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.
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.
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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!
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.
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.
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.
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.
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.
Storing Tips
Keep any leftover cookies in an airtight container on the counter for up to 7 days.
Frequently Asked Questions
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.
I find that using melted butter, corn starch, and more brown sugar will make cookies chewier instead of crispy.
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.
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
📖 Recipe
Caramel Chocolate Chip Cookies
Equipment
- Parchment paper
- Baking Sheets
- Mixing Bowls
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.
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