Chewy Caramel Cookies are a delightful indulgence that combines the soft, tender texture of a classic chewy cookie with the rich, buttery sweetness of caramel melted throughout. These cookies are beloved for their perfect balance of chewiness and gooey caramel pockets, creating a mouthwatering experience in every bite. The caramel adds a luscious depth of flavor that complements the warm vanilla and brown sugar undertones of the dough, making these cookies an irresistible treat for caramel lovers and cookie enthusiasts alike. Whether enjoyed fresh from the oven or savored later with a cup of coffee or milk, chewy caramel cookies provide a comforting and satisfying dessert that feels both nostalgic and decadent. They are perfect for sharing at holidays, celebrations, or as a simple homemade reward.
The History of Chewy Caramel Cookies
The history of chewy caramel cookies is intertwined with the evolution of caramel and cookie baking traditions. Caramel’s origins date back centuries, with early caramelized sugar confections appearing in Middle Eastern cultures and later refined in Europe. Cookies, dating to ancient Persia, have undergone numerous transformations, adapting to regional tastes and available ingredients. The marriage of chewy cookies and caramel likely arose with the commercial availability of caramel chips and soft caramel candies in the late 20th century. As caramel surged in popularity, especially with the rise of salted caramel flavors, bakers began incorporating caramel pieces directly into cookie dough for added flavor and texture. This fusion became a modern classic, appealing to those who crave a richer, chewier cookie experience. Today, chewy caramel cookies are a staple in bakeries and home kitchens worldwide, celebrated for their luxurious chew and sweet, buttery caramel notes.
Ingredients Breakdown
– ¾ cup unsalted butter, softened: provides moisture and richness for chewy texture
– 1 cup packed brown sugar: adds moisture and a deep molasses flavor for chewiness
– ½ cup granulated sugar: balances sweetness and aids in structure
– 2 large eggs: bind ingredients and contribute to soft crumb
– 2 teaspoons vanilla extract: enhances flavor complexity
– 2 ¾ cups all-purpose flour: forms the base structure of the cookie
– 1 teaspoon baking soda: allows slight rise and spread
– ½ teaspoon salt: balances sweetness and enhances other flavors
– 1 ½ cups caramel chips or chopped soft caramel candies: create gooey caramel pockets
– Optional: flaky sea salt for sprinkling, adding a salty contrast
Each ingredient is selected to create the ideal chewy texture, rich caramel flavor, and balanced sweetness. The brown sugar and butter combination is key to the chewiness, while caramel chips provide bursts of melted sweetness that contrast with the cookie’s tender crumb.
Step-by-Step Recipe
Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper. In a large mixing bowl or stand mixer fitted with a paddle attachment, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy, about 3–4 minutes. Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing just until combined. Fold in the caramel chips or chopped soft caramel pieces.
Using a cookie scoop or tablespoon, portion the dough into balls and place them about 2 inches apart on the prepared baking sheets. Bake for 10–12 minutes, until the edges are golden and the centers still appear slightly underbaked for maximum chewiness. Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. If desired, sprinkle flaky sea salt on the warm cookies to enhance flavor.
Tips for the Perfect Cookie
Use room temperature butter and eggs to ensure smooth mixing and consistent texture. Don’t overmix after adding flour to avoid tough cookies. Chill the dough for at least 30 minutes to control spreading and deepen flavors. For gooier caramel pockets, use soft caramel candies chopped into small pieces. Press a few extra caramel chips onto the tops of dough balls before baking for a pretty finish. Use parchment paper or silicone mats to prevent sticking and promote even baking. Store in an airtight container with a slice of bread to maintain softness.
Variations and Customizations
Swap caramel chips for chocolate chips to create a caramel-chocolate combo. Add chopped nuts like pecans or walnuts for texture and flavor contrast. Incorporate a pinch of cinnamon or espresso powder for a warm or bold twist. Use browned butter for a nutty, toasted flavor. For vegan versions, substitute butter and eggs with plant-based alternatives and use dairy-free caramel. Gluten-free flour blends work well for those with dietary restrictions. For a festive touch, add sprinkles or crushed toffee pieces.
Health Considerations and Nutritional Value
Each chewy caramel cookie contains approximately 200–250 calories depending on size and ingredients. They are high in sugar and saturated fats and should be enjoyed as an occasional treat. To make a lighter version, reduce sugar slightly, substitute part of the flour with whole wheat pastry flour, or use natural sweeteners like coconut sugar. Vegan and gluten-free adaptations make these cookies accessible to more diets. While not a health food, chewy caramel cookies provide comfort and pleasure when eaten mindfully as part of a balanced diet.
FAQ
Can I freeze the dough? Yes, cookie dough balls can be frozen and baked directly from frozen, adding 1–2 minutes to the baking time.
Can I use caramel sauce instead of chips? It’s best to use caramel chips or chopped soft caramel candies for better texture and less spreading.
Why are my cookies spreading too much? Dough that’s too warm can cause spreading; chill the dough before baking.
How should I store these cookies? Store in an airtight container at room temperature for up to 5 days, or freeze baked cookies for longer storage.
Can I add sea salt? Yes, sprinkling flaky sea salt on warm cookies enhances flavor with a sweet-salty contrast.
Chewy Caramel Cookies
Ingredients
For the Hard Caramel
- Prepare 1 batch of 5-Minute Hard Caramel.
For the Cookie Dough
- – 1 ½ cups 330 g packed light brown sugar
- – 16 tablespoons 226 g unsalted butter, at room temperature
- – ½ cup 100 g granulated sugar
- – 1 ½ tablespoons 19 g real vanilla extract
- – 2 large eggs at room temperature
- – 1 teaspoon baking powder
- – 1 teaspoon baking soda
- – 1 teaspoon sea salt
- – 3 ¼ cups 439 g all-purpose flour (see how to measure flour)
- – 1 ½ cups 255 g dark chocolate, coarsely chopped or chips
- – Sea salt flakes for topping optional
Instructions
- For the Cookies: Preheat your oven to 350°F (177°C) and line several baking sheets with parchment paper. In a stand mixer fitted with the paddle attachment, cream together the brown sugar, granulated sugar, butter, and vanilla on medium speed for 4 to 5 minutes, or until the mixture becomes light in color and fluffy in texture.
- Add the eggs one at a time, ensuring the first is fully incorporated before adding the second. Then add the baking powder, baking soda, and salt, mixing on medium speed for about one more minute until well combined. Remove the bowl from the mixer.
- Next, add the flour and mix just until barely combined—you should still see some streaks of flour. Scrape the sides and bottom of the bowl to make sure everything is evenly mixed. Fold in the chopped dark chocolate and chopped hard caramel pieces until evenly distributed throughout the dough.
- Using a tablespoon or cookie scoop, portion 2-tablespoon-sized dough balls onto the prepared baking sheets, spacing them about 2 inches (5 cm) apart. Bake one sheet at a time in the center of the oven for about 11 minutes. Remove the cookies and gently nudge them back into round shapes using the edge of a silicone spatula. Return the cookies to the oven for one more minute. They will appear slightly underbaked in the center.
- Allow the cookies to cool on the baking sheet for 10 minutes before transferring the warm cookies to a wire rack to cool completely. If desired, sprinkle with flaky sea salt before serving.