The holidays are a time to gather with family and loved ones and make some unforgettable happy memories!
In my home, baking is a huge part of our holiday celebrations. Every year, my girls and I bake and share a variety of goodies with our friends. This year, we’re making an extra special cookie for our gift baskets- Caramel Chocolate Chip Cookies! And these aren’t any ordinary cookies by the way! They’re chewy, fudgy and filled with ooey-gooey caramel bits, because instead of chocolate chips, we’re using milk chocolate covered caramel bites. Now that’s a cookie fit for the holidays 🙂 I chop up these tiny bite-size pieces of milk chocolate covered caramels into smaller chunks, about the size of chocolate chips, and add to the dough. The caramel melts as the cookie bakes, creating pockets of heavenly caramel in a moist and chewy cookie. And these are the perfect treats to make ‘after’ holidays too- when you have an abundance of chocolate boxes gifted by loving family and friends. The base cookie recipe is inspired by Pinch of Yum’s Soft Chocolate Chip Cookie- it’s a real keeper! Fun Fact: Did you know December 4th is National Cookie Day in the US? In 1976, Sesame Street included National Cookie Day on its calendar for the first time on November 26th. Then in 1987, Matt Nader of the Blue Chip Cookie Company, San Francisco created Cookie Day, celebrating it on December 4th.
Ingredients- Notes & Substitutions
These cookies are basically a dressed up version of a classic and comforting chocolate chip cookies. So you’ll need an egg, all purpose flour, butter, vanilla, sugar in addition to the star ingredient- caramel chocolates. Let’s discuss some notes and substitution tips:
Egg: Room temperature is always the best for baking. Take it out of the refrigerator 30 minutes before baking.Butter: unsalted butter is my preference since that keeps the flavor consistent. Take it out of the refrigerator 30 minutes before baking.Sugar & Salt: We’re using a combination of regular granulated sugar and light brown sugar to get that irresistible ‘chewy’ texture. If regular sugar is all you have, feel to use 1 cup. And a good pinch of salt goes a long way in highlighting all the yummy flavors in this recipe. Caramel: I use caramel milk chocolates in this recipe to give it that extra flavor. The caramel chocolates can be substituted with other chocolate covered caramel candy or caramel chews. Just chop them in small chunks, about the size of chocolate chips. Feel free to use an equal quantity of Toffee, Pecan Delights or Chocolate Peppermint bites instead. To make this cookie with chocolate chips instead, simply substitute with 1 cup semi-sweet chocolate chips and follow the instructions.
How to Make Cookies Chewy
When it comes to chocolate chip cookies, there are two camps- Crisp or Chewy. My family loves the chewy texture, so I use these tricks to get it ‘just right’.
Use a combination of granulated and brown sugar. The molasses in the brown sugar really helps achieve that moist texture. Remove the cookies when they’re slightly under-baked, by 1 to 2 minutes. Let them rest to finish cooking.
Step by Step Instructions for Caramel Cookies
Storing & Freezing Instructions
To retain freshness and prevent the cookies from drying out, cool completely and store in an airtight container for up to a week. To freeze, place the individually rolled dough balls on a baking sheet, freeze them, then transfer and store them in a large ziplock bag for later use. To bake again, thaw in the refrigerator overnight, and bake as needed.
Recipe Tips & Notes
Remember to melt the butter till it’s mostly liquid, but not bubbling hot. If your microwave is strong, melt in increments of 10 seconds. It takes me 30-40 seconds.The caramel chocolates can be substituted with other chocolate covered caramel candy or caramel chews. Just chop them in small chunks, about the size of chocolate chips. Feel free to use an equal quantity of Toffee, Pecan Delights or Chocolate Peppermint bites instead.To make this cookie with chocolate chips instead, simply substitute with 1 cup semi-sweet chocolate chips and follow the instructions.Remove cookies when it looks slightly puffy and pale golden. It will look undercooked, and that it exactly how we want it to be. It will finish cooking during the resting time. For best results, it is best to rest this cookie for 30 minutes before eating - use all your will power as the wait is worth it 😉Follow the whisking/mixing times as they will ensure that your cookie comes out moist. Over mixing can cause the dough to harden, resulting in a dry, flat cookie.To store, cool completely and store in any airtight container for up to 1 week.To freeze, place the individually rolled dough balls on a baking sheet, freeze them, then transfer and store them in a large ziplock bag for later use. Thaw in the refrigerator overnight, and bake as needed.
Popular Desserts from my Kitchen
Fruit & Nut Oatmeal CookiesAlmond Spice CookiesBanana Chocolate Chip MuffinsChocolate Lava Cake4-Ingredient Nutella BrowniesTiramisu (without eggs)Fudgy Chocolate Brownies (box-mix)Healthy Apple Cinnamon Cake Pumpkin Bread
📖 Recipe
