These caramel chocolate chip cookies combine semi-sweet chocolate chips with store-bought individually wrapped caramels for a quick, irresistible treat. They bake in about 10–12 minutes and finish with chewy centers, gooey caramel pockets, and golden, crisp edges. The result is a rich, buttery cookie with a pleasant sweet-and-salty balance when finished with a sprinkle of flaky sea salt.
Dough balls are flattened, filled with a single soft caramel, then sealed and topped with extra chocolate chips and small caramel pieces before baking. The dough is soft and quick to prepare—no chilling required—so you can have fresh cookies in under half an hour.
Featured 5-star reviews:
Here’s what readers are saying about this recipe:
- “These cookies are my favorite. Make these today. They are so delicious. You can’t stop eating them.” – Amy
- “Whipped up a batch of these over the weekend and they do not disappoint! Quick, easy and delicious; exactly what I needed for my sweet tooth!” – Sara
- “Absolutely delicious and a huge hit! I highly recommend this recipe and it’s very simple to make.” – Willow
This recipe is inspired by other elevated chocolate chip cookie variations on the site and pairs well with a wide range of mix-ins and twists.
Browse your favorite cookie collection for more recipe ideas.
Why You’ll Love This Recipe
- No-chill dough: bake immediately after mixing.
- Each cookie hides a whole soft caramel in the center for melty, gooey bites.
- Extra caramel pieces and chocolate chips are added on top for texture and presentation.
- Dark or bittersweet chocolate chips deepen the chocolate flavor.
- Quick bake time—about 10–12 minutes—so these cookies are fast to make.
- Made with pantry staples and store-bought caramels for convenience and flavor.
- Perfect for special occasions or whenever you want an indulgent treat.
Ingredients
Mostly pantry staples—just pick up a bag of individually wrapped soft caramels.
- Salted butter, softened
- Brown sugar, lightly packed
- Large egg, room temperature
- Vanilla extract
- All-purpose flour, spooned and leveled
- Baking soda
- Baking powder
- Salt
- Chocolate chips (semi-sweet or dark), plus extra for topping
- Individually wrapped soft caramels, plus extra for topping
Refer to the recipe card below for exact measurements and scaling options.
Substitutions
If you need to adapt the recipe, consider these options:
- Gluten-free: Use a tested 1:1 gluten-free baking flour blend; results may vary.
- No caramels: Omit them for classic chocolate chip cookies or swap in nuts, dried fruit, or flavored chips.
Variations
Customize the cookies with these ideas:
- Use milk, white, or butterscotch chips for different chocolate profiles.
- Skip the caramels inside and drizzle caramel sauce over warm cookies; serve with vanilla ice cream.
- Add chopped nuts—walnuts, pecans, almonds, or macadamia—for crunch.
- Finish baked cookies with a pinch of flaky sea salt for a salted-caramel contrast.
- Make a double-chocolate version by substituting a portion of flour with cocoa powder.
- Brown the butter first for a nutty, deeper flavor.
If you test other substitutions, leave feedback about how they turned out.
How To Make Chocolate Chip Cookies With Soft Caramels
Step 1: Preheat the oven to 350°F (176°C) and line a baking sheet with parchment paper. Cream softened butter and brown sugar until light and fluffy, about 2 minutes. Beat in the egg and vanilla until combined.
Step 2: Whisk together flour, baking soda, baking powder, and salt in a separate bowl. Add the dry ingredients to the wet mixture and stir until just combined—do not overmix.
Step 3: Fold in the chocolate chips until evenly distributed through the dough.
Step 4: Portion dough with a cookie scoop or spoon. Flatten each portion, place one soft caramel in the center, and fold dough around it to seal.
Step 5: Gently smooth the dough so the caramel sits centered and fully enclosed.
Step 6: Cut a few extra caramels into small pieces to use as a topping.
Step 7: Top each dough ball with extra chocolate chips and a few small caramel pieces.
Step 8: Arrange dough balls about 2 inches apart on the prepared sheet and bake 10–12 minutes or until edges are lightly golden. Remove from oven and, if desired, sprinkle with flaky sea salt. Let cool on the sheet for 5 minutes before transferring to a rack to cool completely.
Expert Baking Tips
- Use a small-to-medium cookie scoop for consistent portions; roll dough between your palms to shape balls.
- Place topping caramel pieces toward the dough center so they have room to spread without burning at the edges.
- Leave at least 2 inches between cookies on the baking sheet; six cookies per standard sheet works well.
- To get perfectly round cookies, gently tap warm cookie edges with a butter knife right after baking.
- Add a pinch of flaky sea salt after baking for a salted-caramel contrast.
- Allow cookies to cool briefly on the baking sheet before transferring to a wire rack.
Frequently Asked Questions
Answers to common questions:
Yes. Caramel adds a rich, buttery sweetness that complements the chocolate. A light sprinkle of sea salt helps balance the sweetness.
You can—use firm homemade caramels that hold their shape when wrapped in dough. Very soft caramels may melt too quickly during baking.
Store dough in the refrigerator for 2–3 days. For longer storage, freeze formed dough balls and bake from frozen after thawing or by adding a couple extra minutes to the bake time at a reduced temperature.
Equipment
Essential tools: baking sheet, parchment paper, mixing bowl, measuring cups and spoons, rubber spatula, and a cookie scoop or spoon.
Storage
Room Temperature
Store cooled cookies in an airtight container for up to one week. They’re best within the first two days. Reheat briefly (about 10 seconds) in the microwave to warm.
Freezing Instructions
Freeze cooled cookies in a freezer-safe container for up to two months and thaw at room temperature before serving. For unbaked dough, freeze balls on a tray first, then transfer to a bag. Thaw in the fridge or at room temperature before baking; if baking from partially thawed dough, reduce oven temperature by 25°F and add 2–3 minutes to the bake time.
Note: Cookies baked from frozen dough can differ slightly in texture and spread.
More Recipes You’ll Love
Looking for another treat? Try other favorite dessert recipes or explore cookie variations for more inspiration.