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    Home » Recipes » Cookies

    Caramel Chocolate Chip Cookies

    Modified: Feb 11, 2025 · Published: Nov 12, 2023 by Karissa Parrish · This post may contain affiliate links

    Jump to Recipe Print Recipe

    These caramel chocolate chip cookies have both caramel chips and chocolate chunks folded into the cookie dough batter! They're super soft, chewy, and has caramel pieces in every bite.

    Caramel chocolate chip cookies on a parchment paper lined cookie sheet.

    These chocolate chip caramel cookies bake up to be thick cookies that are perfectly soft and ooey gooey in the middle.

    Melted butter and corn starch gives them they're chewy texture, making these your new favorite cookies!

    Looking for more caramel recipes? Then check out these: caramel filled cupcakes, salted caramel sauce, and caramel cheesecake.

    Jump to:
    • Why You'll Love These Cookies
    • Ingredients Needed
    • Instructions
    • Storage Tips
    • Expert Baking Tips
    • Recipe FAQs
    • More Cookie Recipes
    • 📖 Recipe
    Chocolate caramel cookies stacked on top of each other.

    Why You'll Love These Cookies

    • No electric mixer is needed; just mixing bowls.
    • They are no chill and can be baked right away.
    • They bake up to be thick and big cookies with slightly crisp edges.
    • The caramel bits pair perfectly with the semi-sweet chocolate chips!

    These are truly the best cookies because they contain both caramel and chocolate chips in the cookie dough! They're like your regular chocolate chip cookies, but better.

    You can even top the cookie dough balls with extra caramel!

    The best salted caramel chocolate chip cookies.

    Ingredients Needed

    Here are some notes on the ingredients we'll be using. For the full ingredients list, look at the recipe card below.

    • Flour: I used all-purpose flour.
    • Corn Starch: Helps the cookies to be soft and tender.
    • Butter: Make sure to use unsalted butter and that it's melted and completely cooled.
    • Brown Sugar: ​I used more brown sugar compared to white sugar so the cookies are more chewy and soft.
    • Eggs: Use large eggs.
    • Caramel: I used caramel chips, which can be found in the baking aisle at your local grocery stores, but you could also use Werther's soft caramels.
    • Chocolate Chips: I chose to use chocolate chunks, but you could easily use milk chocolate chips, dark, semi-sweet, or even butterscotch chips.
    Ingredients needed: flour, baking soda, baking powder, salt, eggs, brown sugar, sugar, vanilla, butter, chocolate chips, and caramel chips.

    Instructions

    Here are the step by step instructions on how to make these salted caramel chocolate chip cookies.

    Step 1: Melt the butter. In a small bowl, melt the butter and cool completely on the counter.

    Step 2: Dry ingredients. In a medium bowl, whisk together the flour, corn starch, baking soda, and salt. Set aside.

    Step 3: Wet ingredients. In a large bowl, whisk together the melted butter, brown sugar, white sugar, eggs, and vanilla extract until fully combined.

    Wet cookie ingredients in a glass bowl.
    Flour added to wet ingredients in a large bowl with a rubber spatula.

    Step 4: Combine the ingredients. Add the flour mixture and use a rubber spatula to gently mix until combined. Then fold in the caramel chips and chocolate chunks.

    Step 5: Scoop the dough. Use a medium-sized cookie scoop (I used my #24) to scoop out the dough and place it on the prepared baking sheets.

    Cookie dough with chocolate and caramel chips folded into it.
    Chocolate chip cookie dough balls on a parchment paper lined baking sheet.

    Step 6: Bake. Bake the cookies for 10-12 minutes or until lightly golden brown. Allow them to cool on the cookie sheet for 10 minutes before transferring them over to a wire rack.

    PRO TIP! If desired, top each cookie with flaky sea salt once out of the oven.

    Soft and chewy cookies with chocolate chunks and caramel chips.

    Storage Tips

    Keep any leftover cookies in an airtight container on the counter for up to 7 days.

    Expert Baking Tips

    • Baking Sheet: I like to use this specific baking sheet. Line each pan with parchment paper. I don't recommend silicone baking mats as the cookies may spread too much.
    • Melted Butter: Make sure the butter is completely cooled. This takes 20 minutes sitting at room temperature. Don't skip this step or the cookies might overspread.
    • Measuring Flour: To help ensure you don’t add extra flour, follow these three simple steps: 1) Fluff up the flour using a fork. 2) Spoon the flour into your measuring cup. 3) Scrape a knife across the top of the measuring cup to level out the flour.
    • Cookie Scoop: I used a medium cookie scoop, specifically the #24 scoop, to create bigger bakery-style cookies.

    Recipe FAQs

    Can I Make These Into Smaller Cookies?

    I also like to use a small cookie scoop sometimes (1.5 tablespoons). If you use a smaller one, just note that the bake time will be different.

    What Makes Cookies Chewy Instead Of Crispy?

    I find that using melted butter, corn starch, and more brown sugar will make cookies chewier instead of crispy.

    What Caramels Are Best For Chocolate Chip Cookies?

    Caramel chips work very similarly to chocolate chips and are great. If you want a more intense caramel flavor, I recommend Werther's. You can chop them up into smaller pieces and fold those into the batter.

    A caramel chip cookie broken in half so you can see how ooey gooey the center is.

    If you made this recipe, please leave a comment and star rating below. I love hearing from you! Also, please tag me on Instagram and check out my Pinterest for even more recipe ideas.

    It brings me so much joy to see you make my recipes. 🙂

    Happy Baking!

    More Cookie Recipes

    • A small bowl with chocolate and butterscotch chips with 3 cookies on the side of it.
      Chewy Butterscotch Chocolate Chip Cookies
    • Reese's Pieces Peanut Butter Cookies
    • Chocolate Sprinkle Cookies
    • Mini M&M Cookies

    📖 Recipe

    Caramel Chocolate Chip Cookies

    Karissa Parrish
    These caramel chocolate chip cookies have both caramel chips and chocolate chunks folded into the cookie dough batter! They're super soft, chewy, and has caramel pieces in every bite.
    5 from 3 votes
    Print Recipe Pin Recipe
    Prep Time 25 minutes mins
    Cook Time 10 minutes mins
    Total Time 35 minutes mins
    Course Dessert
    Cuisine American
    Servings 20 cookies

    Equipment

    • Parchment paper
    • Baking Sheets
    • Mixing Bowls
    • Cookie Scoop

    Ingredients:
     
     

    • 2 ½ cups all-purpose flour
    • 2 teaspoons corn starch
    • ½ teaspoon baking soda
    • ½ teaspoon salt
    • ¾ cup unsalted butter, melted & cooled for at least 20 minutes
    • 1 cup brown sugar
    • ⅓ cup sugar
    • 2 large eggs, room temperature
    • 1 teaspoon vanilla extract
    • 1 cup caramel chips
    • ¾ cup chocolate chunks

    Instructions:
     

    • In a microwaveable-safe bowl, melt the butter and let it cool on the counter for 20 minutes (do not skip this step!).
    • Preheat the oven to 350 degrees and line two baking sheets with parchment paper. Set aside.
    • In a medium-sized bowl, whisk together the flour, corn starch, baking soda, and salt. Set aside.
    • In a large bowl, whisk together the melted and cooled butter, brown sugar, sugar, eggs, and vanilla extract until fully combined.
    • Add the flour mixture and use a silicone spatula to gently mix into the wet ingredients until combined. Then fold in the caramel chips and chocolate chunks.
    • Use a medium cookie scoop (I used my #24, which is 2.7 tablespoons) to scoop out the cookie dough. Place the cookie dough balls onto the prepared baking pans and bake for 10-12 minutes. Allow the cookies to cool on the baking sheet for 10 minutes before transferring them over to a wire rack to finish cooling.
    • The cookies should look slightly underdone on top. They will continue to set up once out of the oven and will become extremely soft and chewy.
    • Keep any leftover cookies in an airtight container on the counter for up to 7 days.

    Notes:

        • Baking Sheet: I like to use this specific baking sheet. Line each pan with parchment paper. I don't recommend silicone baking mats as the cookies may spread too much.
        • Melted Butter: Make sure the butter is completely cooled. This takes 20 minutes sitting at room temperature. Don't skip this step or the cookies might overspread.
        • Measuring Flour: To help ensure you don’t add extra flour, follow these three simple steps: 1) Fluff up the flour using a fork. 2) Spoon the flour into your measuring cup. 3) Scrape a knife across the top of the measuring cup to level out the flour.
        • Cookie Scoop: I used a medium cookie scoop, specifically the #24 scoop, to create bigger bakery-style cookies.

    Nutrition

    Serving: 1cookieCalories: 256kcalCarbohydrates: 39gProtein: 3gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.3gCholesterol: 20mgSodium: 120mgPotassium: 95mgFiber: 1gSugar: 24gVitamin A: 221IUVitamin C: 0.05mgCalcium: 34mgIron: 1mg
    US Customary - Metric
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    Comments

    1. Karissa Parrish says

      April 21, 2025 at 3:11 pm

      5 stars
      Caramel and chocolate chip come together for the perfect bite inside of these chewy cookies!

      Reply
    5 from 3 votes (2 ratings without comment)

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    Recipe Rating




    Hi, I'm Karissa! I am the professional home baker and food photographer here at Ginger Snap's Baking Affairs. I have 6+ years of experience creating easy desserts that every home baker can make in their own kitchens! You'll find many desserts here, including cakes, cupcakes, frostings, and cookies. I'm so glad you're here and happy baking!

    More about me →

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