There’s just something special about a warm, fresh baked cookie, right? Some days, you need that perfect sweet treat. For me, nothing beats a delicious cookie and a big, steaming mug of coffee. It’s my go-to pick-me-up.

When it comes to perfect pairs, chocolate and caramel are a match made in heaven. I was poking around my pantry when I saw both, and a lightbulb went off!

That happy little accident led to these amazing caramel chocolate chip cookies. You’re going to fall in love with this simple and cozy recipe.

Why You’ll Love These Cookies?

They have the perfect soft, chewy, melt-in-your-mouth texture.
This simple recipe is a fantastic twist on a classic.
They’re loaded with both gooey caramel and rich chocolate chips.
The cookie dough comes together in just a few minutes.
You can even make the dough a couple of days ahead.

Ingredients You’ll Need

You probably have most of these simple pantry staples on hand now. Find the full amounts in the recipe card below!

Unsalted Butter: I use softened butter to get that perfectly creamy cookie base.
Sugars: A mix of white and brown sugar gives the best flavor.
Eggs: These bind everything together and make your cookies nice and rich.
Vanilla extract: This adds that cozy, warm bakery smell I love.
Baking soda and salt: These help your cookies rise and balance all that sweetness.
All-purpose flour: This is the simple foundation for your delicious cookie structure.
Chocolate and caramel chips: The stars of the show! This combo is just pure magic.

Equipment You’ll Need

Electric Mixer: I love my speed electric mixer because it makes creaming the butter and sugar so fast and easy. Your arm will thank you for using it, trust me! It gets the job done right.

Mixing Bowls: Grab a large bowl for your wet ingredients and a medium bowl for the dry ingredients. These Mixing bowls keep everything organized and make the whole process feel like a breeze.

Baking Sheets: You’ll need a couple of sheets…I use aluminum baking sheets and give my cookies plenty of room to spread out. I always line mine with parchment paper for zero sticking and super easy cleanup.

How to Make Caramel Chocolate Chip Cookies?

Making these cookies is a piece of cake! Just mix, drop, and bake.

Step 1 – Get ready: First things first, preheat your oven to 375°F(190°C). Line your baking sheets with parchment paper to prevent the cookies from sticking. This makes cleanup so much easier!

Step 2 – Mix the wet ingredients: In a big bowl, use your electric mixer to beat 1 cup softened butter with 1 cup white sugar and brown sugar. Then, add 2 large eggs and 2 tsp vanilla. Mix for about one minute until it looks wonderfully creamy.

Step 3 – Add the dry ingredients: In a separate medium-sized bowl, sift together 3 cups all-purpose flour, 1 tsp baking soda, and 1 tsp salt. Slowly add this to your wet mix, beating on low speed until it’s just combined. Don’t overdo it!

Step 4 – Fold in the Goodies: Now for the best part! Gently stir in 3/4 cup semi-sweet chocolate chips and 3/4 cup caramel chips with a spatula. Try your best not to eat all the dough!

Step 5 – Bake the Cookies: Drop rounded tablespoons of dough onto your prepared sheets, leaving some space between them. Bake for 10-12 minutes. They’ll look golden and perfect. Let them cool a bit before you move them.

Tips for the Best Caramel Chocolate Chip Cookies

Want to knock these out of the park? Here are a few of my favorite little tricks.

Use room temperature butter and eggs. This helps all your ingredients mix together much more smoothly.
Don’t overmix the flour. Mix it just until it disappears to keep your cookies perfectly tender.
Chilling the dough for 30 minutes helps prevent the cookies from spreading too much.
Slightly underbaking is the secret. Pull them out when the edges are golden for a chewy center.
Let them cool on the baking sheet. They will finish baking on the hot pan for a few minutes.

Variations and Substitutions

Feel like shaking things up? This recipe is super flexible. Go ahead and get creative with it!

Make it classic. Swap the caramel chips for more chocolate chips for that traditional cookie you love.
Add some nuts. Toss in some chopped pecans or walnuts for a delightful, nutty crunch.
Try different chips. Use white chocolate, butterscotch, or even peanut butter chips instead of caramel.
Sprinkle sea salt on top. A little flaky sea salt makes those sweet flavors really pop.
Spice it up. Add a dash of cinnamon to the dry ingredients for a warm, cozy flavor.

Make-Ahead and Storage Tips

Store at room temperature in an airtight container. They will stay fresh for 3 days.
Keep them soft by adding a slice of bread to the container with all your cookies.
Store your baked cookies in the freezer for up to 2-3 months. They are perfect for a quick, easy treat.
Freeze the dough by rolling it into balls. You can bake them right from the freezer.
To make ahead, refrigerate the covered dough for up to 2 days before baking.

FAQs

Can I make the dough ahead of time?

Absolutely! You can prepare the cookie dough and keep it covered in the fridge for up to 2 days before assembling the cookies and baking them.

Why are my cookies flat?

Your butter might have been too soft, or you might have overmixed the dough. Try chilling the dough for at least 30 minutes before baking it next time!

Can I use different chips?

Of course! Feel free to swap in white chocolate, butterscotch, or even peanut butter chips. This recipe is wonderfully versatile, so use what you love or have.

Can I freeze these cookies?

You bet! You can freeze the baked cookies or the raw dough balls. They’re fantastic to have on hand for when a sudden sweet craving hits you.