These Caramel Chocolate Chip Cookies are chewy, soft one-bowl chocolate chip cookies with caramel pieces mixed in. They are the perfect quick bake for any occasion and any time of year!
My cookie section on the blog has been BUSY lately! These Kit Kat Cookies are a must-try and are the thickest, fudgiest cookies ever! You could also check out these Chocolate Chip Cookies without Brown Sugar if you're looking for the softest and chewiest classic cookies!
Into caramel? I've grown quite the collection of A+ caramel-filled recipes! Say hello to these Caramel-Filled Cupcakes, these Twix Cupcakes, or Apple Cider Caramel Cupcakes for allllll things caramel!
Why You'll Love This Recipe
- soft and chewy chocolate chip cookies
- easy to make in one-bowl and 30 minutes
- can be made ahead for easy serving
- perfect ooey, gooey chocolate and caramel flavor
- Unsalted Butter: You’ll melt your butter for flavor and moisture in every bite!
- Light Brown Sugar & Granulated Sugar: Both sugars work together for flavor, moisture, and structure.
- Egg: An egg at room temperature adds structure.
- Egg Yolk: An extra egg yolk creates chewiness in the cookies.
- Vanilla Extract: Vanilla extract rounds out the flavor of these cookies.
- All Purpose Flour: All purpose flour, measured properly, creates soft and chewy cookies.
- Corn Starch: Corn starch is the secret ingredient for soft cookies.
- Baking Soda: Baking soda gives these cookies their rise.
- Salt: Salt enhances the flavor and brings out sweetness.
- Chocolate Chips: I use a combination of mini chocolate chips, regular chocolate chips, and large chocolate chips inside of the cookies.
- Caramel: I use Kraft Caramel Bits but you can also chop up any soft caramel and mix that into the batter!
Step by Step Process
STEP 1: Preheat your oven to 350 degrees Fahrenheit. Line baking sheets with parchment paper to ensure the cookies come off of the pans cleanly after baking.
STEP 2: In a large bowl, use a whisk to mix melted unsalted butter, light brown sugar, granulated sugar, room temperature egg, room temperature egg yolk, and vanilla extract together.
STEP 3: Add all purpose flour, corn starch, baking soda, and salt to the dough. Use a rubber spatula to fold the ingredients into the dough until smooth.
STEP 4: Then, pour the chocolate chips and caramel pieces into the cookie dough. Use a rubber spatula to fold the chocolate chips in until evenly dispersed.
STEP 7: Roll each dough ball into 2- 2 ½ tablespoon dough balls (55-60g of batter). Top each dough ball with additional chocolate chips and caramel pieces for a bakery-style look.
STEP 8: Bake the cookies for 9-11 minutes or until the edges are golden in color, the tops are light pale, and the center is just slightly soft.
Frequently Asked Questions
Egg yolks add extra chewiness to the cookies. Do not leave it out and do not simply use a whole egg instead, as the texture and structure of the cookies will be drastically altered.
Make sure to measure ingredients properly to avoid drying out the cookies with too much flour. Be careful not to overmix when adding dry ingredients to the wet ingredients to avoid dense cookies. Bake only until the cookies are slightly soft in the center since overbaking leads to dry cookies.
Yes, you can freeze the cookies before or after baking. To freeze before baking, place the rolled dough balls in an airtight container or plastic bag and place them in the freezer for up to 4 months. You can bake the balls directly from the freezer, but they will require an extra couple of minutes. If freezing after baking, allow the cookies to fully cool before placing them, stacked, in an airtight container or plastic bag for up to 3 months.
Measuring Flour: These cookies are super chewy if you measure your flour properly. Do this using a measuring scale to measure 315g exactly or use a spoon to transfer flour from your container to your measuring cup before using a knife to sweep across the top.
Mix of Chocolate Chips: For best flavor and texture, use a mix of different types and sizes of chocolate chips in these cookies.
Decorating Dough Balls: To achieve a bakery-style look, roll the tops of the dough balls in additional chocolate chips before baking.
Storing and Serving
These cookies should be stored in an airtight container, tightly covered, or individually wrapped. You can keep them-
- at room temperature for up to 4 days
- in the freezer for up to 4 months
If you are baking these ahead and freezing, you can reheat them for the ooey gooey texture. To do so-
- heat in the oven at 350 for 3-5 minutes
- microwave until desired heat is reached
Caramel Chocolate Chip Cookies are chewy, soft one-bowl chocolate chip cookies with caramel pieces mixed in. They are the perfect quick bake for any occasion and any time of year!
- ¾ cup (165g) unsalted butter, melted
- ¾ cup (180g) light brown sugar, packed
- ⅓ cup (70g) granulated sugar
- 1 large egg (50g), room temperature
- 1 large egg yolk, room temperature
- 1 teaspoon vanilla extract
- 2 ¼ cups (315g) all purpose flour
- 1 tablespoon corn starch
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 ½ cups (255g) semi sweet chocolate chips
- ¾ cup (144g) caramel bits
- Preheat your oven to 350 degrees Fahrenheit and line baking sheets with parchment paper to ensure the cookies come off of the pan cleanly after baking.
- In a large bowl, use a whisk to stir melted butter, light brown sugar, granulated sugar, room temperature egg, room temperature egg yolk, and vanilla extract together.
- Pour all purpose flour, corn starch, baking soda, and salt into the dough. Use a rubber spatula to mix the dry ingredients into the wet until smooth. Use a rubber spatula to mix in the chocolate chips.
- Roll the dough into 2-2 ½-tablespoon sized balls,about 55-60g of batter.
- Place additional chocolate chips and caramel pieces into the tops of each dough ball for a bakery-style look.
- Bake the cookies for 9-11 minutes or until the edges look golden brown, the tops look light golden, and the centers look slightly soft.
- Allow the cookies to fully cool before storing. Store in an airtight container, tightly covered, or individually wrapped at room temperature for up to 4 days or in the freezer for up to 4 months.
Measuring Flour: These chocolate cupcakes are moist and fluffy if you measure your flour properly. Do this using a measuring scale to measure 315g exactly or use a spoon to transfer flour from your container to your measuring cup before using a knife to sweep across the top.
Cooling: Wait until the cookies are fully cooled and any toppings that were pushed into the cookies are fully set before storing. Store tightly covered or in an airtight container or bag at room temperature or in the freezer.
Keywords: Chocolate Caramel Cookies, Caramel Chocolate Chip Cookies, Chocolate Chip Cookies