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Chocolate chip cookies loaded with caramel are pure comfort food for anyone who craves soft gooey centers and a chewy outside. These big bakery-style treats tuck caramel candies inside buttery dough packed with a heap of chocolate chips so every bite is a fun twist on the old favorite. Bring them to a party or share with friends—they always disappear fast.
My kids call these treasure cookies now—they’re convinced the soft caramel inside is a hidden prize. Every batch makes the house feel cozier and folks sneak some straight off the tray.
Luscious Ingredients
- Soft caramel candies: tuck inside each ball so you get melty caramel in every bite. Werthers work best because they melt just right.
- Semi-sweet chocolate chips: sprinkle in lots for classic melty bits. Pick a brand you like for the tastiest puddles.
- Salt: brightens up the sweetness and balances it all.
- Baking powder and baking soda: makes them puff up and spread the right way. Make sure yours are fresh.
- All-purpose flour: gives cookies their structure and form. Measure carefully by spooning and leveling—not scooping!
- Large eggs: pull the dough together and help keep the middle tender.
- Vanilla extract: brings cozy, smooth flavor to every bite. Real is worth it.
- Packed brown sugar and granulated sugar: sweet with a hint of toffee flavor—make sure your brown sugar is nice and soft.
- Salted butter: melted and just a little cooled off so the cookies turn out chewy, not cakey. Good butter makes a big difference.
Drool-worthy Steps
- Final Touch and Serving:
- Let cookies hang out on the tray until they’re just a little warm, then enjoy them while the caramel is still stretchy and gooey.
- Bake and Swirl:
- Put dough balls on lined baking sheets with space around them. Bake at 185°C until the edges are golden but the middle still looks soft. As soon as they come out, use a round cutter to give them that bakery swirl effect.
- Form and Fill:
- Make dough balls—about 90g each—then flatten, add a whole caramel inside, and close the dough around it. Smoosh a few caramel bits and chocolate chips on top and press gently to stick.
- Chill the Dough:
- Pop dough in the fridge for at least 20 minutes. This stops them from spreading too much in the oven and makes them taste richer.
- Chocolate Chip Time:
- Dump in the chocolate chips and fold so they’re spread out everywhere. This way you get lots in every mouthful.
- Combine Dry Parts:
- Stir flour, baking powder, baking soda, and salt into the wet stuff. Use a spatula and scrape the edges and bottom so nothing’s left dry.
- Add Eggs and Vanilla:
- Now toss in eggs with the vanilla. Whisk until it’s all silky. This helps the cookies come out soft and even.
- Cream Butter and Sugars:
- Mix melted butter with both sugars in a big bowl until it’s smooth and shiny. Don’t rush—this helps get that chewy bite.
- Get Caramels Ready:
- Tear open those caramels. Set aside most of them for filling the cookies and chop a handful for sprinkling on top. Prepping these first keeps you moving fast once dough is mixed.
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How to Store
Keep cookies in a sealed container on the counter and they stay soft for up to five days. Want them to last? Put them in the fridge and heat briefly before eating. You can freeze baked cookies or dough balls—bake straight from frozen for easy treats whenever you feel like it.
Swaps and Changes
If you’ve only got unsalted butter, throw in a bit more salt to even things out. Change things up by using dark or milk chocolate chips if that’s your jam. Soft caramels are easiest, but you could swap in caramel baking bits or even homemade caramels if you’re feeling creative.
How to Serve
They’re at their yummiest fresh out of the oven when the caramel is gooey. For extra fun, sandwich some vanilla ice cream between two cookies or pour melted caramel over the top for fancy days.
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Sweet Motivation
I whipped these up thinking of old-school bakery treats and childhood cookies. They’ve got classic chocolate chip vibes and a surprise caramel center—perfect for birthdays or just cozying up at home.
Recipe FAQs
- → How can I keep the caramel from oozing out in the oven?
Just wrap the dough all around the caramel chunk and pinch it shut so it’s totally covered before you bake.
- → Could I swap out the caramel for something else?
Totally. Soft caramel candies are easiest, but any brand or even homemade, as long as they’re bendy, should work fine.
- → What's the best way to keep these cookies soft?
Once they’re cool, stash them in a sealed container on your counter for around five days or keep in the fridge if you want them to last even longer.
- → Is freezing the dough an option?
For sure. Freeze the shaped dough scoops and bake them straight from frozen. Just add another minute or two in the oven if needed.
- → Why bother letting the dough chill?
Chilling really helps the cookies hold together and gives them a deeper flavor. The dough sets up and the tastes mix in better.
- → Can I make these cookies tinier?
For sure! Just scoop smaller amounts and bake them a bit less. Keep an eye out—edges should look just set.