Caramel Chocolate Chip Cookies
Irresistibly soft cookies with gooey caramel pockets and melty chocolate chips.
Servings: 24 cookies
Calories: 150kcal
Equipment
- Mixing Bowl
- Baking Sheet
- Parchment Paper
- Electric Mixer
Ingredients
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
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
- Add the vanilla extract and eggs, one at a time, beating well after each addition.
- In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined.
- Stir in the chocolate chips and caramel bits with a spatula.
- Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 9–11 minutes, or until the edges are lightly golden but the centers are still soft.
- Let the cookies cool on the baking sheet for 3–5 minutes before transferring them to a wire rack.
Notes
Store cooled cookies in an airtight container at room temperature for up to 4 days.
Nutrition
Calories: 150kcal | Carbohydrates: 20g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 20mg | Sodium: 100mg | Potassium: 50mg | Sugar: 10g | Vitamin A: 200IU | Calcium: 20mg | Iron: 1mg