Satisfy your chocolate chip cookie craving with this small batch caramel chocolate chip cookies recipe! Sink your teeth into six soft cookies, bursting with chocolate chips and gooey caramel centers. A sprinkle of flaky salt on top adds the perfect salty-sweet touch!
Prep Time10 minutesmins
Cook Time12 minutesmins
Chill15 minutesmins
Total Time37 minutesmins
Course: Dessert
Cuisine: American
Keyword: Caramel, Chewy, Chocolate Chip, Cookies, Small Batch
In a medium mixing bowl, add the butter and both sugars. Using a hand held mixer, beat on medium-high until creamy and smooth.
3 ½ tablespoons unsalted butter, room temperature, ¼ cup light brown sugar, 1 tablespoon granulated sugar
Add in the egg yolk and vanilla extract and mix until combined. Move the mix to one side of the bowl with the spoon.
½ teaspoon vanilla extract, 1 large egg yolk
Sprinkle the dry ingredients over the wet and beat on medium speed until no dry streaks remain. Use a spatula to fold in the chocolate chips.
⅓ cup, plus 2 tablespoons bread flour, ¼ teaspoon baking soda, ⅛ teaspoon salt, ¼ cup semi-sweet chocolate chips
Cover and refrigerate the dough for at least 15 minutes.
Preheat the oven to 350F degrees and adjust the oven rack to the middle position. Line a baking sheet with a piece of parchment paper.
Using a cookie scoop, portion the dough into 6 equal scoops. Stuff the center of each cookie with a 3 to 4 pieces of the caramel bits. Roll the cookies into balls and place 2 inches apart on the prepared baking sheet. Flatten the cookie dough balls ever so slightly. Note - If the dough got too warm while forming, stick the baking sheet in the refrigerator to chill for about 10 minutes before baking.
2 tablespoons caramel bits
Bake for 10 to 12 minutes, or until the edges of the cookies are golden brown. Sprinkle the tops of the cookies with the flaky salt while warm. Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Enjoy!
1 teaspoon flaky salt
Notes
Serving Size - This recipe has been tested as a small batch. If you double the recipe, let me know how the cookies turn out!
Number of Cookies - The number of cookies will depend on how big you make them. You can make the cookies larger or smaller - the bake time will need to be adjusted accordingly.
Bread Flour - I use bread flour to make the cookies soft and chewy. You can swap in all-purpose flour 1:1.
Caramel Bits - If you can't find the small, round caramel bits, a single caramel square will work in the middle of the cookies.
Chill the Dough - To prevent spreading, the cookie dough should chill for at least 20 minutes.
Storing the Cookies - The cookies can be stored covered at room temperature for up to 5 days. Beyond that, they may start to dry out.
Freezing Baked Cookies - Wrap the cookies tightly in plastic wrap and place in a ziploc or covered container. Freeze for up to 3 months and thaw at room temperature.
Freezing Cookie Dough - Place formed and stuffed cookies in a tightly sealed ziploc. Freeze for up to 3 months. The frozen cookie dough can go straight into the oven. The bake time will increase about 2 to 3 minutes.