Caramel-Chocolate Chunk Cookies
These cookies are made with soft caramel candies and a mix of dark and milk chocolate. They’re not too big or too small, just the perfect size. This recipe makes about 10 to 12 cookies. Feel free to read below for all the details.
For this recipe I used soft caramel candies. Just a heads up… once the cookies cool, the caramel firms up a bit. Not too hard just slightly crispy. The cookies are amazing though and I really love how the caramel and chocolate work together. I originally wanted to make a toffee cookie, but I didn’t feel like making homemade toffee this time. I still plan to try that in the future.
This recipe makes around 10 to 12 cookies. The exact number depends on how big your ice cream scoop is. I used a 5.5 cm diameter scoop for these. The dough spreads a little while baking, so the size of the scoop matters. These cookies are simple to make, no complicated steps involved. I really hope you give this recipe a try.
Tools you’ll need for this recipe
A sharp knife - You’ll need this to chop the caramel candies and chocolate into chunks.
A large mixing bowl - To prepare the cookie dough in.
A spatula or hand mixer (or electric mixer) - Either works fine.
A cookie scoop (around 5.5 cm) - Helps portion the dough evenly so all your cookies bake the same size.
A tray lined with parchment paper - You’ll use it first to chill the dough balls and then again to bake them.
A kitchen scale - Highly recommended. Baking with grams makes your results more accurate and consistent every time.
Storage tips
• At room temperature: Keep the cookies in an airtight container for 2-3 days. They stay soft this way.
• In the fridge: You can store them in an airtight container for up to 4 days, but they’ll firm up quite a bit. I recommend keeping them at room temperature if you can, they taste much better that way.
• In the freezer: If you want to freeze them, do it before baking. Scoop the dough into balls, place them on a tray lined with parchment paper and freeze until solid. Once frozen, transfer them to a ziplock bag or airtight container. They’ll keep well for up to 1 month, just bake straight from frozen, adding a minute or two to the baking time.
Frequently asked questions
1. Why did my cookies spread too much?
That usually happens if the dough wasn’t chilled long enough. For this reason, please do not skip the minimum 1 hour chill time.
2. Can I skip chill time?
No. Chilling helps the cookies hold their shape and gives them a thicker, chewier texture.
3. Why are my cookies hard?
That’s probably from overbaking. Take them out when the edges are set but the center still looks soft.
4. What kind of caramel candies should I use?
Use soft and chewy caramels, the kind you can easily cut with a knife.
5. Can I use toffee instead of caramel?
Yes. Toffee chunks work great as well.
6. Can I make these with brown butter?
Definitely. Just remember that brown butter loses some water, so I recommend using 15-20g more butter than the amount listed.
8. My cookies didn’t spread enough, what happened?
That can happen if the dough was frozen or too much flour was added.
9. Can I make the dough in advance?
Yes. Keep it in the fridge for up to 2 days or freeze the dough balls for up to a month.
10. How do I get those bakery style puddles of chocolate on top?
Press a few extra chocolate chunks onto each dough ball before or right after baking.
Ingredients you will need for this recipe
Unsalted butter: We’re using softened butter here, which you can let come to room temperature or pop in the microwave for about 30 seconds.
Granulated sugar: Helps the cookies spread while baking.
Dark brown sugar: Adds a deeper caramel-like flavor and keeps the cookies chewy inside. You can use light brown sugar if that’s what you have.
Vanilla extract or vanilla bean paste: Enhances the other flavors and adds warmth.
Egg + egg yolk: The extra yolk makes the cookies extra soft and chewy.
All purpose flour: The base of the cookies. Don’t pack it too tightly when measuring if you’re not using a scale.
Salt: Just a pinch balances the sweetness and makes the chocolate stand out more.
Baking powder: Gives the cookies a little lift.
Milk chocolate chunks: You can use chocolate chips or chopped chocolate bars.
Dark chocolate chunks: Balances the sweetness from the caramel and milk chocolate.
Soft caramel candies: They melt into gooey bits while baking and get slightly chewy and crispy once cooled. You can use toffee or caramel chips instead.
Step by step instructions with photos
1. Chop up the chocolate and the soft caramel candies into bigger chunks. Set aside
2. In a large bowl, mix together the butter, granulated sugar and brown sugar.
3. Next mix in the egg, egg yolk and vanilla.
4. Add the flour, salt and the baking powder. Mix until JUST COMBINED!
5. Lastly, fold in the chocolate chunks and the caramel.
6. Scoop out 10-12 equal cookies onto a tray. (I used a 5.5cm diameter cookie scoop)
7. Cover with plastic wrap and refrigerate for a MINIMUM OF 1 HOUR (this is a must!) and up to 48 hours.
8. 10 minutes before you are ready to bake them, preheat your oven to 180•CELSIUS.
9. Place the cookies onto a baking tray lined with baking paper and top with some extra chocolate & caramel (Make sure to leave some space between the cookies as they will spread)
10. Bake in the preheated oven for 10 to 12 minutes.
11. Once ready, let them firm up before serving. Enjoy :)
Caramel-Chocolate Chunk Cookies
These cookies are made with soft caramel candies and a mix of dark and milk chocolate. They’re not too big or too small, just the perfect size. This recipe makes about 10 to 12 cookies. Feel free to read below for all the details.
Ingredients
- 150g unsalted butter, softened - 2/3 cup
- 100g granulated sugar - 1/2 cup
- 80g dark brown sugar - 1/3 cup + 1 teaspoon
- 1 teaspoon vanilla extract OR 1 teaspoon vanilla bean paste
- 1 large egg + 1 large egg yolk
- 220g all purpose flour - 1 cup + 3/4 cup
- A pinch of salt
- 4g baking powder - 1 teaspoon
- 80g milk chocolate chunks - 1/2 cup
- 80g dark chocolate chunks - 1/2 cup
- 50g (about 5-6 candies) soft caramel candies, chopped up
Instructions
- Chop up the chocolate and the soft caramel candies into bigger chunks. Set aside
- In a large bowl, mix together the butter, granulated sugar and brown sugar.
- Next mix in the egg, egg yolk and vanilla.
- Add the flour, salt and the baking powder. Mix until JUST COMBINED!
- Lastly, fold in the chocolate chunks and the caramel.
- Scoop out 10-12 equal cookies onto a tray. (I used a 5.5cm diameter cookie scoop)
- Cover with plastic wrap and refrigerate for a MINIMUM OF 1 HOUR (this is a must!) and up to 48 hours.
- 10 minutes before you are ready to bake them, preheat your oven to 180•CELSIUS.
- Place the cookies onto a baking tray lined with baking paper and top with some extra chocolate & caramel (Make sure to leave some space between the cookies as they will spread)
- Bake in the preheated oven for 10 to 12 minutes.
- Once ready, let them firm up before serving. Enjoy :)
Nutrition Facts
Calories
312Fat
16 gSat. Fat
10 gCarbs
39 gFiber
2 gNet Carbs
38 gSugar
23 gProtein
3 gSodium
51 mgCholesterol
43 mg
