These Caramel Chocolate Chip Cookies – or more accurately, Caramel Stuffed Double Chocolate Chip Cookies – are a cookie that I crave every single time I see these photos.
They are legitimately mouthwatering. As much as I love every single cookie recipe on this website, there are a few that are extra special for me.
That warm caramel is everything! Trust me when I tell you these Caramel Chocolate Chip Cookies are even more impressive in person.
They are best when served warm, but I loved them the next day, and the next and even frozen, straight from the freezer.
Food bloggers are often guilty of claiming every recipe they post is their absolute favorite or labeling so many things “the very best.”
I honestly try not to do that a too much, but there are some recipes that are so good I can’t help myself. (Raspberry Cream Cheese Sweet Rolls, Brownies, or Monster Cookie Bars to name a couple!)
And who can resist buttery, crispy butterscotch chocolate chip cookies triple-loaded with chocolate chips and oatmeal are perfect for snacking or sharing.
Caramel Chocolate Chip Cookies
These caramel stuffed double chocolate chip cookies are one of those recipes I could go on and on about how good they are.
They’re thick and soft, packed with as many chocolate chips as the dough can hold, and stuffed with soft melted caramel – assuming you’re eating them warm.
Warm from the oven is definitely the best way to enjoy these. However, if you find that a few snuck by and cooled down before you could eat them, don’t stress it.
Just pop the cookies in the microwave for a few seconds to warm them up and soften the caramel again.
Caramel Stuffed Cookies
Oh, and the secret to making them extra pretty, is to press a few additional chocolate chips on the top of the warm cookies as soon as they come out of the oven.
Other than stuffing the cookie dough balls with caramel, it’s a pretty standard cookie recipe.
Normal ingredients in a normal order with a bit of chilling time. Don’t skip the chilling, it’s what keeps them from spreading too much.
Oh! And this recipe only makes 18 cookies, so if you’re planning to share them, you might want to make a double or triple batch.
These cookies would be perfect for an afternoon snack, a midnight snack with milk, as a gift for neighbors or even on a Christmas cookie tray.
They’re pretty much the answer to everyone’s cookie dreams.
Caramel Chocolate Chip Cookie Recipe
- Cream the butter and sugar together until light and fluffy. Beat in the egg and vanilla.
- Whisk together the flour, cocoa powder, baking soda, salt and cornstarch. Stir into the wet ingredients. Gently stir in the chocolate chips.
- Chill the dough for at least 3 hours. Preheat the oven to 350 F.
- Roll tablespoons of the dough around the caramel candies. Chill for at least 20 more minutes to firm them up.
- Bake for 9-11 minutes or until set. Do not over bake the cookies. They should like slightly doughy when they are taken out of the oven.
- Let cool on the cookie sheet for a few minutes and serve them warm. Or remove to a wire rack to cool completely.
Caramel Chocolate Chip Cookies
Ingredients
- ½ cup butter softened
- ¾ cup brown sugar
- 1 large egg room temperature
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- ½ cup + 2 Tablespoons unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon corn starch
- 1 and ½ cup semi sweet chocolate chips
- 18 soft caramel candies. I used Werther’s Original Soft Caramels cut in half they were about a half inch in diameter
Instructions
- Cream the butter and sugar together until light and fluffy. Beat in the egg and vanilla.
- Whisk together the flour, cocoa powder, baking soda, salt and cornstarch. Stir into the wet ingredients. Gently stir in the chocolate chips.
- Chill the dough for at least 3 hours. Preheat the oven to 350 F.
- Roll tablespoons of the dough around the caramel candies. Chill for at least 20 more minutes to firm them up.
- Bake for 9-11 minutes or until set. Do not over bake the cookies. They should like slightly doughy when they are taken out of the oven. Let cool on the cookie sheet for a few minutes and then remove to a wire rack to cool completely.
Nutrition
You might also want to try the Caramel Stuffed Snickerdoodles from Yellow Bliss Road or the Caramel Stuffed Nutella Cookies from The Recipe Critic.
Caramel Stuffed Pretzel Cookies
Jackie says
After making this recipe twice now, I’ve had to add about a 1/4 cup of vegetable oil both times due to the batter being super dry when I begin to mix it. They come out exactly as pictured and totally delicious!
Cindy A says
Are you using salted or unsalted butter?
Anita says
Wow! These are delicious!
Joann says
These do look delicious, but I do have a question. In a post above the lady said she had to add some oil cause the dough was dry, you ask if she was using salted or unsalted butter. Which should you use salted or unsalted? Thanks for any help you can give me. Have a wonderful weekend.
Mallory says
I use salted butter, in regards to the comment about the dough being dry, I’m guessing that it wasn’t from not enough fat or oil, but because of incorrectly measured flour. Always spoon and level the flour when you measure, never scoop it out with the measuring cup. Even though that is the popular way to do it.
d says
Why would you use salted butter if there is salt in the recipe?
Mary says
Sometimes you need a little extra salt. Feel free to use unsalted and increase the salt a bit more.
Jordan says
What if I don’t want to add the caramel to all the cookies?
Mary says
You can skip the caramel, Jordan. They’ll still be delicious!