookies and place the cookie within the cookie cutter or glass on top. You can also use a mug or small bowl, just as long as it’s bigger than the cookie itself. The only downside to using the mug or bowl is you can’t see the cookie.
In a circular motion, slowly move the cookie cutter around the cookie until it forms a perfect circle. This usually takes me about 5-8 seconds. If the cookie isn’t moving then just leave it because you don’t want your cookie to break in half.
These Caramel Chocolate Chip Cookies can be stored at room temperature in an airtight container or large zip lock bag for about 3-4 days.
Sure! I would recommend forming the cookie dough into balls and freezing them solid on a cookie sheet without adding in the caramel to the center. Then you can freeze them in an airtight container or freezer bag for up to a month. You can place the frozen cookie balls directly onto a lined sheet pan, let them sit to come to room temperature then you can add in the soft caramel for a few minutes then bake.
Need more cookie recipes?
- Apple Cider Cookies
- Easy Brownie Cookies
- Small Batch Chocolate Chip Cookies
- Holiday Cake Batter Cookies
- Toffee Chocolate Chip Cookies
- Strawberry Cream Cookies
- Mini Egg Marshmallow Cookies
Questions about these Chocolate Caramel Cookies? Did you make this recipe? Let me know in the comments below! Tag me #chefelizabethreese on Instagram, I’d love to see your creations!
Caramel Chocolate Chip Cookies
- 1½ Cups All Purpose Flour
- 1 Cup Bread Flour
- ¾ Cup Light Brown Sugar
- ½ Cup Granulated Sugar
- 1 Teaspoon Baking Soda
- ½ Teaspoon Baking Powder
- ½ Teaspoon Kosher Salt
- ½ Tablespoon Maple Extract
- ½ Tablespoon Vanilla Extract
- 2 Sticks Unsalted Butter, Room Temperature 8oz or 1 Cup
- 1 Egg, Room Temperature
- 1 Egg Yolk, Room Temperature
- 1 Cup Semi- Sweet Chocolate Chips
- 11-14 oz Bag Soft Caramel Candies, Unwrapped (See FAQs above)
- In a medium bowl, combine all purpose flour, bread flour, baking soda, baking powder and salt. Whisk together to combine.
- In a large bowl, using a hand or standing mixer, cream the butter, brown sugar and granulated sugar until light and fluffy (about 3ish minutes or so). Add in egg, egg yolk, maple and vanilla extract and beat until combined.
- Slowly pour in the dry ingredients and beat just until combined (do not over mix). With a rubber spatula, fold in the chocolate chips.
- Cover the cookie dough with foil or saran wrap and place in the fridge to chill for about 1-2 hours.
- Once the dough has chilled, remove from the fridge and sit on the counter for a couple minutes to slightly soften, about 5-6 minutes. (This will help with scooping and adding the caramel candies to the center).
- Preheat the oven to 350°F. Line 2 large sheet trays with parchment paper.
- Using a large cookie scoop (I used a 3 tablespoon scoop) scoop a ball of cookie dough and take one of the unwrapped caramel candies and fold in half if you’re using Werther's soft caramel and gently push into the center of the cookie dough (while still in the scoop), you can also use a half a piece of caramel candy if you don’t want too much caramel in the center).
- Release the cookie dough from the scoop into your hand and gently seal the opening and roll between your hands into a uniformed ball so that no caramel is visible. Place cookie dough ball onto a sheet tray lined with parchment paper.
- Bake the cookies for about 10-12 minutes. The cookies are done when the edges are slightly golden.
- Remove from the oven and top with additional chocolate chips and sliced caramel pieces (optional). Let them sit on the hot tray for a couple of minutes before transferring to a cooling rack. Enjoy!