Chewy Caramel Cookies
Chewy Caramel Cookies combine tender, buttery dough with rich pockets of molten caramel for an irresistible chewy treat. Perfectly balanced with sweet and salty notes, these cookies are a comforting classic that melts in your mouth.
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.