Description
Deliciously soft and chewy Caramel Chocolate Chip Cookies made with a perfect balance of butter, sugars, chocolate chips, and chopped caramel candies. These homemade cookies offer a delightful combination of gooey caramel and rich chocolate in every bite, baked to golden edges with a soft center.
Ingredients
Scale
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Add-ins
- 1 cup chocolate chips
- 1/2 cup soft caramel candies, chopped into small pieces
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Cream Butter and Sugars: In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy, which helps create a tender texture in the cookies.
- Add Egg and Vanilla: Beat in the egg and vanilla extract until fully combined, incorporating air for a soft cookie structure.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt to evenly distribute the leavening agent and salt.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined to avoid overworking the dough, which can make cookies tough.
- Add Chocolate Chips and Caramel: Fold in the chocolate chips and chopped caramel candies carefully to distribute them throughout the dough evenly.
- Shape Cookies: Drop rounded tablespoons of dough onto the prepared baking sheet, spacing each about 2 inches apart to give room for spreading during baking.
- Bake: Bake in the preheated oven for 10-12 minutes or until the edges are lightly golden but the centers remain soft and slightly underbaked for a chewy texture.
- Cool: Let the cookies cool on the baking sheet for 5 minutes to firm up slightly, then transfer to a wire rack to cool completely before serving or storing.
Notes
- For softer cookies, slightly underbake and allow them to finish cooking on the baking sheet.
- Use soft caramel candies for easy chopping and even melting inside the cookies.
- Store cookies in an airtight container at room temperature for up to 5 days.
- Can be frozen before baking to bake fresh later, just add a couple minutes to the baking time when frozen.
