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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


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


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.


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