Caramel Chocolate Chip Cookies
Caramel chocolate chip cookies that are ooey gooey yummi-ness! Prepare yourself for an amazing flavor combination, chewy caramel cookies kissed with bittersweet chocolate chips to make them soft and sweet, just like a good cookie should be! Also with low carb swaps to watch those sugar levels.
Caramel chocolate chip cookies are an amazing addition to the cookie rotation.
Caramel chocolate chip cookies 101
The best cookies are soft, slightly chewy and offer an infusion of flavors. Enter these absolutely yummi caramel chocolate chip cookies.
What makes a cookie soft and gooey? It’s no surprise that butter plays a key role in softening cookies, introducing milk solids and water to the mix. Another contributed is brown sugar (or in this case, brown sugar substitute.) That’s part of why it’s important to be precise in your measurements so the cookies turn out as planned. Soft, gooey and oh so good. Eggs are another influence in terms of texture and can make for a chewier (and soft) cookie. Some people opt to add more egg to the recipe, which we encourage at your own risk.
Why add salt to a sweet cookie? Salt plays a different role when it comes to sweets, intensifying flavors and helping cookies retain the intended shape.
Caramel morsels can be hard to find sometimes. However, the candy section of any grocer is likely to have the soft, chewy, caramel squares. They are a bit tough to cut but worth the extra effort to have true chewable chunks throughout your cookie. Do not use hard candied caramels.
To chill or not to chill
One trick to making the ultimate cookies is to chill your dough for at least 30 minutes.
But what does that actually do? Well, it make it easier to keep your cookie balls together for placement on the baking sheet (and less on your hands). It also makes a big difference in how the cookies bake.
With chilled dough, the fat in your cookies (butter, for example) is solid and takes longer to melt. As a result, your cookies don’t spread as much and you get a more even bake, maintaining the gooey goodness.
Can I freeze Caramel Chocolate Chip Cookies?
As with most cookies, you can. But we prefer to take a different route.
Make your dough, round off into to cookie portion balls and place on a baking sheet to freeze them. (You can put wax paper on the sheet as well). Then stack the frozen dough balls in a freezer friendly container with layers of wax paper in between.
We love this option for making the dough when you have time and baking these cookies when you feel inspired. The frozen dough will last about 3 months if kept at a consistent temperature. This also allows you to make smaller batches and always have fresh cookies.
Talking about winning!
Trimming some carbs
We created this recipe and tested it our both ways for you guys.
LOW CARB – You can use a low carb flour mix that we link too in our recipe card below to help trim some of the carbs and tested it using sugar alcohols that are also linked in the recipe card along with sugar-free chocolate chips. . So those are options for you. Then if you want to take it to absolute low carb level swap the caramel morsels out for 1 teaspoon of caramel extract to get that flavor in there.
Psst. These low carb chocolate crinkle cookies are divine as well for another low carb option.
Or there’s always the option of making smaller cookies/portion control, but we think that’s a little tricky when the cookies are this good and can ultimately backfire.
ABSOLUTE DECADENT COOKIES – So we’ve also tested this with all-purpose flour, sugar, brown sugar and chopped caramel squares and it is DIVINE as well. So whatever your goals may be these cookies fit the bill.
Our goal, as you know, is to focus on the Yummi and easy recipes you’ll love. If you truly want to recreate the goodness we have brought to you, stick to the recipe and enjoy. Because life is too short for anything but delicious cookies.
Other recipes you might enjoy:
Caramel Chocolate Chip Cookies
- 3 cups low carb baking mix (or all-purpose flour)
- ½ teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 cup unsalted butter room temperature
- 1 cup erythritol (or sugar)
- 1 cup sukrin brown sugar (or brown sugar)
- 2 large eggs
- ¾ teaspoon vanilla extract
- ½ cup caramel morsel chips (or chopped caramel squares OR 1 teaspoon of caramel extract)
- ½ cup semi-sweet chocolate chips
- ¼ cup mini semi-sweet chocolate chips
- Heat oven to 350 F. Line 2 cookie sheets with parchment paper or silicone baking mats.
- Combine the flour, salt, baking powder, and baking soda in a bowl and sift together into a larger bowl.
- Cream butter in a medium bowl until light and fluffy, just a few minutes using a hand mixer. Add sugar and brown sugar to butter and use hand mixer again until well incorporated.
- Add eggs and extract to butter batter all at once and mix again
- Combine batter to sifted flour mixture and blend again with the hand mixer.
- Add chocolate chips and caramel pieces to the dough and mix with a rubber spatula.
- Using a 1 ½ inch cookie scoop, place rounded balls of dough onto a cookie sheet lined with parchment paper (in case some of the caramel candies are on the side and ooze out) approximately 1-2 inches apart from one another. You should be able to fit about 9 dough balls on the standard size cookie sheet.
- Bake for 18 minutes in the center of the oven, turning the cookie sheet halfway through if your oven shows any unevenness during baking.
- Allow to cool for 2 minutes on the cookie sheet, then remove to a wire rack with a spatula for further cooling.
- You may substitute erythritol for any cup-for-cup sugar substitute.
- Sifting the dry ingredients is an important step and helps to ensure the end cookie is nice and fluffy. If you prefer a more crisp, dense cookie then simply whisking together dry ingredients will be enough.
- You don’t have to use parchment paper during the baking process but some caramel pieces may ooze out or be on the bottom of the dough ball. This could cause some burning of the candy and sticking of cookies to the cookie sheet without parchment paper.
- I used a combination of mini and standard sized chocolate morsels to ensure there is chocolate in every bite and well distributed.
- Caramel morsels can be hard to find. However, the candy section of any grocer is likely to have the soft, chewy, caramel squares. They are a bit tough to cut but worth the extra effort to have true chewable chunks throughout your cookie. Do not use hard candied caramels.
Very sweet of you to make dinner for her. I have a friend who also doesn’t like cheese but I see it as some kind of birth defect. 🙂 These cookies sound yummy and I’m sure 1 wouldn’t hurt. Unfortunately, I have portion control issues. 😉
I love that they are only 3 points! I need to make these for my hubby!
Oooh I do love these cookies! And that they are low carb? Means I can have more! Yuuummi indeed 😉
Making them smaller is definitely NOT an option – besides, Becca, these just look too good to be made smaller in the first place!