Description
Delight in these delicious Caramel Chocolate Chip Cookies, perfectly chewy with gooey caramel pieces and rich chocolate chips baked to golden perfection. A classic treat with a sweet twist, perfect for sharing or indulging anytime.
Ingredients
Scale
Cookie Dough
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Mix-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, beat together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy, which helps create a tender cookie texture.
- Add Egg and Vanilla: Incorporate the egg and vanilla extract into the creamed mixture, mixing until fully combined and smooth.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt to ensure even distribution of leavening agents and seasoning.
- Mix Dry and Wet Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing just until combined to avoid overworking the dough and creating tough cookies.
- Fold in Chocolate and Caramel: Gently fold in the chocolate chips and chopped caramel candies, evenly distributing them throughout the dough.
- Portion Dough: Using rounded tablespoons, drop the dough onto the prepared baking sheet, spacing each about 2 inches apart to allow room for spreading.
- Bake Cookies: Bake in the preheated oven for 10-12 minutes, or until the edges turn lightly golden while the centers remain soft for a chewy texture.
- Cool Cookies: Let the cookies cool on the baking sheet for 5 minutes to set, then transfer them to a wire rack to cool completely before serving.
Notes
- For softer cookies, slightly underbake and allow residual heat to finish cooking during cooling.
- Use room temperature butter for easier creaming and better texture.
- Chopping the caramel candies finely helps them distribute evenly and melt properly without excess stickiness.
- Store cookies in an airtight container at room temperature for up to 5 days.
