How do you make an already delicious chocolate chip cookie more yummy- stuff it with caramel! Here's a Caramel Chocolate Chip Cookies recipe that uses store-bought caramel chocolates to create an irresistible cookie with a perfect blend of chewy, gooey and crisp.
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The holidays are a time to gather with family and loved ones and make some unforgettable happy memories!
In my home, baking is a huge part of our holiday celebrations. Every year, my girls and I bake and share a variety of goodies with our friends. This year, we're making an extra special cookie for our gift baskets- Caramel Chocolate Chip Cookies!
And these aren't any ordinary cookies by the way! They're chewy, fudgy and filled with ooey-gooey caramel bits, because instead of chocolate chips, we're using milk chocolate covered caramel bites. Now that's a cookie fit for the holidays 🙂
I chop up these tiny bite-size pieces of milk chocolate covered caramels into smaller chunks, about the size of chocolate chips, and add to the dough. The caramel melts as the cookie bakes, creating pockets of heavenly caramel in a moist and chewy cookie.
And these are the perfect treats to make 'after' holidays too- when you have an abundance of chocolate boxes gifted by loving family and friends.
The base cookie recipe is inspired by Pinch of Yum's Soft Chocolate Chip Cookie- it's a real keeper!
Fun Fact: Did you know December 4th is National Cookie Day in the US? In 1976, Sesame Street included National Cookie Day on its calendar for the first time on November 26th. Then in 1987, Matt Nader of the Blue Chip Cookie Company, San Francisco created Cookie Day, celebrating it on December 4th.
Ingredients- Notes & Substitutions
These cookies are basically a dressed up version of a classic and comforting chocolate chip cookies. So you'll need an egg, all purpose flour, butter, vanilla, sugar in addition to the star ingredient- caramel chocolates. Let's discuss some notes and substitution tips:
- Egg: Room temperature is always the best for baking. Take it out of the refrigerator 30 minutes before baking.
- Butter: unsalted butter is my preference since that keeps the flavor consistent. Take it out of the refrigerator 30 minutes before baking.
- Sugar & Salt: We're using a combination of regular granulated sugar and light brown sugar to get that irresistible 'chewy' texture. If regular sugar is all you have, feel to use 1 cup. And a good pinch of salt goes a long way in highlighting all the yummy flavors in this recipe.
- Caramel: I use caramel milk chocolates in this recipe to give it that extra flavor. The caramel chocolates can be substituted with other chocolate covered caramel candy or caramel chews. Just chop them in small chunks, about the size of chocolate chips.
- Feel free to use an equal quantity of Toffee, Pecan Delights or Chocolate Peppermint bites instead. To make this cookie with chocolate chips instead, simply substitute with 1 cup semi-sweet chocolate chips and follow the instructions.
How to Make Cookies Chewy
When it comes to chocolate chip cookies, there are two camps- Crisp or Chewy. My family loves the chewy texture, so I use these tricks to get it 'just right'.
- Use a combination of granulated and brown sugar. The molasses in the brown sugar really helps achieve that moist texture.
- Remove the cookies when they're slightly under-baked, by 1 to 2 minutes. Let them rest to finish cooking.
Step by Step Instructions for Caramel Cookies
- Preheat the oven to 350°F. Chop caramel milk chocolates into smaller chunks, about the size of chocolate chips. Keep aside. (pic 1)
- In a large microwave-safe mixing bowl, melt butter for 30 to 40 seconds, until it's mostly liquid, but not bubbling hot. Add sugar. Using a hand mixer and beat until fluffy and creamy. (pic 2)
- Add the egg and vanilla, and beat it for about 15 seconds, until fully incorporated and smooth. (pic 3)
- Add flour, baking soda and salt. Mix for 15 seconds, until the mix looks crumbly. Switch to a spatula and gently mix the dough until it looks smooth. (pic 4)
- Add the caramel chocolate chips and fold them evenly into the batter. Divide the dough into 12 lime-size portions and roll between your palms, to make a smooth ball. (pic 5)
- Place the cookie dough balls on a parchment lined baking sheet, leaving 2-inch space around the cookie (pic 6). Bake for 10-11 minutes, or until the dough puffs up slightly, but the cookie looks pale golden in color. Remove the cookie sheet and cool for 30 minutes. This allows the cookies to cook a little more and retain their moist, chewy texture.
Storing & Freezing Instructions
To retain freshness and prevent the cookies from drying out, cool completely and store in an airtight container for up to a week.
To freeze, place the individually rolled dough balls on a baking sheet, freeze them, then transfer and store them in a large ziplock bag for later use. To bake again, thaw in the refrigerator overnight, and bake as needed.
Recipe Tips & Notes
- Remember to melt the butter till it's mostly liquid, but not bubbling hot. If your microwave is strong, melt in increments of 10 seconds. It takes me 30-40 seconds.
- The caramel chocolates can be substituted with other chocolate covered caramel candy or caramel chews. Just chop them in small chunks, about the size of chocolate chips. Feel free to use an equal quantity of Toffee, Pecan Delights or Chocolate Peppermint bites instead.
- To make this cookie with chocolate chips instead, simply substitute with 1 cup semi-sweet chocolate chips and follow the instructions.
- Remove cookies when it looks slightly puffy and pale golden. It will look undercooked, and that it exactly how we want it to be. It will finish cooking during the resting time.
- For best results, it is best to rest this cookie for 30 minutes before eating - use all your will power as the wait is worth it 😉
- Follow the whisking/mixing times as they will ensure that your cookie comes out moist. Over mixing can cause the dough to harden, resulting in a dry, flat cookie.
- To store, cool completely and store in any airtight container for up to 1 week.
- To freeze, place the individually rolled dough balls on a baking sheet, freeze them, then transfer and store them in a large ziplock bag for later use. Thaw in the refrigerator overnight, and bake as needed.
Chocolate Chip Cookies FAQs
Both work well. Dark brown sugar gives a deeper flavor because it contains a little more molasses than light brown sugar. So, suit your taste!
It could one of two reasons: First, butter was more melted than needed. Remember to melt the butter till it looks milky, not clear. Microwave in increments of 10 seconds if your microwave is strong. Second, the batter was over-mixed, which incorporates too much air in the batter. As a result, cookies tends to puff up more, than flatten after baking.
I use unbleached all-purpose flour for this recipe. You can certainly try it with other baking flours, just know that the results might not be the same.
Popular Desserts from my Kitchen
- Fruit & Nut Oatmeal Cookies
- Almond Spice Cookies
- Banana Chocolate Chip Muffins
- Chocolate Lava Cake
- 4-Ingredient Nutella Brownies
- Tiramisu (without eggs)
- Fudgy Chocolate Brownies (box-mix)
- Healthy Apple Cinnamon Cake
- Pumpkin Bread
📖 Recipe
Caramel Chocolate Chip Cookies
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We'll email this post to you, so you can come back to it later!
Video
Equipment
- Oven
Ingredients
- 1 stick unsalted butter 8 tablespoons
- ½ cup granulated sugar
- ¼ cup packed brown sugar light or dark
- 1 egg
- ¼ teaspoon vanilla extract can skip
- 1½ cups all purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon kosher salt
- 4 oz. caramel milk chocolates about 10 1-inch squares (see notes for substitute)
Instructions
- Preheat the oven to 350°F. Chop caramel milk chocolates into smaller chunks, about the size of chocolate chips. Keep aside.
- In a large microwave-safe mixing bowl, melt butter for 30 to 40 seconds, until it's mostly melted, but not bubbling hot. Add sugar. Using a hand mixer and beat until fluffy and creamy.
- Add the egg and vanilla, and beat it for about 15 seconds, until fully incorporated and smooth.
- Add flour, baking soda and salt. Mix for 15 seconds, until the mix looks crumbly. Switch to a spatula and gently mix the dough until it looks smooth.
- Add the caramel chocolate chips and fold them evenly into the batter. Divide the dough into 12 lime-size portions and roll between your palms, to make a smooth ball.
- Place the cookie dough balls on a parchment lined baking sheet, leaving 2-inch space around the cookie. Bake for 10-11 minutes, or until the dough puffs up slightly, but the cookie looks pale golden in color. Remove the cookie sheet and cool for 30 minutes. This allows the cookies to cook a little more and retain their moist, chewy texture. Cool the cookies completely and store in an airtight container for up to a week.
Notes
- Remember to melt the butter till it's mostly liquid, but not bubbling hot. If your microwave is strong, melt in increments of 10 seconds. It take me 15-20 seconds.
- The caramel chocolates can be substituted with other chocolate covered caramel candy or caramel chews. Just chop them in small chunks, about the size of chocolate chips. Feel free to use an equal quantity of Toffee, Pecan Delights or Chocolate Peppermint bites instead.
- To make this cookie with chocolate chips instead, simply substitute with 1 cup semi-sweet chocolate chips and follow the instructions.
- Remove cookies when it looks slightly puffy and pale golden. It will look undercooked, and that it exactly how we want it to be. It will finish cooking during the resting time.
- For best results, it is best to rest this cookie for 30 minutes before eating (you all your will power, as the wait is worth it 😉
- Follow the whisking/mixing times as they will ensure that your cookie comes out moist. Over mixing can cause the dough to harden, resulting in a dry, flat cookie.
- To store, cool completely and store in any airtight container for up to 1 week.
- To freeze, place the individually rolled dough balls on a baking sheet, freeze them, then transfer and store them in a large ziplock bag for later use.
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