Caramel Chocolate Chip Cookies

Caramel chocolate chip cookies are a sweet upgrade to the classic favorite. They’re soft, chewy, and packed with gooey caramel pieces alongside melty chocolate chips. Every bite has the perfect mix of buttery cookie dough, rich chocolate, and sweet caramel.

Why You’ll Love This Recipe

I love these cookies because they’re indulgent without being too fussy. The caramel adds a fun surprise in every bite, and when the cookies are still warm, the centers are irresistibly gooey. I also like that they store well and taste just as good the next day, making them perfect for sharing or gifting.

Ingredients

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

• All-purpose flour

• Baking soda

• Salt

• Unsalted butter, softened

• Granulated sugar

• Brown sugar

• Egg

• Vanilla extract

• Semi-sweet chocolate chips

• Caramel candies, chopped (or caramel baking bits)

Directions

I begin by whisking together flour, baking soda, and salt in a bowl. In a separate bowl, I cream butter, granulated sugar, and brown sugar until light and fluffy, then beat in the egg and vanilla extract.

Next, I slowly add the dry ingredients into the wet mixture until just combined. I fold in chocolate chips and caramel pieces, making sure they’re evenly distributed.

I scoop the dough into balls and place them on a lined baking sheet, leaving room for spreading. I bake until the edges are golden but the centers are still soft. Once out of the oven, I let them cool slightly on the tray before transferring to a rack.

Servings and timing

This recipe makes about 24 cookies. It usually takes me around 15 minutes to prep and 10–12 minutes to bake each batch, so the cookies are ready in about 30 minutes.

Variations

Sometimes I use dark chocolate chips for a more intense flavor, or white chocolate for a sweeter touch. I also like sprinkling a little flaky sea salt on top right after baking for a salty-sweet finish. For extra indulgence, I’ve stuffed the cookie dough with a whole caramel candy in the center.

storage/reheating

I store the cookies in an airtight container at room temperature for up to 5 days. If I want that fresh-from-the-oven gooeyness, I reheat one in the microwave for about 10 seconds to soften the caramel. The dough also freezes well—I just scoop it into balls, freeze, and bake from frozen with an extra couple of minutes added.

FAQs

How do I keep the caramel from leaking out?

I like to use caramel bits or chop the candies into smaller pieces so they melt evenly without pooling out of the cookie.

Can I chill the dough?

Yes, I often chill the dough for 30 minutes to prevent too much spreading and to make the cookies extra chewy.

Can I use salted butter?

Yes, but I reduce the added salt slightly to balance the flavor.

Do these cookies freeze well?

Yes, both baked cookies and unbaked dough balls freeze beautifully for up to 2 months.

Can I make them chewy or crispy?

For chewier cookies, I bake them for the shorter time listed. For crispier cookies, I let them bake an extra 2 minutes.

Conclusion

Caramel chocolate chip cookies are one of my favorite sweet treats because they combine the comfort of a classic with the gooey surprise of caramel. I love how simple they are to make yet how special they feel when I share them. Whether I bake them for family, friends, or just myself, they never last long.