These extra fudgy and soft brownie chocolate caramel cookies are stuffed with caramel sea salt baking chips! These gooey chocolate cookies with caramel chips are the perfect mix of salty and sweet. Plus, there is no dough chilling time and they’re made in 1 bowl!
These chocolate cookies with caramel chips are just like my inside out chocolate cookies. Instead of being loaded up with white chocolate chips, these are packed with salted caramel baking chips! I got mine from Trader Joe’s, but you can find similar baking chips at your local grocery store.
These fudgy brownie cookies are so easy to make, and I love that there is no chilling time. You’ll have these cookies ready in under 25 minutes!
Why you’ll love these chocolate caramel cookies!
- Thanks to the salted caramel baking chips, these cookies are the perfect mix of salty and sweet. I added an extra pinch of flaky sea salt to the top of each baked cookie to get even more of that flavor!
- You don’t need to chill the dough, so they’re the perfect cookie when you need a dessert asap!
- This recipe uses simple ingredients that you probably already have in your pantry.
- These chocolate cookies are super fudgy inside but with crisp edges – the perfect combo!
- These chocolate caramel cookies are made in 1 bowl, so minimal clean up!
- Flour: I have only tested this recipe with all purpose flour.
- Cocoa Powder: I used Dutch processed cocoa powder and not natural cocoa powder. Not sure what you have? Check the ingredients label! If it mentions alkali or an acidity regular, then you have Dutch processed cocoa powder.
- Sea Salt Caramel Chips: I bought these chips from Trader Joe’s. You can also find caramel chips from King Arthur, or Hershey’s. You can also use butterscotch baking chips!
- Unsalted Butter: I always use European style butter which has a higher butterfat content, giving you a much creamier and richer taste.
- Baking Powder & Baking Soda: make sure to check the expiration date on your leaveners!
- Kosher Salt: I use kosher salt from Diamond Crystal in my baking. Make sure you are not using coarse kosher salt (like Morton), as that is much saltier!
Step by Step Instructions
Step 1: In a mixing bowl in a stand mixer fitted with the paddle attachment or in a large bowl with a hand mixer, beat your butter with the white sugar and light brown sugar until fluffy on medium high speed. This will take about 2 minutes and it will turn a paler shade of brown.
Step 2: Scrape the sides and bottom of the bowl, then add your egg and vanilla extract. Beat again on medium speed for 1 minute.
Step 3: Stop the mixer and add in all of the dry ingredients into the wet ingredients- flour, baking powder, baking soda, salt and cocoa powder. Beat on low until everything in combined. You may need to stop the mixer and use a rubber spatula to scrape the bottom of the bowl to make sure everything gets mixed. If you are using a large bowl and hand mixer, make sure your bowl is large enough for all the dough!
Step 4: Fold in your caramel chips chips. Use a rubber spatula to do this. I like to save a small handful of caramel baking chips to add to the cookies once they’re out of the oven!
Step 5: Scoop out 2 tablespoons of cookie dough (I used this scoop and scooped out heaping spoonfuls to make it 2 tablespoons) and place on a baking sheet lined with parchment paper. Bake 6 at a time in the oven, preheated to 350°Fahrenheit/175°Celsius for 11-14 minutes.
Step 6: When the cookies come out, gently press on extra caramel baking chips and sprinkle over some flaky sea salt. Let the cookies cool for about 15 minutes on the baking sheet before transferring to a wire rack to cool completely. Enjoy!
Baking Tips & Tricks
- Measuring – I highly recommend using a weighing scale and measuring out your ingredients the metric way. It makes a huge difference to your baking and is the most accurate way to bake!
- Fluff and Sprinkle Flour – if you aren’t weighing your ingredients and are using a measuring cup, then use the fluff and sprinkle method to measure your flour. Go to this link here to find out how to do that. If you use too much flour then the cookies will be dry instead of soft and chewy!
- Room Temperature Ingredients – make sure all of your ingredients are at room temperature before you start baking. Pull out those ingredients from the fridge an hour or two before you start the recipe.
- Bakery Style Cookies – Once the cookies are out of the oven, use a biscuit cutter or a large mug to gently ‘scoot’ the cookies into a perfect circular shape. Then gently press on extra baking chips and some flaky salt!
Frequently Asked Questions
Yes! These would be amazing with cinnamon chips, butterscotch chips, peanut butter chips or regular chocolate chips. You can also chop up a chocolate bar instead of using chips.
Yes! Once you’ve made the cookie dough balls, place in a freezer bag and freeze for up to 3 months. You will have to bake them an extra minute or two!
Keep the cookies in an airtight container for up to 1 week at room temperature.
Try these cookies next!
Chocolate Cookies with Caramel Chips
- 1 cup unsalted butter room temperature
- 1 cup white sugar
- 1 cup light brown sugar
- 1 large egg room temperature
- 1 teaspoon vanilla extract
- 1 teaspoon kosher salt
- 2 cups all purpose flour
- ½ teaspoon baking powder
- 1 teaspoon baking soda
- 1 cup dutch processed cocoa powder
- 1 ½ cups salted caramel baking chips
- Preheat the oven to 350°Fahrenheit/175°Celsius and line 2 baking sheets with parchment paper.
- In a stand mixer fitted with the paddle attachment, or in a large bowl with a hand mixer, beat the butter with the sugar and light brown sugar for 2 minutes. It should be light, fluffy, and have turned a slightly paler color.
- Stop the mixer and use a rubber spatula to scrape the sides and bottom of the bowl. Add the egg and vanilla extract, then beat again on medium speed for 1 minute until combined.
- Stop the mixer and add all of your dry ingredients – flour, baking powder, baking soda, salt and cocoa powder. Beat on low speed so the dry ingredients don't go flying out! Make sure to stop the mixer and scrape the sides and bottom of the bowl again so everything gets mixed together.
- Fold in your caramel baking chips. Scoop out 2 tablespoons of dough cookie and place on the parchment lined baking sheet. Make sure to leave about 2 inches of space between each cookie, I usually do 6 cookie dough balls to 1 baking sheet.
- Bake the cookies for 11-14 minutes. Once out of the oven, you can gently press on extra salted caramel baking chips to get that bakery look!