I was hankering after caramel chunk-filled chocolate chip cookies. To my great surprise, even though I only had coarse salt available, the dish turned out to be fantastic.
| Prep Time: | 15 mins |
| Cook Time: | 15 mins |
| Total Time: | 30 mins |
| Servings: | 36 |
| Yield: | 3 dozen cookies |
Ingredients
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon coarse salt
- 1 ¾ cups brown sugar
- 1 cup unsalted butter, softened
- ¼ cup white sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 2 cups chocolate chips
- 18 unwrapped caramel candies (such as Werther’s®), each cut into 6 pieces
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- Whisk flour, baking soda, and salt together in a bowl.
- Beat brown sugar, butter, and white sugar together in a bowl using an electric mixer until creamy. Beat eggs, 1 at a time, into butter mixture until blended; beat in vanilla extract. Stir flour mixture into butter mixture until dough is just combined; fold in chocolate chips.
- Divide dough into thirty six 2 tablespoon-size balls; arrange on a baking sheet. Press 3 caramel pieces into each dough ball.
- Bake in the preheated oven until edges are golden brown, 13 to 15 minutes. Transfer cookies to a wire rack to cool.
- Strategically placing the caramels in the cookie dough ball instead of mixing it in with the cookie dough itself, allows for a prettier cookie, and the caramel has less tendency to spill out onto the cookie sheet.
Nutrition Facts
| Calories | 178 kcal |
| Carbohydrate | 25 g |
| Cholesterol | 24 mg |
| Dietary Fiber | 1 g |
| Protein | 2 g |
| Saturated Fat | 5 g |
| Sodium | 105 mg |
| Sugars | 16 g |
| Fat | 9 g |
| Unsaturated Fat | 0 g |
Reviews
Too sweet, especially using the Werther soft caramel. couldn’t taste the salt. Add the caramel pieces after taking out of the oven for a better looking cookie (caramel melted out during baking). Used a ‘soup’ spoon for 1 cookie.
Stellar. I love salted caramel in cookies. I took the adjustment another reviewer offered by using a 50/50 split of chocolate chips and caramel bits. Sweet but also a little salty and just the perfect amount of caramel stuck in your teeth! Keeper
Added 1 cup of caramel bits to different chocolate chip recipe.
Great recipe! I used Kraft Caramel Bits instead of chopping up caramels.
I too used 1C caramel bits and 1 C chocolate chips. I also followed some of the other reviews and increased salt to 3 tsp. That was a bit overpowering for me. Next time I’ll do 2. These were yummy and the recipe a keeper!
This is one of our favorites now!
Amazing cookies! Soft, gooey and flavorful. People will absolutely love these!
They were some of the best cookies we’ve ever had! We made 48 (4 dozen) and they were amazing!
This recipe is soo good.
Based on some of the comments of other reviewers, I omitted the caramels; instead, I used a cup of Hershey’s Salted Caramel Baking Bits and just 1 cup of chocolate chips, stirring both kinds of chips throughout the dough. The first pan of cookies spread out too much and were a bit burned at 13 minutes, so I refrigerated the rest of the dough for about 45 minutes before baking, and those cookies turned out much better. These are very tasty, a good combo of salty and sweet. Next time I think I’ll sprinkle a little extra sea salt on top before baking.
They were not what I hoped for, they had way too much flour and did not taste like salted caramel. The caramels cut up were too gooey to enjoy and the cookie itself was not a very good chocolate chip cookie. Disappointed!
I’ve made these now 4 times, they are not as time consuming as I thought they would be and are SUPER DELICIOUS!! I did sprinkle a touch more of salt after baking ( requested by someone I was making them for) But extra salt is not needed. These have quickly become a new favorite of my family.
The caramels melted off the tops of the cookies and stuck to the cookie sheet. Because of that you didn’t have the caramel flavor.
I made these exactly per the recipe and wasn’t terribly impressed. I use a cookie scoop so they are uniform and these cookies spread out too much for my taste. The caramel pieces we spread out as well and just not worth the time to cut them all up for this recipe. I probably will keep searching for another recipe because I don’t know what could be done to make these better.
I was hesitant to use hard caramels so switched out to Werther’s Soft Caramels (used 20 pieces). I also sprinkled course salt on the surface of half the cookies as the salt in the batter was not sufficient for the caramel and salt playing together. Both ways were good -would be based on preference. I mixed half the caramel in the batter and inserted pieces in cookies—there was leakage of the caramel. After the initial batch, I rolled the caramel into the cookie and then flattened the dough prior to putting in oven. This greatly reduced the leakage. When leakage did occur I just reshaped the cookies right after coming out of the oven – easy and worked well. I did find that 12 minutes was sufficient in my oven (Wolf). Pictures are posted.
What a recipe!! It was a huge hit everyone loved them. I will definitely be making these again
My cookies got a little burnt at 13 minutes. 2nd batch I took out at 10 minutes and they were perfect!
I made changes but simply because I was looking for a recipe to use my Hershey salt caramel chips (other than the one on the bag) so I added one cup of the salt caramel chips in place of the caramels. I also used margarine not butter, refrigerated the dough about an hour, rolled the cookie balls about the size of a walnut (as larger spread too much and prefer a smaller cookie) and put a bit of rock salt on top. 10 mins was the bake time for that size and my oven. Very good!
Oh ya! The dough was super delicious the kids kept lurking around me for more! I used the square caramels and cut into 9 pieces. The caramel fuses to the pan so you have to remove warm/hot or use a silicone mat or parchment.
Absolutely loved it! So addictive! I did half teaspoon of baking soda and half teaspoon of baking powder for both that spread and lift. I cut caramel squares into 8ths for smaller bites of caramel (same size as my choc chips). Sprinkled 2 pinches of coarse sea salt over the caramel before adding them into the batter and skipped the salt in the flour mix so it wouldn’t be too salty. I still mixed the caramel pieces into the mix at the same time as the chocolate chips so not to over mix. I used a cookie scoop to do less than 2 teaspoon of mix per cookie for smaller cookies and made sure any caramel wasn’t exposed – that it was covered in some cookie dough. I refrigerated the batter while the oven heated up so the butter wouldn’t melt earlier than I wanted so I wouldnt have flat cookies. 325 for 12 minutes.
I have made it 3 times I follow the recipe and everyone loves it