Delicious Caramel Chocolate Chip Cookies are the perfect balance of salty and sweet! This cookie recipe is thick, chewy, and totally simple to make!
Looking for a few more cookie recipes? Here are a few of our favorites – The BEST Cake Mix Cookies, Old Fashioned Cookie Bars, and Rolo Cookie Bites.
When it comes to my favorite desserts, homemade chocolate chip cookies are hard to beat! (Serve them warm and add a scoop of vanilla ice cream and I’ll be your BFF!)
I think we can all agree that making cookies from scratch is much more delicious than any store-bought cookie
This caramel chocolate chip cookie recipe is made with caramel candies and semi-sweet chocolate chips. They bake into a delicious dough that is soft, chewy, and absolutely DELICIOUS! These homemade cookies made from scratch are super easy to make, and they’ll be a hit with family and friends.
Here’s a detailed recipe for the perfect salted caramel chocolate chip cookies with step-by-step instructions and pictures.
How To Make Caramel Chocolate Chip Cookies
Ingredients-
- 1 cup salted* butter, softened
- 2 eggs
- 3/4 tsp vanilla extract
- 3/4 cup sugar
- 1 cup packed brown sugar
- 3 cups all purpose flour
- 3/4 tsp baking soda
- 3/4 tsp salt
- 1/2 cup of semi-sweet chocolate chips
- 1/2 cup caramel baking chips, or 1/2 cup caramel candies, chopped
* If I use unsalted butter, I’ll add a couple of pinches of sea salt to the dough for some extra flavor
INSTRUCTIONS – Preheat oven to 350. Line 2 baking sheets with a silicone baking mat or parchment paper.
MIX – In the bowl of your stand mixer, mix the butter, white sugar, brown sugar, eggs, and vanilla until creamy and smooth.
MIX – In a separate bowl, mix the flour, salt, and baking soda with a whisk until combined, then add the flour mixture to the butter/sugar mixture. Mix on low until the ingredients are well combined.
FOLD – Stir the chocolate chips and caramel candies and carefully mix them by hand with a spatula or wooden spoon, making sure all the chips are evenly dispersed. Do not use your electric mixer for this or the chocolate chips may melt and look gross!
SCOOP – Using an ice cream or cookie scoop, drop 12 round balls of dough onto each cookie sheet. The cookie dough balls should be big- about the size of a golf ball. Do not flatten- leave them nice and round.
PRESS – Gently press 3-4 chocolate chips and caramel candies into the top of each cookie dough ball. This makes the tops of your cookies look pretty once they are done baking.
BAKE – Bake for 12 minutes. The cookies will look undercooked- this is normal! Pull them out of the oven and let them continue to cook on the cookie sheets as they cool. They’ll have a nice golden brown bottom that is just crispy enough to help the cooled cookies hold their shape.
After several minutes, you can transfer them to a wire rack to finish cooling.
SERVE – Pour a glass of milk, call me over, and enjoy!!! 😉
STORE- Store cookies in an airtight container at room temperature for 3-5 days or in the fridge for up to one week.
HERE’S A PRINTABLE RECIPE CARD FOR YOUR CONVENIENCE –
Caramel Chocolate Chip Cookies
Ingredients
- 1 cup salted butter, softened
- 2 eggs
- 3/4 tsp vanilla
- 3/4 cup sugar
- 1 cups packed brown sugar
- 3 cups flour
- 3/4 tsp baking soda
- 3/4 tsp salt
- 1/2 cup of semi-sweet chocolate chips
- 1/2 cup caramel candies, chopped
Instructions
- Preheat the oven to 350. Line 2 baking sheets with a non-stick baking mat.
- In the bowl of your stand mixer, mix the butter, white sugar, brown sugar, eggs and vanilla until creamy and smooth.
- In a separate bowl, mix the flour, salt and baking soda until combined, then add it to the butter/sugar mixture. Mix on low until the ingredients are well combined.
- Fold in the chocolate chips and caramel candies and carefully mix by hand, making sure all the chips are evenly dispersed. Do not use your electric mixer for this or the chocolate chips may melt and look gross!
- Using an ice cream scoop, drop 12 round balls of dough onto each cookie sheet. The cookie dough balls should be big- about the size of a golf ball. Do not flatten- leave them nice and round.
- Gently press 3-4 chocolate chips and caramel candies into the top of each cookie dough ball. This makes the tops of your cookies look pretty once they are done baking.
- Bake for 12 minutes. The cookies will look undercooked- this is normal! Pull them out of the oven and let them continue to cook on the cookie sheets as they cool.
- Pour a glass of milk, call me over, and enjoy!!! 😉