Caramel Chocolate Chip Cookies
User Reviews
5
Caramel Chocolate Chip Cookies
Description
Get the Recipe: Caramel Chocolate Chip Cookies combine cold butter with granulated and brown sugar to create a creamy base dough. Eggs and vanilla add moisture and flavor, while the flour, baking soda, and optional sea salt provide structure and leavening. Chocolate chips are folded in for bursts of chocolate in every bite.
The distinctive feature is a whole caramel piece enclosed in the center of each cookie. The dough is portioned, flattened, filled with a caramel, and topped with more dough so the caramel melts inside. This technique gives a molten, rich caramel center surrounded by tender cookie.
The cookies bake until edges just begin to turn golden, maintaining a gooey, soft texture. Cooling on the pan before transferring to a rack helps them set without losing the caramel’s softness. These are ideal for enjoying fresh and can be stored airtight at room temperature for several days.
Notes highlight the importance of using cold butter to reduce spreading and enclosing the caramel fully to avoid leakage. Both gluten free and all-purpose flours are suitable. Alternative caramels or chocolates can be substituted for variety. Avoid overbaking to maintain gooeyness.
Ingredients
- 1 cup butter cold
- ½ cup granulated sugar
- 1 cup light brown sugar tightly packed
- 2 egg
- 1 tsp vanilla extract
- 3 ¼ cups flour gluten free 1 to 1 or all purpose
- 1 tsp baking soda
- pinch salt optional, sea salt
- 1 cup chocolate chips
- 18 caramels or chocolate caramels
Instructions
- First, line a baking pan with parchment paper and preheat oven to 350 degrees Fahrenheit.
- In the bowl of a stand mixer, add cold butter, sugar and light brown sugar. Beat for 2 to 3 minutes or until no clumps of butter remain.
- Add in eggs and vanilla. Stir to combine.
- Then, add in flour, baking soda and sea salt. Stir until a thick dough is formed.
- Fold in chocolate chips.
- Use a spoon to scoop out balls of dough. Flatten each ball of dough. Place on parchment lined pan.
- Place a caramel in the middle of each flattened ball.
- Then, place a smaller flattened ball of dough on top of the caramel. Use hands to fully enclose the caramel in cookie dough. Repeat for all dough.
- Bake for 10 to 11 minutes or until the cookie edges are slightly golden.
- Finally, remove from oven. Allow cookies to cool on pan for 10 minutes before removing to a wire rack.
Notes
- Use cold butter directly from the fridge to prevent cookies from spreading too thin during baking.
- Make sure to fully enclose each caramel piece within the cookie dough to keep it molten inside.
- Both gluten free and all-purpose flours work well in this recipe.
- Substitute Hershey kisses, Dove chocolates, or other caramels as desired.
- Do not overbake; aim for slightly golden edges to keep cookies soft and gooey.
- Store baked cookies in an airtight container at room temperature for up to four days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 18large cookies
Amount Per Serving
Calories 333 kcal
% Daily Value*
| Calories | 333kcal | 17% |
| Carbohydrates | 49g | 16% |
| Protein | 4g | 8% |
| Fat | 15g | 23% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 46mg | 15% |
| Sodium | 177mg | 7% |
| Potassium | 72mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 24g | 48% |
| Vitamin A | 346IU | 7% |
| Vitamin C | 1mg | 1% |
| Calcium | 33mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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