Here’s a no-fuss, chewy caramel cookie recipe that delivers:
🍪 Chewy Caramel Cookies
🛒 Ingredients:
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1 cup unsalted butter, softened
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1 cup brown sugar, packed
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1/2 cup granulated sugar
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2 large eggs
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2 tsp vanilla extract
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2 3/4 cups all-purpose flour
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1 tsp baking soda
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1/2 tsp salt
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1 cup soft caramel candies, chopped (or caramel bits)
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Optional: 1/2 cup chocolate chips or sea salt flakes for topping
👩🍳 Instructions:
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Preheat oven to 350°F (175°C).
Line a baking sheet with parchment paper. -
Cream butter and sugars:
In a large bowl, beat butter, brown sugar, and granulated sugar until light and fluffy (about 2–3 minutes). -
Add eggs and vanilla:
Beat in eggs one at a time, then add vanilla. Mix until smooth. -
Combine dry ingredients:
In a separate bowl, whisk together flour, baking soda, and salt. -
Mix it all together:
Gradually add dry ingredients to the wet. Stir until just combined.
Gently fold in caramel chunks (and chocolate chips if using). -
Scoop & chill (optional):
Scoop dough into 1.5-inch balls and place on baking sheet, spaced 2 inches apart.
Optional: Chill dough for 20–30 minutes for thicker cookies. -
Bake:
Bake for 9–11 minutes, until edges are golden and centers are just set.
Don’t overbake — they’ll firm up as they cool. -
Cool:
Let cookies cool on the pan for 5 minutes, then transfer to a wire rack.
💡 Tips:
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Caramel tip: Use soft caramels (like Kraft) and chop into small pieces — press any exposed caramel into the dough to avoid burning.
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Sprinkle with sea salt right after baking for that sweet-salty magic.
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Freeze dough balls for later and bake fresh any time.
🍫 Variations:
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Caramel-stuffed: Wrap dough around a whole soft caramel for a gooey center.
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Oatmeal-caramel cookies: Replace 3/4 cup flour with rolled oats.
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Caramel apple twist: Add a touch of cinnamon and tiny diced dried apples.
Want a gluten-free version, or a salted caramel + dark chocolate combo?
