These caramel chocolate chip cookies are soft, chewy and overflowing with gooey caramel. They have a hint of sea salt and plenty of chocolate chips.
Picture biting into a warm chocolate chip cookie and finding a molten pool of salted caramel inside. The salty caramel enhances the deep chocolate flavor while the cookie stays crisp at the edges and tender and chewy in the center.
That is exactly what these caramel-stuffed chocolate chip cookies deliver.
The perfect caramel chocolate chip cookie recipe
After extensive testing I found the trick is balancing dough thickness with caramel softness. If the dough is too loose, the caramel melts into the cookie and disappears or leaks and burns. If the caramel is too firm, it keeps its shape and won’t create a gooey center.
The goal is a dough thick enough to hold and fully encase a soft caramel, while the caramel is soft enough to slightly melt into a luscious center without seeping into the dough.
Make a thick cookie dough
A thick dough starts with the correct butter-to-flour ratio. For consistent results, weigh your flour on a kitchen scale. If you don’t have a scale, whisk the flour to aerate it, spoon it into dry measuring cups and level it off.
The dough should be sturdy and a bit resistant when you mix the dry ingredients in. Test it by squeezing a small amount in your hand: if it sticks and leaves a residue on your fingers, add 1–2 tablespoons of flour and mix again until it no longer sticks.
Pick the right caramels
Use soft caramels that can be pulled apart and molded at room temperature. Hard caramels—like some commercial squares—won’t soften enough in the oven and can chew oddly once the cookies cool.
Choose soft store-bought chewy caramels, artisanal caramels, or homemade soft caramel. The photos show caramels that pull apart easily and create the desired molten center.
Do not use salted caramel sauce—liquid sauce will simply melt into the dough rather than forming a soft center.
Assembling & baking the cookies
Making the dough is straightforward: cream the butter and sugars, add the egg and vanilla, blend in the dry ingredients, then fold in most of the chocolate chips. Chill the dough so it’s not sticky and easier to shape.
To assemble, scoop about 1 to 1.5 tablespoons of dough and flatten it slightly. Place a soft caramel on the flattened dough, then add another 1 to 1.5 tablespoons of dough on top. Carefully pinch and seal the edges so the caramel is completely enclosed, then roll into a ball. It’s essential the caramel be fully covered by dough.
Place the dough balls on a covered plate and freeze for at least 30 minutes. Freezing firms the dough and prevents the caramel from leaking during baking.
When ready, preheat the oven to 375°F (190°C). Line baking sheets with parchment paper or silicone mats to avoid sticky caramel cleanup. Arrange frozen 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, or until the tops look set.
While the cookies are still warm, press a few extra chocolate chips on top and sprinkle with a little sea salt for a pretty finish and flavor contrast.
These cookies come out soft and chewy with a molten salted-caramel center—baker-quality results for your kitchen. Follow the tips for dough consistency, caramel choice and freezing to ensure perfect results every time.
If you enjoy these caramel-stuffed cookies, try other filled cookie variations to explore different flavors and textures.
Caramel Chocolate Chip Cookies
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Equipment
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Cookie Sheets
Ingredients
- 1 2/3 cups all-purpose flour (209 grams)
- 2 teaspoons cornstarch (AKA cornflour in the UK)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt (sea salt or ground coarse salt recommended)
- 1/2 cup unsalted butter (112 grams)
- 1/2 cup brown sugar (105 grams) (light or dark)
- 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 into 1/2 cup and 1/4 cup)
- 14-16 soft caramels
Instructions
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In a medium bowl whisk together the flour, cornstarch, baking powder, baking soda and salt.
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In a separate large bowl beat the butter, brown sugar and granulated sugar until creamed.
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Mix the vanilla and egg into the butter mixture until fully combined.
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Carefully add the dry ingredients to the butter mixture, about half at a time, starting on low speed and raising to medium. Once combined, squeeze a bit of dough in your hand; if it sticks, add 1–2 tablespoons more flour.
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Stir in 1/2 cup chocolate chips and reserve the remaining 1/4 cup for topping.
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Cover and chill the dough in the fridge for about 30 minutes.
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Form dough balls: flatten 1 to 1 1/2 tablespoons of dough, place one soft caramel in the center, top with another 1 to 1 1/2 tablespoons of dough, pinch edges to fully enclose the caramel, then roll into a ball.
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Cover and freeze the dough balls for at least 30 minutes. They can be frozen in a bag for up to 2 months and baked from frozen.
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Preheat the oven to 375°F (190°C) and line cookie sheets with parchment or silicone mats.
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Place dough balls about 2 inches (5 cm) apart on the prepared sheets.
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Bake one sheet at a time for 12–14 minutes, until the tops look set. Remove from oven, press extra chocolate chips on top if desired and sprinkle with sea salt.
Notes
- Caramels: Use soft caramels that pull apart easily. Avoid very firm caramels that remain hard after baking.
- Freezing: Freeze dough balls at least 30 minutes so the caramel stays inside. Dough balls freeze well for up to 2 months; bake from frozen.
- Storage: Store baked, cooled cookies in an airtight container at room temperature for up to 4 days.
- Nutrition: Nutrition info is estimated per cookie assuming the recipe yields 14 cookies.
Nutrition
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