Caramel Chocolate Chip Cookies

18 cookies
Prep Time 10 minutes
Cook Time 13 minutes
Total Time 23 minutes

Caramel Chocolate Chip Cookies made with chocolate chunks and chewy caramel bits are the perfect cookie for your Christmas cookie plate!

These caramel chocolate chip cookies are like the best of my Salted Caramel Brownies and my perfect Chocolate Chip Cookies in one cookie, one delicious salty and sweet cookie.

Caramel Chocolate Chip Cookies Caramel Chocolate Chip Cookies

Chocolate Chip cookies are the most popular cookie recipe on the site. But this Caramel Chocolate Chip Cookie Recipe is actually even better than that recipe by about 10x, easy to make and if you try it, it will be your new favorite. The chunks vs. the chips, the melted caramel puddles in the cookies, the amazing chew of the cookies with the brown sugar and the finishing touch of salt that rounds out the flavors of this yummy cookie.

Next time make these into Salted Caramel Chocolate Chip Cookies by adding additional finishing sea salt on them in addition to the salted butter.

I love baking these cookies on a baking sheet with a silicone mat instead of parchment paper because of the caramel bits. Once they melt you’ll find they stick to parchment paper. I use the Kraft brand caramel bits but you can use any brand you’d like. Just be sure you are using bits instead of chews that you cut up. If you use chews they will burn while cooking.


  • Use a combo of brown sugar and granulated sugar in your cookie recipe like we do in this one make the best cookies.
  • Under bake by 1-2 minutes if you find your cookies are coming out more crisp than you’d like.
  • Make sure you refrigerate your cookie dough balls before baking or they can flatten and get too crispy.

How to store cookies properly:

Cookies should be stored at room temperature in an airtight container. They will stay good for about up to 1 week before the caramel bits harden too much.

Chocolate Chip Cookies with Caramel Bits

Can you freeze Caramel Chocolate Chip Cookies?

You can freeze cookie dough to pull out of the oven at any time!

You can roll the cookie dough into a log and cover tightly with plastic wrap, or freeze the scooped out balls on a baking sheet, freeze them then store them in a large ziplock bag for later.

You can also freeze already-baked Caramel Chocolate Chip Cookies. Just wait until they are completely cooled, then layer them in an airtight container between layers of parchment or wax paper. They will last for about 3 months. You can also reheat them at 250 degrees in the oven until the caramel and chocolate just start to soften.



  • Use a good silicone mat. This prevents excess browning on the bottom of your cookies AND means you don’t have to worry about them sticking since we have caramel in these cookies.
  • Preheat your oven well ahead of time and check the temperature with an oven thermometer.
  • Store them in a good tupperware container (and include a slice of bread to keep them fresh).
  • Make sure to only mix in the dry ingredients until just combined.
  • Use an electric mixer to beat the butter and sugar well until very light and fluffy before adding in any more ingredients.

Chocolate Chip Caramel Cookies

Pin this recipe now to remember it later

Pin Recipe

Caramel Chocolate Chip Cookies

Caramel Chocolate Chip Cookies made with chocolate chunks and chewy caramel bits are the perfect cookie for your Christmas cookie plate!
Yield 18 cookies
Prep Time 10 minutes
Cook Time 13 minutes
Total Time 23 minutes
Course Dessert
Cuisine American
Author Sabrina Snyder


  • 3 cups flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 3/4 cups brown sugar
  • 1 cup unsalted butter , softened
  • 1/4 cup white sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 2 cups dark chocolate chunks
  • 1 cup caramel baking bits


  • Preheat oven to 350 degrees. and sift together the flour, baking soda and salt in a large bowl.
  • In a stand mixer beat the brown sugar, butter, and sugar until lightened and creamy, 2-3 minutes then add in the eggs and vanilla until fully combined.
  • Add in the flour mixture until just combined then fold in the chocolate and caramel chips.
  • Scoop in 2 tablespoon sized balls on a cookie sheet and bake for 13-15 minutes until golden brown.


Calories: 268kcal | Carbohydrates: 39g | Protein: 3g | Fat: 11g | Saturated Fat: 6g | Cholesterol: 50mg | Sodium: 295mg | Potassium: 62mg | Sugar: 23g | Vitamin A: 350IU | Calcium: 27mg | Iron: 1.2mg
Keyword: Caramel Chocolate Chip Cookies

Cookies with Caramel Bits and Chocolate Chips

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.


Leave a comment & rating

Your email address will not be published. Required fields are marked *

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.


  1. I used Namaste gluten free 1:1 flour, 1.5 cups caramel bits and 1.5 cups milk chocolate chips (our preference). Lined the baking sheet with parchment paper. Followed the recipe. These are amazing! My husband loves caramel bit cookies and these are a winner. Love the simple, straight forward ingredients. I had to let mine cool a couple minutes before transferring to a cooling rack. Thank you for this amazing recipe!

  2. I make these and send them in care packages to our soldiers overseas. It is my most requested cookie! It’s wonderful and packs and ships well!

  3. Everyone I’ve made these for absolutely loves them.
    I’ve made this recipe 3 times…the first time they turned out perfectly, but the next two time they spread all over into one large cookie, which I cut into pieces. Why? Nothing has changed, nothing at all is different from that first time.

  4. I made these this morning and they are perfect! The sweet and salty is just the right combination of flavors. Thanks for a great recipe!

  5. Hello, I have a quick question for you. If I can’t find the type of caramels needed for this cookie recipe can I use regular plain old caramel’s??

  6. Hi.
    I was wondering what are the instructions for the caramel chocolate chip cookies if
    you do not have a stand mixer?

  7. I made and froze the dough but need baking instructions for freezer to oven. You didn’t include that. I noticed one person said their cookies didn’t spread and it was possibly because dough was too cold. Help! I have to bake these in one more day.

    1. I usually just add 2-3 minutes onto my baking time if baking them from frozen. If you’re worried about them not spreading, you can let them sit at room temperature for a bit before baking. Hope this helps!

    1. No need to thaw it before. I usually recommend using a flat service to push down the balls a bit and then add 2-3 minutes to the original bake time. If it’s still not spreading like you’d like, you can also thaw the dough in the refrigerator for about 2-3 hours before baking. Enjoy!

  8. These cookies were so delicious. Recipe is definitely a keeper. Made a batch to keep in freezer for future cookie cravings.

  9. This are seriously amazing. We substituted cinnamon chips for the chocolate chunks and the combo of cinnamon and caramel was amazing!!!!!!!!!! Making them again today 🙂

  10. So good! A bit too much sugar for my taste – I’d cut down by 1/4 c. Like that there’s brown sugar – makes cookies very chewy. Also, the addition of caramel bits is delish!!

  11. To make these “salted”, do you just sprinkle sea salt on top before baking. Does the salt melt? I am trying to replicate a salted caramel chocolate chunk cookie that I bought and even though they are salted I do not see any salt on the top of the cookie. It tastes like it is mixed in. If that is the case, how much sea salt would you use and would you eliminate the regular salt?

    1. Sounds delicious! You’ll just want to sprinkle with a pinch of sea salt before baking them. Enjoy!

    1. Was the oven preheated before adding the cookies into the oven? Sometimes if the dough is too cold, the cookies won’t spread. Hope this helps for next time.

  12. I had so many compliments from my classmates and i had to prevent myself from eating them all lol ? highly recommended!!

  13. These cookies are absolutely tremendous. I’ve brought these into my workplace and have been repeatedly asked to bring them in again for pitch-ins. Thanks for making me look like a baking star to my coworkers.

  14. These cookies are the bomb! I refrigerated the dough as I do for sugar cookies, perfect! If I could I would add a 1/2 cup of chopped pecans (turtles) but my grandson wasn’t having that, lol, I’m from the south originally and every cookie is better with pecans! Great Cookie!

  15. These sound great. I read through the recipe and then went back and saw the part about refrigerating the cookie balls for best results. I think this should be added to the recipe (*with for how long) between scoop into balls and bake. Would be so easy to miss the way it is.

  16. Oh em gee!!! You had me at caramel. I need these cookies in my life RIGHT NOW! They look and sound amazing!

  17. This cookies look fabulous. I love the sweet and salty combination and the addition of caramel. Yum.