Caramel Chocolate Chip Cookies are chewy chocolate chip cookies with a dollop of delicious homemade caramel on top!

A batch of caramel chocolate chip cookies, one has a bite out of it

Chocolate chip cookies are classic and delicious. I would literally never turn down a chocolate chip cookie. However, they can be improved! These cookies get a little facelift in the form of a giant dollop of homemade caramel. Caramel Chocolate Chip Cookies are everything I have been looking for in a dessert for my entire life!

Looking down on caramel chocolate chip cookies

Ingredients for Caramel Chocolate Chip Cookies:

Ingredients for Homemade Caramel:

  • Granulated Sugar. Melted sugar is what creates caramel.
  • Water. Water will give us a thinner caramel.
  • Heavy cream. This is going to make your caramel nice and creamy. be careful when you add it because the caramel will bubble up!
  • Butter. Butter adds to the overall flavor and creaminess of homemade caramel.

Ingredients for Chocolate Chip Cookies:

  • Unsalted butter. I always make sure to use unsalted butter when baking because there is no “standard” for the amount of salt they can add to butter. So if you add salt to a recipe and then use salted butter you could end up with a very salty end product.
  • Granulated Sugar. This will sweeten the cookie dough and make it chewier.
  • Brown sugar. Brown sugar adds a softer texture to the finished product.
  • Eggs. It will be easier to incorporate the eggs into the batter if they are at room temperature.
  • Vanilla extract. Vanilla is a must in baked goods just like salt. Real vanilla adds a better flavor than imitation vanilla.
  • All-purpose flour. Measuring the flour correctly is very important. I suggest weighing your flour out (I use this scale). If you want to use a measuring cup, make sure you spoon the flour into the cup and level it off with a knife. Don’t use the cup to scoop directly from the flour.
  • Baking soda. This will help the cookies to rise.
  • Baking powder. This will also help the cookies to rise.
  • Salt. Salt is a must in baked goods. It will help to balance out the sweetness and improve the overall flavor.
  • Chocolate, chopped, or chocolate chips. I prefer semi-sweet chocolate, but you can use whatever you prefer. If you’re wanting puddles of chocolate chop up a chocolate bar instead of using chocolate chips.
All of the ingredients needed for this recipe

How to make Caramel Chocolate Chip Cookies

Homemade Caramel

Step 1: In a medium saucepan combine the sugar and water over medium-high heat. Let cook, without stirring, for about 10 minutes or until the sugar turns a medium amber color.

Step 2: While the sugar cooks warm the heavy cream in a small saucepan over low heat. Be sure not to boil.

Step 3: When the sugar is ready slowly add the heavy cream. Whisk constantly for 2 minutes.

Step 4: Remove from heat and add the butter. Whisk until butter is melted and smooth. Let cool.

The homemade caramel in a saucepan

Chocolate Chip Cookies

Step 1: In a large bowl using a hand mixer or in the bowl of a stand mixer cream together the butter, granulated sugar, and brown sugar until light and fluffy.

Step 2: Add the eggs one at a time, mixing fully before adding the next. Pour in the vanilla and combine.

The wet ingredients and butter combined in a bowl

Step 3: In a medium bowl combine the flour, baking soda, baking powder, and salt. Whisk to combine.

the dry ingredients combined in a bowl

Step 4: Add the dry ingredients to the wet ingredients and mix until just combined. Be sure not to over mix.

Step 5: Fold in the chocolate chips or the chopped chocolate.

All of the ingredients combined to make the cookie dough

Step 6: Cover the cookie dough and chill for at least 30 minutes. This will help your cookies not to spread as much during baking.

Step 7: Preheat your oven to 350 degrees (F). Line a baking sheet with parchment paper or a silicone baking mat.

Step 8: Make scoops of cookie dough about 1 1/2 to 2 tablespoons in size. Place at least 2 inches apart on the baking sheet.

Step 9: Bake the cookies for 8-10 minutes or until the edges are golden brown. I bake my cookies for closer to 8 minutes because I like them nice and soft.

Step 10: Remove the cookies from the oven and immediately use the back of a tablespoon to make an indention in the center of each cookie. Fill each indention with about 1 teaspoon of caramel.

Step 11: Let the cookies cool on the cookie sheet.

A batch of caramel chocolate chip cookies, one has a bite out of it

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5 from 5 votes

Caramel Chocolate Chip Cookies

Classic chocolate chip cookies topped with a dollop of homemade caramel
Prep Time25 mins
Cook Time12 mins
Resting Time30 mins
Total Time1 hr 7 mins
Course: Dessert
Cuisine: American
Keyword: Caramel, caramel chocolate chip cookies, Chocolate, Chocolate Chip, chocolate chip cookie dough, chocolate chip cookies, homemade caramel
Servings: 4 dozen
Calories: 132kcal

Ingredients

For Caramel:

  • 1/2 cup (99 grams) granulated sugar
  • 2 tablespoons cold water
  • 1/4 cup heavy cream
  • 1 tablespoon (14 grams) unsalted butter

For Cookies:

  • 1 1/2 stick (170 grams) unsalted butter softened
  • 1 cup (198 grams) granulated sugar
  • 1 cup (213 grams) light brown sugar packed
  • 2 large (100 grams) eggs
  • 2 teaspoons vanilla extract
  • 3 cup (360 grams) all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 2 cups (340 grams) chocolate chopped or chocolate chips

Instructions

For Caramel:

  • In a medium saucepan combine the sugar and water over medium-high heat. Let cook, without stirring, for about 10 minutes or until the mixture turns a medium amber color.
  • While the sugar cooks warm the heavy cream in a small saucepan over low heat.
  • When the sugar is ready slowly add the heavy cream, whisking constantly for 2 minutes.
  • Remove from heat and add butter. Whisk until melted and smooth. Let cool.

For Cookies:

  • In a large bowl using a hand mixer cream together the butter, granulated sugar, and brown sugar until light and fluffy.
  • Add the eggs one at a time, mixing fully before adding the next. Add the vanilla and combine.
  • In a medium bowl combine the flour, baking soda, baking powder, and salt. Whisk to combine.
  • Add the dry ingredients to the wet ingredietns. Mix until just combined.
  • Fold in the chocolate.
  • Cover the cookie dough and chill for at least 30 minutes.
  • Preheat your oven to 350 degrees (F). Line a baking sheet with parchment paper or a silicone baking mat.
  • Make scoops of cookie dough about 1 1/2 to 2 tablespoons in size. Place at least 2 inches apart on the baking sheet.
  • Bake the cookies for 8-10 minutes or until the edges are golden brown. I bake my cookies for closer to 8 minutes because I like them nice and soft.
  • Remove the cookies from the oven and immediately use the back of a tablespoon to make an indention in the center of each cookie. Fill each indention with about 1 teaspoon of caramel.
  • Let the cookies cool on the cookie sheet.

Nutrition

Serving: 1cookie | Calories: 132kcal | Carbohydrates: 19.4g | Protein: 1.7g | Fat: 5.5g | Saturated Fat: 3.5g | Cholesterol: 18mg | Sodium: 108mg | Potassium: 53mg | Fiber: 0.5g | Sugar: 12.9g | Calcium: 24mg | Iron: 1mg
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