Caramel Chocolate Chip Cookies
Classic chocolate chip cookies with soft caramel stuffed in the middle and melted on top! They're so gooey and delicious topped with flaky salt!
Servings: 16 cookies
Calories: 229kcal
Equipment
- Baking sheet
- Parchment paper or a silicone baking mat
- Mixing bowls
- Measuring spoons
- Hand mixer or stand mixer with paddle recommended
- Spatula
- Whisk
- Wire cooling rack
Ingredients
- 1⅔ cups (208.33 g) all-purpose flour weighed in grams or spooned and leveled
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup (113.5 g) unsalted butter room temperature
- ¾ cup (150 g) light brown sugar packed
- 1 large egg room temperature
- 1 teaspoon vanilla extract
- ⅔ cup (120 g) semi-sweet chocolate chips or your preferred flavor
- 24 soft caramel candies 1 for each cookie, plus more for topping
- flaky sea salt optional, for topping
Instructions
- Preheat oven to 350°F and line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, and salt.
- In a large bowl, cream together the softened butter and brown sugar until light and fluffy (2-3 minutes on medium speed). Mix in the egg and vanilla extract.
- Stir the dry ingredients into the wet ones until only a few flour streaks remain. Scrape the sides of the bowl as necessary. Fold in the chocolate chips.
- Scoop 3-4 teaspoons of dough and press a caramel into the center of it. Press the dough around the caramel so it's completely covered, roll into a smooth ball, and place on parchment-lined baking sheet. Repeat for all cookie dough balls, keeping them 2-3 inches apart on the sheet.
- Break up extra caramels into small pieces and press them onto the tops of the cookie dough balls. Bake on the middle rack until the edges just start to tan (7-10 minutes).
- Sprinkle flaky sea salt on top of the hot cookies and transfer them to a wire rack after 5-10 minutes.
Notes
Caramel: Werther's Original Soft Caramel Candy are recommended. Do not use hard caramel candies. The amount of caramels used may vary based on cookie size/quantity and how much you add to the tops.
Storage: Store cookies at room temperature for 1 week or in the freezer for 3 months. Cookie dough balls can be frozen and baked 1 month later.
Nutrition: The provided nutrition information is an estimate, accuracy is not guaranteed.
Nutrition
Calories: 229kcal | Carbohydrates: 33g | Protein: 3g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 28mg | Sodium: 144mg | Potassium: 101mg | Fiber: 1g | Sugar: 20g | Vitamin A: 203IU | Vitamin C: 0.04mg | Calcium: 34mg | Iron: 1mg
