Caramel Chocolate Chip Cookies

5 from 3 votes

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.

Prep Time25

Cook Time10

Total Time35

Course: Dessert

Cuisine: American

Servings: cookies

Calories: 256kcal

Author: Karissa Parrish

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

US Customary - Metric

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