Caramel Chocolate Chip Cookies Recipe
These Caramel Chocolate Chip Cookies are a salted caramel filled twist on your favorite chocolate chip cookie. They are soft and chewy with crisp edges. These salted caramel cookies feature a quick gooey caramel sauce made from Werther’s soft caramel candies, salted caramel chips and chocolate chips for the ultimate chocolate caramel cookie delight.
Equipment
- 2-3 mixing bowls
- 1 whisk
- 1 medium (2 tablespoon) cookie scoop optional
- baking sheets
Ingredients
Caramel Chocolate Chip Cookies
- 2½ cups (300 g) all purpose flour
- 1 tsp baking soda
- 1 tsp salt
- ¾ cup (170 g) unsalted butter, room temperature
- ¼ cup (67 g) salted caramel sauce homemade, store bought or see recipe notes
- 1¼ cups (250 g) light brown sugar
- ¼ cup (50 g) granulated sugar
- 2 large eggs (US), room temperature
- 2 tsp (10 ml) vanilla extract
- 1 cup (140 g) semi sweet chocolate chips
- 1 cup (140 g) salted caramel chips
Instructions
- Preheat the oven to 375 F (190 C). Line two large baking sheets with parchment paper. If you are making the quick salted caramel, heat 8 Werther’s soft caramels with 5 teaspoons milk in the microwave. Stir well to combine.
- Whisk the flour, baking soda and salt together until well combined.
- In a large bowl, beat the butter and salted caramel until on medium speed smooth and well combined. Beat in the light brown sugar, granulated sugar until fluffy and well combined. This takes about 2-3 minutes on medium speed.
- On medium speed, beat in the eggs and vanilla extract until smooth and well combined.
- On low, mix the dry ingredients into the wet until just combined. Fold in the chocolate and caramel chips.
- Scoop about 2 tablespoons (30 ml) of caramel chocolate chip cookie dough onto a baking sheet about 3 inches apart. I like to use a medium cookie scoop to get perfectly portioned cookies. Place the rest of the cookie dough in the fridge to chill while the first batch of cookies bake.
- Bake the chocolate caramel cookies for 9 - 11 minutes. The edges will be set and lightly golden brown. The centers will look slightly puffed. Remove the cookies from the oven onto a cooling rack or stove top. Firmly bang the pan onto the cooling rack (or stove top). This helps to deflate the cookies quickly.
- Top with more chocolate and caramel chips if you like. After 3 minutes, transfer the cookies off the hot baking sheet and onto the cooling rack to cool to room temperature and enjoy!
Notes
Quick Salted Caramel: To make the quick caramel sauce, heat the 8 soft Werther’s caramels (67 g) and 5 teaspoon (25 ml) milk together 20 seconds at a time, stirring in between heating intervals until melted and well combined. You will need a total of ¼ cup of salted caramel. Feel free to use any caramel sauce for this recipe.
This chocolate chip and caramel cookie recipe spreads a bit less and tastes the best with a brief chill time of 30-60 minutes.
These cookies can be stored in an airtight container at room temperature for up to 3-4 days.
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