Caramel Chocolate Chip Cookies
These caramel chocolate chip cookies are the ultimate chocolate chip cookies! They are both stuffed and topped with soft caramel. These are the perfect cookies that have crisp edges and gooey, chewy, and melty centers.
These caramel chocolate chip cookies are the definition of ooey gooey cookies. They are baked with soft caramels in the middle of these cookies. When the cookies are baked and warm, they have a super gooey caramel pull! They are honestly SO good!
I have tips and tricks and process photos to easily help you make this recipe! If you love caramel desserts, you have to try my caramel cookie bars.
Tips for making the cookies
Here are my tips, so yours turns out like this recipe!
- Tip 1: Make sure to scoop your flour into the measuring cup rather than pressing the measuring cup up against the side of your flour container. If you press the measuring up into the flour you can compact it and end up with too much flour and dry cookies.
- Tip 2: When scooping the dough, you can keep the dough in the scoop, use your thumb to press a hole in the middle. Fill with the caramel pieces and then cover.
- Tip 3: Cut the caramel into small pieces to top the cookies while they bake.
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For more caramel recipes, try my pumpkin caramel cookies and caramel cheesecake.
Make sure to leave a star review if you loved this recipe! Make sure to tag me on Instagram @stephaniesweettreats. To get more ideas follow me on Pinterest.
Recipe Video
Caramel Chocolate Chip Cookies
Ingredients
- 2 3/4 cups All-purpose flour
- 1 tsp Baking soda
- 1 tsp Salt
- 1 cup Unsalted butter, room temperature
- 1 cup Brown sugar, packed light or dark
- 1/2 cup White granulated sugar
- 1 tsp Pure vanilla extract
- 2 Large eggs, room temperature
- 1 3/4 cup Semi-sweet chocolate chips
- 1/4 cup Mini chocolate chips
- 22 Soft caramels, use Werthers not Kraft
Instructions
- In a medium bowl, sift together the flour, baking soda, and salt. Set aside2 3/4 cups All-purpose flour, 1 tsp Baking soda, 1 tsp Salt
- Using a mixer, beat butter, brown sugar, and white sugar together for 2 minutes on high. The butter should be light and fluffy. Add in vanilla and eggs. Mix on medium-high for 1 minute. Scrape the bowl..1 cup Unsalted butter, 1 cup Brown sugar, 1/2 cup White granulated sugar, 1 tsp Pure vanilla extract, 2 Large eggs
- Slowly add in the dry ingredients. Mix until cookie dough is formed. Add in chocolate chips and mix.1 3/4 cup Semi-sweet chocolate chips, 1/4 cup Mini chocolate chips
- Preheat oven to 350°F. Prepare 2 large cookie sheets with parchment paper. Let the cookie dough sit for 10 minutes to help with spreading.
- Prepare a cookie sheet with parchment paper. Use a 2oz cookie scoop to scoop cookie dough. Stick your thumb into the center to create a hole. Stuff with the caramel and cover back up.22 Soft caramels
- Place 6 cookie dough balls per cookie sheet and bake 13-15 minutes. It should be lightly golden brown on the edges and slightly under done in the middle. If you have a large biscuit cutter, you can use it to make the cookies circular. Top with little caramel pieces and chocolate chips.
- Let cookies sit on cookie sheet for 5 minutes before transferring to a cooling rack. These cookies are best enjoyed slightly warm.
Can the dough be frozen before baked?
Yes it can, but thaw to room temp before baking.
This is a wonderful cookie recipe. I made the smaller size cookies and all regular size chocolate chips. Out of the oven they were lovely with the melted caramel inside. Wrapped on the counter overnight so good and caramel still soft. Thank You for this recipe!
Hello! I noticed on your “best chocolate chip cookie” recipe, you added baking powder and cornstarch. Why not on this recipe? And I ask because I’m wanting to make chocolate chip cookies but add pecans and caramel also. Im not sure whether to use this recipe or the chocolate chip cookie for best results
These caramel cookies are made using room temperature butter vs the other cookies are made using melted butter, so they need different things. I would add pecans to this recipe! You will love it!
Will do. Thank you!!
These cookies are so good! I ended up cutting the caramels in half and making smaller cookies. It made quite a lot, good for sharing. Make sure to let them cool long enough before transferring to a wire rack. I had a few that fell through, leaving a hole in the middle of the cookie. Also, when storing, don’t stack on top of each other. They will stick. Maybe put some wax paper in between. Great recipe! I will be making them again soon!
I made these cookies over the weekend. Kept some for myself and took some to friends. They are so delicious! I would say the only bad thing is that the caramel gets stuck to your teeth, but not too bad! Be careful not to transfer to a wire rack too soon, or your caramel will fall through. But overall, they taste great and I have gotten positive feedback from those I shared with!
These cookies are so gooey with the caramel!
These cookies are excellent!
Thank you for sharing!
I am not one to be attracted to recipes that require chilling the dough. However, these are an exception to the rule! I took to work to share with my colleagues and they were gone during breakfast!
The combination of caramel and chocolate is to die for.
Delicious! Love how soft the cookie is and how the chocolate and caramel just melts in your mouth so good!!
Everyone needs to make these cookies! They are so good! Definitely chill the dough even if you are impatient like me haha.