Name: Caramel Chocolate Chip Cookies
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: American
Ingredients: 1 cup unsalted butter, softened; ¾ cup brown sugar, packed; ¼ cup granulated sugar; 1 teaspoon vanilla extract; 2 large eggs; 2¼ cups all-purpose flour; 1 teaspoon baking soda; ½ teaspoon salt; 1½ cups chocolate chips; ½ cup caramel bits

Why You’ll Love This Recipe

I love how these cookies come together with just the right amount of chewiness and richness. The combination of buttery dough, gooey caramel, and melted chocolate chips creates a classic cookie with a fun twist. They’re perfect for sharing or keeping all to myself for a sweet indulgence.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 cup unsalted butter, softened
3/4 cup brown sugar, packed
1/4 cup granulated sugar
1 teaspoon vanilla extract
2 large eggs
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups chocolate chips
1/2 cup caramel bits

directions

Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large mixing bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy.
Add the vanilla extract and eggs, one at a time, beating well after each addition.
In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Stir in the chocolate chips and caramel bits.
Scoop tablespoon-sized portions of dough and drop them onto the prepared baking sheet, spacing them about 2 inches apart.
Bake for 9–11 minutes, or until the edges are lightly golden but the centers are still soft.
Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Servings and timing

Prep Time: 15 minutes
Cooking Time: 10 minutes
Total Time: 25 minutes
Servings: 24 cookies
Calories: 220 kcal per cookie

Variations

I sometimes swap in white chocolate chips or add a sprinkle of sea salt on top for a sweet and salty combo. Chopped pecans or walnuts also make a great addition for a nutty crunch. For a festive version, I mix in colorful candy-coated chocolates.

storage/reheating

I keep the cookies in an airtight container at room temperature for up to 5 days. To keep them extra soft, I place a slice of bread in the container. For longer storage, I freeze the cookies in a sealed bag for up to 3 months. I reheat them in the microwave for 10 seconds to enjoy them warm and gooey again.

FAQs

Can I use caramel squares instead of caramel bits?

Yes, I cut them into small chunks to avoid large melted spots and ensure even distribution in the dough.

Can I chill the dough before baking?

Yes, I sometimes chill the dough for 30 minutes to prevent spreading and enhance flavor.

Can I use salted butter?

I can, but I usually reduce or skip the added salt in the recipe to balance the flavors.

How do I make the cookies softer or chewier?

Using more brown sugar than white sugar and not overbaking helps keep them soft and chewy.

Can I freeze the cookie dough?

Yes, I scoop the dough onto a baking sheet, freeze until firm, then store the dough balls in a freezer bag. I bake them directly from frozen, adding 1-2 minutes to the bake time.

Conclusion

These caramel chocolate chip cookies are my go-to when I want something comforting, indulgent, and quick to make. Whether I’m baking for a gathering or just treating myself, their gooey caramel centers and melty chocolate make every bite irresistible.