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!
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.
- 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
- Baking Soda
- 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 1: Preheat oven to 350 degrees Fahrenheit. Cream together the softened butter, brown sugar, and granulated sugar for about two minutes.
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.
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.
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.
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.
- Measuring Cups
- Measuring Spoons
- Mixing Bowl
- Hand Mixer
- Baking Sheet
- Parchment Paper
- Cookie Scoop
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.
- 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.
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.
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.
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.
Looking for other recipes like this? Try these:
Caramel Chocolate Chip Cookies
- 1 cup softened butter (salted)
- 1 cup light-brown sugar
- 1/2 cup granulated sugar
- 2 large eggs plus one egg yolk
- 2 teaspoons vanilla extract
- 1 1/2 teaspoons baking soda
- 2 1/2 cups all-purpose flour
- 1 pinch salt
- 1 1/2 cups semi-sweet chocolate chips plus more for topping the cookies
- 1 1/2 cups caramel pieces Kraft squares, caramel bits, or Werther's caramels
- Preheat the oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper.
- Using a mixer on the high setting, cream together the butter, brown sugar, and granulated sugar. Add the eggs and egg yolk one at a time as you are mixing. Add the vanilla extract, baking soda, and salt.
- Gradually add the flour into the mixing bowl, making sure to scrape the edges of the bowl with a spatula to incorporate all the ingredients.
- Fold in the chocolate chips and caramel bits. Add extra chocolate chips and caramel bits into a bowl. Use a two-tablespoon cookie scoop or your hands to make cookie dough balls. Dip the cookie dough in the bowl of caramel and chocolate chips to add more to the outside of the dough.
- Bake 6 cookies at a time, 2 inches apart, on a parchment-lined baking sheet for 11-13 minutes or until the cookies are golden brown. Allow to rest on a cooling rack for 10 minutes before serving. Enjoy!