Caramel Chocolate Chip Cookies are the next best thing in innovative cookie recipes. Actually, they’ve been around for quite some time now, but they’re still as brilliant as ever.
With all of the greatness of chocolate chip cookies with caramel bits, you can’t complain.
They’re such a soft, chewy, flavorful and sweet cookie treat. Absolutely perfect for any occasion.
Make a batch and share with friends, or hoard them to yourself and enjoy a cookie or two a day. I won’t judge.
Go the extra mile and sprinkle a little bit of coarse kosher salt on top before baking.
Then you can have a salted caramel chocolate chip cookie (and doesn’t that sound AMAZING?) With or without this extra step, you can’t go wrong.
If you want another flavorful and easy cookie recipe to try, look at my Monster Cookies. They are scary good and huge crowd pleasers.
What’s In Caramel Chocolate Chip Cookies?
- 1 ⅓ Cup Butter
- Cup Sugar
- 1 ⅓ Cup Brown Sugar
- 2 Eggs
- 2 teaspoon Vanilla
- 1 teaspoon Baking Soda
- ¾ teaspoon Salt
- 3 ¾ Cup Flour
- 1 Bag Milk Chocolate Chips
- 1 Bag Caramel Bits
How to Make Caramel Chocolate Chip Cookies
- In a large Mixer with Cookie Paddles whip your Butter with the white sugar for 5 minutes.
- Add in the Brown Sugar and the Eggs, one at a time. Continue mixing for another 3 minutes.
- Mix in the Vanilla, Baking Soda, and Salt.
- Add in the Flour, 1 cup at a time, until thoroughly mixed.
- Stir in the Chocolate chips and the Caramel Bits.
- Using a medium-sized cookie scoop, use 2 scoop fulls to form into one large ball of dough.
- Place the 12 cookie dough balls on a baking sheet and then press each ball down slightly to flatten them.
- Bake the cookies at 350 Degrees F for 13-15 minutes. Do NOT over bake them.
- The cookie will only turn a slight golden color around the edges. Let them rest on the pan for a few minutes before transferring to a wire cooling rack.
How long do Caramel Chocolate Chip Cookies Last?
These cookies will stay fresh for about 2 or 3 weeks depending on how well you keep them stored.
Can you freeze Caramel Chocolate chip Cookies?
Absolutely! These cookies do great when frozen. Simply keep them in an airtight container in the freezer (or a Ziploc bag) for a few weeks.
By doing this you can keep them fresh for much longer and enjoy a treat whenever the mood strikes.
How to Store Caramel Chocolate Chip Cookies?
Keep your cooled cookies stored on a plastic wrap covered plate, or in a Ziploc bag.
You can also keep them in an airtight container like a cookie jar or Tupperware style dish.
Either way, you want something that can keep them as fresh as possible
What Kind of Mixer do you use?
This is a great question as I have been asked it many times. Bosch is a brand name that makes a stand mixer to make and mix all kinds of things. I've been using a Bosch since I was very little, which means I've been using one for decades. Take a look at this post and tells you why I love my Bosch Mixer!
Can I use Semi Sweet Chocolate Chips?
Yes you can! Using semi sweet is a great way to add a little more savory and a little less sweet. Not only that, but I find that they’re more likely to be in stock in the store. Semi sweet chocolate works great with caramel in these cookies.
What if I can't find Caramel Bits?
Fun fact, you can actually chop up caramel square candies. By making these candies smaller, you can use them in place of the bits in this recipe. Not only that but it tastes great and looks really cool!
Delicious Cookie Recipes to try!
- Homemade Oreos
- Snickerdoodle Cookies
- Easy Chocolate Chip Cookies
- Peanut Butter Brownies
- Magic Cookie Bars
- Blonde Brownies
- Peanut Butter Oatmeal Bars
- Sugar Cream Pie
- Peanut Butter Chocolate No Bake Pie
- Scotcharoos
Caramel Chocolate Chip Cookies
Ingredients
- 1 ⅓ cup Butter
- 1 cup Sugar
- 1 ⅓ cup Brown Sugar
- 2 Eggs
- 2 teaspoon Vanilla
- 1 teaspoon Baking Soda
- ¾ teaspoon Salt
- 3 ¾ cup Flour
- 1 bag Milk Chocolate Chips
- 1 bag Caramel Bits
Instructions
- In a large Mixer with Cookie Paddles whip your Butter with the white sugar for 5 minutes.
- Add in the Brown Sugar and the Eggs, one at a time, and continue mixing for another 3 minutes.
- Mix in the Vanilla, Baking Soda, and Salt.
- Add in the Flour, 1 cup at a time, until thoroughly mixed.
- Stir in the Chocolate and Caramel Bits
- Using a medium-sized cookie scoop, use 2 scoop fulls to form into one large ball of dough.
- Place the 12 cookie dough balls on a baking sheet and then press each ball down to slightly flatten.
- Bake at 350 Degrees for 13-15 minutes. Do NOT over bake.
- The cookie will only slightly golden on edges. Let them rest on the pan for a few minutes before transferring to a wire cooling rack.
Nutrition Disclaimer
All nutrition values are approximate and calculated by a plugin and are provided as a courtesy. Adding or subtracting ingredients will change the nutritional value.
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