Chocolate Caramel Cookies

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!

Ingredients Needed

• 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!

Try these cookies next!

Have you made this recipe? Please rate the recipe below! Don’t forget to follow me on Instagram @alpineella  and Pinterest!