These caramel chocolate chip cookies are made with chocolate chips and store-bought caramels. They bake in under 12 minutes and have chewy, gooey caramel centers and golden, crispy edges. These are a decadent chocolate chip cookie and have a sweet, salty and buttery flavor.
These cookie dough balls are stuffed with store-bought caramels and topped with extra caramel pieces before baking. Chocolate chips are mixed into this soft cookie dough. Add a pinch of flaky sea salt on top to make salted caramel chocolate chip cookies.
Featured 5-star reviews:
Want to know what other people thought of this recipe? Check out these 5-star reviews left by our readers:
- "These cookies are my favorite. Make these today. They are so delicious. You can’t stop eating them." - Amy
- "Whipped up a batch of these over the weekend and they do not disappoint! Quick, easy and delicious; exactly what I needed for my sweet tooth!" - Sara
- "Absolutely delicious and a huge hit! I highly recommend this recipe and it’s very simple to make." - Willow
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Why You'll Love This Recipe
- These cookies are made with no-chill cookie dough so you can bake the cookies right away without waiting for the dough to chill in the fridge.
- An individual caramel is stuffed inside each cookie. The soft cookie dough is wrapped around the caramel.
- Each cookie dough ball is topped with extra caramel pieces before baking.
- Dark chocolate or bittersweet chips are mixed into the cookie dough to add a richness and deep chocolate flavor.
- These cookies bake in 10-12 minutes and are super quick to whip up.
- This recipe calls for pantry staples so you should already have almost everything you need to make these cookies.
- Store-bought caramels make this recipe super easy and flavorful. They add a sweet, buttery flavor to these chewy cookies.
- This recipe is perfect for a special occasion or when you are craving an indulgent sweet treat.
This recipe calls for mostly pantry staples. You'll just need to pick up a bag of store-bought individually wrapped caramels.
- Brown sugar
- All-purpose flour
- Baking soda
- Baking powder
- Chocolate chips
- Soft caramels
See the recipe card below for a full list of ingredients and measurements.
Need to make a substitution or missing an ingredient? Here are some ways you can alter this recipe to fit your unique dietary needs.
- Gluten-free? I have not tested this recipe with other flour. I recommend using a gluten-free 1:1 baking flour if you try to make this recipe gluten-free. Leave a comment and let me know how this goes!
- Don’t have caramels? You can easily leave out the soft caramels to make classic chocolate chip cookies. Or you can add another mix-in of your choosing like flavored chips, chopped nuts, or dried fruit.
Here are a few ideas for customizing this recipe and making different flavor variations:
- Use different chocolate chips. You can use white or milk chocolate or even butterscotch chips if that’s what you prefer!
- Omit the store-bought caramels and drizzle the cookies with a little caramel sauce before serving. These would taste amazing with vanilla ice cream too!
- Add some nuts for some crunch. Try using walnuts, pecans, sliced almonds, or macadamia nuts.
- Add a pinch of flaky sea salt on top of the baked cookies for a sweet and salty flavor combination.
- Make a double chocolate version. Substitute ¼ cup of all-purpose flour for cocoa powder to make a double chocolate caramel cookie.
- Use brown butter. Brown butter adds a rich, nutty flavor that would taste great in these cookies.
This recipe has not been tested with other substitutions or variations. If you replace or add any ingredients, please let us know how it turned out in the comments below!
How To Make Chocolate Chip Cookies With Soft Caramels
Step 1: Cream together the softened butter and brown sugar until light and fluffy, about 2 minutes. The mixture should appear lighter in color. Beat in the egg and vanilla extract until fully incorporated.
Step 2: Mix the dry ingredients in a separate bowl and add to the wet ingredients. Beat until just combined, don't over-mix.
Step 3: Add the chocolate chips to the cookie dough and fold to combine.
Step 4: Use a cookie scoop to portion out the cookie dough. Flatten each dough ball and place a caramel in the center of each.
Step 5: Gently press the edges of the cookie dough around each caramel until it is covered and in the center of each dough ball.
Step 6: Use kitchen knives to cut the caramels into small pieces that will be used for topping.
Step 7: Top the cookie dough balls with extra chocolate chips and the small caramel pieces before baking.
Step 8: Place dough balls on a parchment paper-lined baking sheet a few inches apart and bake according to the instructions below. Once cooled, top with flaky sea salt if desired.
Expert Baking Tips
- Use a small to medium-sized cookie scoop to portion out the cookie dough. Roll the cookie dough ball in between your palms to help shape it into a round ball.
- The caramel may melt off the edges of the cookies while they bake and become crisp. Try to place the caramel pieces toward the center of the dough balls so they have room to spread.
- Leave at least 2 inches between each cookie dough ball on your baking sheet. I find baking 6 cookies on a standard-sized baking sheet is a great fit.
- How to get perfectly round cookies? Use a butter knife to tap the edges of your warm cookies to form a circle, immediately after removing them from the oven.
- Add a pinch of flaky sea salt once your cookies are baked for a salted caramel cookie.
- Let your cookies cool on the baking sheet for a few minutes before removing and placing them on a cooling rack or tray.
Frequently Asked Questions
Have a question about this recipe? Here are some additional tips and commonly asked questions:
Yes! Caramel tastes good in chocolate chip cookies. These caramel-stuffed chocolate chip cookies are sweet and decadent. Topping these cookies with some sea salt helps balance out the sweetness.
I have not tried using homemade caramels, however they should work as long as they hold their shape well and are not too soft. If you have a homemade caramel recipe that is comparable to store-bought caramels, they should turn out very similar!
Homemade chocolate chip cookie dough lasts about 2 to 3 days in the fridge. You can cover your leftover cookie dough and bake off a few cookies daily so they are extra fresh. If you want to bake more cookies beyond the 3-day mark, freeze leftover dough balls and thaw them before baking them at a later date.
You’ll only need to pull out the essentials to make this recipe which includes a baking sheet, parchment paper, a mixing bowl, measuring cups and spoons, a rubber spatula, and either a cookie scoop or spoon.
Store cooled cookies in an airtight container for up to a week. Caramel-stuffed cookies are best enjoyed in the first couple of days. You can reheat the cookies for about 10 seconds in the microwave to enjoy leftover cookies warm.
Store cooled cookies in a freezer-safe container or storage bag and freeze for up to two months. Once you're ready to enjoy them, let them thaw at room temperature.
For unbaked cookie dough balls, add them to a freezer bag with enough space in between each ball to prevent sticking. Lay the bag flat in the freezer. When you're ready to bake, remove the dough balls and let them thaw at room temperature for an hour or two or overnight in the fridge. If you're short on time, decrease your oven temperature by 25°F and bake for 2 to 3 extra minutes.
Keep in mind that baked cookies made with frozen dough may differ in appearance and texture from those made with fresh dough.