Description
These Caramel Chocolate Chip Cookies are soft, chewy, and loaded with melty chocolate chips and gooey caramel centers. With a touch of sea salt, they strike the perfect sweet-salty balance for any cookie lover.
Ingredients
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2½ cups all-purpose flour
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1 tsp baking soda
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1 tsp salt
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1 cup unsalted butter, room temperature
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1 cup packed brown sugar
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½ cup white sugar
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1 tsp vanilla extract
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2 large eggs, room temperature
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1¾ cups semi-sweet chocolate chips
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¼ cup mini chocolate chips
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22 soft caramels (Werther’s recommended)
Instructions
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Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
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Sift together flour, baking soda, and salt. Set aside.
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In a large bowl, beat butter, brown sugar, and white sugar until fluffy.
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Add vanilla and eggs. Mix until smooth.
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Slowly mix in dry ingredients to form a dough.
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Fold in both types of chocolate chips.
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Scoop dough into 3 oz balls. Flatten, place a caramel in the center, and re-shape into a ball.
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Chill dough balls for at least 2 hours or overnight. Let sit at room temperature for 20 minutes before baking.
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Bake 6 cookies per tray for 13–15 minutes until edges are golden.
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Optionally, shape cookies with a biscuit cutter and top with extra chocolate or caramel.
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Cool 5 minutes on the sheet, then transfer to a rack.
Notes
Use soft caramels to ensure a gooey center.
Chill dough to reduce spreading.
Sprinkle sea salt after baking for a sweet-salty finish.
Store unbaked dough in the freezer for longer shelf life.
- Prep Time: 20 minut
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American