Caramel Chunk Cookies Recipe
Caramel Chocolate Chunk Cookies
Rate Caramel Chunk Cookies
Caramel Cookies From Scratch
If you love caramel and chocolate, you'll love these cookies. It begins with a delicious cookie base with subtle caramel tones. Add chopped soft caramels and chocolate chips for an out-of-this-world cookie.
In testing this recipe, I tried four different types of caramels: Kraft caramels, See's dark chocolate butter chews, Ethel M's salt caramels and dark chocolate caramels (mixed together,) and Payard's dark soft caramels. Payard's caramels are very soft, nearly liquid, and similar in consistency to Ghirardelli's chocolate covered caramels that you can get at the grocery store.
What Caramels Work Best?
Each caramel resulted in a slightly different cookie, both in taste and texture. Choosing what caramel to use is largely a matter of preference. Here are my suggestions:
- Kraft caramels resulted in a hard-to-eat firm, messy cookie. The caramel got harder after it was cooked and cooled. The taste was very good, however. If you like a break-your-teeth hard cookie, try Kraft caramels.
- See's butter chews resulted in a messy but still soft caramel cookie with excellent flavor. Ethel M's dark chocolate caramels were similar in results, though the salt caramels gave the cookies extra interest and flavor. If you like a soft caramel cookie, with recognizable bits of caramel, try See's or similar soft chocolate covered caramel.
- Payard's soft dark chocolate caramels were the hands-down the favorite. The soft caramel melted away during cooking, infusing the soft cookie with a wonderful caramel flavor with a little bit of chew. If you like a caramel-tasting cookie with few recognizable caramel bits, try Payards, Ghirardelli, or similar very soft chocolate caramel. Refrigerate them before chopping and keep refrigerated until you mix them into the cookie dough.
- 1 cup (2 sticks) butter, softened
- 1 cup golden brown sugar, packed
- 1/2 cup white sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 1/4 cups all-purpose flour
- 1 cup chocolate chips, semi-sweet or dark
- 1/2 cup (about 10-15 pieces) soft caramel candy, chopped
- Cream together butter and sugars until well combined.
- Add eggs one at a time, mixing until light.
- Mix in vanilla extract.
- Add baking soda, salt, and flour. Mix on medium speed until well combined.
- Mix in chocolate chips, just until distributed.
- Mix in chopped caramels, just until distributed.
- Line cookie sheet with parchment paper. Using cookie scoop or large tablespoons, place 2 tablespoons dough approximately 2 1/2" apart. Flatten dough lightly with back of spoon to ensure even baking.
- Bake in preheated 375 degree oven for approximately 10 minutes or until cookies are brown. Allow to cook about 2 minutes before transferring to cooling rack. You may need to use two spatulas to move cookies.
How to Bake Cookies
Cookie Baking Tips
- Spray knife with cooking spray so that the caramel is less likely to stick when chopping up the caramel candies. Refrigerate liquid or very soft caramel candies before chopping.
- Chop the caramels ahead of time, and try to make the pieces about the same size as chocolate chips, otherwise they will sink to the bottom of the cookie and make it more difficult to remove cookies from parchment in one piece.
- Try not to overbeat your dough, as it can result in a tougher cookie.
- I recommend making larger sized caramel chunk cookies as opposed to standard sized cookies so that the caramel is better distributed.
- Parchment paper helps keep the cookie sheet clean and makes it easier to transfer cookies to the cooling rack.