Caramel Chocolate Chip Cookies

This post may contain affiliate links. As Amazon Associates we earn from qualifying purchases.

Caramel and chocolate, the best of both worlds. These caramel chocolate chip cookies are made with simple ingredients and baked to gooey perfection.

Cookies, much like ice cream, are a guilty pleasure of mine. When Kim mentioned she was making caramel chocolate chip cookies, I was elated!

It really is the best of both worlds, candy and cookies. Needless to say, they didn’t last long in our house.

They only take about forty to fifty minutes to make from start to finish. I can’t think of an easier homemade dessert.

The chocolate caramel chip cookies on a white serving platter.

How to make caramel chocolate chip cookies:

First, preheat your oven to 350° F. and line a baking sheet with parchment paper. Or, you can use a silicone mat.

The butter and sugars have been creamed using a mixer.

Use a hand or stand mixer to cream the butter and sugars.

That means, mix them until they appear light and fluffy. Use the photo above as a reference.

Vanilla and egg have been added to the creamed sugars.

Next, mix in the egg and vanilla extract. Continue to blend the mixture until it looks like the picture above.

Smooth and creamy are what you’re going for on this step. Now, it’s time to add the dry ingredients to your cookie batter.

Flour and other dry ingredients have been added to the butter mixture.

At this point, you can mix in the baking powder, corn starch, flour, and salt. Be sure to mix it on low speed.

It’s important not to over mix the ingredients. Otherwise, it can mess up your cookie recipe.

Caramel and chocolate chips have been stirred into the dough.

The last step to preparing the cookie dough is to gently fold in the caramel and chocolate chips. Then, place the dough into your refrigerator to chill for at least thirty (30) minutes.

Refrigerating the dough will firm up the butter and keep your cookies from flattening out when baking.

Small dough balls have been placed on a cookie sheet.

Afterward, form the chocolate caramel cookie dough into one (1) inch balls. Place them onto a baking sheet and into the oven to bake for about ten (10) minutes per batch or until the sides start to brown.

Last, remove them from the oven and let them cool for a few minutes before putting the cookies on a cooling rack.

That’s it, your caramel chocolate chip cookies are done! Kim and I hope you enjoy the dessert and wish you all the best 🙂

A small stack of four caramel chocolate chip cookies.

Why should I chill cookie dough?

Well, if you don’t chill the cookie dough, then the butter will be too soft. When the butter is too soft, it melts in the oven before the cookies finish baking.u003cbru003eu003cbru003eWhich, results in flat cookies. Furthermore, they could melt together. Which is great for a cookie pie, but terrible when you’re trying to make individual cookies.

How do you keep cookies soft?

The tricks to soft cookies are corn starch and storing them in an air tight container.u003cbru003eu003cbru003eThat’s it, add corn starch to your cookie recipes and properly store them to keep them soft.

Don’t forget to check out our Caramel Chocolate Chip Cookies web story!

A stack of the caramel chocolate chip cookies on a plate.

Caramel Chocolate Chip Cookies

5 from 1 vote
Print Pin
Author: Kimberly
Prep Time: 10 minutes
Cook Time: 10 minutes
Chilling the Dough: 30 minutes
Total Time: 50 minutes
Servings: 16 Cookies

Ingredients

  • ½ cup unsalted butter, softened
  • cup light brown sugar
  • ¼ cup granulated sugar
  • 1 large egg
  • 1 tablespoon pure vanilla extract
  • 1 ½ cups all-purpose flour
  • 2 teaspoons cornstarch
  • 1 teaspoon baking soda
  • ¼ teaspoon kosher salt
  • cup semi-sweet chocolate chips
  • cup caramel chips

Instructions
 

  • Preheat the oven to 350°F, and line a baking sheet with parchment paper or a silicone mat.
  • Use an electric mixer to cream together the sugars and butter until light and fluffy. Add the egg and vanilla, and beat on low speed until combined.
    ½ cup unsalted butter
    ⅔ cup light brown sugar
    ¼ cup granulated sugar
    1 large egg
    1 tablespoon pure vanilla extract
  • Pour in the flour, cornstarch, baking soda, and salt. Continue to mix on low speed until combined, but don’t over mix.
    1 ½ cups all-purpose flour
    2 teaspoons cornstarch
    1 teaspoon baking soda
    ¼ teaspoon kosher salt
  • Use a wooden spoon or spatula to fold in the chocolate chips and caramel chips.
    ⅔ cup semi-sweet chocolate chips
    ⅔ cup caramel chips
  • Place the dough in the refrigerator to chill for at least 30 minutes.
  • After the dough chills, form it into balls about 1 ½ inches in diameter. Place it on the baking sheet about an inch or two apart (the cookies will spread some). Bake for 10-12 minutes or until the edges are lightly browned. The centers will still be soft. Remove the cookies from the oven and allow to cool on the baking sheet for 2-3 minutes before transferring to a cooling rack.
  • Store in an airtight container for up to 5 days.

Nutrition

Serving: 2cookies | Calories: 229kcal | Carbohydrates: 33g | Protein: 3g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 27mg | Sodium: 182mg | Potassium: 95mg | Fiber: 1g | Sugar: 21g | Vitamin A: 200IU | Vitamin C: 0.04mg | Calcium: 31mg | Iron: 1mg

Notes

The calories listed are an approximation based on the ingredients and a serving size of 2 cookies. Actual calories will vary. The chocolate chip caramel cookies can be stored in a sealed container for up five (5) days.
Get Our Dip Recipes Ebook!More details here ➡️ FREE EBOOK!

2 Comments

    1. Hi Nini!

      We don’t normally bake egg-free recipes, so I had to look around and see what I could find. Hopefully, one of these suggestions will be helpful. Substituting a tablespoon or two of brick-style cream cheese seems to be really popular. It could give you a slight tanginess in the cookies, though. Egg substitute from a carton is another option. I also saw heavy cream mentioned. The recipes that listed the heavy cream had a different amount of ingredients, so my best guess would be to start at 3 tablespoons and work up from there until you get a cookie dough consistency. Have a wonderful evening!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating