Why You’ll Love This Recipe

Decadent chocolate and caramel flavor fusion
Soft, chewy texture with melty caramel centers
Simple ingredients, straightforward preparation
Optional sea salt adds a gourmet touch
Perfect for sharing or indulging

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 cup unsalted butter, softened
1 cup granulated sugar
1 cup packed brown sugar
2 large eggs
2 teaspoons vanilla extract
3 cups all-purpose flour
1 cup unsweetened cocoa powder
1 teaspoon baking soda
½ teaspoon salt
1 cup semi-sweet or dark chocolate chips
1 cup caramel bits or soft caramel, cut into small pieces
Sea salt for sprinkling (optional)

Directions

Preheat Oven: Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
Cream Butter and Sugars: In a large bowl, beat softened butter with granulated and brown sugars until creamy.
Add Eggs and Vanilla: Mix in eggs and vanilla extract until fully combined.
Combine Dry Ingredients: In a separate bowl, whisk flour, cocoa powder, baking soda, and salt.
Mix Dry into Wet: Gradually add dry ingredients to wet mixture, stirring until fully incorporated.
Fold in Chocolate Chips: Gently fold in chocolate chips for even distribution.
Scoop Dough: Drop cookie dough by tablespoon or scoop onto prepared sheets, spacing well.
Add Caramel: Press a few caramel bits into the center of each cookie mound, covering with additional dough if needed.
Bake: Bake 10-12 minutes or until edges are firm.
Cool: Let cookies cool on baking sheets for 10 minutes, then transfer to wire racks to cool completely.
Optional Salt: Sprinkle sea salt over warm cookies right after baking for a delicious salty-sweet contrast.

Servings and Timing

Servings: About 24 cookies
Preparation Time: 15 minutes
Baking Time: 10-12 minutes
Total Time: 30 minutes

Variations

Use white chocolate chips or butterscotch chips instead of chocolate chips.
Add chopped nuts like pecans or walnuts for crunch.
Swap caramel bits for homemade caramel squares or fudge pieces.
For a festive touch, drizzle melted white or dark chocolate on cooled cookies.

Storage/Reheating

Store cookies in an airtight container at room temperature for up to 5 days.
Reheat briefly in the microwave to soften caramel before serving.

FAQs

Can I use store-bought caramel candies?

Yes, just chop into small pieces for best melting.

Will the caramel leak during baking?

Pressing caramel into the dough and covering it helps keep it inside as the cookies bake.

Can I freeze the dough?

Yes, freeze dough balls on a tray, then store in a freezer bag for up to 3 months. Bake from frozen, adding a couple of extra minutes.

Are these cookies chewy or crispy?

They are soft and chewy with slightly crisp edges.

Can I omit the sea salt?

Yes, but the salt adds a lovely flavor contrast.

What’s the best way to store leftover cookies?

In an airtight container at room temperature to maintain freshness.

Can I make these gluten-free?

Substitute with a gluten-free all-purpose flour blend.

Can I double the recipe?

Yes, simply double all ingredients and bake in batches.

How do I prevent cookies from spreading too much?

Chill dough before baking or add a little extra flour.

Can I add espresso powder?

Yes, a teaspoon enhances the chocolate flavor nicely.

Conclusion

Chocolate Caramel Cookies are a decadent, chewy treat with rich chocolate, gooey caramel, and optional sea salt for a perfect balance of flavors. Easy to make and irresistibly delicious, they’re sure to become a staple in your cookie repertoire. Enjoy these cookies warm with a glass of milk or your favorite hot beverage.

Chocolate Caramel Cookies: An Incredible Ultimate Treat

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Chocolate Caramel Cookies combine rich cocoa, gooey caramel, and melty chocolate chips in a soft, chewy cookie with an optional sprinkle of sea salt for a perfect salty-sweet balance. Easy to make and delicious for any occasion.