Caramel Chocolate chip Cookies are a delightful treat that combines the rich, buttery sweetness of caramel with the irresistible taste of chocolate chips. These cookies are typically made with a traditional cookie dough base that is loaded with luscious caramel bits, which adds a soft, chewy texture and a depth of flavor to each bite.
Take your regular chocolate chip cookies to the next level with yummy caramels! Every bite is loaded with soft bits of caramel throughout.
The caramel's sweetness is balanced perfectly by the semi-sweet or milk chocolate chips, which melt into pockets of chocolatey goodness as the cookies bake to golden perfection.
The combination of caramel and chocolate creates a delectable contrast of flavors that is truly addictive.
They're great for any occasion, from casual snacking to birthday parties and holiday cookie trays. Plus, they're ready in just 20 minutes! It's cookie perfection.
Indulge in the irresistible decadence of these cookies and savor the perfect blend of caramel and chocolate in every mouthwatering bite
You'll also love these Twix Cookies, Hello Dolly Magic Bars, and my Salted Caramel Cookies. YUM!
Shopping List
We'll be using simple ingredients you can find at most grocery stores. See the recipe card for amounts.
Wet Ingredients. Butter, Vanilla Extract, Egg
Dry Ingredients. All Purpose Flour, Granulated White Sugar, Brown Sugar, Baking Soda, Baking Powder, Cornstarch, Salt
Filling. Caramel Bits, Semi-Sweet Chocolate Chips
How to Make Caramel Chocolate Chip Cookies
Preheat oven to 350 F Degrees. Line 2 baking sheets with parchment paper or use a silicone baking sheet and set aside.
Cut the cold butter into cubes and mix it with Brown Sugar and White Sugar in a large bowl using an electric mixer or in the bowl of a stand mixer with the paddle attachment on low speed.
Mix ingredients until fully combined. This will take a few minutes. Gradually increase the speed of the mixture and cream ingredients.
Add Egg and Vanilla Extract and cream until light and fluffy. 2-3 minutes.
Gradually add dry ingredients of All Purpose Flour, Baking Soda, Baking Powder, Salt, and Cornstarch to the butter mixture and fully combine. You can mix the flour mixture together first in a separate medium bowl if you prefer.
Hand stirs the semi-sweet chocolate chips and Caramel Bits pieces into the cookie dough.
Using a size #24 Cookie Scoop which is about 3 tablespoon size. Scoop cookie dough and place on baking sheet 2-3 inches apart.
TIP: Make sure the Caramel Bits aren't touching the baking sheet or they will melt and make a hot sugary mess. I just check the bottom of the cookie dough and push the caramel bits further inside.
Optional. Press additional chocolate chips and Caramel Bits on top for extra visual appeal. Truly a must!
Bake in preheated oven set to 350 F Degrees for 8-10 minutes or until edges are set.
Allow cookies to cool on the baking sheet for a few minutes before moving them to a wire rack to cool completely.
Storage & Freezing
Storage: Store cooled cookies in an airtight container for 5-7 days. Cookies are best if enjoyed within 2-3 days.
Freezing: Chocolate Chip Caramel Cookies can be stored in a freezer-safe container or in freezer bags and frozen for up to 3 months. Place parchment paper between each cookie, or wrap each cookie in plastic wrap to prevent them from sticking.
Substitutions & Variations
- Nuts. Pecans, Almonds, or Walnuts are a great addition. Add ½ cup of chopped nuts.
- Chips. Try Milk Chocolate Chips, White Chocolate Chips, Peanut Butter Chips, or a combination of them.
- Caramel. You can use caramel chips, chocolate caramel flavor baking chips, or soft caramels that you can chop yourself.
- Topping. Add some flaky sea salt, a drizzle of melted chocolate, melted caramels, or icing to the top of the cookies for an extra special finish.
- Butter. I use salted butter to make cookies, so if you have unsalted butter you'll need to add a dash of salt to the cookie dough.
Pro Tips
Ok, I know you're dying to get your teeth stuck into these chewy cookies, but check out these Pro Tips to guarantee this batch of cookies comes out perfectly.
To find out more, check out my Pro Tips Guide for making the best cookies every time!
Weighing Ingredients.
Baking is a science, and adding too much or too little of any of the ingredients will alter the recipe. Weighing and measuring dry ingredients properly makes a world of difference. Investing in a kitchen scale is ideal. When a kitchen scale is not available, make sure to stir and lift ingredients before scooping them into a measuring cup.
| Volume | Ounces | Grams | |
| All Purpose Flour | 1 Cup | 4½ Ounces | 120 Grams |
| Bread Flour | 1 Cup | 4½ Ounces | 120 Grams |
| Granulated Sugar | 1 Cup | 7 Ounces | 200 Grams |
| Brown Sugar | 1 Cup | 7½ Ounces | 213 Grams |
| Confectionary Sugar | 1 Cup | 4 Ounces | 113 Grams |
Cookie Scoop.
Using a cookie scoop keeps each ball of cookie dough the same size, which is essential for ensuring even baking.
Baking Sheets.
You can use an ungreased cookie sheet if you prefer. I like to use Parchment Paper to line baking sheets or a Silicone Mat for easy cleanup.
Baking Time.
Every oven heats a little differently. I recommend doing a test batch of 1-3 cookies to test the baking time for a perfectly baked cookie before baking the remaining dough.
Cookies.
Cookies are perfectly baked when the edges are set and the centers are no longer glossy.
Cooling Rack.
Allow cookies to cool on the baking sheet for a minute or two before moving them to a cooling rack to cool completely.
- Kitchen Scale. I use this for accuracy in measuring and it's a lifesaver when it comes to consistent baking.
- Wire Rack for cooling cookies. I like to have at least 2 cooling racks
- Mixing Bowls. A Large Mixing Bowl for mixing ingredients and small and medium mixing bowls for other ingredients.
- Cookie Sheet. Most recipes will take 2 batches to bake. It's great to have multiple baking sheets available.
- Parchment Paper or Silicone Baking Mat. Line the Cookie Sheet with parchment paper for easy cleanup and to prevent sticking.
- Cookie Scoop. A small #60 Cookie Scoop or a Medium Cookie Scoop #50 are great choices for uniform drops of cookie dough.
- Storage Container. An Airtight Container to store cookies or a Ziploc Bag works great too.
- Additional supplies. Measuring Cups and Measuring Spoons along with a silicone spatula are all helpful.
Have you tried this Caramel Chocolate Chip Cookie recipe?
Let me know what you think of this recipe! Tag @bestcookierecipes on social media so I can see how great your cookies turned out! I would also love to read your comments below. Let me know what you think of these cookies. It really does help!
More Delicious Cookie Recipes
- Salted Caramel Cookies
- White Chocolate Macadamia Nut Cookies
- Chocolate Almond Joy Cookies
- Strawberry Magic Bars
- Salted Caramel Bars
- Candy Corn Cookies
Caramel Chocolate Chip Cookies
Ingredients
- ½ cup Butter Cold
- ½ cup Brown Sugar 103g
- ¼ cup Granulated Sugar 50g
- 1 Egg Large
- 1 teaspoon Vanilla Extract
- ¼ teaspoon Salt
- ½ teaspoon Baking Soda
- ½ teaspoon Baking Powder
- 4 teaspoon Cornstarch
- 1½ cups All Purpose Flour 180g
- 1 cup Semi-Sweet Chocolate Chips about 6 ounces
- ½ cup Caramel Bits
Instructions
- Preheat oven to 350 F Degrees. Line 2 baking sheets with parchment paper or use a silicone baking sheet and set aside.
- Cut cold butter into cubes and mix with Brown Sugar and granulated Sugar using a hand mixer or stand mixer on low.
- Mix ingredients until fully combined. This will take a few minutes. Gradually increase the speed of the mixture and cream ingredients.
- Add Egg and Vanilla Extract and cream until light and fluffy. 2-3 minutes.
- Gradually add dry ingredients of All Purpose Flour, Baking Soda, Baking Powder, Salt, and Cornstarch to the butter mixture and fully combine.
- Hand stirs the semi-sweet chocolate chips and Caramel Bits pieces into the cookie dough.
- Using a size #24 Cookie Scoop. Scoop cookie dough and place on baking sheet 2-3 inches apart.
- TIP: Make sure the Caramel Bits aren't touching the baking sheet or they will melt and make a hot sugary mess.
- Optional. Press additional chocolate chips and Caramel Bits on top for extra visual appeal.
- Bake in preheated oven set to 350 F Degrees for 8-10 minutes or until edges are set.
- Allow cookies to cool on the baking sheet for a few minutes before moving them to a wire rack to cool completely.
Notes
- Nuts. Pecans, Almonds, or Walnuts are a great addition. Add ½ cup of chopped nuts.
- Chips. Try Milk Chocolate Chips, White Chocolate Chips, Peanut Butter Chips, or a combination of them.
- Storage: Store cooled cookies in an airtight container for 5-7 days. Cookies are best if enjoyed within 2-3 days.
- Freezing: Chocolate Chip Caramel Cookies can be stored in a freezer-safe container or in freezer bags and frozen for up to 3 months. Place parchment paper between each cookie, or wrap it in plastic to prevent them from sticking.
Rebecca Johnston
You can't go wrong with a chocolate chip cookie loaded with caramel too. Chewy in the center and a little crispy on the outside. All around great cookie recipe.