Caramel Chocolate Chip Cookies

Introduction

Imagine the classic chocolate chip cookie, but elevated with pockets of melted, buttery caramel. These cookies deliver the perfect combination of sweet, salty, and chewy, with a texture that’s crisp at the edges and wonderfully soft in the center.

Prep & Cook Time

Prep Time: 10 minutes

Cook Time: 12 minutes

Total Time: 22 minutes

Servings: 24 cookies

Ingredients

• 1 cup softened butter (salted)
• 1 cup light-brown sugar
• 1/2 cup granulated sugar
• 2 large eggs plus one egg yolk
• 2 teaspoons vanilla extract
• 1 1/2 teaspoons baking soda
• 2 1/2 cups all-purpose flour
• 1 pinch salt
• 1 1/2 cups semi-sweet chocolate chips (plus more for topping the cookies)
• 1 1/2 cups caramel pieces (Kraft squares, caramel bits, or Werther’s caramels)

Instructions

1. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
2. In a large mixing bowl, cream together the softened butter, light-brown sugar, and granulated sugar until light and fluffy.
3. Beat in the 2 eggs, the additional egg yolk, and the vanilla extract until fully combined.
4. In a separate bowl, whisk together the baking soda, all-purpose flour, and pinch of salt.
5. Gradually add the dry flour mixture to the wet butter mixture, mixing on low speed just until the dough comes together with no dry streaks of flour.
6. Using a spatula or wooden spoon, fold in the 1 1/2 cups of semi-sweet chocolate chips and the 1 1/2 cups of caramel pieces until evenly distributed.
7. Scoop dough into 2-tablespoon-sized balls and place them at least 2 inches apart on the prepared baking sheets. Gently press a few extra chocolate chips onto the top of each dough ball for a bakery-style look.
8. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Variations

• Sea Salt Finish: Immediately after baking, sprinkle the tops of the cookies with a few flakes of sea salt to amplify the sweet and salty flavors.
• Skillet Cookie: Press all the dough into a greased cast-iron skillet and bake for 20-25 minutes until golden for a shareable “pizookie.”
• Stuffed Cookies: Roll a small piece of caramel inside a scoop of dough before wrapping it in more dough for an epic, molten-centered treat.
• Ice Cream Sandwiches: Once completely cooled, sandwich a scoop of vanilla ice cream between two cookies and roll the edges in mini chocolate chips.

Tips for Success

• Ensure your butter is softened but not melted. It should hold a thumbprint but still be cool to the touch for the right cookie texture.
• Use a kitchen scale to measure your flour. If using cups, fluff the flour with a spoon, lightly spoon it into the measuring cup, and level it off to avoid dense cookies.
• Let the baking sheets cool completely between batches. Placing dough on a hot sheet will cause the cookies to spread too quickly.
• If using whole caramel candies, chop them into small pieces to avoid creating large, hard pools of caramel when they cool.

Storage & Reheating

Store cooled cookies in an airtight container at room temperature for up to 5 days. To recapture the fresh-baked texture, reheat a cookie in the microwave for 8-12 seconds or in a 300°F oven for 3-4 minutes.

FAQ

Can I use unsalted butter?

Yes, but you may want to increase the added pinch of salt to 1/4 teaspoon to balance the sweetness.

My caramel is oozing everywhere and burning. What happened?

This is likely because the caramel pieces were too large or placed right on the surface. Ensure you are using small bits or well-chopped pieces and that they are fully enclosed within the dough ball.

Can I chill the dough?

Absolutely! Chilling the dough for 1-2 hours (or up to 72 hours) will result in a slightly thicker, chewier cookie with more complex flavor.

Why an extra egg yolk?

The extra egg yolk adds richness, moisture, and a more tender, chewy texture to the baked cookies.

My cookies are flat. How can I fix this?

Flat cookies are often caused by butter that is too warm or melted. Ensure your butter is just softened. Also, check that your baking soda is fresh.

Can I freeze the cookie dough?

Yes. Scoop the dough balls onto a tray, freeze solid, then transfer to a freezer bag. Bake from frozen, adding 1-2 minutes to the baking time.