Caramel Cookies
Chewy, buttery caramel cookies with rich caramel flavor in every bite—an easy homemade treat that’s perfect for holidays, parties, or anytime cravings.
Servings 20 cookies
Calories 196kcal
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
Tips
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.
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
Serving: 1cookie | Calories: 196kcal | Carbohydrates: 28g | Protein: 2g | Fat: 9g | Saturated Fat: 1g | Cholesterol: 17mg | Sodium: 148mg | Potassium: 58mg | Fiber: 1g | Sugar: 16g | Calcium: 26mg | Iron: 1mg | Net Carbohydrates: 23g