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Caramel Chocolate Chip Cookies

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Caramel Chocolate Chip Cookies

Do you ever feel like you need a twist on basic Chocolate Chip Cookies? Don’t get my wrong, cookies are my favorite dessert, but sometimes we like to mix up our cookies and make these Caramel Chocolate Chip Cookies.

It’s so simple – all it involves is basically swapping out half the chocolate chips for caramel bits (see the ones I use here), and if desired, sprinkling a little flakey Sea Salt on top (see my favorite flake salt here too).

We love to bring these cookies with us on outings, or bake some extra up for neighbors. Cookies are such an easy and delicious way to let a friend know you’re thinking about them.

Caramel Chocolate Chip Cookies

Author Shannon Lyon | Plum Street


  • 3/4 cup unsalted butter, softened
  • 3/4 cup brown sugar
  • 1/2 cup white sugar
  • 1 egg
  • 3/4 teaspoon vanilla extract
  • 2 cups flour
  • 3/4 teaspoon salt
  • 3/4 teaspoon baking soda
  • 1 cup chocolate chips
  • 1 cup caramel bits (I use the Kraft brand – find them right by the chocolate chips in the grocery store)
  • optional, sea salt for topping


  • Cream butter and sugars in stand mixer for 2-3 minutes.
  • Add egg and vanilla and keep beating for 1 min.
  • Meanwhile in a separate bowl mix flour, salt, and baking soda.
  • Slowly add dry mixture to wet mixture and cream. Then add the chocolate chips and caramel bits, and mix quickly until incorporated.
  • Using a cookie scoop (2-3 tbsp. works best), scoop dough onto parchment lined cookie sheet. 
  • Chill cookie sheet with dough on it in Fridge for 20 – 30 minutes. (Note – I don't freeze these all the way hard like I do with my Classic Chocolate Chip Cookies – I like these to spread a little more so they cook that caramel on the bottom and get it really chewy).
    Meanwhile, preheat oven to 385°F.
  • Remove dough from Fridge. Line a cookie sheet with a silicon baking mat or parchment paper – the caramel will stick to the pan if you don't use a silicon mat or parchment! Make sure to line the pan!
  • Place chilled dough balls on it, evenly spaced. These cookies will spread a bit so I do 6-9 per cookie sheet.
  • Bake in preheated 385°F oven for 7-10 minutes – time will vary dependning on your oven and cookie size. Bake until cookie starts to spread and edges turn a light golden brown.
    Remove from oven when edges are lightly golden brown. Try not to overcook the middle of the cookie.
    Top with sea salt sprinkles if desired.
    Let cool on cookie sheet for 10 minutes before eating or transferring. Caramel will be chewy. Enjoy!

One thing I love about this recipe is you can make the cookie dough ahead and keep it in the fridge for a day or two, then bake when you need them. You can always have warm cookies that way ; )

If you’re needing a dessert but not in the mood for cookies, check out my other dessert recipes here.

Check out my other cookies here. Tag me with photos if you make this @plumstreetcollective on Instagram. Thanks for reading!

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  1. Can’t wait to try these! Is the baking at 385 a typo or it’s that correct? I’ve just never seen anything baked at that temp before so I wasn’t sure. Thanks!

    1. Not a typo! That’s what makes these so good – freeze the dough, bake hot – the inside stays gooey and the edges get crispy. Hope you love them!!

      1. So 385 degrees is correct?

        1. Yes, 385 is correct! If you don’t chill your dough, you can do a lower temp (like 350) but if you chill the dough (which helps the flavors come together), the hotter temperature works best! Just keep an eye on them – if your oven is hotter in the back you may need to rotate part way through. The hotter temp makes the edges crispy (but the inside stays gooey!) and gives the edges that delicious taste of browned, crispy butter.

  2. Hi! I posted a few days ago, agreeing that 385 was too high. I did not chill my dough, and baked them(350) for 10 minutes, rotating halfway through. They turned out wonderful. GREAT recipe!

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