These caramel chocolate chip cookies are soft, chewy and filled with gooey caramel. They have a touch of sea salt and plenty of chocolate chips.
Picture biting into a warm chocolate chip cookie and being met with molten salted caramel. The caramel’s faint saltiness enhances the chocolate while the cookie balances a slightly crisp edge with a tender, chewy center.
This recipe delivers exactly that experience: soft, chewy cookies with a luscious pool of caramel in the middle.
The Perfect Caramel Chocolate Chip Cookie Recipe
After extensive testing, the most reliable method was to create a thick cookie dough that can fully encase a soft caramel so the caramel melts into a gooey center without leaking into the dough during baking. If the caramel is too firm it won’t soften; if it’s too soft it will seep into the dough and disappear.
Ensuring Thick Cookie Dough
Thickness comes from the right butter-to-flour ratio. For accuracy, weigh the flour if you have a kitchen scale. If you don’t, whisk the flour, spoon it into measuring cups and level off the top. The dough should be substantial and slightly resistant when mixing.
After mixing, squeeze a bit of dough in your hand. If it sticks to your fingers, stir in 1 to 2 extra tablespoons of flour until it no longer clings.
Choosing the Right Caramels
Use soft caramels that you can pull apart and shape at room temperature. Many mass-produced caramel squares are too firm and will remain mostly intact after baking, or be unpleasantly chewy. Opt for soft store-bought caramels, artisanal caramels, or homemade soft caramels that easily yield to pressure and then melt into a pool while baking.
Do not use salted caramel sauce, as it will simply melt into the dough rather than form a center.
Assembling & Baking the Cookies
Make the cookie dough by creaming the butter with the sugars, then mixing in the egg and vanilla. Add the dry ingredients and finally fold in most of the chocolate chips, reserving a small portion to press on top before or after baking.
Chill the dough in the refrigerator for about 30 minutes so it’s easier to handle. To assemble, scoop 1 to 1.5 tablespoons of dough and flatten it slightly. Place a soft caramel in the center, then top with another 1 to 1.5 tablespoon scoop of dough. Pinch and seal the edges carefully so the caramel is completely enclosed, then roll the dough into a ball. It’s essential that the caramel is fully covered by dough.
Freeze the formed dough balls on a covered plate for at least 30 minutes before baking. This helps the dough set and prevents caramel from leaking out while the cookie spreads.
Preheat the oven to 375°F (190°C) and line cookie sheets with parchment paper or silicone mats to catch any accidental drips and simplify cleanup. Place the frozen dough balls about 2 inches (5 cm) apart on the prepared sheets. Bake one tray at a time on the middle rack for about 12–14 minutes, or until the tops appear set.
When the cookies come out warm, press a few reserved chocolate chips on top and sprinkle lightly with sea salt if desired. Let the cookies cool briefly on the tray before transferring to a rack.
These caramel-stuffed chocolate chip cookies are bakery-quality: chewy, richly chocolatey, and yielding a molten caramel center. Follow the tips—use a thick dough, soft caramels, and freeze the dough balls—and you’ll consistently get delicious, decadent results.
If you enjoy these, try making other stuffed cookies for variety.
Caramel Chocolate Chip Cookies
Equipment
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Cookie sheets
Ingredients
- 1 2/3 cups all-purpose flour (209 grams)
- 2 teaspoons cornstarch
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter (112 grams)
- 1/2 cup brown sugar (105 grams)
- 1/3 cup granulated sugar (67 grams)
- 1 1/2 teaspoons vanilla extract
- 1 large egg
- 3/4 cup chocolate chips (about 120 grams), divided
- 14-16 soft caramels
Instructions
- In a medium bowl, whisk together the flour, cornstarch, baking powder, baking soda and salt.
- In a large bowl, beat the butter with the brown sugar and granulated sugar until creamed.
- Mix the vanilla and egg into the butter mixture until smooth.
- Gradually add the dry ingredients to the butter mixture, mixing on low at first then increasing to medium. If the dough sticks to your fingers when squeezed, mix in 1–2 tablespoons more flour.
- Stir in 1/2 cup of the chocolate chips and reserve 1/4 cup for topping.
- Cover the bowl and chill the dough for about 30 minutes.
- Scoop 1 to 1 1/2 tablespoons of dough, flatten it, place one soft caramel in the center, then top with another 1 to 1 1/2 tablespoon of dough. Pinch to fully enclose the caramel and roll into a ball.
- Cover the dough balls and freeze for at least 30 minutes. You can freeze them in a bag for up to 2 months; bake from frozen—do not thaw.
- Preheat the oven to 375°F (190°C) and line cookie sheets with parchment or silicone mats.
- Place cookie dough balls about 2 inches (5 cm) apart and bake one sheet at a time in the center of the oven for 12–14 minutes, until the tops are just set.
- Remove from the oven, optionally press a few extra chocolate chips on top and sprinkle a little sea salt, then cool briefly on the tray before transferring to a rack.
Notes
- Caramels: Use soft caramels that pull apart easily. Avoid very firm factory caramels that remain hard after baking.
- Freezing: Freezing the dough balls for at least 30 minutes prevents caramel leakage. Dough balls can be frozen for up to 2 months and baked from frozen.
- Storage: Store baked cookies in an airtight container at room temperature for up to 4 days.
- Nutrition: Nutrition facts are estimates based on 14 cookies.