If you want an easy cookie recipe that stands out, look no further than these Chewy Caramel Chocolate Chip Cookies. As a busy mom who loves to bake, I’m on a constant mission to make cookies that impress without the stress, and these are at the top of my list.
With pools of sticky sweet caramel and melty chocolate, these chewy cookies are somethin’ special, especially while still warm fresh out of the oven. But their accolades don’t stop at their delicious texture and flavor, the recipe itself deserves praise, too.
Because the brown sugar-based cookie dough requires just one bowl to make and no chilling time, meaning these cookies come together quickly and with no fuss.
And just like my Soft Mini Chocolate Chip Cookies recipe that’s been a fan favorite, I think this foolproof cookie recipe has the potential to become one of your go-to bakes!
Caramel Chocolate Chip Cookie Ingredient Highlights
I usually go for unsalted butter in cookies to allow me to control the amount of salt being added. You can use salted and omit the added salt if you’d like!
Either way, make sure your butter is softened (not melted!) in order to get the perfect consistency for your dough. If you need help, see How to Quickly and Easily Soften Butter.
This no chill cookie recipe uses just brown sugar to give it more of a caramel flavor. I used light brown sugar, but dark works, too. Make sure you tightly pack it in a dry measuring cup for best results.
Make sure to use chewy caramels, not hard candy, caramel creams, or caramel sauce. You can use semi-sweet or dark chocolate chips– I used dark!
Chocolate Chip Caramel Cookies Tips and Tricks
How to Make Chocolate Chip Cookies with Caramel
As with most all of my cookie recipes, I created a dough that can easily be made in one bowl for easier cleanup. This just means there is a particular order in which you should add things to the bowl to get the perfect dough.
Start with the softened butter and sugar. Use a hand or stand mixer to cream it together until it’s smooth and airy. This usually takes me about 2 minutes.
Next, add the egg and vanilla extract and mix on low until just combined. Then, add the flour, salt, and baking soda. Use the hand mixer again until the dough starts to come together. Then, finish combining the dough with a rubber spatula.
Scrape the sides of the bowl to incorporate all the ingredients. Chop your caramels into bite sized peices. I use Werther’s Chewy caramels and chop them in thirds.
If you’re having trouble with your chopped caramels sticking together you can lightly toss them in about a teaspoon of flour. I usually just add them as I chop them.
Keep a small handful of caramel bits and chocolate chips out to press into the top of your cookie dough. Fold in the rest.
Use a large cookie scoop or 4 tablespoons of dough to shape your cookies. Make sure all the caramel bits are encased in the dough, to avoid them leaking out the sides of your cookies.
Press one caramel bit into the center of each cookie and a few chocoalte chips. Bake them on a lined sheet on the top rack.
If any caramel seaps out while baking, use a spoon or a cookie cutter to push the caramel back into the cookie while they are still hot. Add some flaky sea salt.
Make sure they are mostly cooled before digging in! If you want them while they’re still really hot, enjoy them with a fork or a spoon.
How I Store My Homemade Cookies with Caramel and Chocolate Chips
At room temperature, these easy homemade cookies will last for 5-7 days when covered or stored in an airtight container. In the refrigerator, they can last up to three weeks.
Quick tip: Storing your cookies with a piece of bread will keep them softer and chewier. This is the perfect use for the end piece! The moisture from the bread keeps them from drying out.
You can also freeze them once they’re baked for up to a year, but I prefer to freeze the unbaked dough (also for up to a year). That way, I can have freshly baked cookies whenever I want!
I like to shape the cookie dough into balls and store them in a freezer safe storage bag. Just watch them closely when you bake them and add an extra minute or two to your baking time if need be.
Easy Chewy Caramel Chocolate Chip Cookies
SAVE RECIPE TO COLLECTION PIN PRINT RATEEquipment
- Large Cookie Scoop optional
Ingredients
- ½ cup softened unsalted butter
- 1 cup light brown sugar
- 1 tablespoon vanilla extract
- 1 large egg
- 1 ¾ cup all-purpose flour
- ¼ teaspoon table salt
- ½ teaspoon baking soda
- ¼ cup chewy caramels (chopped)
- ¼ cup chocolate chips (dark or semi-sweet)
Instructions
- Preheat your oven to 350°F and line two large baking sheets with parchment paper or a reusable baking mat. Chop the pecans and caramels into small chunks.
- To a large mixing bowl, add softened butter and brown sugar. Use a hand mixer on high to cream together until light and smooth (about 2-3 minutes).½ cup softened unsalted butter, 1 cup light brown sugar
- Add the egg and vanilla extract and use your hand mixer on low to combine.1 tablespoon vanilla extract, 1 large egg
- Add the flour, salt, and baking soda and mix to combine, careful not to overbeat. Use a spatula to scrape any flour off the sides of the bowl and integrate it into your dough.1 ¾ cup all-purpose flour, ¼ teaspoon table salt, ½ teaspoon baking soda
- I like to keep a small handful of chocolate chips and caramel pieces to place on top of the cookie dough once it's formed into cookies. Add the rest to your dough and use a rubber spatula to fold to combine.¼ cup chocolate chips, ¼ cup chewy caramels
- Use a large cookie scoop or 4 tablespoons of dough to form your cookies, adding them to the prepped baking sheets. Leave at least an inch of space in between each cookie for minor spreading. Push the conserved add-ins into the top of your cookies. Make sure there aren't any caramels peeking out of the sides or bottoms of your cookies, as they will melt on to the baking sheet. You want them encased by the dough or on the top and center of the cookie.
- Bake for 8-10 minutes on the top rack. It's okay if they are slightly underdone. Allow them to cool on the baking sheet so they continue to bake as they cool. If any caramel spills out the sides, use the curved part of a spoon to push the melted caramel back into the edge of the cookies while they are still hot. Enjoy!
Pro Tips
- Make sure to use plain chewy caramels instead of caramel sauce, caramel hard candies, or cream-filled caramels. If you’re having trouble finding them for baking, you can use individually wrapped chewy caramels (usually the Werther’s brand is widely available in the candy aisle).
- You can freeze excess cookie dough before baking it to give you fresh baked cookies every time when the craving hits! Just bake them as normal straight out of the freezer.
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