From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
1/8
Caramel Chocolate Chip Cookies
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Instructions
1
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Preheat oven to 325.
2
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Unwrap caramels.
3
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Mix flour, baking powder and baking soda.
4
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Use a mixer to mix butter in a separate bowl. Add white and brown sugar and continue mixing. Add eggs and vanilla.
5
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Once blended, add flour mixture and chocolate chips.
6
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Line a baking sheet.
7
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Take a tablespoon of the dough and create a ball. Push one of the caramels into the middle of the ball of cookie dough and re-roll to completely cover the caramel.
8
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Place on the baking sheet and bake for 12 minutes.
My Calorie Intake
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Tips & Tricks (5)
- Caramel Pocket Perfection 🍯Wrap each caramel piece in a small piece of dough before adding chocolate chips to prevent melting through the bottom—this keeps the gooey center intact during baking.
- Brown Butter Secret 🧈Brown your butter for 2-3 minutes before creaming to add rich, nutty depth that elevates the caramel flavor profile significantly.
- Chill Dough Between Batches ❄️Refrigerate cookie dough for at least 30 minutes and keep unused portions chilled—this prevents excessive spreading and ensures chewy texture instead of crispy cookies.
- Baking Soda-to-Acid Balance ⚖️The brown sugar provides acidity for the baking soda; ensure you're not using too much baking powder or your cookies will spread too thin and lose their chewiness.
- Underbake by 1-2 Minutes ⏱️Remove cookies when centers still look slightly underdone—they continue cooking on the hot baking sheet for residual carryover heat, resulting in perfectly soft, chewy centers.
Recipe Facts
Diet at a Glance
Vegetarian
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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