When it comes to indulgent cookies, these chewy chocolate-based cookies with gobs of sticky caramel and melty chocolate chips take the cake! Plus, these Chocolate Caramel Cookies are simple, requiring just one bowl and 30 minutes to make.
After perfecting the recipe for my Chocolate Cookies with White Chocolate Chips, I’ve been using the same simple, chocolatey, and perfectly chewy cookie dough base recipe to create more fun flavor combos (see also: Rocky Road Cookies!).
Bottom line, as a mom-on-the-go and self-diagnosed choc-o-holic, I need simple, foolproof, quick-to-make and quick-to-clean baking recipes that can satisfy my sweet tooth without too much effort. And this no chill, one bowl, always-perfect caramel chocolate cookie recipe ticks all those boxes!
The recipe is basically foolproof and requires no chilling time, guaranteeing a successful cookie for even beginner bakers!
Caramel Chocolate Cookies Ingredient Highlights
Unsalted butter is my preference, but you can use salted and omit the added salt. Regardless, make sure the butter is softened. For tips check out my article How to Quickly and Easily Soften Butter.
I use dark cocoa powder to get the deep chocolate taste and look. I also use dark chocolate chips, but semi-sweet work, too.
I use Werther’s Original. Make sure the packaging specifies that they are chewy caramels, not hard candy!
A Note on the Caramel
There are several brands of caramels you can pick up, but the key is making sure they are plain chewy caramels. You don’t want hard candy, or the caramels with the cream center.
Depending on the caramels you buy, you may need to chop them into smaller bits.
I usually just buy the Werther’s Original Chewy Caramels and cut them into thirds. This can easily be done with a sharp knife.
Bear in mind that they are sticky, so it’s best to keep them spread out on your chopping board until you are ready to use them, rather than pile them on top of each other in a bowl where they will likely stick together.
How to Make Chocolate Cookies with Caramel
How I Make a Simple Chocolate Cookie Dough
Start by creaming the butter and sugar together with a hand mixer.
Next, mix in your egg and vanilla extract. This should easily combine with your softened butter with the hand mixer on medium. Try not to overbeat here.
Then, add the flour, cocoa powder, baking soda, and salt. Mix one last time to combine with the hand mixer. Grab a rubber spatula and scrape any dry ingredients left on the insides of the bowl to integrate it.
Finally, you’ll fold in your chocolate chips and caramels. I like to keep about a dozen pieces of caramel out so I can push one into the top of each cookie!
Shape your cookies, ensuring the caramel in completely encased by the dough. If it’s too close to the bottom or sides of the cookie, it may leak out. Finally, push just one caramel piece into the very center of the top of each cookie (optional).
You want to make sure to leave some room in between each cookie to allow for a small amount of spreading. This means you will probably only be able to bake 6 cookies at a time max.
If you want to bake all 12, you may want to do so in two shifts, as I recommend baking them on the top rack. I use a large baking sheet lined with a reusable silicone mat. You can also use parchment paper.
When you take them out, if you notice any pools of caramel spilling out of the sides of the cookies, simply use the curvature of a spoon to push the caramel back into the cookie whiles everything’s still hot.
If you want to add flaky sea salt, do so when they’re still hot out of the oven.
Once baked, allow the cookies to cool on the baking sheet before enjoying or moving to a plate. If you try to pick them up too early, they may fall apart.
How I Store Chocolate Caramel Cookies
When covered or stored in an airtight container, these cookies will last for 5-7 days at room temperature or up to 3 weeks in the refrigerator.
Quick tip: Storing your cookies with a piece of bread will keep them softer and chewier. Moisture from the bread prevents them from drying out—the perfect use for that end piece!
You can also freeze them for up to a year once they’re baked, but I highly recommend freezing the unbaked cookie dough instead.
Shape all of the dough but simply bake only as many as you want in the moment. Store the rest of the shaped dough in a freezer safe storage bag (consider reusable storage bags for a more sustainable option!) for up to a year.
You can bake them straight out of the freezer but watch them closely—you’ll likely need to add a couple extra minutes to the baking time.
You’ll also notice that the frozen dough will not spread the way the fresh dough does, so you’ll be left with super-thick cookies.
You may want to use a spatula to push down on the cookies to flatten them out when they are fresh out of the oven and still hot.
30-Minute Chewy Chocolate Caramel Cookies
SAVE RECIPE TO COLLECTION PIN PRINT RATEEquipment
- Large Cookie Scoop (optional)
- Reusable Baking Mat (optional)
Ingredients
- ½ cup unsalted butter (½ cup = 1 stick)
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 large egg
- ¾ cup all-purpose flour
- ½ cup unsweetened cocoa powder (I used dark)
- ¼ teaspoon salt
- ½ teaspoon baking soda
- ½ cup chewy caramels (½ cup usually = about 10 caramels)
- ¼ cup chocolate chips (dark or semi-sweet)
- optional flaky sea salt to taste
Instructions
- Preheat your oven to 350°F and line two large baking sheets with parchment paper or a reusable baking mat.
- To a large mixing bowl, add softened butter and sugar. Use a hand mixer on high to cream together until light and smooth (about 2-3 minutes).½ cup unsalted butter, 1 cup granulated sugar
- Add the egg and vanilla extract and use your hand mixer on low to combine.1 teaspoon vanilla extract, 1 large egg
- Add the flour, cocoa powder, 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.¾ cup all-purpose flour, ½ cup unsweetened cocoa powder, ¼ teaspoon salt, ½ teaspoon baking soda
- Chop your chewy caramels into little pieces, about ½-inch long. Set aside 12 little pieces of caramel to press into the top of the dough once the cookies are formed. Add the rest to your dough along with the chocolate chips and use a rubber spatula to fold to combine.½ cup chewy caramels, ¼ cup chocolate chips
- Use a cookie scoop or clean hands to shape 4 tablespoons of dough into a ball and place it on your lined baking sheet. Leave a couple of inches in between each cookie for the dough to spread. Press one piece of caramel into the top of the cookie right in the center.
- Bake for 12-14 minutes until the edges are crispy to touch. If any caramel spills over the sides of the cookies, use the curved part of a spoon to push the caramel back in towards the cookie. Option to add extra flaky sea salt on top. Allow to cool and enjoy!optional flaky sea salt to taste
Pro Tips
- 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.
Video
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