Name: Caramel Chocolate Chip Cookies
Prep time: 10 min
Cook time: 11 min
Total time: 21 min
Ingredients: 1 cup Unsalted Butter (Softened); 3/4 cup Brown Sugar (Packed); 1/4 cup Granulated Sugar; 1 teaspoon Vanilla Extract; 2 large Eggs; 2 1/4 cups All-Purpose Flour; 1 teaspoon Baking Soda; 1/2 teaspoon Salt; 1 1/2 cups Chocolate Chips; 1/2 cup Caramel Bits

Jump to Recipe

Creamy caramel meets melty chocolate in these irresistibly soft Caramel Chocolate Chip Cookies — the kind of treat that disappears before you can say “one more!” These cookies are comforting, sweet, and perfectly gooey in the center with slightly crisp edges. Fun fact: caramel adds moisture that keeps cookies soft longer, which is why they’re a party favorite. I first made this recipe for a family game night and my nieces declared it the “official cookie of fun,” so I’ve been baking them ever since.

This recipe is special because it’s simple, fast to prepare, and family-friendly — even kids can help scoop dough. If you enjoy other twists on classic cookies, you might also like this caramel-stuffed chocolate chip cookies variation for an extra surprise inside. Read on and get excited — these cookies are worth every minute in the kitchen.

What is Caramel Chocolate Chip Cookies?

What’s in a name? Caramel Chocolate Chip Cookies are exactly what they sound like: classic chocolate chip cookies studded with sweet caramel bits that melt into little pockets of chewy bliss. How did they get so popular — did someone drop caramel into cookie dough on purpose or by accident? Either way, it’s a delicious accident. After one bite you’ll understand why people jokingly say “the way to a man’s heart is through his stomach.” Try these with a mug of tea or coffee and see who falls in love first. Give them a go and tell me what happened!

Why You’ll Love This

You’ll love these cookies because they deliver on three irresistible promises: gooey caramel pockets, melty chocolate, and that perfect chewy-but-soft texture. Making them at home is far more economical than buying gourmet cookies — you control the quality ingredients and end up with a big batch for less. The combination of brown sugar for depth, real butter for richness, and caramel bits for bursts of sweetness makes each bite sing.

If you enjoy banana-chocolate combos, you might also appreciate how these differ from a lighter, fruit-forward treat like our banana chocolate chip cookies, where fruit replaces the caramel’s indulgence. Ready to bake? These are worth putting on your cookie rotation.

How to Make

Quick Overview

This recipe is straightforward and beginner-friendly, producing cookies that are soft in the center with slightly crisp edges. Prep is simple — cream, mix, scoop, and bake — and you’ll have warm cookies in about 20–25 minutes. Standout element: the caramel bits melt into gooey pockets that complement the chocolate chips.

Approximate time: 10 minutes prep, 9–11 minutes bake time per batch (plus cooling).

Ingredients

1 cup unsalted butter, softened
3/4 cup brown sugar, packed
1/4 cup granulated sugar
1 teaspoon vanilla extract
2 large eggs
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups chocolate chips
1/2 cup caramel bits

Directions

Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper. This ensures even baking and easy cleanup.
In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy, about 2–3 minutes with an electric mixer or 4–5 minutes by hand. Proper creaming adds air for a tender crumb.
Add the vanilla extract and eggs, one at a time, beating well after each addition until fully incorporated. Scrape the bowl as needed.
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt to evenly distribute the leavening.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Avoid overmixing to keep cookies tender.
Stir in the chocolate chips and caramel bits with a spatula, folding gently so they are evenly distributed without overworking the dough.
Scoop tablespoon-sized portions of dough (or use a cookie scoop) and drop them onto the prepared baking sheet, spacing them about 2 inches apart to allow spreading.
Bake for 9–11 minutes, or until the edges are lightly golden but the centers are still soft — they will continue to set as they cool. Check at 9 minutes to prevent overbaking.
Let the cookies cool on the baking sheet for 3–5 minutes before transferring them to a wire rack to cool completely. This helps them finish cooking without becoming dry.

Caramel Chocolate Chip Cookies

What to Serve With

Serve these cookies with a cold glass of milk, a steaming cup of coffee, or a creamy latte to balance sweetness. For gatherings, arrange them with fresh fruit like strawberries for brightness, or pair with a scoop of vanilla ice cream for an easy dessert sandwich. A small bowl of warm salted caramel sauce makes a decadent dip for extra indulgence.

Top Tips for Perfecting

Ingredient substitutions: Use white chocolate chips or dark chocolate chips if you prefer; for vegan options, swap butter and eggs with plant-based alternatives and use vegan caramel bits.
Timing adjustments: For thicker cookies, chill the dough for 30 minutes before baking to reduce spread.
Flavor enhancements: Add a pinch of flaky sea salt on top of each cookie right after they come out of the oven to highlight the caramel. You can also fold in 1/2 cup chopped toasted pecans for crunch.
Common mistakes to avoid: Don’t overmix the dough after adding flour; overmixing makes cookies tough. Also avoid overbaking — pull them when centers are still soft.
Pro tip: Use a cookie scoop for uniform cookies and consistent baking times.

Storing and Reheating Tips

Refrigeration: Store cooled cookies in an airtight container at room temperature for up to 4 days. If your kitchen is warm, keep them in the fridge for up to 7 days.
Freezing: Freeze baked cookies in a single layer on a parchment-lined sheet; once frozen, transfer to a freezer-safe bag for up to 3 months. You can also freeze raw dough balls on a tray and then bag them for fresh baking later.
Reheating: Warm cookies in a 300°F (150°C) oven for 5–7 minutes or microwave one cookie for 10–12 seconds to revive gooey centers. If reheating from frozen, add a couple of minutes to oven time.

FAQs

Can I use salted butter instead of unsalted butter?
Yes, you can use salted butter; reduce or omit the added salt in the recipe to avoid overly salty cookies.

Can I substitute caramel bits with caramel sauce?
You can, but caramel sauce will spread and make the dough very sticky. If using sauce, add small dollops on top after baking so they remain contained.

How do I prevent cookies from spreading too much?
Chill the dough for 30–60 minutes before baking and avoid over-creaming the butter and sugar. Using slightly less butter can also help.

Can I make the dough ahead of time?
Absolutely. Dough can be refrigerated for up to 48 hours or frozen for up to 3 months. Thaw refrigerated dough before scooping and baking.

What’s the best way to get softer centers?
Remove the cookies from the oven when the centers still look slightly underbaked; they’ll firm up as they cool and retain a soft center.

Are caramel bits necessary for flavor?
They’re not strictly necessary, but they provide the signature pockets of caramel that define this recipe. Chocolate alone is delicious, but caramel adds a special touch.

Conclusion

These Caramel Chocolate Chip Cookies are a quick, satisfying way to bake a crowd-pleasing treat that’s soft, sweet, and packed with melty caramel and rich chocolate. They’re easy enough for a midweek dessert and impressive enough for guests. If you’d like to compare techniques or try a different twist, check out this helpful recipe for Caramel Chocolate Chip Cookies – Belle of the Kitchen to see another take and get inspired. Share a batch with family or friends and enjoy the smiles.