Caramel Chocolate Chip Cookies

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Caramel Chocolate Chip Cookies have soft, chewy centers, slightly crisp edges, melty chocolate chips, and pockets of gooey caramel in every bite. Made with simple ingredients and the perfect cookie to make all year long.

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caramel chocolate chip cookies

Caramel Chocolate Chip Cookies are everything you love about regular chocolate chip cookies, but taken to the next level with gooey caramel pieces in every bite.

Chocolate and caramel are the ultimate match, especially when baked into a warm, soft cookie. You get the most delicious combination of sweet, creamy, gooey, chewy, and buttery in every bite. It’s impossible not to love!

If you love recipes with caramel, try these Caramel Apple Cheesecake Bars, Salted Caramel Brownie Pie, Chocolate Caramel Oatmeal Bars and Caramel Apple Dip.

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key ingredients

• All-purpose flour: Spoon and level regular all-purpose flour when measuring it. Be sure not to scoop it out of the bag using the measuring cup. This way, you won’t accidentally measure out too much.
• Baking soda and baking powder: Used as a leavening agent.
• Butter: I used salted butter so you don’t have to add salt but you can also use unsalted butter, just add 1/4 teaspoon salt in the recipe. It’s best if the butter is at room temperature and slightly softened.
• Eggs: Two whole eggs are used in this recipe to help bind the dough.
• Pure vanilla extract: You could also use vanilla bean paste for more flavor.
• Chocolate chips: Good quality chocolate chips are always recommended for the best flavor. Semisweet chocolate chips, milk chocolate chips, dark chocolate chips, or mini chocolate chips can all be used. You could also use a combination or chop up a chocolate bar. The Trader Joes Caramel Chips also make a great alternative!
• Kraft Caramel bits: You can find these in the baking isle at most grocery stores, I used Kraft caramel bits but you could also any caramel candies or caramel squares, just cut them into small pieces.

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how to make caramel chocolate chip cookies

Cream butter and sugars: With an electric hand mixer in a large bowl or in the bowl of a stand mixer, cream together the butter and sugars until light and fluffy. Add the eggs and vanilla extract. Beat until combined.

Add dry ingredients:  Add the flour, baking soda and baking powder. Continue to mix flour mixture in until cookie dough is formed, scraping down the sides of a bowl with a spatula occasionally. Do not over-mix.

Add the chocolate chips and caramel bits: Mix until incorporated.

Scoop cookie dough balls: With a mini cookie scoop or ice cream scoop, equivalent to 2 tablespoons, scoop cookie dough into balls and place on the prepared cookie sheets. *Optional, add more chocolate chips and caramel bits to the tops of the cookies to look extra pretty.

Chill dough: Place dough balls in the fridge for 30 minutes to overnight.

Bake cookies and cool: When ready to bake cookies, preheat oven to 350 degrees F. Line baking sheets with parchment paper and set aside. Bake for 10-12 minutes. Remove the cookies from the oven and let cool on the cookie sheets for a few minutes before transferring to a cooling rack. Enjoy!

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Caramel chocolate chip cookie tips

• Room temperature ingredients: It’s important that your butter and eggs are at room temperature. They incorporate with the other ingredients so much better and will help your cookies stay tender and soft.
• Under bake cookies: Remove the cookies from the oven after 8 or 9 minutes to keep them soft and chewy. The cookies will harden as they cool. 
• Make cookie dough ahead: Scoop the dough into balls and place in the refrigerator for up to 2 days or freeze up to three months. When ready to bake the cookies, thaw and bake according to recipe.
• Perfect shaped cookies: “Scoot” the cookies with a round glass or bowl right when they come out of the oven.

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recipe variations

• Mini cookies: Scoop out a smaller portion of the cookie dough. Be sure to reduce the baking time.
• Cookie bars: Spread the cookie dough into the bottom of a greased 13×9-inch baking dish and bake at 350 degrees F for 20-25 minutes. 
• Salted Caramel Chocolate Chip Cookies: Top warm cookies with flaky sea salt.
• Nutty Crunch: Add ½ cup chopped pecans or walnuts for a crunchy texture.
• Sweet & Salty: Fold in ½–1 cup crushed pretzels (or potato chips).
• Gluten-Free Option: Use a 1:1 gluten-free flour blend (texture may be slightly softer—chill the dough longer).
• Bakery Style Cookies: Scoop cookies with a regular ice cream scoop (1/4 cup of dough) to make extra large and thick cookies. Be sure to increase the baking time.

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leftovers & storage

To-store: Store cookies at room temperature in an airtight container or large ziplock bag. They will stay fresh for 7 days. They will still be ok to eat after 7 days but they may start to get crumbly and stale. 

To-freeze: Allow the baked cookies to cool completely. Place the cookie sheet in the freezer for 30 minutes to flash freeze or harden. Once hard, place the cookies in a large freezer bag or stack in an airtight container. Store for up to 3 months- when ready to serve, remove from the freezer to thaw until softened.

To Freeze Cookie Dough Balls: Freeze cookie dough balls by placing the balls of dough on a cookie sheet and flash freeze for 30 minutes or until hardened. Transfer the cookie dough balls to a large ziplock bag or airtight freezer-safe container and store in the freezer for up to 6 months.

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