Caramel Chocolate Chip Cookies
These indulgent cookies are the perfect combo of chewy chocolate chip cookies and gooey caramel goodness. Made with brown butter, melty chocolate chips, and pockets of soft caramel, every bite is cookie perfection.
Servings: 24 cookies
Calories: 249kcal
Ingredients
- ¾ cup unsalted butter browned and cooled
- ¾ cups light brown sugar
- ½ cup granulated sugar
- 2 large eggs
- 1 ½ teaspoons vanilla extract
- 2 cups (260g) all-purpose flour
- 1 teaspoon baking soda
- ¾ teaspoon salt
- ½ cup milk chocolate chips
- ½ cup semi sweet chocolate chips
- ¾ cup soft caramels cut into quarters
- ¼ cup extra caramel pieces and chocolate chips to add to the tops of the cookies
Instructions
For the Brown Butter
- Place butter in a small saucepan and cook over medium heat until the butter becomes bubbly, fragrant and nutty smelling - swirl and stir as needed
- Watch closely for small brown bits to begin forming on the bottom of the pan - this will happen around 5 minutes
- As soon as you begin to see brown bits in the butter, remove the butter from the heat
- Transfer butter to a large bowl and allow to cool for a few minutes before proceeding with the recipe
For the Cookies
- In a small mixing bowl, combine flour and baking soda. Set aside.
- Add the sugars to the cooled brown butter and mix until nice and fluffy.
- Mix in eggs and vanilla. Whisk again until light and fluffy.
- Whisk in the salt.
- Fold in the dry ingredients.
- Add chocolate and caramel to the cookie dough. Fold gently until the add-ins are all well distributed through the dough.
- Scrape down the sides of the bowl and cover the finished dough with plastic wrap and transfer to the refrigerator for 30 minutes.
- After 30 minutes, scoop the dough and arrange the balls of dough on a parchment lined quarter sheet pan. Return to the refrigerator for an additional 30 minutes of chilling time.
- Preheat the oven to 375°. Bake cookies for 9-10 minutes. The edges will be golden brown and the middles should just start to brown lightly.
- Immediately add additional chocolate and caramel to the tops of the cookies. Push down gently so that the chocolate and caramel sink into the cookies a bit.
- For best results, allow cookies to cool on the sheet pan for 5-6 minutes before transferring to a cooling rack to cool completely.
- Cookies can be stored at room temperature in an airtight container for up to 3 days.
Nutrition
Calories: 249kcal | Carbohydrates: 38g | Protein: 3g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 30mg | Sodium: 154mg | Potassium: 80mg | Fiber: 1g | Sugar: 21g | Vitamin A: 211IU | Vitamin C: 0.1mg | Calcium: 33mg | Iron: 1mg