Description
Soft, chewy chocolate chip cookies with a surprise molten caramel center—rich, gooey, and perfect for anyone who loves a twist on the classic favorite.
Ingredients
Units
Scale
- 2 1/4 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup unsalted butter, softened
- 3/4 cup brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- 1 1/2 cups semi-sweet or dark chocolate chips
- 12 soft caramel candies or caramel squares
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a medium bowl, whisk together flour, baking soda, and salt.
- In a large bowl, beat softened butter, brown sugar, and granulated sugar until creamy.
- Add eggs one at a time, then mix in vanilla extract.
- Gradually add the dry ingredients to the wet mixture. Fold in the chocolate chips.
- Scoop 2 tablespoons of dough and flatten slightly. Place a caramel candy in the center, top with another tablespoon of dough, and seal the edges to form a ball.
- Place dough balls on the baking sheets with at least 2 inches between each.
- Bake for 10–12 minutes, or until edges are golden and centers are set.
- Cool on the pan for 5 minutes, then transfer to a wire rack.
Notes
- Use soft, meltable caramel candies like Werther’s Soft or Kraft Caramels.
- Seal dough tightly around the caramel to avoid leaks during baking.
- Sprinkle sea salt on top before baking for a salted caramel version.
- Microwave cookies for 8–10 seconds to revive the gooey center.
- Freeze unbaked dough balls or baked cookies for later enjoyment.
Nutrition
- Serving Size: 1 cookie
- Calories: 290
- Sugar: 24g
- Sodium: 160mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg