Caramel Chocolate Chip Cookies made with chocolate chunks and chewy caramel bits are the perfect cookie for your Christmas cookie plate!
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.
HOW TO MAKE COOKIES CHEWY
- 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.
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.
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COOKIE BAKING DO’S AND DONT’S:
- 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.
- 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.