Fudgy, chewy, and with the perfect caramel touch – These Caramel Chip Chocolate Cookies are perfect in every way!
We were in Target the other day, it’s the one place we are in at least once a week, and I always buy everything that my eyes run across, so I try really hard to stay out of there…so we were in Target the other day, and low and behold I saw on the end cap something that I couldn’t not buy…caramel chips!!
The thing is, caramel chips, I’m sure are on the store shelves, but with Kelsie’s corn syrup allergy, guess what…we can’t buy them! So when I saw my favorite baking chip brand, Ghirardelli, with the word “new” on the front and caramel, I literally leapt towards the end cap and snatched up a bag.
I scanned the ingredients for the dreaded corn syrup words, and squealed with delight. Yes, my friends, I squealed. I got a couple of funny looks, but I didn’t care. I sort of ran towards Zack and said “guess what, guess what, guess what!”, in a very rushed whiney kid voice, I might add. I showed him, and he literally said “don’t we already buy those?”
Geez, some men don’t pay any attention. Ha. So, I very so rudely said “uh, no! hello, it says new!”, in a very rude teenage girl voice that has the tone of whatever laced in. If you have a teenaged daughter, you know that rude I’m talking about. He wasn’t mad. 🙂
He just took the bag and read the ingredients, and said “that’s great, what are you going to make?” Cookies, of course!
I have made several different varieties of cookies using chocolate chips and white chocolate chips, and don’t get me wrong, I love them all.
However, sometimes I want to be able to grab caramel chips, butterscotch chips, and even peanut butter chips, but can’t. So, you know that these caramel chips really made me excited!
There is something so great about chocolate cookies. The texture of these remind me of the texture you get from chewy chocolate chip cookies. You could totally sub the caramel chips for additional chocolate chips, because double chocolate is amazing!
But, I highly recommend you buy these caramel chips, and make these cookies, because there is something so right about chocolate and caramel together.
Look at all the yummy candy bars that feature chocolate and caramel! They aren’t being begged for by kids for nothing.
These cookies are insanely easy to make, but the dough is sticky. Sticky as in your hands get all chocolaty, gooey, and what not. But sometimes the messiest things taste the best, in my experience.
You’re going to want to chill this dough to get the perfect cookie. I know, I hate waiting for dough to chill too. What I do is, make the dough in the morning, cover it, and store it in the fridge until that afternoon. Makes my life just a wee bit easier. I roll these guys out, pop them onto a cookie sheet and bake them while I’m working on dinner. Fresh baked cookies for dessert is always a good thing.
Caramel Chip Chocolate Cookie ingredients:
- cocoa powder
- baking soda
- dark brown sugar
- caramel chips
Can I add nuts to Caramel Chip Chocolate Cookies?
Yes! I would add 1/4th cup chopped pecans. YUM!
Chilling in mandatory with these cookies. The dough is sticky!!
Here are some of our favorite cookies that I think you’ll love:
- 1 cup flour
- 2/3 cup cocoa powder
- 1/8 teaspoon salt
- 1 teaspoon baking soda
- 1/2 cup dark brown sugar, packed
- 1/2 cup sugar
- 1 stick butter, room tempterature
- 1 egg, room temperature
- 1 teaspoon vanilla
- 2 tablespoons milk
- 1 cup caramel chips
- Combine flour, dark cocoa powder, cocoa powder, salt, and baking soda together. Set aside.
- In a large bowl, attached to a stand mixer, cream the butter alone for two minutes. Add the sugars, and beat for another two minutes, until nice and fluffy.
- Add the egg, vanilla, and milk.
- With the mixer on low, slowly add in the dry ingredients. The dough is going to be sticky and thick!
- Once it's well combined, using a rubber spatula, fold in the caramel chips. Chill the dough for 2 hours.
- When ready to bake, preheat the oven to 350 degrees, and line a baking sheet with parchment paper. Allow the dough to come up to room temperature, about 10 minutes before handling.
- Using a cookie scoop that's about 2 tablespoons, roll dough and place on the cookie sheet. Bake for 10 minutes. Allow to cool for at least 4 minutes before moving to a cooling rack.
Nutrition Information:Yield: 18 Serving Size: 1
Amount Per Serving: Calories: 176Total Fat: 6gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 24mgSodium: 201mgCarbohydrates: 29gFiber: 1gSugar: 21gProtein: 2g