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–+ servings
caramel cookies with chocolate chips and caramel chips

Chocolate Chip Caramel Cookies

Print Recipe
Loaded with chocolate chips and caramel chips, these Chocolate Chip Caramel Cookies bake up perfectly soft and chewy every time! If you’re looking to change up your chocolate chip cookie recipe, this one is a delicious twist on the classic. Great for any occasion from cookie cravings to an after school treat or a Christmas cookie exchange!
Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 10 minutes
chill time 30 minutes
Total Time 1 hour
Servings 30 cookies
Calories 195
Author Kim

Ingredients

  • 3 cups (360g) all-purpose flour spoon and leveled
  • 1 1/2 tablespoons cornstarch
  • 1 1/4 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup (2 sticks, 226g) unsalted butter cold and cut into cubes
  • 3/4 cup (150g) brown sugar
  • 1/2 cup (100g) granulated sugar
  • 2 large eggs cold
  • 2 teaspoons vanilla extract
  • 1 cup semi-sweet chocolate chips
  • 1 cup caramel baking chips

Instructions

  • Line 2 large baking sheets with parchment paper or silicone baking mats. Set aside. Whisk together dry ingredients in a large bowl: flour, cornstarch, baking powder, baking soda, and salt. Set aside.
    whisking flour in a large bowl
  • In a stand or electric handheld mixer, cream cold butter on medium to high speed until fluffy, about 1-2 minutes. Add in brown sugar and granulated sugar. Beat for an additional 2 minutes. Scrape down the sides of your bowl as needed. Add eggs one at a time, mixing after each addition until just combined. With the last egg, add in vanilla extract.
    creaming butter, eggs and sugar in a large bowl
  • While mixer is running, add flour mixture 1/3 cup at a time until well combined, scraping down the sides as needed. Stir in both chocolate and caramel chips.
    stirring chocolate chips and caramel chips into cookie dough
  • Using a cookie or ice cream scoop, scoop out dough and place on baking sheet. I used 40 grams (about 2 tablespoons) of dough for each cookie. This will make medium-sized cookies, like the ones pictured. Place pan in fridge and refrigerate for 30 minutes. Preheat oven to 365ºF or 185ºC.
    cookie dough balls on a cookie sheet
  • Bake chilled cookies for 10-12 mins. Remove from the oven right when edges start getting golden. They may not look done, but they will continue to cook even after they've been removed from the oven. If desired, while the cookies are still warm, press a few extra chocolate and caramel chips into the tops and sprinkle with coarse sea salt. Let baked cookies cool on the baking sheet for 5 minutes. Then, transfer to a wire cooling rack to cool completely. We love these fresh out of the oven, but microwaved warm is delicious as well!
    baked caramel cookies topped with sea salt

Notes

  • Storage. Cookies can be stored in an airtight container, at room temperature, for up to one week.
  • Freezing Instructions. Cookie dough will freeze well for up to 3 months. See post for more detailed instructions. Baked cookies will also freeze well for up to 3 months, thaw to room temperature before serving.
  • Reheat cookies. Microwave until warm and cookies will taste just like they were freshly baked!
Keep the 2nd tray of cookies in the fridge while the 1st tray bakes. This keeps the cookies cold, which helps to prevent spreading.

Nutrition

Serving: 1cookie | Calories: 195kcal | Carbohydrates: 24g | Protein: 2g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 30mg | Sodium: 124mg | Potassium: 78mg | Fiber: 1g | Sugar: 13g | Vitamin A: 210IU | Calcium: 21mg | Iron: 1mg