How to make chewy caramel chocolate chip cookies as good as my favorite chocolate chip cookie recipe and very easy to make at home with only soft caramel candies and semi-sweet chocolate chip.
Best Caramel Cookies
If you are a fan of chewy chocolate chip cookie recipe you will love this version of caramel chocolate chip cookies with the delicious taste of salty caramel candy.
This recipe is really easy to make at home and if you have some salt caramel candies or other soft caramels at home you can make this great homemade cookie recipe perfect at any time of the day.
Like all my best cookie recipes from the blog, like these peanut butter chocolate chip cookies recipe or this s’more cookies recipe, these salted caramel chocolate chip cookies are always very tasty with a very soft and chewy center and crisp edges.
Best caramel to use to make this recipe
You should use caramel candy, preferably the salted butter version which has a delicious taste similar to my salted caramel sauce recipe but with the perfect consistency for cookie dough.
Cut caramel into several pieces and add them to the cookie dough, they will certainly melt during baking so try to keep an eye on them to avoid having cookies that are too caramelized.
Also pay attention to the amount of caramel you add to the dough to avoid having only candy in your mouth and not enough cookie dough otherwise it will stick to your teeth.
Ingredients and substitutions
Here are the ingredients and possible substitutions to make these cookies at home, scroll down to see the quantities in the recipe card.
- Butter: Use unsalted butter, either softened or melted and cooled.
- Sugar: Use a combination of white granulated sugar and flavored sugar such as dark brown sugar or light brown sugar.
- Egg: at room temperature for a vegan version check out my vegan chocolate chip cookies recipe and add some soft caramels inside.
- Vanilla: liquid vanilla extract to add a delicious flavor to the cookies.
- Flour: all-purpose flour.
- Cornstarch: Optional cornstarch adds even more chewiness to the cookies.
- Leavening agents: A mixture of baking soda and baking powder to make softer cookies.
- Salt: Use preferably sea salt such as fleur de sel (flaky sea salt).
- Chocolate chip: Mini semi-sweet chocolate chips, or chocolate chunks that you can also replace by milk chocolate chips.
- Caramels: soft caramel candy cut into small pieces like Werther's soft caramels or caramel chips. You can replace them with peanut butter chips.
You can find the recipe card with quantities and instructions at the end of this page 😉
How to make Caramel chocolate chip cookies
1 - Cream butter
- Place the softened butter cut into pieces with the sugar and brown sugar in a large bowl.
- With an electric mixer or a hand whisk, mix for about 2 to 3 minutes until the mixture is smooth and homogeneous.
- Add the egg and vanilla and mix again for 1 minute to incorporate.
Tip: Use room temperature ingredients for a well blended cookie dough mixture.
2 - Add dry ingredients
- Add the dry ingredients, flour baking soda, baking powder, cornstarch, and fleur de sel (sea salt).
- Add also the dark chocolate chips and the small pieces of salted caramel candy.
- Mix with a wooden spoon or with your hands until the dough is homogeneous and a bit sticky.
Tip: Do not use the electric mixer to mix the cookies dough after adding the dry ingredients.
3 - Baking
- Preheat oven to 350°F / 180°C and line a cookie sheet with parchment paper.
- Using your hands or a cookie scoop, shape cookie dough balls and place them on the prepared cookie sheet covered with parchment paper, making sure to separate them by about 2 inches / 5 cm.
- Bake for about 12 - 15 minutes until lightly golden brown on top but still a little soft on the middle.
- Allow the baked cookies to cool slightly on the baking sheet before let the cookie cool completely on a cooling rack.
- Sprinkle with sea salt on top of your salted caramel chocolate chip cookies and enjoy with a glass of milk.
Tip: Let the cookie dough ball sit in the fridge for 30 min - 1 hour or 10 - 15 minutes in the freezer before baking them to get nice thick cookies.
Frequently Asked Questions
Baked cookies can be stored for 1 week and placed in an airtight container box with a lid.
You can freeze the cookies for up to three months after baking when they are well-cooled by placing them in storage bags.
Or freeze them before baking just after forming dough balls.
Yes, it is strongly advised to let them rest in the fridge, the dough will firm up and you will have tastier, thicker, and softer cookies in the center.
More caramel recipe
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