Caramel Chocolate Chip Cookies

ByJamie October 11, 2023October 11, 2023

You only need one bowl to make these caramel chocolate chip cookies. These cookies are incredibly chewy thanks to the brown sugar and added egg yolk. Caramel and chocolate chips are immersed in the dough and also on top for extra rich flavor!

caramel chocolate chip cookies piled on top of each other.

Chocolate and caramel are one of my favorite flavor pairings. They complement each other beautifully and they both have such rich flavor.

I had a bag of caramels in my pantry and it seemed like a no-brainer to throw some of those in with my chocolate chip cookie dough. The result was delicious.

Why You’ll Love This Recipe

Chocolate and Caramel – Enough said, yeah?
Easy to Make! – You only need one bowl to make these cookies.
Chewy– These cookies are so chewy! The molasses in the brown sugar and the added egg yolk work together to make this cookie nice and chewy instead of crispy.

Caramel chocolate chip cookies lined up on the counter.

Ingredients

Butter – I use salted butter. You can use unsalted and just make sure to add a teaspoon of salt in the dough.
Brown Sugar – I used light-brown sugar, but dark-brown would work too. Dark-brown adds more of a molasses flavor.
Granulated Sugar
Eggs (plus one egg yolk) – 2 eggs, plus 1 egg yolk to make these cookies chewy.
Vanilla Extract
Flour
Baking Soda
Salt
Semi-Sweet Chocolate Chips – Used in the dough and also to top the cookies.
Caramels – I’ve used caramel bits, Kraft caramel squares cut in fourths, and Werther’s soft caramels split in thirds. All taste lovely. The Kraft squares firm up, while the Werther’s are softer.

See recipe card for quantities.

Step-By-Step Instructions

Creamed brown sugar, granulated sugar and softened butter in a mixing bowl.

Step 1: Preheat oven to 350 degrees Fahrenheit. Cream together the softened butter, brown sugar, and granulated sugar for about two minutes.

Cookie dough with the vanilla extract, baking soda, salt, and flour added to it.

Step 2: Add the eggs and egg yolk one at a time while mixing. Add the vanilla extract, baking soda, and salt. Gradually add the flour, making sure to scrape the sides as you mix.

Cookie dough in a mixing bowl with caramel bits and chocolate chips added to it.

Step 3: Pour in the chocolate chips and caramel bits. I’ve used caramel bits, Kraft squares, and Werther’s soft caramels in this recipe and they turn out great every time! Werther’s soft caramels are (you guessed it) softer than the bits and squares.

Caramel chocolate chip cookie dough in a mixing bowl mixed together.

Step 4: Fold the caramel and chocolate chips in. I like to add extra chips into a bowl and dip my cookie dough into it to get extra pieces on the outside of the cookies.

Balls of cookie dough on a parchment paper lined baking sheet.

Hint: Make sure that the butter is softened to room temperature. If it’s too cold, the butter and sugars will not cream properly. If it’s too warm, your cookies will spread. Your best bet is to take your butter out an hour before starting to make the cookies to ensure the perfect temperature.

Substitutions and Variations

Crisp Cookie– If you want a crispier cookie, use 3/4 cup brown sugar and 3/4 cup granulated sugar and leave out the extra egg yolk. This should result in a less chewy cookie.
Caramel – You can use caramel bits, Kraft caramel squares, or Werther’s soft caramels. Each offers a different texture. If they’re caramel squares, just cut them up into small pieces (I cut them in fourths) and add them to the dough when you’re folding in the chocolate chips. You can also leave out the caramel entirely and still have yourself some real good cookies!
Salt – If you want to offset the sweetness of these cookies, sprinkle some course sea salt on top of them when they get out of the oven.

Equipment

Storage

Store cookies in an airtight container for up to 5 days.

To freeze already baked cookies, store them in an airtight container for up to 3 months. Allow them to thaw at room temperature before consuming.

Top Tips

If the caramel is sticking to the parchment paper after baking, let the cookies cool on the baking sheet. The caramel will not stick once the cookies are cooled off.

If freezing cookie dough ahead of baking, make sure to roll them in balls first, then place them in an airtight container. You can bake them right out of the freezer but will need to add an additional 2 minutes to bake time.

FAQ

Where do I buy caramel for these cookies?

The Kraft caramel squares and caramel bits are found in the baking aisle near the other baking chips such as chocolate chips or butterscotch chips. Werther’s are usually found in the candy aisle.

Can I use homemade caramel sauce instead of the caramel pieces?

It would change the texture of these cookies. I’ve tried it before, and it resulted in delicious cookies, but they do spread. If you want to add caramel sauce, keep it at half a cup and chill the dough for 20-30 minutes before baking them. That will help reduce the spread of the cookies.

Do I need to refrigerate the dough before baking?

You shouldn’t have to if the butter isn’t too warm. If for any reason it is too warm, then I would suggest rolling the dough into balls, place on a baking sheet, and refrigerate for 20-30 minutes before baking. This will help keep the cookies from spreading while baking. Again, if your butter is room temperature, you should not need to do this.

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