Caramel Chocolate Chip Cookies

These caramel chocolate chip cookies are soft, chewy and sprinkled with sea salt. An easy recipe made using melted butter. The cookies are stuffed with Werther's caramel pieces, chocolate chips and chocolate chunks. Oh, and did I mention it's also a no chill cookie recipe??!

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I think it's safe to say that I love cookies! It's not just me, right?

And given my love of caramels, I've created quite a few recipes using caramel. My favorite chocolate chip cookie is thick and soft with slightly crisp edges. So let's take that kind of cookie and stuff it with gooey, soft pieces of caramel and sprinkle it with sea salt to balance the sweetness.

Y'all are busy and if you are like me, you don't always plan ahead. So I've been on this quest to produce quick cookie recipes. Recipes that use melted butter and a few that use cold ingredients; and no chill cookie recipes.

But the taste isn't sacrificed. So if you want something bright, fun and sugar cookie like; try my sprinkle cookies or chocolate sprinkle cookies.

Or go for red velvet sugar cookies, malted chocolate chip cookies, pumpkin cake cookies or white chocolate raspberry cookies.

why you will love these chewy caramel cookies

• Amazing taste ~ soft cookies stuffed with caramel, chocolate chips and chocolate chunks!
• Easy recipe ~ uses melted butter, so no planning ahead!
• No mixer required ~ two bowls, a whisk and a spatula are all that you need to make this bakery style cookie recipe.
• No chill ~ these caramel cookies go straight into the oven after mixing.

🍪ingredients you need

Please scroll to the printable recipe card at the end of this post for the full list of ingredients and baking directions.

• Unsalted butter ~ you will use melted butter, so pull it out when you are ready to start.
• Granulated sugar and brown sugar ~ I use dark brown sugar, but light works too.
• Vinegar ~ helps the cookies to bake up soft and chewy. I've used both white vinegar and apple cider vinegar, so use what you have.
• Vanilla ~ I prefer pure vanilla extract.
• Egg ~ one large egg is needed.
• Baking soda ~ also helps the cookie to bake up thick and chewy.
• Kosher salt ~ if you only have table salt, use half the amount.
• All-purpose flour ~ I use a kitchen scale for the most accurate measurement.
• Bread flour ~ helps to add even more chewiness to the cookies. If you don't have bread flour, you can substitute with all-purpose flour.
• Soft caramels ~ I recommend Werther's Soft Caramels. I also tested this recipe with Werther's Chewy Caramels. Both work, but the flavor and texture is much better with the soft caramels.
• Chocolate chips ~ I went with semi-sweet chocolate chips. I like Ghirardelli, Guittard and Trader Joe's.
• Chocolate chunks ~ chop a chocolate bar to get melty puddles of chocolate to pair up with the gooey caramel in the cookies. I used milk chocolate, but use your favorite.
• Flaky sea salt ~ I highly recommend a sprinkle of sea salt over the cookies. It helps to balance the cookie and makes them even more irresistible. You can sprinkle the salt prior to baking them or right after they come out of the oven. I used these Murray River Pink Salt Flakes.

🧑‍🍳how to make caramel chocolate chip cookies

Start by preheating oven to 350°F and prepare two half sheet pans with parchment paper or silicone baking mats and set aside.

Chop 8 of the Werther's soft caramels into 4-5 pieces each.  Then take the remaining two caramels and chop them into 12 pieces each - these small pieces will get pushed into the tops of the cookies prior to baking.

Next add the semi-sweet chocolate chips and chopped caramels to the all-purpose flour and bread flour and stir to fully combine the flours and coat the caramels and chocolate chips with flour.

Then in a medium to large bowl, melt the butter.  Add both sugars and whisk until fully incorporated.

Next add the egg, vanilla and vinegar and whisk until the mixture is combined and smooth.

Sprinkle the baking soda and kosher salt over the mixture and stir well.  

Now add the flour mixture to the wet ingredients and mix until just a few streaks of flour remain.  Fold in 1 ounce/28g of the chopped milk chocolate bar.  

Use about 2 tablespoons of dough per cookie {I like using a size 30 scoop} and place the dough onto the prepared baking sheets, spacing them about 2 inches apart.  Take the reserved pieces of caramel and chocolate and press some into the tops of each cookie.  Sprinkle with flaky sea salt, if desired.

Finally bake for 10-12 minutes until the edges are set. Remove the caramel chocolate chip cookies from the oven and allow to cool on the pan for 2-3 minutes before moving to a wire cooling rack to cool completely.

If the caramel in the middle of the cookies has "spilled out", use a large biscuit cutter {this is the set I have} and scoot the caramel back into a round cookie shape. {see the video tutorial if you need a visual}.

which caramels are best for chocolate chip cookies?

Werther's Caramels are my family's favorite store bought caramel, so that is what I used to test this caramel chocolate chip cookie recipe. My testers preferred the taste and texture of Werther's Soft Caramels the best.

Caramels come in many different forms, from homemade to store bought. And some are better than others when it comes to putting them in cookies. If the caramel is too hard it won't melt inside the cookie giving you that gooey melted caramel in the middle, so go with something soft.

tips for the best soft and chewy cookies

• Don't over bake the cookies!!! If cookies are baked too long too much moisture can escape, which will result in a dry cookie. Much like brownies, it's always better to err on the side of slightly under baked than over done! Cookies are typically finished baking when the edges are set and the centers look slightly under done.
• Use the correct amount of flour ~ I know I sound like a broken record, but a kitchen scale is really the best way to measure your ingredients. If you don't have a scale, fluff your flour with a spoon before spooning it into your measuring cup. The spoon and level method.
• Store any uneaten cookies in the freezer. This will keep them the freshest.

storage notes and how to freeze

Store cookies in an airtight container at room temperature for 4-5 days. 

The baked cookies also freeze well for up to three months. Allow the cookies to cool completely, then place in an airtight container or zip top bag and freeze. The cookies will defrost at room temperature in 10-20 minutes. Freezing cookies is by far my favorite way to store cookies as it keeps them the freshest!

You can also place the frozen cookies in a warm 300°F oven for 2-3 minutes {I use our Breville Countertop oven} and the caramel and chocolate will get all melty and gooey again.

Remember to snap a picture and tag me on Instagram if you make these Caramel Chocolate Chip Cookies. It warms my heart to see you bring these recipes to life! Thank you for being here and happy baking!

more cookie recipes using melted butter

• Malted Chocolate Chip Cookies
• White Chocolate Raspberry Cookies
• Butterscotch Pretzel Cookies

If you make this recipe {or any recipe!} from two sugar bugs please come back and leave a review and a ⭐️⭐️⭐️⭐️⭐️ star rating.  I read every comment, and I LOVE hearing from you!