Caramel Chocolate Chip Cookies Recipe

A twist on your beloved chocolate chip cookie, these caramel chocolate chip cookies are stuffed with salted caramel. They are chewy and mushy with crisp edges.

Ingredient

Caramel Chocolate Chip Cookie – 2½ cups (300 g) all purpose flour – 1 tsp baking soda – 1 tsp salt – ¾ cup (170 g) unsalted butter, room temperature – ¼ cup (67 g) salted caramel sauce homemade, store bought or see recipe note – 1¼ cups (250 g) light brown sugar – ¼ cup (50 g) granulated sugar – 2 large eggs (US), room temperature – 2 tsp (10 ml) vanilla extract – 1 cup (140 g) semi sweet chocolate chip – 1 cup (140 g) salted caramel chip

Direction

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1

Adjust oven temperature to 375 F (190 C). Apply parchment paper to the edges of two large baking sheets.

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2

In a mixing bowl, thoroughly combine the flour, baking soda, and salt by whisking them together.

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3

In a large bowl, beat butter and salted caramel on medium speed until smooth. Add light brown and granulated sugar and froth. Medium speed, 2–3 minutes.

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4

Beat in the eggs and vanilla extract on medium speed until creamy and well blended.

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5

Blend the dry components with the wet on low speed until they are just incorporated. Stir in the caramel and chocolate chips.

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6

Place 2 teaspoons (30 ml) caramel chocolate chip cookie dough 3 inches apart on a baking sheet. Medium cookie scoops. Keep cookie dough refrigerated until baked.

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7

Bake 9–11-minute chocolate caramel cookies. Brown-gold borders. Few core puffs. Cooling rack or stovetop cookies. Stovetop or cooling rack pan. Cookie flattens fast.

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8

Feel free to add chocolate and caramel chips. After 3 minutes, remove the cookies from the hot baking sheet and cool on the rack. Enjoy!

also see

also see

Pumpkin Cheesecake Cookies Recipe