Here’s a soft and indulgent recipe for Chewy Caramel Cookies—soft, chewy, and loaded with rich caramel flavor.
Chewy Caramel Cookies
Servings: 18–24 cookies
Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup brown sugar, packed
- ½ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 2 ½ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- 1 cup caramel bits or chopped soft caramels
- Optional: ½ cup chopped nuts or chocolate chips
Instructions
- Preheat oven
- 350°F (175°C). Line baking sheets with parchment paper.
- Cream butter and sugars
- In a large bowl, beat butter, brown sugar, and granulated sugar until creamy and fluffy.
- Add eggs and vanilla
- Beat in eggs one at a time, then stir in vanilla extract.
- Mix dry ingredients
- In a separate bowl, whisk together flour, baking soda, and salt.
- Gradually mix into the wet ingredients until combined.
- Add caramel
- Fold in caramel bits (and nuts or chocolate chips if using).
- Shape cookies
- Scoop 1–2 tbsp dough per cookie onto prepared baking sheets, spacing 2 inches apart.
- Bake
- 10–12 minutes, until edges are lightly golden but centers are still soft.
- Let cookies cool on the sheet 5 minutes before transferring to a wire rack.
Pro Tips
- Soft & chewy: Don’t overbake; cookies will continue to set as they cool.
- Caramel bits: Use soft caramel candies cut into small pieces if caramel bits are unavailable.
- Flavor boost: Sprinkle a tiny pinch of sea salt on top before baking for a salted caramel twist.
- Storage: Store in an airtight container at room temperature for up to 5 days.
If you want, I can also provide a caramel-stuffed version that has a gooey caramel center in every bite.
Do you want me to do that?
