Chewy Caramel Chocolate Chip Cookies

Can I Use Toffee Candies Instead of Caramel?

Either actually! I recommend using Werther’s Soft Caramel’s.

However!

I’ve also tested this recipe using Werther’s Chewy Toffees and they also work great!

Expect a buttery, nutty kick and a bit of crunch. Remember that toffee’s melting properties differ slightly from caramel’s.

For best results, position the toffee near the top of the cookie dough ball to prevent it sticking to the baking sheet.

Why You Will Love This Recipe

• One bowl recipe.

• Stuffed with gooey caramel.

• Dark chocolate chips throughout.

• Chewy on the inside, crisp on the outside.

What Makes Cookies Chewy?

To get that perfect chewy texture in cookies, they key ingredients are baking soda, cornstarch, and brown sugar.

Baking soda provides minimal lift, resulting in a denser texture.

Cornstarch helps in softening the protein in the flour, contributing to a tender cookie.

The molasses in brown sugar helps retain moisture, enhancing chewiness.

Can I use Different Types of Chocolate Chips?

Yes, you can use either dark, milk or white chocolate chips.

You can even use a block of chocolate by roughly chopping it up into smaller pieces, like I do in my Bakery Style Dark Chocolate Cookies.

Or if you can find them, caramel baking chips would be amazing!

Can I use Baking Powder Instead of Baking Soda?

No, as baking soda contributes to the chewy texture of these cookies.

Baking powder makes cookies more cakey, airy, and fluffy, like my Chai Spiced Cookies.

Ingredient Notes & Substitutions

A comprehensive recipe card featuring all the ingredients can be found at the end of this post.

• Unsalted butter: Use butter that comes in a block. Can be substituted with salted butter, just remove the added salt later in the recipe.

• Granulated sugar: Use golden/raw granulated sugar. Substitute with white granulated sugar.

• Brown sugar: Use regular light brown sugar. This recipe has not been tested using dark brown sugar or coconut sugar.

• Egg: As you’ll be adding the egg to the melted butter mixture, although it should be cooled down, ensure your egg is at room temperature before adding it to avoid it curdling.

• Vanilla Extract: Can be substituted with 1 teaspoon of vanilla paste.

• All-purpose flour: Is also known as plain flour in Australia. Make sure to accurately measure your flour and basic baking ingredients for the best results.

• Cornstarch: is also known as cornflour in Australia. This contributes to the chewy texture but if you don’t have it on hand, omit it from the recipe or arrowroot flour makes a good substitute.

• Baking soda: Do not substitute this with baking powder.

• Salt: Use fine salt. If using salted butter, leave out this additional salt from the recipe.

• Dark Chocolate Chips: Can be substituted with milk chocolate chips. Or use a block of dark chocolate, 1 cup/180g/6.3oz, roughly chopped into small chunks.

• Soft Caramel Candies: Werthers brand is ideal. Can be substituted with their chewy toffee candies.

Step By Step Instructions (with photos)

There is a full and detailed recipe card at the bottom of this post.

Step one: Melt the butter then pour it into a large mixing bowl and set aside to cool for 10-15 minutes until it’s only slightly warm. Don’t let it firm back up again. 

Step two: Add both sugars and whisk for 20 seconds until well combined.

Step three: Add egg and vanilla, and whisk until well combined, about 15 seconds. 

Step four: Sift over flour, cornstarch, and baking soda. Add salt. 

Using a rubber spatula or wooden spoon, fold and mix until a cookie dough forms, for about 40 seconds, it will be thick.

Step five: Add chocolate chips and gently fold through until distributed.

Step six: Chill cookie dough in the refrigerator for 45 minutes, or if the bowl is too large, wrap the dough and refrigerate without the bowl.

While dough chills, preheat oven to 180ºC (356ºF). Line a large baking sheet with parchment paper and set aside.

Step seven: Working one cookie at a time, scoop and weigh 50g (1.7oz) or 3 level tablespoons of dough and roll into a ball.

Flatten slightly in the palm of your hand to create a thick disc.

Step eight: Place one caramel candy in the center of the cookie dough disc.

Press dough around caramel to cover it then roll into a smooth ball.

IMPORTANT: Keep that caramel near the top of the dough ball. Otherwise, it’ll make a gooey escape out the bottom, sticking to your parchment paper.

Step nine: Place dough balls on the lined baking sheet, 4 inches apart and away from the tray edges. Bake in multiple batches for optimal spacing. Bake in multiple batches for optimal spacing.

Step ten: Bake for 10-12 minutes until the edges are lightly golden. Centers may look slightly under-baked; that’s what keeps them soft and chewy.

Step eleven: Remove from the oven and tap the baking sheet on your bench top or stovetop 3 times to help slightly deflate. 

Allow cookies to cool on the sheet for 15 minutes. 

If caramel leaks out the bottoms, use a slotted turner to remove them from the parchment paper. Transfer cookies to a wire rack to cool, handling carefully to prevent breakage. Enjoy!

• Adding Caramels: Keep the caramel candies near the top of the dough ball. Otherwise, it’ll make a gooey escape out the bottom, sticking to your parchment paper.

• Don’t overcrowd the pan: These cookies need space to spread out and strut their stuff. Give ’em room to groove!

• Do not flatten balls: No need to flatten the dough balls on the baking sheet. Keeping them tall allows them to spread naturally during baking in the oven and also keeps the caramel centers, well, in the center!

• Deflate cookies: Tap cookies on the bench top or stovetop to deflate them after baking; this creates the classic cookie top waves.

Serving Suggestions

• Ice Cream Sandwich: Place a scoop of vanilla ice cream between two cookies for a decadent dessert that oozes with gooey caramel and melting chocolate.

• Gingerbread Latte: Pair your caramel cookies with a mug of homemade gingerbread latte during the holidays for a cozy evening by the fireplace.

• Rum Hot Chocolate: Make this rum nightcap for guests or just yourself, alongside a slice of these

• As a gift: Present them in a vintage cookie jar for that cozy, thoughtful homemade gift or as christmas cookies for friends and family.

• Coffee or Tea: For afternoon tea or as a relaxing dessert after dinner, enjoy it with a hot cup of tea, coffee or homemade hot chocolate.

Common Mistakes to Avoid

• Overmixing: Mix just enough, or you’ll get tough cookies, and nobody wants that!

• Not chilling: Skip the chill, and your cookies may spread like gossip. Chill for shape and flavor.

• Ignoring the Caramel Position: Keep that caramel candy near the top of the dough ball. Bottom placement = sticky mess, especially when using toffee candies.

• Overcrowding: Cookies need space to breathe and spread. Don’t let them become a cookie blob!

• Oven Temperature: Not all ovens are created equal! Make sure to preheat fully, 30 minutes prior to putting your cookies in and consider an oven thermometer if you’re unsure about your oven.

Storage Instructions

Store: Allow cookies to cool completely and store in an airtight container, at room temperature for 1 week.

Freeze: Place baked and cooled cookies in a freezer-friendly zip-lock bag or container, layered with parchment paper between each layer of cookies to prevent sticking. Label with the date and freeze for up to 3 months.

Thaw: At room temperature for 1-2 hours until soft enough to eat. Keep in mind the caramel center won’t be as soft or runny. You can warm the cookies in the oven, microwave or air fryer until heated through.

Freeze Cookie Dough for Later Use

1. Preparation: Form the dough into individual balls as instructed, do not add the caramel candies. Place them on a baking sheet lined with parchment paper, ensuring they’re not touching.
2. Freezing: Freeze the baking sheet for 1-2 hours, or until the cookie dough is firm.
3. Storage: Transfer the frozen cookie balls to a zip-lock bag or airtight container, layering with parchment paper if needed. Label with the date, and store in the freezer for up to 3 months.

How to Bake from Frozen

Thaw Before Baking:

1. Thaw the cookie dough balls in the refrigerator for several hours or overnight until soft.
2. Once thawed, flatten balls into a thick disc and insert a caramel candy into the center of each dough ball. Wrap the dough around the caramel.
3. Bake as per the original recipe, extending the baking time by an additional 2-3 minutes if needed, as they were previously frozen.

Related Recipes

• The Best Chewy Chocolate Chip Cookies

• Bakery Style Dark Chocolate Chip Cookies

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• Chewy Sultana Cookies