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Caramel chocolate chip cookie with caramel on top.
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5 from 33 votes

Caramel Chocolate Chip Cookies

These chocolate chip cookies are stuffed with soft caramel in the middle. They are topped with extra caramel and sea salt. These large cookies are extra chewy with crisp edges.
Prep Time30 minutes
Cook Time14 minutes
Chilling Time2 hours
Total Time2 hours 44 minutes
Servings: 22 Large cookies
Calories: 313kcal
Author: Stephanie Rutherford

Ingredients

  • 2 ½ cups All-purpose flour
  • 1 teaspoon Baking soda
  • 1 teaspoon Salt
  • 1 cup Unsalted butter room temperature
  • 1 cup Brown sugar packed light or dark
  • ½ cup White granulated sugar
  • 1 teaspoon Pure vanilla extract
  • 2 Large eggs room temperature
  • 1 ¾ cup Semi-sweet chocolate chips
  • ¼ cup Mini chocolate chips
  • 22 Soft caramels use Werthers not Kraft
US Customary - Metric

Instructions

  • In a medium bowl, sift together the flour, baking soda, and salt. Set aside
    2 ½ cups All-purpose flour, 1 teaspoon Baking soda, 1 teaspoon 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, ½ cup White granulated sugar, 1 teaspoon 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 ¾ cup Semi-sweet chocolate chips, ¼ cup Mini chocolate chips
  • Prepare a cookie sheet with parchment paper. Use a 3oz cookie scoop to scoop cookie dough. Flatten the cookie dough ball into a disc. Fill it with 1 soft caramel. Roll the cookie dough back into a ball. Place on cookie sheet. Fill the rest of the cookie dough.
    22 Soft caramels
  • Chill for 2 hours or overnight. If overnight, cover with foil. Then, let it sit on the counter for 20 minutes before baking. Preheat oven to 350°F. Prepare 2 large cookie sheets with parchment paper.
  • 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.

Notes

For small cookies- I prefer this recipe with a large ice cream scoop. It creates bigger cookies with more caramel. If you only have a small cookie scoop, fill the cookies with ½ of a soft caramel. Chill for the same amount of time. Bake for 10-12 minutes.
Flour- Make sure flour is spooned and leveled in a measuring cup or use a scale. Compacted flour will cause drier cookies.
High altitude baking- Add 2 tablespoon extra flour
Butter and eggs- Make sure butter and eggs are room temperature. Pull them out 2 hours before baking.
CHILLING IS ESSENTIAL! Otherwise the caramel will not stay in the cookie and will melt out.

Nutrition

Calories: 313kcal | Carbohydrates: 42g | Protein: 3g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 24mg | Sodium: 187mg | Potassium: 134mg | Fiber: 2g | Sugar: 27g | Vitamin A: 274IU | Vitamin C: 1mg | Calcium: 38mg | Iron: 2mg