Caramel Chocolate Chip Cookies

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 face lift in the from of a giant dollop of caramel. Caramel Chocolate Chip Cookies are everything I have been looking for in a dessert for my entire life!

First, you’ll make the caramel sauce. It is super simple and this is the part of the recipe where you have to decide what kind of flavor you want in your cookies. If you want the caramel to be super light and sweet you will only cook it until it’s a light amber color. If you want to flavor to be deep and less sweet, you will cook the caramel until it is a deep amber color. This is what I did. You’ll let the caramel cool completely before dolloping it on top of the cookies.

The cookie recipe is very straight forward and classic. Nothing fancy on this front! As soon as the cookies come out of the over you will need to add the caramel so it gets nice and melty. If the caramel is firm you can make little balls of it and gently push them into the center of each cookie. If the caramel is still runny you’ll need to make a little indention in the top of the cookie and spoon the caramel into it.

The end result is a soft chocolate chip cookie with a puddle of chewy caramel in the center. Sounds like a dream, right? They are incredible and I’m sure you’ll agree!

Disclosure: This post may contain affiliate links, meaning, at no extra cost to you, I may earn a commission if you click a link and buy something.

For in-depth “whys” and “howtos”, skip to the end of this post!

If you try this recipe leave a review below or tag me on your social media! 

Print Recipe

Caramel Chocolate Chip Cookies

Classic chocolate chip cookies dolloped with caramel

Prep Time20 mins

Cook Time10 mins

Resting Time30 mins

Total Time1 hr

Keyword: Caramel, choclate chips, Chocolate, chocolate caramel, chocolate chip cookies

Servings: 3 dozen cookies

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 sticks (170 grams) unsalted butter
• 1 cup (198 grams) granulated sugar
• 1 cup (213 grams) brown sugar packed
• 2 large (100 grams) eggs
• 2 teaspoons vanilla extract
• 3 cups (360 grams) all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 2 cups (340 grams) 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.
• 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 completely.

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.
• Add the flour, baking soda, baking powder, and salt. Mix until just combined.
• Fold in the chocolate chips.
• 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.
• Remove the cookies from the oven and immediately add about 1 teaspoon of caramel to the center of the cookie.
• Allow the cookies to cool on the cookie sheet.

Caramel Chocolate Chip Cookies

Caramel

1. In a medium saucepan (I used this one) 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.
2. While the sugar cooks warm the heavy cream in the microwave.
3. When the sugar is ready slowly add the heavy cream, whisking constantly for 2 minutes.
4. Remove from heat and add the butter. Whisk until butter is melted and smooth. Let cool completely.

Chocolate Chip Cookies

1. In a large bowl using a hand mixer (I have this one) cream together the butter, granulated sugar, and brown sugar until light and fluffy.
2. Add the eggs one at a time, mixing fully before adding the next. Pour in the vanilla and combine.
3. Add the flour, baking soda, baking powder, and salt. Mix until just combined. Be sure not to overmix or your cookies will be tough.
4. Fold in the chocolate chips.
5. Cover the cookie dough and chill for at least 30 minutes.
6. Preheat your oven to 350 degrees (F). Line a baking sheet with parchment paper or a silicone baking mat.
7. Make scoops of cookie dough about 1 1/2 to 2 tablespoons in size. Place at least 2 inches apart on the baking sheet.
8. 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.
9. Remove the cookies from the oven and immediately add about 1 teaspoon of caramel to the center of the cookie. If the caramel has firmed up you can make little balls out of the caramel and gently press them into the center of each cookie. If the caramel is still runny you will have to make a small indention in the center of each cookie and spoon the caramel in.
10. Allow the cookies to cool on the cookie sheet.

Like this post? Visit my Recipe page to see more like it!