I can never resist a cookie plate stacked with chewy caramel bits, rich chocolate chunks, and golden edges. These Caramel Chocolate Chip Cookies always disappear faster than anything else on my Christmas dessert table.

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I’m obsessed with these Caramel Chocolate Chip Cookies because they hit that messy, candy-bar-meets-cookie craving I never stop having in December. I get big pockets of bittersweet chocolate chunks, sticky little pulls from chewy caramel bits, and crisp edges that make me reach for another before I’ve even finished the first.

But the best part is how unapologetically loaded they are. No shy little sprinkle of chocolate.

No sad, dry bite. Just thick, buttery cookies with caramel that clings to my fingers in the best way.

And yes, I absolutely want them on my Christmas cookie plate every single year.

Ingredients

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All-purpose flour gives the cookies structure, so they’re chewy instead of totally falling apart.
Baking soda helps them spread and brown, giving those cozy bakery-style edges.
Fine salt keeps the sweetness in check.
Tiny thing, big difference.
Softened butter brings rich flavor and that tender, slightly crisp bite.
Granulated sugar adds sweetness and helps the edges get a little crunchy.
Brown sugar makes them soft, chewy, and kind of caramel-y from the start.
Eggs hold everything together and keep the centers nice and thick.
Vanilla makes the whole cookie taste warmer, sweeter, and more homemade.
Chocolate chunks melt into pockets, because chips are good but chunks feel special.
Caramel bits get gooey and chewy, basically the fun surprise in every bite.
Plus flaky sea salt on top makes the sweet stuff pop without being too much.

Ingredient Quantities

2 1/4 cups (280 g) all purpose flour

1 teaspoon baking soda

1/2 teaspoon fine salt

1 cup (2 sticks or 227 g) unsalted butter, softened

1/2 cup (100 g) granulated sugar

1 cup (220 g) packed light brown sugar

2 large eggs, at room temperature

2 teaspoons vanilla extract

1 1/2 to 2 cups (about 260 to 340 g) bittersweet or semisweet chocolate chunks

1 cup (about 160 g) chewy caramel bits or chopped soft caramels

Flaky sea salt for sprinkling, about 1/2 teaspoon total

How to Make this

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1. Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper or silicone mats.

2. Whisk together 2 1/4 cups all purpose flour, 1 teaspoon baking soda, and 1/2 teaspoon fine salt in a medium bowl; set aside.

3. In a large bowl, cream 1 cup softened unsalted butter with 1/2 cup granulated sugar and 1 cup packed light brown sugar until light and fluffy, about 2 to 3 minutes.

4. Beat in 2 large room temperature eggs one at a time, then stir in 2 teaspoons vanilla extract until combined.

5. Gradually add the dry ingredients to the wet ingredients and mix until just combined, taking care not to overmix.

6. Fold in 1 1/2 to 2 cups chocolate chunks and 1 cup chewy caramel bits or chopped soft caramels until evenly distributed.

7. Scoop dough using a 1 1/2 tablespoon to 2 tablespoon cookie scoop, spacing portions about 2 inches apart on the prepared baking sheets.

8. If desired, gently press a few extra chocolate chunks or caramel bits onto the tops of the dough and sprinkle each cookie with a small pinch of flaky sea salt, totaling about 1/2 teaspoon.

9. Bake for 10 to 12 minutes until edges are set and centers still look slightly soft. Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Equipment Needed

1. Oven
2. Baking sheets (2) plus parchment paper or silicone mats
3. Medium and large mixing bowls
4. Whisk and measuring spoons
5. Electric mixer or stand mixer with paddle attachment (or sturdy hand mixer)
6. Rubber spatula and wooden spoon
7. 1 1/2 to 2 tablespoon cookie scoop or tablespoon and small ice cream scoop
8. Wire cooling rack
9. Measuring cups (dry and liquid) and kitchen scale

FAQ

How long and at what temperature should I bake the cookies? Bake at 350°F (175°C) for 10 to 12 minutes, until edges are golden and centers still look slightly soft. Cookies continue to set as they cool.

Do I need to chill the dough? Chilling 30 minutes to 1 hour helps control spread and deepens flavor, but you can bake immediately for a softer, thinner cookie.

Can I substitute different chocolate or caramel? Yes. Use semisweet or bittersweet chunks or chips. For caramel, use chewy caramel bits or small pieces of soft caramels; larger pieces may ooze more during baking.

How can I prevent the caramel from leaking out and making a greasy cookie? Chop caramels into small pieces or use caramel bits designed for baking. Press a few pieces into the tops of dough balls just before baking to keep caramel more contained.

How should I store the cookies and how long do they keep? Store at room temperature in an airtight container for up to 4 days. For longer storage, freeze baked cookies up to 3 months or freeze dough balls for up to 3 months and bake from frozen, adding a minute or two to bake time.

Can I make the recipe gluten free or lower sugar? For gluten free, substitute a 1-to-1 gluten free flour blend that contains xanthan gum and watch texture. For lower sugar, reduce granulated sugar slightly or use a lower sugar chocolate, but results will change in spread and chew.

Caramel Chocolate Chip Cookies Recipe Substitutions and Variations

All purpose flour: substitute with a 1 to 1 gluten free baking blend (use a blend that contains xanthan gum) for similar texture and measurement.
Unsalted butter: replace with solid coconut oil 1 to 1, or use a stick margarine 1 to 1; chill dough slightly if using coconut oil to prevent spreading.
Light brown sugar: make your own by mixing 1 cup granulated sugar with 1 tablespoon molasses for each cup needed.
Chewy caramel bits: swap with chopped soft toffee or dollops of dulce de leche; if using dulce de leche, chill or partially freeze small spoonfuls before adding to dough to reduce spread.

Pro Tips

– Chill the dough for 30 to 60 minutes before scooping. Cold dough spreads less, giving you taller, chewier cookies with gooey centers and nicely defined edges.

– Use a mix of chocolate chunk sizes and press a few extra pieces on top right before baking. Larger chunks create melty pockets while smaller pieces give even chocolate distribution and make the cookies look bakery-fresh.

– To keep the caramels chewy and prevent them from melting into thin streaks, roughly chop soft caramels or use caramel bits and fold them in gently. If your caramel pieces are very soft, reduce baking time by a minute or two so they stay pillowy.

– Pull the cookies when the edges are set but the centers still look slightly underbaked. They will firm up as they cool, leaving a tender center and crisp edge. Sprinkle the flaky sea salt while the cookies are hot so it sticks and the flavor pops.

Caramel Chocolate Chip Cookies Recipe

Recipe by Tina Bueller

0.0 from 0 votes

Servings

servings

Calories

265

kcal

Equipment: 1. Oven
2. Baking sheets (2) plus parchment paper or silicone mats
3. Medium and large mixing bowls
4. Whisk and measuring spoons
5. Electric mixer or stand mixer with paddle attachment (or sturdy hand mixer)
6. Rubber spatula and wooden spoon
7. 1 1/2 to 2 tablespoon cookie scoop or tablespoon and small ice cream scoop
8. Wire cooling rack
9. Measuring cups (dry and liquid) and kitchen scale

Ingredients

2 1/4 cups (280 g) all purpose flour
1 teaspoon baking soda
1/2 teaspoon fine salt
1 cup (2 sticks or 227 g) unsalted butter, softened
1/2 cup (100 g) granulated sugar
1 cup (220 g) packed light brown sugar
2 large eggs, at room temperature
2 teaspoons vanilla extract
1 1/2 to 2 cups (about 260 to 340 g) bittersweet or semisweet chocolate chunks
1 cup (about 160 g) chewy caramel bits or chopped soft caramels
Flaky sea salt for sprinkling, about 1/2 teaspoon total

Directions

Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper or silicone mats.
Whisk together 2 1/4 cups all purpose flour, 1 teaspoon baking soda, and 1/2 teaspoon fine salt in a medium bowl; set aside.
In a large bowl, cream 1 cup softened unsalted butter with 1/2 cup granulated sugar and 1 cup packed light brown sugar until light and fluffy, about 2 to 3 minutes.
Beat in 2 large room temperature eggs one at a time, then stir in 2 teaspoons vanilla extract until combined.
Gradually add the dry ingredients to the wet ingredients and mix until just combined, taking care not to overmix.
Fold in 1 1/2 to 2 cups chocolate chunks and 1 cup chewy caramel bits or chopped soft caramels until evenly distributed.
Scoop dough using a 1 1/2 tablespoon to 2 tablespoon cookie scoop, spacing portions about 2 inches apart on the prepared baking sheets.
If desired, gently press a few extra chocolate chunks or caramel bits onto the tops of the dough and sprinkle each cookie with a small pinch of flaky sea salt, totaling about 1/2 teaspoon.
Bake for 10 to 12 minutes until edges are set and centers still look slightly soft. Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.