Yummy in my tummy!! I think I've discovered they chewiest, gooiest cookie ever!! I've had a minor obsession recently with salted caramel and chocolate. So I decided to create some sort of variation at home. These cookies are silly easy and I'm having to have my husband hide them from me so I don't eat the entire batch!!
I know they don't look like much but trust me, give them a try!
Chocolate Chip Caramel Cookies
Makes 4 dozen (if you can keep yourself from eating all the dough)
What you'll need:
2 1/4 cup flour
1 tsp. baking soda
1 1/2 tsp. kosher salt
1 cup butter, room temp. And homemade makes the best cookies! Click here for recipe.
1/2 cup white sugar
1 cup brown sugar
1 1/2 tsp. pure vanilla extract
2 eggs
1 12oz. package of mini semi-sweet chocolate chips
about 8 soft caramel chews
1 tbsp. milk
What you'll do:
Preheat the oven to 350 degrees.
Mix the flour, baking soda and salt in a medium bowl and set aside.
In a small pot, place the milk and the unwrapped caramels over low heat. Stir until it's nice and smooth and remove from heat.
In a large bowl, cream the butter and sugars. Next add in the vanilla and eggs. Slowly add the flour mixture in batches. When it's all incorporated, using a rubber scrapper, mix in the chocolate chips and then drizzle in the caramel. You just want to fold the caramel in so there are nice ribbons of it running through the dough.
Scoop 1 inch balls onto a cookie sheet and bake for 8 minutes.
Remove and cool on a cooling rack.
Enjoy!!
ARG! You’re killin me! Wish I could eat these! It’ll be one of the first things I eat after I have the baby!
I will make them for you immediately!!!
what a cute blog you have! and i’d love to have some cookies, please! (:
Yummy! You got my attention on this one…Caramel is my weakness!
What size bag of chocolate chips? Also semi sweet or milk chocolate? Sounds yummy!
It is one 12oz. package. And I used semi-sweet. Enjoy!
I made these for some Italians who don’t know much about cookies…but they were obsessed!
I made these cookies this weekend and they came out great! I just have a few questions: if I wanted them to be a little more chewy, would it best to use less baking soda? Also, it was difficult for me to distribute the caramel evenly throughout the dough, do you have any suggestions?
Glad you liked them Brittany!
For chewier cookies there are a couple solutions: 1. take them out of the oven a little earlier. I take them out when the edges are done, but the center is still soft. They will continue to cook until cool. 2. use a little more brown sugar and less white. 3. I hear you can add a few more tablespoons of flour, but I’ve never done that before. I really suggest taking them out of the oven a little earlier.
If the caramel was difficult to distribute try adding a little more milk to the caramels to thin it a little more. I know it’s rather difficult to incorporate, but I like the caramel thick so it creates nice ribbons through the cookies. : )
Terrible cookies…I tried making these for a school party and followed the directions pretty closely and the product was less than favorable. They tuck to the pan and the carmel was undetectable with only the 8 pieces I melted. -very frustrating.
I’m sorry they didn’t turn out for you KD… I’ve made them dozens of times and they are always tasty to me…
First time I added a little extra milk to the carmels, might have thrown an extra caramel in
. I just couldn’t wait for the caramel to melt, I didn’t have chocolate chips on hand so I threw in pecans and Heath chips, they did not last long! So…after only 4 days since the first time I made them…hubby was eager to pick up chocolate chips today so I could try again today! Thanks for sharing! I haven’t figured out the ribboning, but then again I’ve never been very patient! Thank You, we LOVE you’re recipe, caramel cookie hugs 