These chocolate chip caramel cookies have crispy edges and chewy centers. They are loaded with caramel & chocolate chips and topped with flaky sea salt for complete cookie perfection. They're easy to make - no chilling required!
As soon as I mastered the art of making homemade caramels, I knew I had to create a recipe for the best caramel cookies.
These chocolate chip caramel cookies are literal cookie perfection. Loaded with caramel and chocolate chips, they have crispy edges, chewy centers, and are sprinkled with flaky sea salt.
They're easy to make with simple ingredients, and the dough doesn't need to be chilled.
Caramel Cookies: Ingredients & Substitutions
- All-purpose flour. For a gluten-free version substitute a 1:1 all-purpose gluten-free flour.
- Fine sea salt. Use fine (not coarse) sea salt. If using iodized table salt, decrease the amount by half.
- Salted Butter. Unsalted butter can be used in place of salted butter.
- Granulated sugar. I recommend using organic cane sugar or regular white sugar.
- Light brown sugar. Dark brown sugar works great in place of light.
- Caramel: I suggest using homemade caramels. You can also use store-bought, you will just need to chop them into smaller pieces.
- Chocolate chips: choose your favorite variety. We prefer semi-sweet chocolate chips or dark chocolate chips. You can use chopped chocolate bars, milk chocolate, white chocolate, etc.
How to make caramel cookies
This recipe is very simple and straightforward. We'll walk through the steps together and don't forget to watch the video.
Begin by combining the dry ingredients, then set them aside.
Then, in the bowl of a standing mixer fitted with the paddle attachment, or in a large bowl with a hand-held mixer, beat together the butter, white sugar and brown sugar on medium-high speed until light and fluffy – about 1 minute.
Next, add the egg and vanilla and beat until combined.
Then, add the dry ingredients and beat on medium speed to combine.
Next, add the chocolate chips and caramel pieces and stir until they are evenly distributed throughout the dough. The dough should be firm but not dry (as pictured below).
Use a 1.5 to 2 TBS cookie scoop to measure out portions of dough, roll them into balls and place them evenly spaced on a baking sheet. Be sure to cover the caramel with dough. Repeat until all the dough is used.
Bake in preheated oven for 8-9 minutes, or until the top is just set and just barely beginning to turn light golden brown.
Do not overbake. The cookies won't look fully done and that is exactly how they should look (just like this chocolate chip cookie recipe).
Remove the caramel cookies from the oven and immediately sprinkle to tops with flaky sea salt.
Then, let the cookies cool on the baking sheet for 5-10 minutes before transferring them to a wire rack to cool completely.
Store
Once cooled, store these chocolate chip caramel cookies in an airtight container at room temperature for 3-5 days.
How to freeze
You can freeze these cookies two ways:
- Freeze the dough before baking. Simply portion out the dough and roll it into balls. Then place it on a baking sheet and flash-freeze the balls until hardened. Once hardened, transfer the dough balls to an airtight container until you're ready to bake.
- To bake: remove the dough from the freezer and let it thaw in the refrigerator overnight or at room temperature for 2 hours before baking according to the recipe instructions. This is my preferred method, because you can bake them fresh when you're ready to enjoy them.
- Freeze baked cookies. To freeze baked cookies, let them cool to room temperature. Then store them in an airtight container in the freezer for up to 2 months.
- To thaw: let the white chocolate and cranberry cookies sit out at room temperature until thawed. You can also warm them in the oven set to 250 degrees F, in a baking dish covered with foil (or a lid) until warmed through.
Recipe FAQs
Yes, this recipe doubles well. You can click on the "2X" button in the recipe card for ingredient measurements.
Homemade caramels are the absolute best! I suggest making a batch and using a portion of it to make these caramel cookies (or caramel brownies). You can also use store-bought caramels.
The caramel melts as it bakes, which is why it's important to make sure to form the dough around the caramel so it doesn't create a puddle of caramel mess!
Yes! It does melt in the oven.
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Chocolate Chip Caramel Cookies Recipe
Equipment
Ingredients
- ½ cup salted butter softened
- ½ cup white sugar
- ½ cup light brown sugar
- 1 tsp pure vanilla extract
- 1 large egg
- 1 ½ cups all-purpose flour
- ½ tsp baking soda
- ¼ tsp baking powder
- ½ tsp sea salt
- 1 cup caramels cut into ¼” pieces
- ½ cup chocolate chips
- Flaky sea salt for topping
Instructions
- Preheat oven to 375 degrees F. Line two large baking sheets with silicone baking mats or parchment paper, set aside.
- In a medium bowl, combine baking soda, baking powder, and sea salt. Set aside.
- In the bowl of a standing mixer fitted with the paddle attachment, or in a large bowl with a hand-held mixer, beat together the butter, white sugar and brown sugar on medium-high speed until light and fluffy – about 1 minute.
- Add egg and vanilla and beat until combined.
- Add the dry ingredients, beat on medium speed until combined.
- Add the caramel and chocolate chips and stir until evenly distributed throughout the dough.
- Use a 1 ½ TBS cookie scoop to measure out portions of dough, roll them into balls and place them evenly spaced on the two baking sheets (about 8 per sheet). Repeat until all the dough is used.
- Bake in preheated oven for 8-9 minutes, or until the top is just set and just barely beginning to turn light golden brown.
- Remove from oven and immediately sprinkle with flaky sea salt. Then, let the cookies cool on the baking sheet for 5-10 minutes.
- After 5-10 minutes, transfer the cookies to a wire rack to cool completely.
Video
Notes
- All-purpose flour. For a gluten-free version substitute a 1:1 all-purpose gluten-free flour.
- Fine sea salt. Use fine (not coarse) sea salt. If using iodized table salt, decrease the amount by half.
- Salted Butter. Unsalted butter can be used in place of salted butter.
- Granulated sugar. I recommend using organic cane sugar or regular white sugar.
- Light brown sugar. Dark brown sugar works great in place of light.
- Caramel: I suggest using homemade caramels. You can also use store-bought, you will just need to chop them into smaller pieces.
- Chocolate chips: choose your favorite variety. We prefer semi-sweet chocolate chips or dark chocolate chips. You can use chopped chocolate bars, milk chocolate, white chocolate, etc.
- Freeze the dough before baking. Simply portion out the dough and roll it into balls. Then place it on a baking sheet and flash-freeze the balls until hardened. Once hardened, transfer the dough balls to an airtight container until you're ready to bake.
- To bake: remove the dough from the freezer and let it thaw in the refrigerator overnight or at room temperature for 2 hours before baking according to the recipe instructions. This is my preferred method, because you can bake them fresh when you're ready to enjoy them.
- Freeze baked cookies. To freeze baked cookies, let them cool to room temperature. Then store them in an airtight container in the freezer for up to 2 months.
- To thaw: let the white chocolate and cranberry cookies sit out at room temperature until thawed. You can also warm them in the oven set to 250 degrees F, in a baking dish covered with foil (or a lid) until warmed through.
Nutrition
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Michaela
These cookies are so delicious! Thanks for this recipe. Will definitely make them again.
Laura
Thank you Michaela!
Courtney
These were so gooey and yum! The caramel added a delicious layer to an already amazing cookie!
Laura
Thank you so much Courtney!
Sherri Barton
These turned out great! I used the store bought caramel bits since I was short on time.
Laura
I'm so glad you love them Sherri! Great tip on the caramel bits!