These chocolate chip caramel cookies combine chewy dough, vanilla extract, and paddles of gooey caramel bits and sweet chocolate chips.
My secret to turning chocolate chip cookies into amazing caramel-packed treats is to use soft caramel bits to fold in and light brown sugar for nutty flavor.
And the best part? These homemade caramel cookies come together in 30 minutes – a perfect last-minute treat for any family gathering or rainy day.
And with a touch of caramel drizzle or flake salt, it will just hit the spot! Let me show you how to bake it.
If you’re a true caramel fan, make sure to try healthy apple pretzel bites with caramel, and these pecan clusters.
Gina’s Recipe Rundown:
Texture: Perfect soft cookies with a chewy center and crispy edges!
Taste: Think light vanilla, caramel, nutty hints, chocolate, and buttery flavors in every bite.
Ease: Super easy recipe with minimal prep time and quick baking time.
Why I love it: This recipe makes 20 delicious cookies that are an absolute hit every time I make them. Will be perfect for gifts and potlucks too.
Why You’ll Love This Recipe
- Perfect sweet snack for all caramel lovers.
- Amazing gift idea for any holiday
- Quick and easy to make in just one bowl
- No candy thermometer or water bath is needed, and no chilling dough.
- Freezer-friendly so you can make them ahead.
Ingredients Notes
You can find all the quantities and exact measurements on the recipe card.
- Flour mixture: All-purpose flour + baking powder + kosher salt.
- Unsalted butter softened at room temperature. Amazing cookie starts with butter, period.
- Light brown sugar has a little bit of a toffee taste and makes an amazing chewy texture like we all love. You can also use a mix of white sugar (crispy edges) and dark brown sugar (chewy center).
- Eggs, room temperature
- Vanilla extract
- Caramel bits or chopped soft caramels. Use soft caramel for the best texture. Try my homemade caramel recipe or just use store-bought like Rolo’s or similar.
- Semi-sweet chocolate chips or milk chocolate chips
- Caramel Drizzle: Caramel sauce.
Kitchen Equipment
- Cookie sheet (a few)
- Parchment paper or silicone baking mats
- Stand mixer with a paddle attachment
- Medium cookie scoop
- Measuring cup
How To Make Caramel Cookies Recipe
1: Prepare Cookie Dough
- Preheat the oven to 350°F (175°C). Line several baking sheets with parchment paper. Set aside.
- Combine the flour, baking powder, and salt in a medium bowl. Set aside.
- Beat the butter and brown sugar in the bowl of a stand mixer until light and fluffy, at medium speed, for about 2-3 minutes.
- Add the eggs and vanilla, beating well.
- Slowly stir the dry ingredients into the wet ingredients, mixing until just combined. Don’t overmix.
- Fold in the caramel chips and chocolate chips.
2: Bake Caramel Cookies
- Portion the dough out onto the prepared baking sheets, spacing them about 2 inches apart using a medium cookie scoop.
- Bake caramel cookies for 10-12 minutes. The edges should be firmer and lightly golden and the centers should be almost set. Be careful not to overbake; the cookies will continue to firm up as they cool.
- Cool on the baking sheet for 5-10 minutes, then transfer to a wire rack to cool to room temperature.
- Decorate with drizzled caramel sauce or dust with powdered sugar, if desired before serving.
Storage
Store leftover cookies in an airtight container at room temperature for up to 5 days or in the refrigerator for up to 1 week. Make sure to let the cookies cool completely before storing them.
The caramel cookie dough can be frozen for up to 3 months. Scoop the dough into balls, place them on a baking sheet, freeze until solid, then transfer to a zip-top freezer bag. Bake from frozen, adding an extra minute or two to the baking time.
Baked cookies can be frozen for up to 3 months in a single layer in an airtight container. Thaw cookies at room temperature before serving. For best results, wrap each cookie individually with plastic wrap. Then combine all of the wrapped cookies in a large zip-top freezer bag.
Substitutions & Variations
- Salted caramel cookies. I would use salted butter (and not add more to the flour), and then you can also use salted caramel or top the freshly baked cookies with some flaky sea salt.
- Make chocolate cookies. Add cocoa powder to the dough and bake rich dark brown cookies.
- Instead of/or along with chocolate chips, you can add chocolate chunks. Milk chocolate, semi-sweet, or bittersweet.
- You can also make burnt sugar to fold in if you want some crunch!
- Add baking soda for a chewier texture. Adding granulated sugar adds to crispiness.
- To enhance nutty caramel flavor you can make browned butter. Simply melt butter, sugars, and vanilla extract at medium heat and cook it, stirring constantly, until it is lightly browned.
- You can drizzle caramel sauce or melted chocolate on top of the cookies.
Expert Tips To Make The Best Caramel Chocolate Chips Cookies
- Ensure all ingredients are at room temperature for easier mixing and better texture.
- Use a spoon and level measurement method to get the right amount of flour.
- You can chill the dough before baking, it will help cookies hold the shape.
- You don’t have to use a stand mixer, you can mix all the ingredients in a large bowl by hand. It will be just easier and faster to use an electric mixer.
- Don’t overbake, cookies will feel a bit underdone when you should pull them out. Once the edges have firmed and crisped, they are done.
- If you want to add extra toppings, press them into the top of the cookies right after you take them out of the oven while they are still hot.
- Instead of folding the caramel bits into the dough, you can shape the dough balls and place each caramel candy between two balls. It will make stuffed cookies and will make shaping a bit easier.
If you love this cookie recipe, you’re going to love these other fall favorites, too. Please click each link below to find the easy, printable recipe!
More Great Fall Cookie Recipes
Soft Pumpkin Cookies with Cream Cheese Frosting
Butterscotch Chocolate Chip Cookies
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Caramel Cookies
Ingredients
Cookies
- 2 ¼ cups all-purpose flour spoon and level measurement
- 1 teaspoon baking powder
- ½ teaspoon salt
- ¾ cup butter softened – unsalted
- 1 cup brown sugar – packed – light
- 2 large eggs room temperature
- 2 teaspoons vanilla extract
- ½ cup caramel bits or chopped soft caramels
- ½ cup semi-sweet chips or milk chocolate chips
Caramel Drizzle
- Caramel sauce
Instructions
- Preheat the oven to 350°F (175°C)
- Line several baking sheets with parchment paper. Set aside.
- Combine the flour, baking powder, and salt in a medium bowl. Set aside.
- Beat the butter and brown sugar in the bowl of a stand mixer until light and fluffy, about 2-3 minutes.
- Add the eggs and vanilla, beating well.
- Slowly stir the dry ingredients into the wet ingredients, mixing until just combined. Don’t overmix.
- Fold in the caramel bits and chocolate chips.
- Portion the dough out onto the prepared baking sheets, spacing them about 2 inches apart using a medium cookie scoop.
- Bake for 10-12 minutes. The edges should be lightly golden and the centers should be set. Be careful not to overbake; the cookies will continue to firm up as they cool.
- Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool to room temperature.
- Decorate with drizzled caramel sauce, if desired before serving.
Notes
Use soft caramel for the best texture. Ensure all ingredients are at room temperature for easier mixing and better texture. Store cookies in an airtight container at room temperature for up to 5 days or in the refrigerator for up to 1 week.
The dough can be frozen for up to 3 months. Scoop the dough into balls, place them on a baking sheet, freeze until solid, then transfer to a zip-top freezer bag. Bake from frozen, adding an extra minute or two to the baking time. Baked cookies can be frozen for up to 3 months in a single layer in an airtight container. Thaw at room temperature before serving. For best results, wrap each cookie individually with plastic wrap. Then combine all of the wrapped cookies in a large zip-top freezer bag.
Nutrition
Nutritional information for the recipe is provided as a courtesy and is approximate. Please double-check with your own dietary calculator for the best accuracy. We at Yummi Haus cannot guarantee the accuracy of the nutritional information given for any recipe on this site.
Created by Gina Kleinworth
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