Caramel chocolate chip cookies are the best chocolate chip cookies! Perfectly chewy cookies full of gooey caramel pieces and chocolate chips.
Best of all, these cookies are easy to make and the dough requires no chilling!
Why You'll Love Them
Perfect cookie texture. I love a chewy cookie and these cookies have the perfect chewy texture with slightly crispy edges.
No chilling required. These cookies come together easily and quickly with this no chill cookie dough.
Amazing taste. The combination of chocolate and caramel go together perfectly.
How to Make The Cookies
Preheat oven to 350 F and line baking sheets with parchment paper.
Cut your caramel squares into small pieces. I find using kitchen scissors is the easiest method. Place 10 cut caramels in one bowl, and five cut caramels in another (these will be for topping the cookies. Set both bowls aside.
In a large bowl or stand mixer cream together butter and sugars until light and fluffy. You want to do this for a good 3 minutes. Add in vanilla, egg, and egg yolk. Beat until mixture is well combined.
In a second bowl whisk together flour, baking soda, and salt. Add dry ingredients into wet and mix until just combined.
Using a rubber spatula, fold in the chocolate chips and caramel pieces.
Scoop 3 tbsp sized balls of cookie dough and place on the lined baking sheet 2 inches apart. Top the cookies with the extra caramel pieces and extra chocolate chips.
Bake for 11-12 minutes or until cookies are golden brown on the edges. These cookies spread, to get the perfect round cookie shape as soon as the cookie come out of the oven take a round cookie cutter, (slightly large than the cookies) place it around the cookie and gently swirl it around.
Let the cookies cool on the cookie sheet after baking. Enjoy!
Storing the Cookies
These cookies should be stored in an airtight container at room temperature. The cookies keep well up to four days.
WHAT DOES SPOONED AND LEVELLED FLOUR MEAN?
Spooned and levelled flour refers to the way of measuring flour. To properly measure flour you should scoop spoonfuls of flour into your measuring cup and then level off the access by scraping with a knife. Scooping the measuring cup directly into your flour causes the flour to compress and you will get more flour than the recipe calls for.
How to Get Round Cookies
As soon as the baked cookies are pulled from the oven place a round cookie cutter (a little bit large than the cookies) around the cookies and gently swirl it around. This will give your cookie a round shape. If you don’t have a cookie cutter you can use a glass or a jar lid.
Can I Make the Cookies Smaller?
Yes, you can the cookies smaller. Instead scoop 1.5 tbsp worth of dough and bake for 8-9 minutes.
If you make these caramel chocolate chip cookies please leave a star rating and comment below!
For more delicious baking ideas you can follow me on Pinterest and Instagram @jessiebakestreats
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Caramel Chocolate Chip Cookies
Ingredients
- 3/4 C salted butter at room temperature
- 1 C brown sugar
- 1/2 C white sugar
- 2 tsp vanilla extract
- 1 large egg plus 1 egg yolk at room temperature
- 2 C all purpose flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 C semi sweet chocolate chips plus more for topping
- 15 caramel squares cut into small pieces
Instructions
- Preheat oven to 350 F and line baking sheets with parchment paper.
- Cut your caramel squares into small pieces. I find using kitchen scissors is the easiest method. Place 10 cut caramels in one bowl, and five cut caramels in another (these will be for topping the cookies. Set both bowls aside.15 caramel squares
- In a large bowl or stand mixer cream together butter and sugars until light and fluffy. You want to do this for a good 3 minutes.3/4 C salted butter, 1/2 C white sugar, 1 C brown sugar
- Add in vanilla, egg, and egg yolk. Beat until mixture is well combined.2 tsp vanilla extract, 1 large egg plus 1 egg yolk
- In a second bowl whisk together flour, baking soda, and salt.2 C all purpose flour, 1/2 tsp baking soda, 1/4 tsp salt
- Add dry ingredients into wet and mix until just combined.
- Using a rubber spatula, fold in the chocolate chips and caramel pieces.1 C semi sweet chocolate chips
- Scoop 3 tbsp sized balls of cookie dough and place on the lined baking sheet 2 inches apart. Top the cookies with the extra caramel pieces and extra chocolate chips.
- Bake for 11-12 minutes or until cookies are golden brown on the edges.
- These cookies spread, to get the perfect round cookie shape as soon as the cookie come out of the oven take a round cookie cutter, (slightly large than the cookies) place it around the cookie and gently swirl it around.
- Let the cookies cool on the cookie sheet after baking. Enjoy!
Celeste
These look so delicious!! Do you cut the caramel pieces into 4's?
Jessie M
Hi, I cut mine into eighths :). You want them to be tiny because the caramel spreads a lot.
Barb
Can you freeze after baked and how long can be in freezer
Jessie M
Yes, they can be cooked and then frozen in an airtight container up to 30 days.
Caron
This recipe is so good! I had a package of wrapped caramels that I got in my Christmas stocking and this was the perfect way to use some up. I appreciate the thickness of the cookie...not too flat, not too thick or mounding. Jessie gives the cookie cutter tip to make the cookies round when they come out of the oven which is a game changer if you're not familiar with this!
I used my 1.5 tbs scoop and got 31 cookies which was perfect. They are "perfectly chewy" as Jessie describes. I will definitely make again!
Jessie M
Thank you so much! So happy you enjoyed the recipe!
Klaudija
These cookies were amazing!! Lightly crisp and chewy. Perfect consistency for a cookie! This is a recipe will definitely be my go to going forward.
Jessie M
Glad you liked them!