Is caramel good in chocolate chip cookies?

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.

Can you use homemade caramels?

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!

How long does cookie dough last in the fridge?

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.

Salted Caramel Chocolate Chip Cookies

Name: Salted Caramel Chocolate Chip Cookies
Prep time: 15 min
Cook time: 12 min
Total time: 30 min
Yield: 12
Cuisine: American
Ingredients: ½ cup salted butter, softened; ¾ cup brown sugar, lightly packed; 1 large egg, room temperature; 1 teaspoon vanilla extract; 1 ¾ cup all-purpose flour, spooned and leveled; ¾ teaspoon baking soda; ¼ teaspoon baking powder; ½ teaspoon salt; ½ cup chocolate chips, plus more for topping; 12 individually wrapped caramels, plus more for topping

Salted Caramel Chocolate Chip Cookies

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5 from 8 reviews

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.

Author: Marley Braunlich
Prep Time: 15
Cook Time: 12
Total Time: 30
Yield: 12 1x
Category: Cookies, Dessert
Method: Bake
Cuisine: American

Ingredients

Units Scale

1/2 cup salted butter, softened
3/4 cup brown sugar, lightly packed
1 large egg, room temperature
1 teaspoon vanilla extract
1 3/4 cup all-purpose flour, spooned and leveled
3/4 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon salt
1/2 cup chocolate chips, plus more for topping
12 individually wrapped caramels, plus more for topping

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Instructions

Preheat your oven to 350°F (176°C) and line a baking sheet with parchment paper.
In a large bowl, cream the softened butter and brown sugar together until light and fluffy, about 2 minutes. The butter and brown sugar will have lightened in color.
Add in the egg and vanilla extract and mix until fully incorporated.
In a separate bowl, whisk together the flour, baking soda, baking powder, and salt. Slowly add the dry ingredients to the wet ingredients, mixing until just combined.
Fold chocolate chips into the cookie dough.
Use a cookie scoop or spoon to portion out the dough. Flatten the cookie dough ball and place one storebought soft caramel in the center. Use your fingers to gently press the edges of the cookie dough around the caramel until it is covered and in the center of the dough ball.
Use kitchen scissors to cut a few extra caramels into smaller pieces to use for topping.
Top the cookie dough balls with extra chocolate chips and a few small caramel pieces before baking.
Place 6 cookie dough balls onto the prepared baking sheet, leaving about 2 inches between each cookie.
Bake for 10-12 minutes or until the edges are lightly golden.
Once you remove the baked cookies from the oven, top them with a pinch of sea salt if desired.
Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack or tray to cool completely. Store cooled cookies in an airtight container for up to a week. Cookies are best enjoyed in the first couple of days. You can reheat leftover cookies for about 10 seconds in the microwave to enjoy warm.

Notes

See the blog post for more baking tips and details on how to customize this recipe.

Find it online: https://bakedabundance.com/caramel-chocolate-chip-cookies/