This post may contain affiliate links. Please read our disclosure policy.
Every bite of these Caramel Chocolate Chip Cookies is filled with chewy caramel and gooey chocolate chips. They’re soft, chewy, and oh so addicting!
I’ve made many, many different chocolate chip cookie recipes over the years. Some classics, like Tollhouse chocolate chip cookies and oatmeal chocolate chip cookies, and some fun flavors, like toffee chocolate chip cookies and cherry chocolate chip cookies. These caramel chocolate chip cookies are the newest addition to the list and, truthfully, they might be one of my all-time favorites. They’re so gooey and chewy and soft! I love the combination of the chewy caramel and gooey chocolate chips. I can never eat just one of these!
Why These Caramel Chocolate Chip Cookies Are So Addicting!
- Gooey caramel AND chocolate! Every bite of these cookies is loaded with gooey caramel and semi-sweet chocolate chips. Do yourself a favor and enjoy at least one cookie warm from the oven!
- Soft & chewy. The texture of these cookies is very similar to my favorite chocolate chip cookies. The edges are golden and crisp but the center is still nice and chewy. Yum!
- Ready in 30 minutes. Since the dough doesn’t need to chill, you can be pulling these caramel chocolate chip cookies from the oven in less than 30 minutes! Add a few minutes for cooling, of course – but I definitely recommend enjoying one while it’s still warm and extra melty and gooey.
Recipe Ingredients
Here’s an overview of the ingredients needed to make these irresistible cookies. Scroll down to the recipe card below for the exact measurements.
- Unsalted butter – Salted butter can be used in place of unsalted butter, just reduce the amount of added salt to 1/8 teaspoon.
- Sugar – These cookies are made with both granulated sugar and brown sugar. The brown sugar adds moisture and richness.
- Egg
- Vanilla extract
- All-purpose flour – Measure accurately to avoid a dough that’s too dry or too wet.
- Salt – Helps balance the sweetness in the cookies.
- Baking soda – Just a tiny amount for an extra chewy texture and a bit of rise.
- Semi-sweet chocolate chips – Dark chocolate chips are also yummy!
- Soft caramel chews – Be sure to use the soft chews (like Werther’s soft caramels or homemade caramels), not hard caramel as it will not melt as easily in the cookies.
How To Make Caramel Chocolate Chip Cookies
Since the dough doesn’t need to chill at all, these cookies are so quick and easy to make! The printable instructions are in the recipe card below.
- Prep. Preheat the oven to 350F. Line the baking sheets with parchment paper.
- Make the dough. Beat the butter and sugars until smooth and creamy. Mix in the egg and vanilla. In another bowl, combine the dry ingredients. Gradually add it to the wet ingredients. Fold in the chocolate chips and chopped carame.
- Bake. Shape 1.5 tablespoon portions of dough into balls. Place 2 inches apart on the baking sheets. Bake for 10-12 minutes, until the edges are golden brown and the centers are still soft.
- Cool. Let the cookies cool on the baking sheets for 5 minutes then transfer to wire racks to finish cooling. Enjoy!
Tips & Variations
Here are a few helpful tips to making these caramel chocolate chip cookies, as well as a couple of ways to customize them.
- Chop the caramel. Chop the caramels into small, even pieces so they melt properly in the cookies.
- Chill if needed. If you notice the melted caramel spreading too much, slightly chill the dough balls before baking to help them hold their shape.
- Other chocolate chip options. White chocolate chips or butterscotch chips can be used instead of (or alongside) semi-sweet chocolate chips.
- Add sea salt. Make them salted caramel chocolate chip cookies, just sprinkle on some flaky sea salt just before baking them.
- Line the baking sheets. Use parchment paper or silicone mats, as the melted caramel can sometimes stick to the baking sheet.
Proper Storage
- Counter. Store the caramel chocolate chip cookies in an airtight container at room temperature for up to 5 days.
- Freezer (dough). The cookie dough can be frozen for up to 3 months. Roll the dough into balls, freeze on a baking sheet, then transfer to a freezer-safe bag. Bake directly from frozen, adding an extra minute or two to the bake time.
Caramel Chocolate Chip Cookies
Every bite of these Caramel Chocolate Chip Cookies is filled with chewy caramel and gooey chocolate chips. They're soft, chewy, and oh so addicting!
Servings: 24 cookies
Ingredients
- 3/4 cup unsalted butter softened
- 3/4 cup granulated sugar
- 1/2 cup brown sugar packed
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup semi-sweet chocolate chips
- 20 soft caramels unwrapped and cut into small pieces
Instructions
- Set your oven to 350°F (175°C) and get two baking sheets ready by lining them with parchment paper or silicone baking mats.
- In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together with a hand mixer or stand mixer until smooth and creamy.
- Mix in the egg and vanilla extract, keeping the mixer on low speed until everything is just combined.
- Using another bowl, whisk the flour, baking soda, and salt together. Gradually add this dry mixture to the wet ingredients, mixing slowly until a soft dough forms.
- Gently fold the chocolate chips and chopped caramel pieces into the dough, ensuring they’re spread evenly throughout.
- Scoop about 1.5 tablespoons of dough and roll them into balls. Place the dough balls on the prepared baking sheets, leaving about 2 inches of space between each one.
- Bake the cookies for 10-12 minutes, or until the edges turn golden while the centers remain soft.
- After removing the cookies from the oven, let them cool on the baking sheets for 5 minutes, then transfer them to a wire rack to cool completely. Enjoy!
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Video
Notes
Store the caramel chocolate chip cookies in an airtight container at room temperature for up to 5 days.
Nutrition
Serving: 24g | Calories: 209kcal | Carbohydrates: 29g | Protein: 2g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 23mg | Sodium: 96mg | Potassium: 82mg | Fiber: 1g | Sugar: 19g | Vitamin A: 194IU | Vitamin C: 0.03mg | Calcium: 24mg | Iron: 1mg
Leave a Review!
We LOVE hearing from you! Submit your question or comment here.
Your email address will not be published.