One Bowl Caramel Chip Cookies are the ultimate fuss-free treat, offering everything you love about gooey, chewy cookies in a single, easy-to-clean-up step. These cookies are made with rich brown sugar, melty caramel chips, and a buttery dough that comes together in just one bowl—making them perfect for quick bakes, late-night cravings, or spontaneous dessert cravings. With no need for fancy mixers or complicated techniques, they’re ideal for beginners, busy bakers, or anyone who wants a delicious homemade cookie with minimal cleanup. The result is a perfectly soft and chewy center with lightly crisp edges and pockets of sweet caramel that melt in your mouth, making each bite as satisfying as the last.
The History of Caramel Chip Cookies
Caramel chip cookies are a relatively modern twist on the traditional chocolate chip cookie, which was invented in the 1930s by Ruth Wakefield at the Toll House Inn in Massachusetts. While chocolate chips quickly became a pantry staple, bakers over time began experimenting with alternative flavors—like white chocolate, peanut butter, and eventually, caramel. Caramel chips, designed to hold their shape in baking while delivering that buttery-sweet flavor, emerged in the early 2000s as interest in gourmet and customizable cookies grew. The combination of caramel with cookie dough became especially popular as salted caramel surged in popularity across cafes and bakeries. One Bowl Caramel Chip Cookies simplify the traditional process without compromising on flavor, bringing the joy of caramel-rich cookies into a simple, approachable format.
Ingredients Breakdown
– 1 cup unsalted butter, melted and slightly cooled: adds moisture and rich flavor
– 1 cup packed brown sugar: gives chewiness and a deep, molasses-like flavor
– ½ cup granulated sugar: balances the sweetness and aids in structure
– 2 large eggs: bind the dough and provide structure
– 2 teaspoons vanilla extract: enhances aroma and flavor
– 2 ½ cups all-purpose flour: the foundation of the cookie’s structure
– 1 teaspoon baking soda: ensures proper spread and rise
– ½ teaspoon baking powder: gives a soft texture
– ¾ teaspoon salt: balances sweetness and enhances flavor
– 1 ½ cups caramel chips: the star of the cookie, offering gooey sweetness in every bite
– Optional: sea salt flakes for sprinkling on top after baking for a sweet-salty contrast
Each ingredient plays a vital role in achieving the perfect cookie texture—soft, chewy, rich, and just the right amount of sweet. Melting the butter creates a denser, chewier texture, while the brown sugar keeps the inside moist and flavorful. The caramel chips add a luscious, buttery richness that makes these cookies truly irresistible.
Step-by-Step Recipe
Start by preheating your oven to 350°F (175°C) and lining a baking sheet with parchment paper. In a large mixing bowl, add the melted and slightly cooled butter. Stir in the brown sugar and granulated sugar until fully combined. Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract. Sprinkle the flour, baking soda, baking powder, and salt directly over the wet mixture. Use a spatula or spoon to fold everything together just until no dry flour remains—do not overmix. Fold in the caramel chips until evenly distributed. Using a cookie scoop or tablespoon, scoop the dough into balls and place them on the prepared baking sheet, spacing about 2 inches apart. Bake for 10–12 minutes, or until the edges are lightly golden and the centers look slightly underbaked. Let the cookies cool on the pan for 5 minutes before transferring them to a wire rack. If desired, sprinkle sea salt flakes on top of the warm cookies for added flavor contrast.
Tips for the Perfect Cookie
Always melt and cool your butter slightly before mixing to avoid cooking the eggs. Use room temperature eggs for better blending and a smoother dough. Don’t overmix the dough once the flour is added—overworking it can lead to tough cookies. If your dough feels too soft, chill it for 20–30 minutes to prevent excessive spreading. For a beautiful appearance, press a few extra caramel chips into the tops of the dough balls before baking. Line your baking sheet with parchment or silicone baking mats for even baking and easy cleanup. Store cookies in an airtight container with a slice of bread to maintain their chewy texture for days.
Variations and Customizations
Substitute some caramel chips with chocolate chips for a caramel-chocolate combo. Add chopped pecans or walnuts for extra crunch. Swirl in a tablespoon of caramel sauce for gooey pockets throughout the cookie. Use browned butter instead of melted butter for a nutty, toasted flavor. Add a dash of cinnamon or espresso powder to the dough for a warm or bold flavor profile. Replace vanilla extract with almond or maple extract for a unique twist. For a festive option, mix in sprinkles or crushed pretzels for a sweet and salty holiday cookie. If you like a softer center, underbake by a minute or two and let cookies finish setting on the pan.
Health Considerations and Nutritional Value
Each cookie contains approximately 180–220 calories, depending on size and add-ins. These cookies are high in sugar and saturated fats, so enjoy them as an occasional treat. To lighten them up, consider reducing the sugar slightly, using whole wheat pastry flour, or opting for plant-based caramel chips. Vegan substitutions include using dairy-free butter and an egg replacer such as flaxseed meal or aquafaba. Gluten-free versions work well with a 1:1 baking flour blend. While not a health food, these cookies offer emotional nourishment and a satisfying homemade treat when enjoyed in moderation.
FAQ
Can I freeze the dough? Yes, scoop dough balls onto a tray, freeze until solid, then store in a freezer bag. Bake directly from frozen, adding 1–2 minutes to bake time.
Can I use caramel chunks instead of chips? Yes, just chop them into small pieces and freeze them beforehand to prevent too much melting.
Why are my cookies spreading too much? This could be due to overly warm dough. Chill it for 20–30 minutes before baking.
How do I store these cookies? Store in an airtight container at room temperature for up to 5 days, or freeze for longer storage.
Can I add a caramel drizzle on top? Absolutely. Melt some caramel and drizzle over cooled cookies, then let it set before storing.
One Bowl Caramel Chip Cookies
Ingredients
- – ¾ cup 200 grams butter, softened to room temperature
- – 1 cup 213 grams packed light or dark brown sugar
- – ½ cup 100 grams granulated sugar
- – 2 large eggs
- – 2 teaspoons vanilla extract
- – 2 ¾ cups 330 grams all-purpose flour
- – 1 teaspoon baking soda
- – ½ teaspoon salt
- – 2 cups 350 grams semi-sweet chocolate chips
- – Approximately 36 caramels see Notes
- – Flaky sea salt for sprinkling optional
Instructions
- Preheat the oven to 375°F and line baking sheets with parchment paper. Using an electric mixer, beat the butter, brown sugar, and granulated sugar on high speed for 3–4 minutes until the mixture is pale, creamy, and sticks to the sides of the bowl, scraping down the sides once or twice during mixing. Add the eggs one at a time, mixing well and scraping the bowl after each addition. Stir in the vanilla extract.
- Add the flour, baking soda, and salt, mixing just until combined. Fold in the chocolate chips. Using a rounded tablespoon (a #40 cookie scoop, about 1 ½ tablespoons), portion the dough onto the prepared baking sheets, placing about 8 cookies per sheet.
- Press a caramel piece into the center of each cookie dough portion. Use your hands to completely cover the caramel with dough and roll it into a smooth ball. Place the dough balls back on the baking sheet.
- Bake for 9–10 minutes, or until the tops just begin to brown. Allow the cookies to cool on the sheet for a few minutes before transferring them to a wire rack to cool completely. Repeat the process with the remaining dough and caramels.