Caramel Chocolate Chip Cookies

These Caramel Chocolate Chip Cookies were the best selling cookie at my bakery and I’m finally sharing the recipe with you! I know you’ll be obsessed with these caramel cookies, just like all my customers.

If you’re looking for more chocolate chip cookies, try some of my other favorites like Eggless Chocolate Chip Cookies, Chocolate Espresso Cookies, or Vanilla Sea Salt Chocolate Chip Cookies.

If you were a customer at my bakery shop, you’ll know these organic cookies as Mammoth Chocolate Chip Cookies because that’s what we called them. But, in reality they are really Caramel Chocolate Chip Cookies as I use my chewy caramel candy recipe inside the dough. This is the secret ingredient we never talked about!

People always said there was something special about these cookies. Something extra, more flavor, buttery, a little sweeter… and they were right. The addition of caramel candies melted into the cookie dough adds a little umami that nothing else can replicate.

And when you make homemade caramel with just 3 organic ingredients, like we did, nothing really compares! We So, this may be the only chocolate chip cookies recipe you make now, fair warning.

Why You’ll Love This Recipe

• Buttery and Sweet: The addition of homemade caramel inside these chocolate chip cookies gives them a buttery and sweet flavor that nothing else can replicate.
• Soft and Chewy: These caramel cookies are soft and chewy, just like your favorite chocolate chip cookies.
• Depth of Flavor: The addition of my homemade chewy caramel candies adds depth of flavor. This addition makes these chocolate chip cookies taste like classics, but just with a little something extra.

Ingredients

I’m sharing the exact ingredients we used at my bakery so you can recreate these organic cookies at home if you want them to taste identical to what we sold! Ingredients can all have different flavors for the same things, so using the right brands will make these caramel cookies taste identical to what we made at my bakery if you’re looking for that nostalgic cookie!

• Butter: We used Organic Valley Salted Butter.
• Cane Sugar: We used Wholesome Organic Cane Sugar, but honestly all organic cane sugar will be pretty much the same.
• Dark Brown Sugar: We made our own organic dark brown sugar at my bakery, this is key to this recipe. Don’t substitute for light brown sugar as the flavor and color will not be the same. If you don’t want to make your own dark brown sugar, Wholesome makes the most similar dark brown sugar to my recipe which I recommend!
• Vanilla Extract: Use Simply Organic, which is my top choice. Not all vanilla extract is the same and it all has a slightly different flavor.
• Chewy Caramel: You need to make my chewy caramel candies first, before beginning this recipe. This is the secret ingredient that makes these caramel cookies so good. I have never tried these with store bought caramels, so I do not know if they would work the same, especially since most store bought caramels have so many other ingredients, unlike my true caramels which only have sugar, butter and cream.
• Eggs: You’ll need large eggs.
• All Purpose Flour: Organic all purpose flour gives these caramel cookies a chewy texture.
• Baking Soda: Use baking soda, not powder as the baking soda reacts with the dark brown sugar and this is a quick rise bake, so it’s best!
• Salt: Use a fine sea salt.
• Semi Sweet Chocolate Chips: I use Equal Exchange Organic Semi Sweet Chocolate Chips, just like we used at my bakery. But dark chocolate also works if you prefer.

Tools Needed

• Scale: Always use a digital food scale for the best results.
• Stand Mixer: You’ll need a stand mixer for this recipe, though you could probably use a hand mixer if you want.
• Microwave Safe Bowl: You’ll need a microwave safe bowl to melt the caramel candies in.
• Baking Sheets: You’ll need 3 half sheet pans, but you can also just transfer cooled cookies to a plate and then bake again on the same sheet pans.
• Parchment Paper: I always use nontoxic parchment paper to ensure the cookies don’t stick.

Step by Step Instructions

Step 1

Make sure to have my chewy caramel candies made ahead of time. Place in a microwave safe bowl.

Step 2

Preheat the oven to 375°F. Line 3 baking sheets with parchment paper.

Step 3

In the bowl of a stand mixer fitted with the paddle attachment, add the butter, cane sugar, dark brown sugar, and vanilla extract. Mix on low until combined and there are no butter chunks.

Step 4

Add the eggs to the mixing bowl. Add the flour, baking soda, and salt to a separate bowl and dump into the mixing bowl with the butter. Don't mix yet.

Step 5

Microwave the caramel for 45 seconds or until melted.

Add the melted caramel on top of the flour. Mix on low until combined into a smooth cookie dough.

Step 6

Add the chocolate chips and mix to combine completely.

Step 7

Using your hands, roll the dough into 18 balls and place on the prepared baking sheets spacing evenly apart. You’ll have 6 cookies per sheet.

Step 8

Bake for 14 to 15 minutes or until golden brown. Allow to cool completely on the baking sheets.

Baker’s Tips

• Be sure to make the chewy caramel candies ahead of time before starting the cookies.
• If you don’t have molds to put the candies in, you can just pour it onto a silicone mat and break off a portion to use.
• Make sure your butter is soft. It’s best to let it soften naturally on the counter.
• Don’t substitute for light brown sugar as it doesn’t have as rich of a flavor as dark brown, so these cookies won’t taste the same.
• You can make my homemade dark brown sugar if you don’t have any!
• I use semi sweet chocolate chips, but you can use dark or milk chocolate if you prefer. They will have a slightly different flavor.
• Make sure to store in an airtight container so they stay soft and chewy.

FAQ’s

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