Best Chocolate Chip Caramel Cookies Recipes

SALTED CARAMEL CHOCOLATE CHIP COOKIES

Steps:

• Preheat the oven to 375 degrees F; position racks in the upper and lower thirds of the oven. Line two baking sheets with parchment paper.
• Whisk the flour, baking powder, baking soda and fine salt together in a bowl.
• With an electric mixer, beat the brown sugar, granulated sugar and butter together in a large bowl until light and fluffy, 3 minutes. Add the eggs, one at a time, beating well after each addition. Add the vanilla extract and beat to combine. Add the flour mixture and beat until just incorporated. Stir in the chocolate chips and caramel bits.
• Scoop heaping tablespoons of the dough onto the baking sheets, leaving about 2 inches of space between the cookies (you will have cookie dough left over). Sprinkle each cookie with a pinch of sea salt.
• Bake the cookies until golden brown, rotating the position of the baking sheets halfway through, 13 minutes. Transfer the cookies to a rack to cool. Meanwhile, cool the baking sheets and repeat with the remaining cookie dough.

CARAMEL-STUFFED CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 375 degrees, with racks in top and middle. In the bowl of a mixer fitted with the paddle attachment, beat together flour, both sugars, baking powder, baking soda, and salt. Add butter; beat on medium speed until combined but some pea-size butter chunks remain. Add chocolate chips and beat until combined, then beat in eggs, one at a time, and vanilla.
• Line 2 baking sheets with parchment. Scoop dough into 4-ounce balls (each about 1/3 cup); make a deep, wide hollow in each center. Enclose 3 pieces of caramel in each; roll back into a ball. Place 6 balls on each sheet. Freeze 15 minutes.
• Bake, with one sheet on each rack, 10 minutes. Reduce heat to 350 degrees, swap sheet positions, and bake until centers are almost but not completely set (press gently on tops with your fingers to check), 7 to 10 minutes more. Remove from oven. Bang sheets on a counter a few times to create cracks in tops of cookies. Place sheets on a wire rack; let cool completely. Cookies can be stored in an airtight container at room temperature up to 3 days.

NESTLE® TOLL HOUSE® CARAMEL FILLED DELIGHTFULLS™ CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 375 degrees F.
• Combine flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in DelightFulls morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets.
• Bake for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

CHOCOLATE CHIP-CARAMEL COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Combine flour, salt, and baking soda in a bowl.
• Beat butter, brown sugar, white sugar, and vanilla extract together in a bowl using an electric mixer until creamy. Add eggs. Beat in the flour mixture gradually until just combined. Stir chocolate morsels, caramel morsels, and walnuts into the dough.
• Drop dough by rounded tablespoons onto ungreased baking sheets.
• Bake in the preheated oven until golden brown, 11 to 13 minutes. Cool on the baking sheet for 2 minutes.

CARAMEL PRETZEL CHOCOLATE CHIP COOKIES RECIPE BY TASTY

Steps:

• Preheat the oven to 400°F (200°C).
• In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
• In a large bowl, beat together the butter, brown sugar, granulated sugar, and vanilla extract until smooth.
• Add the eggs, 1 at a time, beating to incorporate before adding the next.
• Add the flour mixture a bit at a time while beating, until it forms a smooth dough.
• Add the pretzels to a zip-top bag and crush with a rolling pin.
• Fold in the chocolate chips and crushed pretzels until evenly combined.
• Press a caramel flat and place in the middle of a ball of dough, about 2 tablespoons.
• Fold the dough around the caramel, using a bit more to seal if necessary. Place on a well-greased or parchment-lined baking sheet.
• Bake for 8-10 minutes, then remove from the oven.
• While still warm, press a single pretzel into the top of each cookie. Serve with a cold glass of milk or on their own!
• Enjoy!

CHOCOLATE CHIP, BACON AND CARAMEL CORN COOKIES

Steps:

• In a large skillet, fry the bacon over medium heat until crisp, 8 to 10 minutes. Remove to a paper-lined plate to cool, then finely chop. Set aside.
• In a large bowl with an electric mixer, cream the butter together with the brown sugar and granulated sugar until it's nice and combined. Add the vanilla and eggs and beat until smooth, scraping the bowl if necessary to make sure everything is incorporated.
• In a separate bowl, combine the flour, coffee granules, baking soda and salt. Stir together, then add it to the butter mixture in 3 increments, mixing on low after each until it's totally incorporated. Scrape the bowl and beat for a few more seconds.
• Crush 3 cups of the caramel corn in a bag with a rolling pin. Stir by hand into the dough with the chocolate chunks and chopped bacon. Crush the remaining 4 cups caramel corn and transfer to a work surface.
• Line 2 baking sheets with silicone baking mats. Scoop 2-tablespoon portions of the cookie dough and roll into balls. Roll the balls in the crushed caramel corn, then place on the prepared baking sheets and flatten slightly. Refrigerate for 15 minutes.
• Preheat the oven to 350 degrees F.
• Bake the cookies until golden brown, about 12 minutes. Transfer to a wire rack to cool completely. Repeat with the remaining dough.

SALTED CARAMEL CHOCOLATE CHIP COOKIES FROM PILLSBURY®

Steps:

• Heat oven to 350 degrees F. In large bowl, break up cookie dough. Stir or knead in flour until well blended. Shape tablespoonfuls of dough into balls; roll in pecans, pressing into dough. Place 1 inch apart on ungreased cookie sheets.
• Bake 12 to 16 minutes or until edges are light golden brown. Using handle of wooden spoon, make indentation in center of each cookie. Cool 1 minute; remove from cookie sheet to cooling racks. Cool completely, about 20 minutes.
• Meanwhile, in microwavable bowl, microwave caramels and half-and-half uncovered on High 1 to 2 minutes, stirring once, until caramels are melted. Spoon about 1 teaspoon caramel into indentation of each cookie. Cool 15 minutes.
• Drizzle with melted chocolate; sprinkle with salt. Let stand about 15 minutes or until chocolate is set.

SALTED CARAMEL WHITE CHOCOLATE CHIP COOKIES

Steps:

• 1. 12.2019 NOTE: I found some Caramel Chips this year and used them and they do not stick like the bits do, so if you use those instead no need so the paper cups, I just used my silpats and they can right up like any other cookie.
• 2. NOTE: It is advisable to have several cupcake tins to work with, these must cool about 10-15 min before removing from tin. BEFORE YOU BEGIN: Cut out the bottom of the muffin paper liners leaving a slight edge up the side. Place them in your cupcake tin. I highly suggest you use ONLY white parchment paper line liners, Wilton makes them and I have found other brands. For some reason the colored cupcake papers will stick to the cookies. Another alternative that I did not have when I first started making these is to use Silpats, you can eliminate the muffin tins and liners and bake on a cookie sheet with silpat instead.
• 3. Mix together butter, sugars, baking soda and salt till well combined. Add vanilla and egg and mix for 1 min. on med speed. Add flour a little at a time and mix on low, scraping sides of bowl as you go. If dough seems a little too dry just add a few drops of water to dough and mix.
• 4. Once well combined I found that if I change from my ladle to my my dough hook it works better. Add both chips and pecans in by sprinkling them all around your mixing bowl. Turn mixer on lowest speed and mix together for about 30 sec. Scrap sides and repeat.
• 5. Scoop dough out with a Tablespoon scoop and place on liners in cupcake tin or on silpat lined cookie sheet.
• 6. Bake 375° for 9-10 minutes. (Baking time may vary from oven to oven). Remove from oven and immediately sprinkle a little coarse sea salt on top and VERY GENTLY place your fingers on top of the salt to make sure it adheres to the cookie, otherwise the salt tends to fall off when removing the cookie from the liner. IMPORTANT: Leave cookies in cupcake tin for at least 10 min, cookie should be cool when removing from tin. Leave cookie in liner for another 10-15 min then gently remove liner.

CHOCOLATE CHIP PEANUT BUTTER CARAMEL PECAN COOKIES

Steps:

• 1. Preheat over to 375 degrees.
• 2. In large mixing bowl, cream butter, peanut butter, 1 cup sugar and brown sugar until well blended. Beat in eggs and vanilla. Combine flour, cocoa and baking soda in a separate bowl; gradually add to creamed mixture just until combined. Stir in 1/2 cup pecans and mini chocolate chips.
• 3. Shape dough by tablespoonfuls around each Rolo. In a small bowl, combine remaining pecans and sugar; dip each cookie halfway into pecan mixture
• 4. Place cookie nut side up on ungreased baking sheets. Bake for 7-10 minutes or until top is slightly cracked. Cool for 3 minutes; remove to wire racks to cool completely.

SALTED CARAMEL CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Whisk flour, baking soda, and salt together in a bowl.
• Beat brown sugar, butter, and white sugar together in a bowl using an electric mixer until creamy. Beat eggs, 1 at a time, into butter mixture until blended; beat in vanilla extract. Stir flour mixture into butter mixture until dough is just combined; fold in chocolate chips.
• Divide dough into thirty six 2 tablespoon-size balls; arrange on a baking sheet. Press 3 caramel pieces into each dough ball.
• Bake in the preheated oven until edges are golden brown, 13 to 15 minutes. Transfer cookies to a wire rack to cool.

SALTED CARAMEL CHOCOLATE CHIP COOKIES FROM REYNOLDS® PARCHMENT PAPER

Steps:

• Preheat oven to 350 degrees F. Line a baking sheet with Reynolds® Parchment Paper and set aside.
• Whisk together flour, kosher salt, baking powder and baking soda; set aside. Mix butter, light brown sugar and granulated sugar together with an electric mixer until light and fluffy.
• Beat in eggs, one at a time. Add vanilla and beat. Slowly add flour mixture, mixing gently until incorporated. Fold in caramel filled chocolate candies and chocolate chips.
• Roll 2 tablespoons of dough into a ball, covering any candies with dough so they are not exposed.
• Place dough balls on parchment lined baking sheets. Bake cookies for 10-12 minutes. Cool cookies on baking sheet for 5 minutes and transfer parchment paper with cookies onto wire racks to cool completely.
• Drizzle cooled cookies with melted chocolate and sprinkle with sea salt. Chill cookies until chocolate sets.

CHEWY SALTED CARAMEL CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 325 degrees. Sift flour, cocoa, baking soda, and salt together. Set aside.
• Beat butter, sugar, brown sugar until smooth. Add egg, egg yolk, and vanilla and beat until mixed well. With spatula, fold in flour mixture. Add chocolate morsels and nuts if using.
• Form dough into scant 1/4 cup balls and imbed 4 pieces of caramel into each ball. Place on greased cookie sheets well spaced. Bake 17 to 20 minutes turning pan once for even baking.

CARAMEL FILLED DELIGHTFULLS™ CHOCOLATE CHIP COOKIES

Steps:

• PREHEAT oven to 375°F.
• COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in DelightFulls morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets.
• BAKE for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
• PAN COOKIE VARIATION: Preheat oven to 350°F Grease 15 x 10-inch jelly-roll pan. Prepare dough as above. Spread into prepared pan. Bake for 20 to 25 minutes or until golden brown. Cool in pan on wire rack. Makes 4 dozen bars.
• FOR HIGH ALTITUDE BAKING (3,500 to 6,000 feet): Increase flour to 2 1/2 cups. Add 2 teaspoons water with flour and reduce both granulated sugar and brown sugar to 2/3 cup each. Bake drop cookies for 8 to 10 minutes and pan cookie for 17 to 19 minutes.
• *If omitting nuts, add 1 to 2 tablespoons of all-purpose flour.

SALTED CARAMEL CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350 degrees F. Line two sheet trays with parchment paper.
• Cut 6 caramels into 4 pieces each with a sharp paring knife.
• Slice the cookie dough log into 12 equal portions. Flatten one piece of cookie dough into a small disk. Place one caramel into the center of one piece of cookie dough. Top with another piece of cookie dough and form into a ball completely covering the caramel. Repeat with remaining cookie dough and caramel candies.
• Evenly space the dough rounds onto the parchment lined sheet tray leaving at least 2" of space in between. Top each with 4 small pieces of caramel Bake for about 14 minutes. Remove from oven, sprinkle generously with sea salt. Let cool on sheet pan for about 3 minutes before serving warm.

CARAMEL FILLED CHOCOLATE CHIP COOKIES

Steps:

• Beat together butter and both sugars.
• Add egg and vanilla.
• Add soda, powder and both flours until combined.
• Fold in the bag of chips.
• Chill dough 3-4 hours
• Scoop large Tablespoon rounds onto a parchment lined sheet.
• Bake at 350 10-12 minutes.
• Immediately sprinkle with sea salt
• Let cool a few minutes on sheet and remove to rack.

CARAMEL PRETZEL CHOCOLATE CHIP COOKIES

Steps:

• In a stand mixer, cream butter with sugars. Add vanilla & egg. Incorporate & scrape bowl. Combine salt, baking soda, & flour. Gradually add to wet mixture. Mix until combined. Fold in broken pretzels, caramel bits, & chocolate chips with a spatula. Spoon onto a baking sheet with parchment paper. Bake at 350*F for 11-12 minutes.

SALTED CARAMEL CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350°F Line a large baking sheet with a Silpat baking mat or parchment paper and set aside.
• In a large bowl, whisk flour, cornstarch, baking soda and sea salt together. Set aside.
• In the bowl of a stand mixer, cream together butter and sugars until smooth and creamy, about 3 minutes. Add egg and vanilla extract and beat until combined. Slowly mix in the dry ingredients.
• Stir in the chocolate chips and caramel bits. Form cookie dough into tablespoon balls and place on prepared baking sheet, about 2 inches apart. Sprinkle each cookie with sea salt.
• Bake cookies for 10 minutes, or until slightly golden brown around the edges. Let the cookies cool on the baking sheet for two minutes. Transfer to a wire cooling rack and cool completely.
• Note-I buy the Kraft Caramel Bits at Target. If you can't find Kraft Caramel Bits, you can use caramel squares. Just chop them up into pieces.

CARAMEL-CHOCOLATE CHIP SANDWICH COOKIES

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs, then honey and vanilla. In another bowl, whisk flour, baking soda, baking powder and salt; gradually beat into creamed mixture. Stir in chocolate chips. , Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake 8-10 minutes or until golden brown. Remove from pans to wire racks to cool completely., For filling, in a small saucepan, melt butter over medium heat. Stir in brown sugar and milk; bring to a boil. Reduce heat to low; cook and stir until sugar is dissolved. Remove from heat; cool to room temperature., Beat in enough confectioners' sugar to reach desired consistency. Spread 1-1/2 teaspoons filling onto bottoms of half of the cookies; cover with remaining cookies.

CARAMEL LACE CHOCOLATE CHIP COOKIES

Steps:

• Heat oven to 375°F.
• Grease baking sheets.
• Combine 1/4 butter flavor Crisco stick, corn syrup, brown sugar and vanilla in large bowl.
• Beat at medium speed until well blended.
• Combine flour and salt.
• Mix into creamed mixture at low speed until blended.
• Stir in chocolate chips and nuts.
• Drop teaspoonfuls of dough 4-inches apart onto baking sheets.
• Bake one baking sheet at a time at 375° for 5 minutes or until edges are golden brown.
• Do not overbake.
• Cool 2 minutes on baking sheets.
• Lift each cookie edge with spatula.
• Grasp cookie edge gently and lightly pinch or flute the edge, bringing it up to the center.
• Work around each cookie until completely fluted.
• Remove to cooling rack.

CHOCOLATE CHIP, BACON AND CARAMEL CORN COOKIES

Steps:

• In a large skillet, fry the bacon over medium heat until crisp, 8 to 10 minutes. Remove to a paper-lined plate to cool, then finely chop. Set aside.
• In a large bowl with an electric mixer, cream the butter together with the brown sugar and granulated sugar until it's nice and combined. Add the vanilla and eggs and beat until smooth, scraping the bowl if necessary to make sure everything is incorporated.
• In a separate bowl, combine the flour, coffee granules, baking soda and salt. Stir together, then add it to the butter mixture in 3 increments, mixing on low after each until it's totally incorporated. Scrape the bowl and beat for a few more seconds.
• Crush 3 cups of the caramel corn in a bag with a rolling pin. Stir by hand into the dough with the chocolate chunks and chopped bacon. Crush the remaining 4 cups caramel corn and transfer to a work surface.
• Line 2 baking sheets with silicone baking mats. Scoop 2-tablespoon portions of the cookie dough and roll into balls. Roll the balls in the crushed caramel corn, then place on the prepared baking sheets and flatten slightly. Refrigerate for 15 minutes.
• Preheat the oven to 350 degrees F.
• Bake the cookies until golden brown, about 12 minutes. Transfer to a wire rack to cool completely. Repeat with the remaining dough.