Chewy Chocolate Caramel Cookies

Soft, chewy chocolate cookies with pockets of gooey caramel — the ultimate indulgent treat for chocolate and caramel lovers. These cookies are perfect for dessert trays, afternoon snacks, or anytime you crave a rich, chewy, and slightly decadent cookie.

Why You’ll Love This Recipe

• Soft, chewy texture with gooey caramel pockets
• Rich chocolate flavor balanced by sweet, buttery caramel
• Easy to make with simple pantry ingredients
• Perfect for sharing, gift-giving, or enjoying with coffee or milk
• Cookies hold their shape but remain soft inside

Ingredients

For the Cookie Dough

• 1 cup (2 sticks / 226 g) unsalted butter, softened
• ¾ cup brown sugar, packed
• ½ cup granulated sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 1 ½ cups all-purpose flour
• ½ cup cocoa powder
• 1 teaspoon baking soda
• ½ teaspoon salt

Add-ins

• 1 cup chocolate chips or chunks
• ½ cup caramel bits or soft caramel cubes, chopped into small pieces

Instructions

1. Preheat & Prep

• Preheat oven to 350°F (175°C).
• Line baking sheets with parchment paper.

2. Make the Dough

• In a large bowl, cream together softened butter, brown sugar, and granulated sugar until light and fluffy.
• Beat in eggs one at a time, then add vanilla extract.

3. Combine Dry Ingredients

• In a separate bowl, whisk together flour, cocoa powder, baking soda, and salt.
• Gradually mix dry ingredients into wet ingredients until just combined.

4. Add Chocolate & Caramel

• Fold in chocolate chips and caramel pieces, distributing evenly throughout the dough.

5. Shape Cookies

• Scoop dough onto prepared baking sheets using a cookie scoop or spoon — about 2 tablespoons per cookie.
• Leave about 2 inches between cookies to allow spreading.

6. Bake

• Bake 10–12 minutes, until cookies are set around the edges but still soft in the center.
• Remove from oven and let cool on the baking sheet 5 minutes, then transfer to wire racks to cool completely.

You Must Know

• Don’t overbake — cookies should be slightly underdone in the center for chewy texture.
• Chill dough for 15–30 minutes if it’s too soft; this helps control spreading.
• Use soft caramel cubes or caramel bits; hard caramel can make cookies difficult to bite.

Pro Tips

• Sprinkle a tiny pinch of sea salt on top before baking for a sweet-salty flavor contrast.
• Use a mix of milk and dark chocolate for richer taste.
• For larger cookies, increase baking time by 2–3 minutes.
• Rotate baking sheets halfway through baking for even cookies.

Ingredient Substitutions

• Butter: coconut oil or vegan butter for dairy-free
• Chocolate chips: chocolate chunks or chopped chocolate bars
• Caramel: soft caramel candies or dulce de leche dollops
• Flour: gluten-free flour blend for gluten-free version

Serving Suggestions

• Enjoy warm with a glass of milk or coffee
• Serve at parties or holiday cookie trays
• Sandwich two cookies with extra caramel or chocolate spread

Storage Tips

• Store in an airtight container at room temperature for 4–5 days
• Freeze unbaked cookie dough up to 3 months
• Freeze baked cookies up to 1 month; thaw at room temperature

Frequently Asked Questions

→ Can I make these cookies vegan?
Yes — use plant-based butter and egg replacer (e.g., flax or chia egg).

→ My caramel melted too much — what should I do?
Chill the dough before baking and use small caramel pieces.

→ Can I make mini cookies?
Yes — reduce baking time to 8–9 minutes for smaller cookies.

→ Can I use caramel sauce instead of pieces?
Yes, but dollop small amounts onto the center of cookie dough balls; watch baking time carefully to prevent over-spreading.

Chewy, chocolatey, caramel-filled cookies — a perfect treat for chocolate lovers and caramel fans alike! 🍫🍬

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