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- 1 cup unsalted butter, softened - 3/4 cup packed brown sugar - 1/2 cup granulated sugar - 1 large egg - 1 teaspoon pure vanilla extract - 2 1/4 cups all-purpose flour - 1 teaspoon baking soda - 1/2 teaspoon fine sea salt - 1 cup semi-sweet chocolate chips - 1/2 cup caramel bits or chopped caramel candies - Optional: sea salt flakes for garnish Gather these ingredients to create your caramel chocolate chip cookies. Each item plays a key role in making these treats taste amazing. The unsalted butter gives the cookies a rich flavor and smooth texture. The brown sugar adds moisture and a slight hint of caramel. With the granulated sugar, you’ll get that classic sweetness. The egg helps bind everything together. Vanilla extract gives a warm aroma and enhances the taste. The all-purpose flour forms the base of the dough, while baking soda ensures your cookies rise perfectly. The fine sea salt balances the sweetness and enhances all the flavors. Now, the chocolate chips and caramel bits are the stars of the show. They bring gooeyness and a delightful chew. If you want, sprinkle some sea salt flakes on top. This will create a nice sweet and salty combo that everyone loves. These ingredients combine to make cookies that are chewy, sweet, and oh-so-delicious. You will want to eat them warm, right out of the oven! {{ingredient_image_2}} - Set temperature to 350°F (175°C) - Prepare baking sheets with parchment paper Start by heating your oven to 350°F (175°C). This step is key for even baking. While the oven warms up, grab your baking sheets and line them with parchment paper. This will keep your cookies from sticking and make cleanup a breeze. - Mix butter, brown sugar, and granulated sugar until fluffy In a large mixing bowl, combine 1 cup of softened unsalted butter, 3/4 cup of packed brown sugar, and 1/2 cup of granulated sugar. Use a hand mixer or stand mixer to blend these until the mixture becomes light and fluffy. This usually takes about 2-3 minutes. The fluffiness helps create a soft cookie. - Add egg and vanilla extract, then beat until smooth Next, crack 1 large egg into your bowl. Add 1 teaspoon of pure vanilla extract. Beat this mixture for about a minute until you see a smooth blend. The egg and vanilla add flavor and moisture to your cookies. - Whisk together flour, baking soda, and sea salt In a separate bowl, whisk together 2 1/4 cups of all-purpose flour, 1 teaspoon of baking soda, and 1/2 teaspoon of fine sea salt. This step ensures the baking soda is evenly mixed with the flour, which helps the cookies rise properly. - Gradually mix dry ingredients into the wet mixture Slowly add your dry ingredients to the wet mixture. Stir gently with a spatula or wooden spoon. Mix until you no longer see flour streaks. Be careful here; overmixing can make your cookies tough. You want a nice, soft dough. - Incorporate chocolate chips and caramel bits into dough Now it’s time for the fun part! Fold in 1 cup of semi-sweet chocolate chips and 1/2 cup of caramel bits (or chopped caramel candies). Make sure they get evenly spread throughout the dough. Each bite should have a mix of chocolate and caramel for the best flavor. - Drop dough onto baking sheet, sprinkle with sea salt Using a spoon or cookie scoop, drop rounded balls of dough onto your prepared baking sheet. Leave about 2 inches of space between each ball to allow for spreading. If you like, sprinkle a pinch of sea salt on top of each dough ball. This adds a nice contrast to the sweetness. - Bake for 10-12 minutes, cool on the baking sheet Place the baking sheet in your preheated oven. Bake for 10-12 minutes. Keep an eye on them; you want the edges to be golden brown while the centers stay soft. Once done, take them out and let them cool on the baking sheet for about 5 minutes. After that, transfer them to a wire rack to cool completely. Enjoy your warm, gooey treats! To get the best texture in your cookies, avoid overmixing the dough. When you mix too much, the cookies can turn out tough. Mix just until you see no more flour. This gentle approach helps keep the dough soft. For a chewy center, bake the cookies until they are golden brown around the edges but still soft in the middle. The cookies will continue to cook after you take them out of the oven. Let them cool on the tray for a few minutes before moving them to a wire rack. To add depth to your cookies, try a dash of espresso powder. It boosts the chocolate flavor without making the cookies taste like coffee. For extra fun, consider adding toppings like nuts or coconut. You could also swap in dark chocolate chips for a richer taste. Mix-ins can make your cookies unique. Consider adding peanut butter chips or toffee bits for added sweetness. The options are endless and can make each batch special. These cookies are great on their own, but they shine when paired with ice cream. A scoop of vanilla or caramel ice cream on top creates a warm and cold treat. For parties, stack the cookies on a platter with a drizzle of chocolate or caramel sauce. They will look and taste fantastic. You can also serve them with coffee or milk for a classic combo. Pro Tips Use Room Temperature Ingredients: Ensuring your butter and egg are at room temperature allows for better incorporation and a smoother dough, leading to perfectly textured cookies. Don’t Overmix the Dough: Mixing just until combined helps maintain the cookies' tenderness. Overmixing can lead to tough cookies due to gluten development. Chill the Dough for Better Flavor: If you have time, chilling the cookie dough for at least 30 minutes enhances the flavors and helps prevent spreading during baking. Adjust Baking Time for Chewy Cookies: For a chewier texture, slightly underbake the cookies by a minute or two. They will continue to firm up while cooling. {{image_4}} Adding nuts can make your cookies even better. You can mix in chopped walnuts or pecans. These nuts add a tasty crunch and extra flavor. Just fold in about 1 cup of your chosen nuts along with the chocolate and caramel. This simple step turns your cookies into a delightful treat! Want to try something new? You can play with different flavors. Adding almond or hazelnut extract works well. Just replace some of the vanilla with 1 teaspoon of your chosen extract. This small change can give your cookies a twist that surprises your taste buds. If you need gluten-free cookies, you can use alternative flours. Almond flour or oat flour works great. Just replace all-purpose flour with the same amount of your chosen flour. For vegan options, you can swap the egg with a mashed banana or applesauce. This keeps your cookies moist and delicious while meeting dietary needs. To keep your caramel chocolate chip cookies fresh, store them in airtight containers. This protects them from moisture and air, which can make cookies stale. You can keep them at room temperature for up to a week. They will stay soft and tasty, ready for you to enjoy! You can freeze cookie dough for later. Scoop the dough into balls and place them on a baking sheet. Freeze them for about an hour until solid. Then, transfer the frozen dough balls to a freezer bag. This way, you can bake fresh cookies anytime! For thawing, take the dough balls out of the freezer and let them sit at room temperature for about 30 minutes. Then, bake as directed. You’ll have warm, gooey cookies ready in no time! Yes, you can use salted butter. Just cut back on the added salt. Salted butter adds a nice flavor, but it can make your cookies too salty if not adjusted. I recommend using half the amount of fine sea salt in the recipe. This way, you keep the sweet and salty balance just right. If you can’t find caramel bits, use soft caramel candies. Just chop them coarsely. You can also try butterscotch chips for a different flavor. Another option is to use a homemade caramel sauce, but it may change the cookie texture. Keep the sweet flavor in mind when you choose a substitute. To make softer cookies, reduce the baking time. Bake for 9 to 11 minutes instead. Check them often; they should look a bit underbaked. Another tip is to let the dough chill for 30 minutes before baking. This helps the cookies stay soft and chewy. Yes, you can freeze these cookies. Place baked cookies in an airtight container. They will stay fresh for up to three months. You can also freeze dough. Scoop dough balls onto a baking sheet, freeze until solid, then store them in a bag. Bake them straight from the freezer, adding an extra minute to the baking time. You now have a full guide to making delicious chocolate caramel cookies. Start with simple ingredients and follow each step closely. Remember to mix just right for the perfect texture. You can get creative with flavors and enjoy variations to suit any taste. Store them in an airtight container for freshness, or freeze dough for later. Enjoy sharing these treats with friends and family, or savoring them yourself. Happy baking, and may your cookies always be chewy and sweet!

Decadent Caramel Chocolate Chip Cookies

Indulgent cookies filled with chocolate chips and caramel bits, topped with a sprinkle of sea salt.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 30 minutes
Course Dessert
Cuisine American
Servings 24
Calories 150 kcal

Ingredients
  

  • 1 cup unsalted butter, softened to room temperature
  • 3.75 cup packed brown sugar
  • 0.5 cup granulated sugar
  • 1 large egg, at room temperature
  • 1 teaspoon pure vanilla extract
  • 2.25 cup all-purpose flour
  • 1 teaspoon baking soda
  • 0.5 teaspoon fine sea salt
  • 1 cup semi-sweet chocolate chips
  • 0.5 cup caramel bits or coarsely chopped soft caramel candies
  • 1 pinch sea salt flakes for garnish (optional)

Instructions
 

  • Prepare Your Oven and Trays: Begin by preheating your oven to 350°F (175°C). While the oven heats, line a baking sheet with parchment paper to prevent sticking and make for easy cleanup.
  • Cream the Butters and Sugars: In a large mixing bowl, combine the softened unsalted butter, packed brown sugar, and granulated sugar. Using a hand mixer or a stand mixer fitted with a paddle attachment, cream these ingredients together on medium speed until the mixture is light, fluffy, and well blended, about 2-3 minutes.
  • Incorporate Egg and Vanilla: Crack the large egg into the mixture, then add the pure vanilla extract. Beat the mixture for an additional minute until fully integrated and smooth.
  • Mix Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, baking soda, and fine sea salt until evenly combined. This step ensures that the leavening agent is evenly distributed throughout the flour.
  • Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the butter and sugar mixture, stirring gently with a spatula or wooden spoon until you see no more flour streaks. Be careful not to overmix; you want the dough to just come together.
  • Fold in Chocolate and Caramel: Carefully fold in the semi-sweet chocolate chips and caramel bits (or chopped caramel candies) until they are evenly distributed throughout the cookie dough. The goal is to create an even balance of chocolate and caramel in each bite.
  • Scoop the Dough: Using a spoon or a cookie scoop, drop rounded balls of dough onto the prepared baking sheet. Ensure you leave adequate space, about 2 inches apart, to allow the cookies to spread during baking.
  • Garnish with Sea Salt: If desired, sprinkle a small pinch of sea salt flakes on top of each cookie dough ball before baking. This sprinkle will enhance the sweet and salty flavor profile of your cookies.
  • Bake to Perfection: Place the baking sheet in the preheated oven and bake for 10-12 minutes. Keep an eye on the cookies; they should be golden brown around the edges, while the centers remain soft and slightly underbaked for a chewy texture.
  • Cooling Off: Once the cookies are done, remove the baking sheet from the oven and allow the cookies to cool for about 5 minutes on the sheet. After cooling, transfer the cookies to a wire rack to cool completely.

Notes

Enjoy warm for a gooey caramel experience. Store in an airtight container for up to a week.
Keyword caramel, chocolate chip, cookies