These Caramel Chocolate Chip Cookies are perfectly chewy, and loaded with chocolate and caramel chips. You’ll love this easy twist on your favorite cookie!
Most days when I’m craving something sweet, my favorite treat to reach for is a cookie. Gimme that and a hot cup of coffee to go with it and then I’m a happy camper. Milk is also a great, classic pairing, of course. But since I have a nine-month old who doesn’t sleep as much as I would like him to, I almost always stick with coffee. ????
Speaking of great combos, don’t you also think caramel and chocolate make a pretty solid pair? I like to think of them as a kitchen “power couple,” because their flavors just blend so well. After looking in my pantry, I found that I had some caramel and chocolate chips and thought it would be fun to put them together. As a result, these Caramel Chocolate Chip Cookies were born!
This recipe for Caramel Chocolate Chip cookies also contains my favorite base recipe for regular chocolate chip cookies. So, if you’d rather just make the classic, you can simply replace the caramel chips with more chocolate chips. I like that it’s versatile enough that you can bake these according to whatever filling you have in your pantry. These make a lot too, so they are great for special occasions, parties, etc. The dough is also insanely delicious and I have a hard time keeping my hands out of it! I know you’re not supposed to eat raw cookie dough, all things in moderation, right?!
If you make these Caramel Chocolate Chip Cookies, then be sure to snap a photo of your creation and tag it on Instagram with #belleofthekitchen! I’d love to see what you’re cooking up!
Caramel Chocolate Chip Cookies
Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated white sugar
- 1 cup packed brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 teaspoon baking soda
- 1 teaspoon salt
- 3 cups all purpose flour
- 3/4 cup semi-sweet chocolate chips
- 3/4 cup caramel chips
Instructions
- Preheat oven to 375 degrees Fahrenheit. Line baking sheets with parchment paper and then set aside.
- Add butter, sugars, eggs, and vanilla extract to a large bowl. Using an electric mixer, beat over medium speed until nice and creamy, about 1 minute.
- In a medium sized bowl, sift together the baking soda, salt, and flour. Gradually add the dry ingredients to butter/sugar mixture, beating over low speed. Scrape the bowl then beat over medium speed for another 30 seconds until well-combined.
- Add chocolate chips and caramel chips to the dough and then stir to combine. Drop dough by rounded tablespoons onto prepared baking sheets, about 2-3 inches apart. Bake for 10-12 minutes (mine are ready at 10 minutes), then remove from oven and allow cookies to cool slightly before transferring to a wire rack. Enjoy!
Nutrition
If you like these Caramel Chocolate Chip Cookies, then you might also like:
White Chocolate Lemon Sugar Cookies
Monica Simpson says
I have been wanting to make chocolate chip cookies lately. I love adding in caramel! Such a winning combo.
Amber S Battishill says
Totally saving this to make with my kids later this week! The caramel and chocolate combo has to be so good!
Sharon says
These cookies have two of my favorite sweet flavors in them, caramel and chocolate.
yo mom says
amazing.
Carna says
So I just realized I haven’t reviewed these cookies yet, and I have made them nearly 50 times I’m sure. They are a total favorite. The flavor is amazing. The caramel chips are hard to come by (Wal mart normally). But so good,I don’t make any substitutions. I’ve tried chilling the dough, but usually don’t have time. When I have I cannot say it made a difference. They are devoured by my boys and his friends! Thanks for sharing.
Ashlyn Edwards says
So glad y’all are loving these! Thank you for your review!
Ayesha says
what brand caramel chips do you use? Kraft caramel bits? or something else?
Connie Hollis says
Our families new favorite! Our new “go to” recipe. We love how chewy they are. Super easy!
Vonnie Diedrick says
These are sooo good. I also made this recipe and they stuck to pan. To keep caramels from sticking to paper after baking (caramels settle during baking) I let them on the parchment paper for 1-2 minutes then using metal spatula I flipped cookies upside down to finish cooling. I put the caramels in a zip lock bag with a tablespoon flour and shook to coat, I think this may also play into keeping caramels from melting to bottom of pan and sticking. This recipe is a keeper!
Angelica says
LOVE! They come out perfectly chewy with a slight crunch on the outside. And unlike most cookies they stay soft and chewy for days.
LaTanya says
These cookies were very good!!! The kids and I enjoyed them. My son wants me to make them for his basketball team! I did notice that the batter was dry but if you keep working it and blending the dough comes together. Its a very easy and quick recipe to put together. Thanks to the author on a yummy recipe!
Karen says
Abosolutely addored these! My 2 children devoured them in no time hopefully they dont get diabetes 😉
Seher says
i love the sound if these cookies
cant wait to try them
(i’m already drooling)
TillyD says
I also have concerns about the amount of flour. It doesn’t seem to bother anyone else. Think I’ll maybe cut it down by 1/4 or 1/2 cup when I make them.
TillyD says
I’m wondering how this dough does after it’s been frozen. Has anyone made it ahead, frozen it and made cookies later? How did they turn out?
Kj says
I made these today and found them to be too dense. I think the flour ratio is too high. Compared to other cookie recipes, the amount of flour in this one is too much. I found the dough to be pretty dry and figured the final product would reflect that and it did. Overall, disappointing. I think I would have been better off following my go to chocolate chip cookie recipe and just adding Carmel chip.
Kerry says
These are amazing! My new go to recipe. Perfect amount of chewiness that I prefer my cookies to be.
Diana says
I made these cookies this morning and they’re really good, they have a lovely chewy texture. I added some chopped pecans for an extra crunch, two tablespoons less (white) sugar and half a teaspoon of extra salt. They were still a bit too sweet for my taste (probably from the caramel!), so next time I’ll use even less sugar.
Valentina says
I think “kitchen power couple” is my favorite thing I’ve heard in a long time. LOVE it! And yes, caramel + chocolate = love! These cookies look and sound amazing. On my list.
Patty says
Drooling over these cookies, they’re perfect just the way I like, can’t way to try this recipe!
Heidy L. McCallum says
Omg, I love these cookies! I might have to splurge and make a few dozen of these for the kids.
Jacqueline Debono says
Chocolate AND caramel sounds so delicious! These cookies are going on my to make list!
Rae says
I am right there with you about starting the day off with a cookie (or two) and a cup of coffee. Caramel chocolate chip cookies are so underrated.