Chewy Chocolate Chip Caramel Cookies
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This is for all the caramel lovers!
We are so excited to share with you this tasty caramel cookies recipe.
The key to knowing how to make these delicious chocolate chip caramel cookies is in this video, starting with a deliciously soft, creamy, and chewy salted caramel!
The dark brown sugar in the cookie dough gives this tasty caramelized flavor to the cookies.
Resting our chocolate chip cookie dough is the secret to getting these incredible flavors.
Of course, you can bake the cookies right away. However, if you never tried to rest the cookie dough before baking, it’s really worth giving it a shot.
Bon appétit!
Difficulty: 
Prep time: 25 mins / Cook time: 30 mins / Servings: 15 cookies
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Soft Caramel
1 cup (260g) - Heavy cream
2⅜ oz (68g) - Butter
1 tsp (7g) - Sea salt
⅓ cup (105g) - Corn syrup
¼ cup (60ml) - Water
1½ cups (330g) - Sugar
1 tsp (5.5g) - Vanilla paste
2 tbsp (25ml) - Rum
Chocolate Chip Caramel Cookies
6.5 oz (185g) - Butter
⅓ cup (60g) - Dark brown sugar
⅓ cup (75g) - Sugar
1⅓ cups (185g) - Flour
1 tsp (7g) - Sea salt
1 tsp (4g) - Baking powder
1 - Egg
1 cup (95g) - Chopped pecans
1 cup (170g) - Chocolate chips
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We advise that you prepare all the above ingredients before starting.
You will typically need: a scale, measuring cups, and mixing bowls.
Soft Caramel
1 - In a small saucepan, pour the heavy cream, butter, salt and bring to a boil. Then, set aside at room temperature.
2 - Start the caramel by combining the sugar, water, and corn syrup in a large saucepan. Cook on medium heat until the caramel turns into a light golden brown.
3 - Still cooking on medium heat, slowly pour the hot cream over the caramel while mixing the caramel with a spatula. We are showing you how here.
4 - After all the cream has been incorporated into the caramel, turn off the heat and add the rum and vanilla paste.
5 - Pour the caramel into a baking pan covered with aluminum foil (you may also use parchment paper). Let the caramel chill for 2 hours. You can also make the caramel the day before.
Chocolate Chip Caramel Cookies
1 - Preheat your oven to 350°F (175°C).
2 - In a stand mixer bowl, combine the softened butter, dark brown sugar, and white sugar. Mix until light and fluffy using the paddle attachment. The KitchenAid Artisan Design Series and the KitchenAid Professional 600 Series are superstars among stand mixers and will look amazing in your kitchen!
3 - Next, add the flour, baking powder, and kosher salt and stir lightly.
4 - Once the flour is well combined with the butter, add the egg and stir until cookie dough starts to form.
5 - Finally, add the chocolate chips and the chopped pecans to the cookie dough. Mix until barely combined, you don't want to over-mix the cookie dough and develop the gluten.
6 - Using an ice cream scoop, portion the cookies out. This recipe will yield about 15 cookies, depending on the size of your cookies.
7 - Flatten them just a little and fill them with the caramel using a piping bag, as shown in the video here.
8 - After filling the cookies with this tasty homemade caramel, roll them gently by hand to give them a cookie shape. Then, you can choose to chill them for a few hours or overnight and bake them fresh as needed.
9 - If you are a real cookie lover, you can also choose to bake them right away. Place the cookies on a baking tray covered with parchment paper or a silicone mat and bake them at 350°F (175°C) for about 20 minutes.
10 - When ready, pull them out of the oven, and while they are still hot and soft, dip some fresh pecans on top. It will help pecans stick to the cookies. Then, let them cool completely.
11 - Now that the cookies are cold or at least just warm, and if you love caramel as we do, take the soft caramel you have left and pipe it in the center of the cookies.
12 - Enjoy!
Watch our video for more details!
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Disclaimer: baking/cooking times vary according to each appliance. Make sure to always control halfway through for success.
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🎬 Everything we used for this recipe:
🍶 Kitchenware: Coming soon!
🍳 Ingredients: Coming soon!
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The information provided in this recipe is not nutritional or medical advice. Please read our disclaimer.