Who doesn’t love chocolate caramel cookies? They’re like a warm hug on a chilly day. These cookies are special because they combine the rich flavor of Dutch cocoa with the delightful chewiness of caramel chips. If your home is anything like mine, a batch doesn’t last long, thanks to Alex's and Sarah's insatiable cookie cravings!
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Why you'll love this recipe
- Easy to make: Whip up these cookies in less than 30 minutes.
- Rich flavor: The combination of chocolate and caramel is a classic.
- Chewy texture: Enjoy the perfect bite with every cookie.
- Kid-friendly: My kids are always eager to help mix and taste.
- Versatile: Swap caramel chips with your favorite variety.
- Perfect for sharing: Make a large batch and spread the joy.
Ingredients
- 1 cup unsalted butter
- 1 cup white sugar
- 1 cup light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 teaspoon kosher salt
- 2 cups all purpose flour
- ½ teaspoon baking powder
- 1 teaspoon baking soda
- 1 cup Dutch processed cocoa powder
- 1 ½ cups salted caramel baking chips
Step-by-step instructions
- Preheat: Set your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Cream the sugars: In a stand mixer or large bowl, cream together the butter, white sugar, and brown sugar until light and fluffy (about 2 minutes).
- Mix wet ingredients: Scrape the bowl sides, then add the egg and vanilla. Beat on medium speed for 1 minute until combined.
- Add dry ingredients: Gradually add in the flour, baking powder, baking soda, salt, and cocoa powder. Mix on low speed until just combined, scraping sides as needed.
- Fold in chips: Stir in the caramel baking chips by hand to ensure even distribution.
- Shape cookies: Scoop 2 tablespoons of dough per cookie, spacing them 2 inches apart on the baking sheet.
- Bake: Place in the oven for 11-14 minutes. For extra flair, press caramel chips on top after baking.
Recipe tips & variations
- Substitution ideas: Don’t have caramel chips? Try white chocolate or peanut butter chips for a different twist.
- Keep cookies soft: A small piece of bread in the cookie jar helps keep them fresh and chewy.
- Freezing option: Roll dough into balls and freeze for up to 3 months, baking directly from frozen when needed.
- Measuring accurately: Use the scoop and level method for uniform results.
Storage & reheating
- Storing: Keep cookies in an airtight container at room temperature for up to a week.
- Reheating: Reheat in a microwave for 10 seconds to bring back their fresh-from-the-oven warmth.
- Freezing: Freeze baked cookies for up to 3 months and thaw for a few minutes before enjoying.
FAQs
Can I substitute the salted caramel chips with another type of baking chip?
Absolutely! Feel free to use chocolate or even butterscotch chips if you prefer.
How do I keep these chocolate cookies soft and chewy after baking?
Using airtight containers and adding a small slice of bread can help maintain their softness.
Can I freeze the cookie dough and bake it later?
Yes! Form dough balls and freeze them. You can bake them directly from frozen, just add a couple more minutes to the baking time.
What’s the best way to measure ingredients for consistent cookie results?
Always use the scoop and level method for dry ingredients to ensure accuracy.
Recipes you may like
- Gluten-Free Lemon Crinkle Cookies: A zesty and refreshing alternative.
- Irresistibly Soft Caramel Apple Cinnamon Rolls: Perfect for when you want a fruity twist.
- Classic Peanut Butter Cookies: A straightforward treat that delivers on flavor.
Try these chocolate caramel cookies today and enjoy the delightful combination of flavors and textures. Make sure to share your thoughts in the comments and pin this recipe for your next baking day!
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Chocolate Cookies with Caramel Chips
- Total Time: 24 minutes
- Yield: 24 cookies 1x
Description
Delicious chocolate caramel cookies with a rich flavor and chewy texture.
Ingredients
Scale
- 1 cup unsalted butter
- 1 cup white sugar
- 1 cup light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 teaspoon kosher salt
- 2 cups all purpose flour
- ½ teaspoon baking powder
- 1 teaspoon baking soda
- 1 cup Dutch processed cocoa powder
- 1 ½ cups salted caramel baking chips
Instructions
- Preheat: Set your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Cream the sugars: In a stand mixer or large bowl, cream together the butter, white sugar, and brown sugar until light and fluffy (about 2 minutes).
- Mix wet ingredients: Scrape the bowl sides, then add the egg and vanilla. Beat on medium speed for 1 minute until combined.
- Add dry ingredients: Gradually add in the flour, baking powder, baking soda, salt, and cocoa powder. Mix on low speed until just combined, scraping sides as needed.
- Fold in chips: Stir in the caramel baking chips by hand to ensure even distribution.
- Shape cookies: Scoop 2 tablespoons of dough per cookie, spacing them 2 inches apart on the baking sheet.
- Bake: Place in the oven for 11-14 minutes. For extra flair, press caramel chips on top after baking.
Notes
- Substitution ideas: Don’t have caramel chips? Try white chocolate or peanut butter chips for a different twist.
- Keep cookies soft: A small piece of bread in the cookie jar helps keep them fresh and chewy.
- Freezing option: Roll dough into balls and freeze for up to 3 months, baking directly from frozen when needed.
- Measuring accurately: Use the scoop and level method for uniform results.
- Prep Time: 10 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 12g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
