These caramel chocolate chip cookies are the gooiest cookies of your dreams! They have a soft caramel stuffed inside the cookies before baking. They are also topped with more chocolate and caramel after they’re out of the oven! These cookies are so good!
These cookies are extra soft thanks to the caramel stuffed centers. When the cookies are warm, they are superrr ooey gooey!
This recipe is similar to my Nutella Stuffed Chocolate Chip Cookies. I just swapped the Nutella for soft caramels!
It’s important to use good quality soft caramels for this recipe to get that gooey pull. Hard caramels won’t work.
Once baked, the cookies are topped off with more caramel and chocolate chips. A dash of flakey sea salt is also sprinkled to balance the cookie out!
Why this recipe works
Easy to make – These cookies have a simple one bowl cookie dough taken from my Nutella stuffed chocolate chip cookie recipe!
Stuffed cookies – The cookies are stuffed with a soft caramel for an extra gooey inside!
Sweet caramel goodness – These are the perfect sweet fall treat for the season.
Sea salt – Sprinkled on top for that perfect sweet and salty balance.
Full recipe and measurements available in recipe card below
Butter – I always use unsalted butter. This will be melted.
Chocolate chips – Good quality semi-sweet chocolate chips are used! I recommend that or dark, milk or white will be to sweet.
Caramel – These are the caramels I used. Make sure you use a soft caramel for that gooey pull.
Sugar – I used dark brown but light works as well.
Step by step instructions
Step 1: Whisk butter and sugars. In a large bowl, whisk melted butter, brown sugar, and sugar together. Whisk in egg and vanilla.
Step 2: Add in dry ingredients. Toss in flour, baking soda, baking powder, and salt. Mix until no dry streaks appear. Fold in semi-sweet chocolate chips.
Step 3: Scoop. Use a large cookie scoop (2 tablespoon) to scoop the dough. Press your thumb into the dough in the scoop and place a caramel inside. Cover the soft caramel with more cookie dough and scoop onto your tray.
Make sure there is no caramel showing or else it will leak! Place 4 of these at a time on your tray.
Step 4: Bake. The cookies bake for 12-15 minutes or until the edges are a golden brown colour. The middle will still be soft and will continue to bake as they cool on the tray.
If the cookies spread out to much, take a large glass or cookie cutter, put it around the cookie and spin the cookie around on the tray until they are circular again! This quick swirl will help with any uneven edges.
Sprinkle the warm cookies with flaky sea salt and transfer to a cooling rack. Enjoy!
Expert Baking Tips
- Use a gram scale for the most accurate measurements. To convert this recipe to grams, click the ‘metric’ button next to the ingredients title on the recipe card.
- Make sure your butter is melted, but at room temperature before baking. If it is warm, the cookies will spread to much.
- Use a soft caramel inside the cookies. A hard one won’t melt the way we want it to.
- Add caramel halves and more chocolate chips on top of the cookies after baking to make them look ‘prettier’. This is optional!
- Use good quality chocolate. This will make a huge difference in your cookies.
- The cookies will look slightly underdone in the middle when removed from the oven. They will continue to cook as they cool. This helps to make sure they are chewy.
Why did my cookies spread so much?
This is probably because your butter was warm when you started baking with it.
My caramel leaked out of my cookies?
Make sure to really seal in the cookies and that you can’t see the caramel before placing them on the tray to bake! If it leaked, let it cool completely on the baking tray. The caramel should solidify as it cools.
Can I make smaller cookies?
No, each cookie is just the right size to fit the caramels in the middle. Smaller cookies will not fit the caramels properly and the ratios will be off.
Can I use a homemade caramel?
I don’t recommend this. Homemade caramels tend to be runnier so the cookies will not bake right.
Storing and Freezing
Store the caramel chocolate chip cookies at room temperature in an airtight container up to 5 days.
Freeze the baked cookies in an airtight container, I use a freezer bag. Freeze up to 30 days. Thaw for 1-2 hours before eating, microwave for an extra gooey cookie.
My favourite way of eating these cookies is warm. Extra gooey!
Check out these recipes
- Cinnamon Apple Oatmeal Cookies
- Chocolate Espresso Walnut Cookies
- Monster Cookies
- Brown Butter Toffee Walnut Cookies
Caramel Chocolate Chip Cookies
- In a large mixing bowl, whisk together the butter and sugars until well combined, about 2 minutes.1/2 cup butter, 1/4 cup white sugar, 1/2 cup dark brown sugar
- Add in egg and vanilla and continue whisking.1 egg, 1 tbsp vanilla
- Add in flour, baking powder, baking soda, and salt. Using a spatula, gently fold into the dough until a soft cookie dough forms and no flour streaks appear.1 1/4 cups all-purpose flour, 1/2 tsp baking powder, 1/4 tsp baking soda, 1/2 tsp salt
- Toss in the chocolate chips and fold in a few times.1/4 cup semi-sweet chocolate chips
- Preheat the oven to 350℉/180℃ and line a baking tray with parchment paper.
- Scoop 2 tbsp worth of dough using a cookie scooper and add one caramel inside (See photos above for reference).9 soft caramels
- Fold the cookie dough around the caramel and make sure it’s completely concealed. Place on baking tray. Bake 4 cookies at a time.
- Bake for 13-15 minutes or until the edges are golden brown and the center looks slightly under baked. It'll continue to bake on the tray/as it cools.
- Sprinkle the warm cookies with flaky sea salt (optional but recommended) and transfer to a cooling rack.