Caramel Chocolate Chip Cookies
Caramel and chocolate complement each other so beautifully and these caramel chocolate chip cookies are proof of that! They are so easy to make and are incredibly chewy thanks to the extra egg yolk and brown sugar.
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Servings: 24 cookies
Equipment
Ingredients
- 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
Instructions
- 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!
Notes
Helpful Hints:
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.
This cookie dough will produce 18-24 cookies depending on the size of the dough balls.
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.
Nutrition
Serving: 1cookie | Calories: 164kcal | Carbohydrates: 29g | Protein: 2g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 1mg | Sodium: 74mg | Potassium: 90mg | Fiber: 1g | Sugar: 17g | Vitamin A: 6IU | Calcium: 17mg | Iron: 1mg
Calories: 164kcal
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