Chocolate chip caramel cookies are a sweet and buttery cookie filled with both milk and semi-sweet chocolate chips, little bits of caramel and topped with salt flakes. They have the perfect balance of a crispy edge and chewy center and are sure to become a new favorite!
These chocolate chip caramel cookies have been a long time favorite at our house. Loaded with 3 kind of sugars, 2 kinds of chocolate and caramel for the ultimate cookie.
For more cookie recipes, try my Reese's Pieces peanut butter cookies, raspberry white chocolate cookies, or my sprinkle sugar cookies.
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Why You Will Love These Cookies
- Crispy Edges & Chewy Center- To me, the perfect cookie always has a little bit of crispy and a little bit of chewy.
- Chocolate & Caramel- The mix of chocolate and caramel is such a good combo.
- Crowd Pleaser- Every time I make these cookies for anyone I always get rave reviews!
Ingredient Notes
Full ingredient measurements and instructions can be found in the recipe card below.
- Butter: I always prefer to use salted butter, but unsalted is fine also.
- Turbinado Sugar: This is a thicker sugar that can usually be found in the baking aisle. It adds just a little bit more texture to the cookies, and is also great to use on top of muffins.
- Flour: Weighing your flour is always going to yield the best results. If you don't have that option lightly spoon flour into your measuring cup.
- Chocolate: I love having a mix of both milk and semi-sweet, but use whatever you prefer or have on hand.
- Caramel: I like using kraft caramel bits for these cookies, but you can also use caramel squares or homemade caramel. Just cut the caramel into small bite size pieces.
Recipe Instructions
Step 1: Place the butter and all 3 sugars in a stand mixer fitted with a paddle attachment. Beat on medium-high speed until light and fluffy, 3 to 4 minutes. Add eggs one at a time, mix until smooth on low speed. Beat in vanilla.
Step 2: Slowly mix in baking powder, baking soda, salt and flour, being careful not to over mix. I usually stop when I still have some flour remnants around the bowl. Fold in both kinds of chocolate chips and caramel bits.
Step 3: Scoop the dough into large balls, I like to use the ¼ cup cookie or ice cream scoop. At this point you can either have the patience to chill the dough knowing the results will be better, or bake your cookies because you just can't seem to resist. I like to scoop out all the balls and lay them out on a parchment lined cookie sheet, and then refrigerate for at least 2 hours, ideally 24-48 hours.
Step 4: When ready to bake, turn the oven on to 375 F, and line 2 cookie sheets with parchment paper. Place 6 chilled cookie dough balls on the cookie sheet, sprinkling with the flaked sea salt. Some people salt their cookies after they bake them, but I like to do both. This gives the salt that falls off the tops an opportunity to bake underneath the cookie and give even that much more flavor.
Step 5: Bake the cookies for 12-14 minutes. You're looking for a nice golden brown outside, with a slightly glossy texture to the inside. If your cookies don't come out in a perfect circle, I like to take a spatula and circle the rim of the cookie to bring in any spots that have spread a little too far.
Expert Baking Tips
- I prefer to only bake the amount of cookies we are going to eat at the time, which is usually one pans worth. Freeze the rest of the dough balls in a ziplock, and pull out whenever you're craving a warm cookie or two.
- If baking frozen cookie dough balls you do not need to defrost before, and they should bake for about the same amount of time. Maybe 1 minute more at most.
- The butter and eggs should not be completely chilled from the fridge, but should also not be room temperature. I try to let them sit out for about 15-30 minutes before I begin my cookie making!
- I have given both cups and grams as measurements. Grams will be more precise, especially when measuring flour. If you don't have a kitchen scale, no problem! Just lightly spoon flour into your measuring cup to insure its not packed in there. Light and fluffy is the key.
FAQ
Using parchment paper or a silpat will help these cookies from sticking to the pan and spreading too much. If you don't have either I would spray your cookie sheet with baking spray.
Yes, just sub gluten free flour in for the all-purpose flour.
I like to take a spatula and push in any areas that spread too far right when the cookies come out of the oven.
Storing & Freezing
Chocolate chip caramel cookies will remain fresh if stored in an airtight container at room temperature for 2-3 days. You can also prep the cookie dough in advance and store it in the fridge for about a week.
You can freeze your cookies in an airtight container for 2-3 months with them remaining fresh. You can also freeze the cookie dough balls if you would like to bake them one at a time, or as needed.
Other Popular Recipes to Try
For more yummy treats follow me on instagram @thesaltedsweets. And be sure to tag me and comment if you make them and love them as much as I do!
Chocolate Chip Caramel Cookies
Ingredients
- 1 cup butter room temperature
- 1¾ cups packed brown sugar
- ¼ cup granulated sugar
- ¼ cup turbinado sugar
- 2 large eggs room temperature
- 1 tablespoon vanilla
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 tsp salt
- 3 cups all-purpose flour
- 1½ cups milk chocolate chips
- 1 cup semi sweet chocolate chips
- 1 cup caramel bits can chop caramels into bite size pieces
- flaked sea salt for sprinkling
Instructions
- Place the butter and all 3 sugars in a stand mixer fitted with a paddle attachment. Beat on medium-high speed until light and fluffy, 3 to 4 minutes.
- Add eggs one at a time, mix until smooth on low speed. Beat in vanilla.
- Slowly mix in baking powder, baking soda, salt and flour, being careful not to over mix. I usually stop when I still have some flour remnants around the bowl.
- Fold in both kinds of chocolate chips and caramel bits.
- Scoop the dough into large balls, I like to use the ¼ cup cookie or ice cream scoop. At this point you can either have the patience to chill the dough knowing the results will be better, or bake your cookies because you just can't seem to resist. I like to scoop out all the balls and lay them out on a parchment lined cookie sheet, and then refrigerate for at least 2 hours, ideally 24-48 hours.
- When ready to bake, turn the oven on to 375 F, and line 2 cookie sheets with parchment paper. Place 6 chilled cookie dough balls on the cookie sheet, sprinkling with the flaked sea salt. Some people salt their cookies after they bake them, but I like to do both. This gives the salt that falls off the tops an opportunity to bake underneath the cookie and give even that much more flavor.
- Bake the cookies for 12-14 minutes. You're looking for a nice golden brown outside, with a slightly glossy texture to the inside. If your cookies don't come out in a perfect circle, I like to take a spatula and circle the rim of the cookie to bring in any spots that have spread a little too far.
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