Caramel Chocolate Chip Cookies
- Abby Novak
- Apr 12
- 2 min read
These cookies are super easy to make and are such a delicious treat! I whipped these up super quick on a weekend and had plenty to give to my friends and family. I used this recipe by Rebecca Firth to make these, but I made a few of my own adjustments that I will share with you guys!
Ingredient List
3/4 cup of chopped up Werther's soft caramels
2 sticks room temp butter
1 1/2 cups packed brown sugar
1/2 cup granulated sugar
1 1/2 Tbsp vanilla extract
2 eggs
1 tsp baking powder
1 tsp baking soda
1 tsp sea salt (or to taste since you can sprinkle sea salt on the top)
3 1/4 cups all purpose flour
3/4 cups chocolate chips
Before you start making the dough, you should chop up your soft caramels. I used about 17 individual candies and chopped them into small bits. If you have trouble unwrapping these candies, since they do tend to get stuck to the wrapper, you can pop them into the freezer for a few minutes. This will allow them to harden a little and come out in one piece. I would also recommend coating the bits in flour so they won't stick together. Just put a little bit of flour in the bottom of the container the bits are going in and shift the pieces around every once and a while.
Preheat your oven to 350 degrees F. Whip your softened butter, brown sugar, and granulated sugar in the mixer until fluffy. This should take about 5 minutes. After this you should add in the vanilla and eggs one at a time.
Add in the baking soda, baking powder, salt, and flour. I like to put the baking soda, powdered sugar, salt, and 1/4 cups of flour in first and mix until just incorporated. After this, I will add the 3 leftover cups of flour, one at a time. Scrape the edges to get the excess flour off and mix until that is incorporated. Add your chocolate chips and caramel bits in and mix until evenly incorporated.
Use a cookie scooper or a spoon to create dough balls. I was able to fit about 8 on one sheet pan. I prefer to use parchment paper to put my cookie dough on but you can also use a silicon baking sheet or just put it on the baking sheet itself. Bake the cookies for 10-12 minutes. After baking I like to put any caramel bit that bubbled onto the side back to the edge of the cookies, to make them look more uniform in shape. After you let them cool off, they are ready to eat!
