salted caramel chocolate chip cookies

Best Caramel Chocolate Chip Cookies

Description

These Salted Caramel Chocolate Chip Cookies are your new favorite treat! They’re packed with chocolate chips and gooey caramel pieces, resulting in super thick, soft cookies with crisp edges. Made in just one bowl, these cookies are quick and easy to prepare!

Course

Cookies, Dessert

Cuisine

Dessert

Keyword

Easy Cookie Recipes, Chocolate Chip Cookies

Prep Time

30 minutes

Cook Time

12 minutes

Total Time

42 minutes

Servings

16 cookies

Calories

428kcal

Author

Stephanie Simmons

Ingredients

14.5 tbsp salted butter, melted & cooled slightly (206 grams, or 1/2 cup + 6.5 tbsp)
3/4 cup brown sugar, packed (161 grams)
3/4 cup granulated sugar (156 grams)
1 and 1/2 tsp vanilla extract
2 large eggs
3 cups all-purpose flour, spooned & leveled (390 grams)
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt
2 cups semi-sweet chocolate chips
35 pieces Werther’s soft caramels

Instructions

Prep:
- Unwrap 15 caramels for stuffing inside the cookies and slice the rest into 2-3 pieces each for topping.
Make the Cookie Dough:
- Melt the butter in a large mixing bowl. Whisk in the sugars until well combined.
- Add vanilla and eggs, whisk until smooth (about 30-60 seconds).
- Add dry ingredients and stir with a wooden spoon or spatula until a dough forms.
- Stir in the chocolate chips last.
Rest the Dough:
- Rest the dough in the fridge or freezer for 20 minutes before scooping.
Prep Cookie Dough Balls:
- Form the dough into 90-gram balls. Flatten each ball, place a caramel candy in the center, and wrap the dough around it. Press 1-2 sliced caramel pieces on top, along with extra chocolate chips.
Bake the Cookies:
- Preheat the oven to 365°F. Line cookie sheets with parchment paper or silicone baking mats.
- Place 5-6 cookie dough balls on each sheet, leaving space for spreading. Bake for 10-12 minutes.
- The centers will look underdone, but the edges should be set and lightly golden brown. Use a round cutter to “scoot” the cookies into perfect circles and help them appear thicker.
Serve + Store:
- Let cookies cool on the pan until warm but not too hot. Store cooled cookies in an airtight container for 4-5 days or longer in the fridge. Re-warm in the microwave or oven for gooey perfection.
Freezing Cookie Dough:
- Freeze dough balls on a baking sheet covered with a kitchen towel. Once solid, transfer to an airtight container or bag. Store for 2-3 months and bake straight from frozen.