Caramel Chocolate Chip Cookies
These caramel chocolate chip cookies are a delightful combination of chewy chocolate chips and creamy salted caramel, creating a treat that is perfect for any occasion.
Ingredients
Wet Ingredients
- 1 cup unsalted butter, softened Make sure it's at room temperature
- 3/4 cup granulated sugar
- 3/4 cup brown sugar, packed
- 1 teaspoon vanilla extract Adds depth of flavor
- 2 large eggs Add one at a time
Dry Ingredients
- 2 1/4 cups all-purpose flour Use the spoon and level method for accurate measurement
- 1 teaspoon baking soda Ensure even distribution
- 1/2 teaspoon salt
Mix-ins and Filling
- 1 cup salted caramel chips
- 1 cup chocolate chips
- 1 cup Werther’s soft caramel candies, unwrapped
- 2 tablespoons heavy cream Optional for a smoother caramel sauce
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until smooth and creamy, about 2-3 minutes.
- Add the vanilla extract and mix well.
- Crack in the eggs one at a time, beating well after each addition.
- In another bowl, mix together the all-purpose flour, baking soda, and salt.
- Gradually combine the dry ingredients with the butter and sugar mixture until just mixed.
- Gently fold in the salted caramel chips and chocolate chips.
Caramel Filling
- In a saucepan over low heat, melt the Werther’s soft caramel candies. Mix in heavy cream if desired for a smoother consistency.
Baking
- Scoop rounded spoonfuls of dough onto a baking sheet lined with parchment paper.
- Make an indentation in the center of each cookie and fill with the caramel mixture.
- Bake in the preheated oven for 10-12 minutes until golden around the edges and soft in the center.
- Let the cookies cool on the sheet for a few minutes before transferring them to a wire rack.
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Notes
Store cookies in an airtight container at room temperature for up to a week, or freeze for up to three months. Chill the dough for about 30 minutes for thicker cookies.