Best Caramel Chocolate Chip Cookies
These Salted Caramel Chocolate Chip Cookies are your new favorite cookies! They're loaded with tons of chocolate chips and stuffed with gooey pieces of caramel. These cookies are super thick and soft with crisp edges, and come together in no time in just one bowl!
Servings 16 cookies
Calories 428kcal
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 your caramels, and leave 15 of them whole for stuffing inside the cookies. Slice the rest into 2-3 pieces each. Those will be used on top of the cookies.
- Make the Cookie Dough: Melt the butter in a large mixing bowl. Whisk in the sugars well. Add the vanilla and eggs and whisk until well combined and smooth, about 30-60 seconds. Add the dry ingredients and stir with a wooden spoon or spatula until a dough forms (it may be a bit crumbly at first, but keep mixing until it comes together). Stir in the chocolate chips last.
- Rest the Dough: This recipe used to reqiure a 2 hour chill, but now requires just a 20 minute rest in the fridge or freezer before scooping the balls and baking!
- Prep Cookie Dough Balls: Form the dough into balls 90 grams each. Flatten each dough ball, and place a caramel candy in the center, and then wrap the dough around it to encase it. Press 1-2 of the sliced caramel pieces on top of each cookie dough ball, along with a few extra chocolate chips
- Bake the Cookies: Preheat your oven to 365° F. Line a few cookie sheets with parchment paper or silicone baking mats. Place about 5-6 cookie dough balls on a sheet, leaving room for them to spread. Bake for 10-12 minutes. The centers of the cookies will look a tad underdone, but the edges should be set when gently tapped, and will be lightly golden brown. They'll set up to the perfect soft-baked texture as they cool.
- Serve + Store: Let cookies cool on the pan until they're not too hot, then dig in while they're warm! Store cooled cookies in an airtight container for 4-5 days or longer in the fridge. Re-warm in the microwave or oven for warm, gooey perfection.
- Freezing Cookie Dough: Once you've got your dough scooped into balls, freeze them on a baking sheet, covered with a clean kitchen towel. Once solid, transfer to an airtight freezer-safe container or bag. Cookies can be stored this way for about 2-3 months, and can be baked straight from frozen! Follow the baking directions as listed above. Make-Ahead Tip: Cookie dough can be portioned, stuffed with caramel, and stored in an airtight container in the fridge for 2-3 days before baking.
Nutrition
Serving: 1cookie | Calories: 428kcal | Carbohydrates: 52g | Protein: 5g | Fat: 23g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 59mg | Sodium: 230mg | Potassium: 193mg | Fiber: 3g | Sugar: 31g | Vitamin A: 427IU | Vitamin C: 0.01mg | Calcium: 38mg | Iron: 3mg