What can be better than Chocolate Chip Cookies? Caramel Chocolate Chip Cookies of course! A twist on the traditional CCC, these are chewy, soft, full of caramel pieces and milk chocolate chips.
Hi everyone, hope you’re well. I’ve got one delicious recipe for you today: Caramel Chocolate Chip Cookies! Like a normal chocolate chip cookie, but with added pieces of chewy caramel. Easy to make and so addictive!
I also hope anyone in the red alert for storm Eunice kept safe. Our road seems to have got off lightly, but there are some big trees down a couple of streets away. We were just inside the red alert area, but we don’t seem to have had the worst of it. We do have half a broken fence panel and our pot plants fell over, which isn’t too bad.
At our old house, which we rent out, we lost a fence panel. Our next door neighbour lost one too, so they said they’ll fit ours when they fits theirs. Thank goodness for good neighbours!
Our kittens were pretty on edge with the noise from the wind. They spent a lot of time upstairs in our room, snuggled up together. When they were up, we distracted them with toys and cuddles, but it must be extra scary when you’re not even a foot tall!
As I write this another storm is due to hit, with yellow warnings for wind, so it shouldn’t be as bad. However, I still hate any wind storm. Any other type of weather I’m fine with. Wind? I just hate how unpredictable it is. It really makes me anxious. Let’s hope we’re all OK. I do wonder if we will have some trees come down in our street because they will have been weakened by a previous storm. I do love where we live, but there are a lot of trees right by our house, so I just pray none hit our house or cars.
LET’S TALK ABOUT THESE CARAMEL CHOCOLATE CHIP COOKIES…
Chewy, chocolatey, crisp around the edges and full of caramel pieces, they couldn’t be more delicious or easy to make. You could add some sea salt to make these Salted Caramel Chocolate Chip Cookies too. However, as someone who adores salted caramel and has it a lot, I actually wanted to make something with just caramel for a change!
I made sure to add enough caramel and chocolate chips, so that you get melty chocolate and chewy caramel in every bite.
I used Werther’s soft caramels for this recipe, but you can use Kraft caramels too. We just don’t get them in the UK. I cut each caramel into quarters as they’re quite long. I believe Kraft caramels are smaller, so halve them. You want pieces around 1cm wide.
To make these Caramel Chocolate Chip Cookies I first creamed the butter and sugar together. I added vanilla and 1 large egg before mixing again. To help the caramels disperse in the dough, I like to toss them in flour first. Otherwise, you may end up with clumps of caramel.
I measured out the flour, baking powder, bicarbonate of soda, salt, milk chocolate chips and caramel pieces and stirred them all together in a medium sized bowl. I tipped the dry into the wet, mixed until a soft dough formed, then covered the bowl of dough with cling film and refrigerated overnight.
The next morning, I placed 1.5tbsp balls of dough onto two baking trays and baked for 10 minutes. Beware that the caramel will be molten when you remove from the oven. Cool the cookies and dig in. I just love the extra chewiness the caramel gives these cookies and the fact they’re peppered through each cookie along with milk chocolate chips. Such a simple addition, yet utterly delicious!
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Caramel Chocolate Chip Cookies
- 1 stick (113g) unsalted butter, at room temperature
- 3/4 cup (150g) light brown sugar
- 1 large egg
- 2 tsp vanilla extract
- 1/8 tsp salt
- 2 cups (280g) plain/all-purpose flour
- 1 tsp bicarbonate of soda
- 1/2 tsp baking powder
- 1 cup (175g) milk chocolate chips
- 1/2 cup (92g) soft caramel sweets, such as Werther's or Kraft, slice into small chunks. With Werther's I sliced each piece into 4
- No need to heat the oven yet, this dough needs to chill. Place the butter and sugar into a large bowl, or the bowl of your stand mixer and beat on medium-high speed until light and fluffy, around 2 minutes.
- Add in the egg and vanilla, scraping down the sides as necessary, and mix until well combined on medium speed, around 2 minutes.
- Place the flour, salt, bicarbonate of soda, baking powder, milk chocolate chips and caramel pieces into a medium sized bowl and stir until all the chocolate chips and caramel pieces are coated in flour.
- Tip the flour mix into your butter/sugar mixture and mix on low-medium speed until a soft dough forms. It should come away from the sides of the bowl and not be too sticky.
- Cover the bowl loosely with cling film and place in the fridge for at least 6 hours, overnight if possible.
- Once chilled, preheat the oven to 180C/350F and line two baking trays with grease proof paper/a silicone sheet.
- Using a 1.5tbsp cookie scoop, place balls of dough 2 inches apart. Place in the oven for 9-11 minutes, until the edges are golden and the middle of each cookie still looks a little soft. The top of the cookies will look matte with a very slight sheen in the oven light.
- Leave to cool for at least 15 minutes before digging in, if you like warm cookies, that caramel will be molten!
- Once cool, store Caramel Chocolate Chip Cookies in an airtight container, at room temperature, for 5 days.