Caramel Chocolate Chip Cookies

Caramel chocolate chip cookie on a wooden board with a glass of milk in the background.

These caramel chocolate chip cookies are soft, chewy and stuffed with a caramel surprise in the center!! Sprinkle them with sea salt for a sweet and salty treat!

Prep Time30

Cook Time8

Total Time1

Course: Dessert

Cuisine: American

Keyword: cookies

Servings: cookies

Calories: 293kcal

Author: Kelsey Byrnes

Equipment

Baking Sheets
Cookie Scoop

Ingredients

1 cup salted butter softened
1 1/4 cups brown sugar
1/2 cup sugar
2 eggs
2 teaspoons vanilla extract
3 cups flour
1 teaspoon baking soda
1 teaspoon salt
1 cup semi-sweet chocolate chips plus additional for topping
1 cup caramel bits
24 caramel-filled chocolate candies unwrapped
flaky sea salt for topping optional

Instructions

Preheat oven to 350°F and line baking sheets with parchment paper or silicone baking mats.
In the bowl of a stand mixer fitted with the paddle attachment, add the butter, brown sugar and sugar. Mix until light and fluffy.
Add the eggs and vanilla and mix until well-combined, scraping the bowl with a rubber spatula halfway through mixing.
Add the flour, baking soda and salt and mix just until incorporated.
Add the chocolate chips and caramel bits and stir until well-dispersed throughout.
**Optional** Cover the dough and refrigerate for up to 36 hours.
Use a small cookie scoop to scoop the cookie dough onto the prepared baking sheets (save some dough to cover the candies).
Press a caramel-filled candy into the center of each cookie and top with a little extra cookie dough to cover the candy.
Bake one sheet at a time for 10-12 minutes or until a light golden brown around the edges (the center might still look a bit doughy). Do NOT overbake!
Press a few additional chocolate chips onto the cookies and sprinkle with flaky sea salt (if desired) while they're still hot!
Let the cookies cool for a few minutes before removing to a wire rack.
Repeat until the pans of cookies have all been baked and enjoy!

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