Go Back
+ servings
a caramel chocolate chip cookie with a bite out of it on parchment paper surrounded by other cookies.
Print

Caramel Chocolate Chip Cookies

Caramel Chocolate Chip Cookies are chewy chocolate chip cookies with a dollop of delicious homemade caramel on top!
Course Dessert
Cuisine American
Prep Time 25 minutes
Cook Time 12 minutes
Resting Time 30 minutes
Total Time 1 hour 7 minutes
Servings 24 cookies
Calories 132kcal

Ingredients

For Caramel:

  • ½ cup (99 grams) granulated sugar
  • 2 tablespoons cold water
  • ¼ cup heavy cream
  • 1 tablespoon (14 grams) unsalted butter

For Cookies:

  • 1 ½ 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 ½ 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.

Notes

  • Chill the cookie dough. Chilling cookie dough prevents the cookies from overspreading. This can cause them to be thinner, and crispier, and change the overall flavor of the end product.
  • Don’t use cold ingredients. Ensure that all of your cold ingredients are at room temperature before making your cookies. The ingredients will combine much easier and you won’t have chunks of cold butter in your cookie dough, which can lead to greasy cookies.
  • Use a cookie cutter to shape your cookies after baking. If you shake a cookie cutter around the cookies when they are fresh out of the oven they will be perfectly round and more visually appealing.
  • The provided nutrition information is an estimate. The calorie accuracy is not guaranteed.

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