Caramel Cookies

Soft, chewy cookies studded with chocolate and caramel chips and finished with melted caramel pieces and coarse salt.

Prep Time10

Cook Time12

Total Time22

Servings: 36 servings

Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
In a medium bowl, whisk together the all-purpose flour, baking soda, and 1 teaspoon coarse salt until combined.
In a large mixing bowl, beat the softened butter, brown sugar, and 1/4 cup granulated sugar with a hand mixer or stand mixer until creamy and light, about 2–3 minutes.
Add the eggs one at a time, beating well after each addition, then beat in the vanilla extract until incorporated.
Gradually add the dry ingredients to the wet mixture and mix just until a dough forms; do not overmix.
Fold in the chocolate chips and caramel chips until evenly distributed.
Portion the dough into 1½–2 inch balls (use a small scoop or your hands) and place them spaced about 2 inches apart on the prepared baking sheets.
Bake for 12–13 minutes, until the edges are set and the centers are just slightly soft.
Immediately after removing the cookies from the oven, press three of the pre-cut caramel candy segments into the top of each warm cookie and sprinkle lightly with coarse salt.
If the caramel pieces do not fully melt into the cookie, return the baking sheet to the oven for an additional 30–60 seconds, then transfer cookies to a cooling rack to set.