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These caramel chocolate chip cookies are comfort in every bite and have become a go-to treat for celebrations or cozy nights in. Each cookie bursts with pools of melted chocolate and oozing caramel while keeping a soft thick center and just enough crispness at the edge to keep you coming back for more. You only need one bowl so cleanup is a breeze and the dough is easy to stash in the fridge or freezer for future cravings.
I first tried this for a friend’s birthday because I wanted something dramatic and laced with caramel and chocolate. They were such a hit that now I get asked for them at every family gathering.
Ingredients
- Salted butter: brings depth and a rich flavor make sure it is melted and cooled for even mixing
- Brown sugar: adds chewy texture and caramel undertones look for one with a bit of moisture
- Granulated sugar: helps balance sweetness and aids cookie spread pick one that feels soft not sandy
- Vanilla extract: enhances every element use pure vanilla for the best fragrance
- Large eggs: bring structure and moisture fresher eggs help with fluffier cookies
- All-purpose flour: provides the base spoon and level for accuracy and avoid dense cookies
- Baking powder: for rise choose a fresh tin for max lift
- Baking soda: gives chewiness and browning check for active bubbles when dropped in vinegar
- Salt: balances sweetness a fine sea salt distributes best
- Semi-sweet chocolate chips: melt into pockets of chocolate use a good quality brand for true chocolate flavor
- Soft caramels: create gooey centers and chewy tops pick Werther’s soft caramels for this—they melt perfectly without oozing out
Step-by-Step Instructions
- Prep Caramels:
- Unwrap all your caramels before starting. Set aside 15 for stuffing and slice the rest for topping. Even slices ensure even melting on top.
- Mix Wet Ingredients:
- In a large mixing bowl whisk melted and slightly cooled butter with brown and white sugars until thick smooth and combined. Work out any sugar lumps for a smooth base.
- Blend Vanilla and Eggs:
- Add vanilla and eggs to the butter mixture. Whisk thoroughly for 30 to 60 seconds until the mixture looks creamy and shiny. This gives you uniform cookies.
- Incorporate Dry Ingredients:
- Add flour baking powder baking soda and salt. Stir gently with a wooden spoon or spatula until a dough forms. If the mix looks crumbly resist adding more liquid and keep stirring—everything will combine as you work.
- Fold in Chocolate Chips:
- Gently mix in chocolate chips last. This keeps them from melting or breaking. Aim for even distribution so each cookie gets lots of chips.
- Rest the Dough:
- Place bowl in the fridge or freezer for about 20 minutes. This brief rest firms the butter so the cookies keep their thick chewy texture when baked.
- Form and Stuff Dough Balls:
- Scoop dough into 90 gram portions for hefty bakery-style cookies. Flatten each dough ball and press a whole caramel in the center. Wrap dough tightly around the caramel. Top each ball with a few sliced caramel pieces and extra chocolate chips.
- Bake Cookies:
- Preheat the oven to 365 degrees Fahrenheit. Line cookie sheets with parchment or silicone mats. Place balls spaced well apart. Bake for 10 to 12 minutes. The centers will look underdone but the edges should be set and light golden. Swirl a round cutter around each cookie if desired for perfect circles and thicker cookies.
- Cool and Enjoy:
- Let cookies cool on the pan so they finish setting. Eat warm for melt-in-your-mouth caramel or cool completely for easy storage.
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The caramel has always been my favorite element. When I first tested stuffing whole caramels in these dough balls the kitchen smelled amazing and everyone waited around just to snag one warm from the tray.
Storage Tips
Store cooled cookies in an airtight container at room temperature for four to five days. They hold up longer in the fridge and stay soft. For the gooey caramel experience again just rewarm them in the microwave for a few seconds or pop into a low oven until warm and soft.
Ingredient Substitutions
Unsalted butter with a pinch more salt works in place of salted butter. You can swap in dark chocolate chips for an intenser flavor. If you are out of Werther’s soft caramels, look for another brand that stays chewy after baking not hard. For a nutty twist add chopped pecans or walnuts just before folding in the chocolate chips.
Serving Suggestions
These cookies shine on their own but you can pair them with a scoop of vanilla bean ice cream for a decadent dessert. Serve alongside hot coffee or milk for an afternoon treat. For special occasions drizzle with extra melted caramel and a pinch of flaky salt.
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Cultural Context
The classic chocolate chip cookie gets a playful twist here with caramel. This modern spin feels right at home at bake sales or holiday exchanges and always transports me back to my grandma’s kitchen where experimenting with add-ins was one way we made family recipes our own.
Frequently Asked Questions
- → How do you keep cookies soft and chewy?
Use melted butter and a blend of brown and white sugars, and avoid overbaking. Let cookies cool fully on the pan to keep centers tender.
- → Can I use different types of chocolate chips?
Absolutely! Semi-sweet is classic, but milk, dark, or even white chocolate chips work well for variety in flavor.
- → How should I store leftover cookies?
Keep them in an airtight container at room temperature for up to 5 days, or refrigerate for a longer shelf life.
- → What’s the best way to reheat cookies?
Warm cookies briefly in a microwave or a low-temperature oven to restore gooey caramel and a soft texture.
- → Can cookie dough be frozen?
Yes, scoop the dough into balls and freeze until firm, then transfer to a container or bag. Bake from frozen as needed.
- → What kind of caramel is best for stuffing?
Soft, individually wrapped caramels are easiest to stuff and melt well, creating gooey centers with minimal effort.