These Caramel Chocolate Chip Cookies are soft, and chewy and filled with caramel bits and chocolate chips. The best cookie maybe ev-er.
Why Make Caramel Chocolate Chip Cookies
I truly love cookies. When the kids were little, I made Caramel Chocolate Chip Cookies constantly.
I remember one time a young couple was over picking something up from the farm and I was making these cookies which I made so often I can make them from memory.
The couple sat and visited with me at the island while I finished these up and I shared a few with them.
Before leaving they both announce how incredulous they thought it was that I made such delicious cookies from memory.
Maybe I've made these a few too many times, but I guess that means it is a very well tested recipe worth sharing with you all.
I love them with only semi-sweet chocolate chips, but put those little caramel bites in them and oooooohhhhwwwweeee... I can't stay out of them!
These cookies are easy enough to whip up anytime for the cookie lovers in your life.
They make a special addition to the lunch box, a late-night snack, and are special enough to put on a holiday cookie tray.
Pro Tips for Perfect Making Cookies
- I stir my cookie dough by hand so I have better control over the amount of stirring. If you must use a mixer, the amount of mixing should be minimal when adding the egg, flour, and chocolate chips.
- Ensure the baking sheets are cool when scooping dough onto them to prevent cookies from spreading out before they enter the oven. I find it helpful to rotate 2 cookie sheets, allowing 1 to cool while one bakes.
- Make 12 large cookies by dividing the dough in half, half again, and again until you have 12 equal balls of dough.
Ingredients for Caramel Chocolate Chip Cookies
- Unsalted Butter--make sure the butter is at room temperature before you get started. If it's soft enough you can easily stir in the sugar by hand.
- White Sugar--can't have sweet cookies without sugar
- Brown Sugar--creates the classic chocolate chip cookie dough flavor
- Large Egg--make sure you use large eggs when baking
- Vanilla--always pure vanilla extract
- All-Purpose Flour--to bring the cookie together
- Baking Soda--important to make your cookies rise
- Kosher Salt--off sets the sweetness and rounds out the flavors
- Semi-Sweet Chocolate Chips--of course, you can use milk chocolate etc if you prefer.
- Caramel Bits--You can use caramel baking chips if you prefer, but I love the texture and flavor these bits bring.
How to make Caramel Chocolate Chip Cookies
Preheat the oven to 350 degrees.
In a large bowl, allow butter to come to room temperature.
Add white and brown sugars to the butter. Cream them together until they are light and fluffy.
Add the egg and vanilla, lightly incorporate these two ingredients. Don't get to crazy stirring the egg in or your cookies will be a tough.
Add carefully measured all-purpose flour to the cookie mixture. When measuring flour make sure you stir the flour and never tap it or shake it. It should be measured with very light hands. Also add baking soda and salt.
Stir just until the dry ingredients are mixed in. Fold in the semi-sweet chocolate chips and Caramel Bits.
Divide dough into 12 equal balls and place onto the cool baking sheet.
Leave plenty of room for the cookies to spread--3 cookies to a row is usually about right for most people's cookie sheets.
Bake for 10-12 minutes or until the cookies are golden brown.
Allow cookies to set on the cookie sheet for 1-2 minutes to firm up before removing them to a cooling rack.
If you love a good sweet and salty treat, sprinkly flake sea salt on top of each cookie for a Salted Caramel Chocolate Chip Cookies.
This cookie dough recipe is a gem for any variety of cookies you enjoy! Use it as a base and add in any stir-ins of your choice. Some you might consider:
- Craisins and dark chocolate chunks
- Butterscotch chips
- Chocolate chips
- Add nuts if you like them--pecans and walnuts are my favorites.
Cookies store well in a covered container for up to one week. But if you have cookies that last a whole week in your house, we are not cut from the same cloth.
Be sure to preheat your oven for 15 minutes or so before baking. You can check to be sure your oven is baking at the proper temperature by testing it with an oven thermometer.
Also, make sure your cookie sheets are completely cool before placing your balls of dough.
Make sure you carefully measure your flour. I never weigh my flour when cooking, but I am very careful to stir, scoop carefully, and never tap my flour.
Make sure your baking soda is fresh. Each container has an expiration date on it, you better check yours.
If your baking soda is expired, use it for cleaning or to freshen your fridge, but do NOT use if for baking.
Cookie Sheets are so handy to have around. You need at least 2 so you can alternate them and allow them to cool between batches.
Cooking Racks are important so your cookies cool without sticking together or to the plate/countertop.
Cookie Scoops make it easy to scoop your dough and keep all the cookies similar in size so they cook evenly.
I love a good dessert--especially a chocolate one (that's likely evident in our dessert category! Try out our Bacon Grease Chocolate Chip Cookies, Espresso Brownies, Chocolate Cake with Cream Cheese Filling, or Chocolate Chip Mug Cake.
DID YOU TRY THIS RECIPE?
Lastly, if you made Caramel Chocolate Chip Cookies following this recipe, please let me know how you liked it by leaving a comment and/or giving a rating!
I love hearing from you! I'll do my best to respond to each comment.
And of course, if you do make this recipe, tag @laughingroostereats on Instagram and hashtag it #laughingroostereats! Seeing your photos is our favorite thing!
- Wash hands before cooking
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
Caramel Chocolate Chip Cookies
- 1 stick Unsalted Butter room temperature
- ½ cup White Sugar
- ¼ cup Brown Sugar
- 1 Egg Large
- 1 teaspoon Vanilla
- 1 ½ cups All-Purpose Flour
- ½ teaspoon Baking Soda
- ½ teaspoon Kosher Salt
- ½ cup Chocolate Chips Semi-Sweet
- ½ cup Caramel Bits
- Preheat the oven to 350 degrees.
- In a large bowl, allow butter to come to room temperature.
- Add white and brown sugars to the butter. Cream them together until they are light and fluffy.
- Add the egg and vanilla, lightly incorporate these two ingredients. Don't get to crazy stirring the egg in or your cookies will be a tough.
- Add carefully measured all-purpose flour to the cookie mixture. When measuring flour make sure you stir the flour and never tap it or shake it. It should be measured with very light hands. Also add baking soda and salt.
- Stir just until the dry ingredients are mixed in. Fold in semi-sweet chocolate chips and caramel bits.
- Divide dough into 12 equal balls and place onto the cool baking sheet.
- Leave plenty of room for the cookies to spread--3 cookies to a row is usually about right for most people's cookie sheets.
- Bake for 13-15 minutes or until the cookies are golden brown.
- Allow cookies to set on the cookie sheet for 1-2 minutes to firm up before removing them to a cooling rack.