I had a craving for chocolate chip cookies with caramel chunks. All I had on hand for salt was coarse salt and, much to my surprise, the result was delicious.

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Ingredients

36
Original recipe yields 36 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

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  • Whisk flour, baking soda, and salt together in a bowl.

  • Beat brown sugar, butter, and white sugar together in a bowl using an electric mixer until creamy. Beat eggs, 1 at a time, into butter mixture until blended; beat in vanilla extract. Stir flour mixture into butter mixture until dough is just combined; fold in chocolate chips.

  • Divide dough into thirty six 2 tablespoon-size balls; arrange on a baking sheet. Press 3 caramel pieces into each dough ball.

  • Bake in the preheated oven until edges are golden brown, 13 to 15 minutes. Transfer cookies to a wire rack to cool.

Cook's Note:

By strategically placing the caramels in the cookie dough ball instead of mixing it in the cookie dough itself, it allows for a prettier cookie and the caramel has less tendency to spill out onto the cookie sheet.

Nutrition Facts

178 calories; 2 g protein; 24.9 g carbohydrates; 24.1 mg cholesterol; 104.7 mg sodium. Full Nutrition

Reviews (72)

Read More Reviews

Most helpful positive review

Rating: 5 stars
05/27/2014
I didn't have the energy to make these as individual cookies, so I put the whole thing in a baking dish, pressed the caramels on top and baked for ~25 minutes. Delish! That extra little bit of salt adds a nice touch to a potentially overly-sweet cookie. I used scissors to snip the caramel pieces like another reviewer and it makes the process go pretty quick. Read More
(31)

Most helpful critical review

Rating: 1 stars
03/21/2016
I bought Werthers caramel hard candies which can't be right. Not only were the cookies a hot mess, spread out too much and flat but the caramel chunks were still hard. Read More
(8)
94 Ratings
  • 5 star values: 69
  • 4 star values: 18
  • 3 star values: 2
  • 2 star values: 3
  • 1 star values: 2
Rating: 5 stars
05/27/2014
I didn't have the energy to make these as individual cookies, so I put the whole thing in a baking dish, pressed the caramels on top and baked for ~25 minutes. Delish! That extra little bit of salt adds a nice touch to a potentially overly-sweet cookie. I used scissors to snip the caramel pieces like another reviewer and it makes the process go pretty quick. Read More
(31)
Rating: 5 stars
12/24/2013
Santa will be sad that these won't last until his arrival! Amazing!!! I do have to admit that I love the salty with the sweet contrast so I tripled (yes...tripled) the salt that the recipe called for. I also sprinkled a little extra salt on top prior to baking. Not too salty in my opinion! These also got the stamp of approval from my husband and our 22 month old. Oh...I used a corse kosher salt. I was also intimidated by cutting the caramel aspect. I got out the scissors and voila! So super easy. I will definitely make these again although I might make smaller cookies! Yum!!! Read More
(24)
Rating: 5 stars
10/19/2014
Awesome! The only thing I'd change is I bought some caramel baking bits, so instead of doing 2 cups chocolate chips...I will probably try 1 cup chocolate chips, 1 cup caramel bites. Thanks for sharing!! Read More
(18)
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Rating: 5 stars
05/02/2017
Very Yummy Cookies! My 3rd batch of these were my favorite. I like my cookies "cakey," so I used half crisco shortening and half salted butter to cut down on spreading (in all 3 batches). Used 1/2 tsp coarse salt in batter and added a sprinkle on dough right before baking. I used 2 cups caramel baking bits, 1/2 cup Chocolate chips and 1/2 cup pretzel pieces. I covered my dough so it wouldn't dry out between cookie sheet batches. I made a batch using a 1 inch scoop, and a 2 inch scoop. I did use the bottom of a glass to flatten them a little. I made sure that none of the caramel bits that were on the bottom of the cookie were too close to an edge, so they wouldn't explode out (this happened on a few the first bake, but you could break the bits off and no one would be the wiser). Didn't take the time to put any on top...needed to make a lot. Baked them at 350 for 10 min on a dark non stick pan with out parchment paper. Nice and crispy on the outside and chewy cakey on the inside. Great recipe! I'm sure the original recipe is yummy as is...but knowing my taste and after looking at all the photos decided I would go with the half salted butter/ half crisco...because I knew they would not spread as much and taste the way I like. I think they don't look half bad considering I didn't take the time to add bits to the top. In my 3 photos I have included a few upside down cookies so you can see the bottoms...and have details of what amounts of Chocolate chips/caramel Read More
(14)
Rating: 5 stars
07/04/2017
I used Hershey's Salted Caramel chips in place of the Caramel candy. And cut the salt asked for in half, will make again. Read More
(9)
Rating: 1 stars
03/20/2016
I bought Werthers caramel hard candies which can't be right. Not only were the cookies a hot mess, spread out too much and flat but the caramel chunks were still hard. Read More
(8)
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Rating: 4 stars
05/25/2015
you definitely need to triple to salt and make sure that the caramel in cut into small pieces Read More
(7)
Rating: 5 stars
04/27/2017
I really like these cookies. Used salted butter instead of tripling the salt in the recipe as some people suggested. I also sprinkled kosher salt on top prior to baking. This is a definite keeper Read More
(5)
Rating: 5 stars
12/28/2014
I made these exactly as written and was pleasantly surprised by how delicious they were! Wonderful recipe very tasty cookies. I used scissors to cut the caramels as suggested by an earlier post which made it very easy and quick. These are my husbands new favorite cookies will be making time and time again! Thank you for the recipe! Read More
(5)