Chocolate Chip Caramel Cookies

These incredible cookies are soft in the middle, crisp around the edges, and studded with plenty of chocolate chips and chewy caramel.

Course Dessert

Cuisine American

Diet Vegetarian

Keyword caramel cookies, chocolate chip cookie recipe, cookies with caramels, goat milk caramels

Prep Time 15

Cook Time 11

Total Time 26

Servings Cookies

Calories 354kcal

3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup 2 sticks butter, softened
1 3/4 cups packed light or dark brown sugar
1/4 cup granulated sugar
2 large eggs
2 teaspoons pure vanilla extract
1 cup semisweet chocolate chips
14 to 16 caramels cut into 8 pieces each, I used Big Picture Farm sea salt and vanilla goat milk caramels

Preheat the oven to 350 degrees. Line a large baking sheet (or two) with parchment paper or a silicone baking mat.
In a large bowl, combine the flour, baking soda, and salt. Mix well and set aside.
In the bowl of a stand mixer, beat the butter until creamy. Beat in the brown sugar and granulated sugar until light and fluffy. Beat in the eggs, one at a time. Beat in the vanilla.
Gradually add the flour mixture and mix until well blended. Add the chocolate chips and mix until just incorporated.
Use a cookie scoop to transfer the cookies to the prepared pan(s). Alternatively, use your hands and shape the mixture into 2-inch balls and transfer the balls to the prepared pan(s).
Bake for 10 minutes. Remove the pan from the oven and immediately press the caramel pieces gently into the top of the cookies, about 3 pieces per cookie. Return the pan to the oven and cook for 1 minute, until the cookies are just golden around the edges and the caramels melt slightly.
Cool on wire racks before serving.
Store leftovers in an airtight container at room temperature for up to 7 days, or freeze for up to 3 months.