Description
Rich, buttery caramel cookies with crisp edges and gooey centers, perfect for nostalgic bites and modern flair. Includes chocolate pairings and storage tips.
Ingredients
1 cup unsalted butter, softened
1 ¼ cups packed brown sugar
½ cup granulated sugar
2 large eggs, room temperature
2 tsp vanilla extract (alcohol-free)
2 ¾ cups all-purpose flour
1 tsp baking soda
¾ tsp kosher salt
1 ½ cups soft caramel candies, chopped
Optional: ½ cup chopped pecans or walnuts
Optional: ½ tsp ground cinnamon
Instructions
Cream the butter and sugars until light and fluffy.
Add eggs one at a time, then mix in vanilla.
In a separate bowl, whisk together flour, baking soda, and salt.
Combine dry and wet ingredients until a dough forms.
Fold in chopped caramel candies and optional mix-ins.
Chill dough for 20 minutes to prevent spreading.
Preheat oven to 350°F and line a baking sheet.
Scoop 2 tbsp dough rounds with spacing on the baking sheet.
Bake for 11–13 minutes until edges are golden.
Cool for 5 minutes on the pan before transferring to a rack.
Notes
Add a slice of bread to stored cookies to keep them soft.
Freeze unbaked dough for up to 3 months.
Dark chocolate chunks pair especially well in dough.
- Prep Time: 15 minutes
- Cook Time: 13 minutes
- Category: Dessert
- Method: Bake
- Cuisine: American
Nutrition
- Calories: 230
- Fat: 11g
- Carbohydrates: 31g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 35mg
Keywords: caramel cookies, chewy cookies, homemade cookies, classic dessert, caramel dessert