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!
Stuffed Caramel Chocolate Chip Cookies
A serious light-bulb went off when I realized I could stuff my delicious small batch chocolate chip cookies with caramel! For that matter, you could stuff the gluten free chocolate chip cookies and the double chocolate chip cookies with little pieces of caramel!
And you know what happens when you take the best chewy, bakery-style cookie and add a little caramel to it? It gets even more impressive and hard to resist!
Why You’ll Love This Cookie recipe
- Chewy Inside, Crispy Outside – Which – to me – is the hallmark of a great chocolate chip cookie!
- Buttery and Sweet – Brown sugar acts as the primary sweetener and combined with butter, you get a delicious caramel flavor in the cookie.
- Easy – This is a one-bowl cookie recipe. Certainly my favorite kind of cookie recipe!
- Chewy Caramel Center – Caramel and chocolate just go together, and the caramel center imparts a wonderful buttery, chew!
- Flaky Salt Finish – For a tasty salted caramel flavor and a great balance to the sweetness of the cookie.
Everything You Need To Make The Cookies
- Bread Flour – I like to use bread flour – especially for chocolate chip cookies – to get the perfect chew. You can swap all-purpose flour for an equally good cookie.
- Baking Soda – Just a little leavener to help the cookies rise, spread, and caramelize.
- Salt – Salt is key to balance and enhance the cookie flavor.
- Unsalted Butter – My butter preference is unsalted since we add our own salt.
- Brown Sugar – I recommend light brown sugar because it won’t impart as much moisture as dark brown sugar.
- Granulated Sugar – White granulated sugar will work. I also like organic cane sugar because of its rich flavor and it’s not as processed.
- Egg Yolk – Only one egg yolk to help with the tender texture and as a binder.
- Vanilla Extract – Flavor!
- Chocolate Chips – I use semi-sweet chocolate chips, but you can use any chocolate chip you like.
- Caramel Bits – I use caramel bits, but a single caramel square will also work in the center of the cookies.
- Mixing Bowl
- Hand Mixer
- Cookie Scoop
- Baking Sheet lined with Parchment
How To Make Chocolate Chip Cookies stuffed With Caramel
- Cream the butter and sugars – In your mixing bowl (just one for this recipe!), use a hand mixer to beat the butter and sugars until they are light and creamy.
- Add the egg yolk and vanilla – To the butter mix and mix until incorporated.
- Sprinkle the dry ingredients over the wet – Add the flour, baking soda, and salt over the top of the wet ingredients and mix until no dry streaks remain.
- Fold in the chocolate chips – To avoid breaking up the chips, use a spatula to fold them into the cookie dough.
- Chill the dough – The dough does need time in the refrigerator to chill the butter, hydrate the dough, and keep the cookies from spreading. Tempted to eat the cookie dough? Try my edible chocolate chip cookie dough, or the gluten free cookie dough recipe!
- Prepare to bake – Preheat the oven to 375F degrees and line a baking sheet with parchment paper.
- Form the cookies – Use a cookie scoop to get equal portions. Place a few caramel bits in the center of the cookie dough balls.
- Bake – Bake the cookies for about 12 minutes – or until the edges are golden brown.
- Finish with flaky salt – The flavor of the chocolate chip caramel cookies are enhanced with a subtle sprinkle of flaky salt!
Tips For chocolate chip cookies Success
- For chewy chocolate chip cookies, use bread flour – I will swear by this. The bread flour has more gluten which will translate to a chewier cookie.
- Light brown sugar is best – Because the ratio for brown sugar is higher than granulated sugar in this recipe (for a chewy cookie!), I recommend light brown sugar. Dark has too much moisture that may alter the outcome of the cookies.
- Use a cookie scoop – For a couple of reasons, I recommend a cookie scoop: to get easy, equal portions, and if the cookies are the same size, they will bake the same.
- Chill the dough – Flavors develop when the dough has time to chill and hydrate. Plus, chilled dough will keep the cookies from over-spreading when baked.
- Finish with salt – If you don’t have flaky salt, any coarse sea salt will work!
Can this chocolate chip cookie recipe be doubled?
I have not tested it, but if you try it, let me know how they turn out!
Yes! Swap it 1:1. The cookies will still be delicious but will not have as much chew.
You can try it! However, I do have a gluten free chocolate chip cookie already for you!
I really recommend it! Chilling the dough gives it time to hydrate so the cookies bake soft and tender. It also gives time for flavors to develop. But most importantly, it will help your cookies from over-spreading.
Yes! Portion and stuff the cookies, roll into balls, and place in a tightly sealed ziploc bag. Freeze for up to 3 months. You can bake the frozen cookie dough, just increase your bake time by 2 to 3 minutes.
The cookies can be stored covered at room temperature for up to 5 days. They can also be wrapped tightly in a ziploc bag and frozen for up to 3 months and thawed at room temperature.
Caramel Chocolate Chip Cookies
- 3 ½ tablespoons unsalted butter, room temperature
- ¼ cup light brown sugar
- 2 tablespoons granulated sugar
- 1 large egg yolk
- 1 teaspoon vanilla extract
- ½ cup, plus 1 tablespoon bread flour
- ¼ teaspoon baking soda
- ⅛ teaspoon salt
- ¼ cup semi-sweet chocolate chips
- 2 tablespoons caramel bits (I use Caramel Bits from Kraft)
- 1 teaspoon flaky salt (optional; to sprinkle on top)
- 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, 2 tablespoons 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.1 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.½ cup, plus 1 tablespoon bread flour, ¼ teaspoon baking soda, ⅛ teaspoon salt, ¼ cup semi-sweet chocolate chips
- Refrigerate the dough for at least 20 minutes.
- Preheat the oven to 375F 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. 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 12, 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 10 minutes, then transfer to a wire rack to cool completely. Enjoy!1 teaspoon flaky salt
- 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.
about the author ...
I'm Erin and I'm all about desserts - and a little bit of butter!
I've tested, written, and photographed hundreds of recipes on my website. Here you'll find the tastiest small batch gluten free and traditional desserts - all homemade, all simple, and all for you!