Irresistible Salted Caramel Chocolate Chip Cookies

Warm, gooey cookies filled with rich chocolate and buttery salted caramel that will delight your friends and family.

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Prep Time 15

Cook Time 12

Total Time 27

Servings: 24 cookies

Course: Dessert, Snack

Cuisine: American

Calories: 210

For the Cookies

14.5 tbsp salted butter, melted & cooled slightly
3/4 cup dark brown sugar, packed
3/4 cup granulated sugar
1.5 tsp vanilla extract Make sure it is pure vanilla extract for the best flavor.
2 large eggs, at room temperature Using room temperature eggs ensures smoother mixing.
3 cups all-purpose flour, spooned & leveled or weighed
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt
2 cups semi-sweet chocolate chips Consider going heavy on the chocolate chips for richer flavor.
35 pieces Werther’s soft caramels Chop into bite-sized pieces before using.

Preparation

Chop the caramels into bite-sized pieces.
In a large bowl, cream together the melted butter, dark brown sugar, and granulated sugar until smooth.
Mix in the eggs and vanilla extract and blend until fully combined.
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually mix this into the wet ingredients until just combined.
Fold in the chocolate chips and chopped caramel.

Baking

Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
Scoop the dough onto the sheets, leaving space between each cookie.
Bake for 10-12 minutes until golden-brown around the edges and slightly soft in the center.
Cool on the baking sheet for a few minutes before transferring to a wire rack. Serve warm.

Store in an airtight container at room temperature for about 5 days or refrigerate for up to a week. Cookie dough can be frozen for up to 3 months.