Ooey, Gooey Chocolate and Caramel Goodness…grab the milk or a cup of coffee. YUM!!!
Ingredients:
14.5 tbsp salted butter, melted & cooled slightly (206 grams, or 1/2 cup + 6.5 tbsp)
3/4 cup brown sugar, packed (161 grams)
3/4 cup granulated sugar (156 grams)
1 and 1/2 tsp vanilla extract
2 large eggs
3 cups all-purpose flour, spooned & leveled (390 grams)
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt
2 cups semi-sweet chocolate chips
35 pieces Werther’s soft caramels
Directions:
Prep: Unwrap your caramels, leaving 15 whole for stuffing inside the cookies. Slice the rest into 2-3 pieces each for topping.
Make the Cookie Dough: In a large bowl, whisk melted butter with sugars. Add vanilla and eggs, whisking until smooth. Mix in dry ingredients until a dough forms. Stir in chocolate chips last.
Rest the Dough: Let the dough rest for 20 minutes in the fridge or freezer.
Prep Cookie Dough Balls: Form dough into 90g balls. Flatten each, place a whole caramel in the center, and fold dough around it. Press sliced caramels and extra chocolate chips on top.
Bake the Cookies: Preheat oven to 365°F. Line cookie sheets with parchment. Space dough balls 5-6 per sheet. Bake for 10-12 minutes until edges are set but centers are soft. Let cool on the pan before serving.
Prep Time: 30 minutes | Cooking Time: 12 minutes | Total Time: 42 minutes
Kcal: 428 kcal | Servings: 16 cookies
Salted Caramel Chocolate Chip Cookies
Ingredients
- 14.5 tbsp salted butter melted & cooled slightly (206 grams, or 1/2 cup + 6.5 tbsp)
- 3/4 cup brown sugar packed (161 grams)
- 3/4 cup granulated sugar 156 grams
- 1 and 1/2 tsp vanilla extract
- 2 large eggs
- 3 cups all-purpose flour spooned & leveled (390 grams)
- 1 tsp baking powder
- 1 tsp baking soda
- 1/4 tsp salt
- 2 cups semi-sweet chocolate chips
- 35 pieces Werther’s soft caramels
Instructions
- Prep: Unwrap your caramels, leaving 15 whole caramels for stuffing inside the cookies. Slice the rest into 2-3 pieces each for topping.
- Make the Cookie Dough: In a large bowl, whisk melted butter with sugars. Add vanilla and eggs, whisking until smooth. Mix in dry ingredients until a dough forms. Stir in chocolate chips last.
- Rest the Dough: Let the dough rest for 20 minutes in the fridge or freezer.
- Prep Cookie Dough Balls: Form dough into 90g balls. Flatten each, place a whole caramel in the center, and fold dough around it. Press sliced caramels and extra chocolate chips on top.
- Bake the Cookies: Preheat oven to 365°F. Line cookie sheets with parchment. Space dough balls 5-6 per sheet. Bake for 10-12 minutes until edges are set but centers are soft. Let cool on the pan before serving.
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