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These ultra-gooey caramel chocolate chip cookies are just the thing when you need a cozy pick-me-up. Tuck whole pieces of soft caramel inside buttery dough packed with loads of chocolate chips. They’re the kind of treat guaranteed to vanish fast at get-togethers or whenever you want to wow your crowd with something homemade and unforgettable.
My kids call these gold coin cookies and love hunting for the chewy caramel middle. There’s something about these that makes the whole house feel extra happy and everyone tries to grab one fresh from the oven.
Irresistible Ingredients
- Soft caramel candies: Hide a whole candy inside each dough ball for a gooey finish. I go for Werther's since they stay soft and creamy, but use your favorites.
- Semi-sweet chocolate chips: Real chocolate chips melt perfectly so every cookie has fudgy bits. Pick whatever brand melts best for you.
- Salted butter: Melt first and let it cool a little, then mix in. Using good butter (like Kerrygold) really makes them taste amazing.
- Packed brown sugar and granulated sugar: Sweetness meets toasty notes thanks to a blend—use soft brown sugar for extra chew.
- Vanilla extract: A dash kicks up that rich flavor—real vanilla is always worth it.
- Large eggs: Make sure everything holds together for cookies that stay nice and thick.
- All-purpose flour: Flour gives cookies their shape, so measure carefully. Spoon it into the cup, then level it off.
- Baking soda and baking powder: The combo helps cookies puff up and spread just right—freshness matters, so check the dates.
- Salt: A pinch brings out the chocolatey-caramel goodness and keeps things from tasting flat.
Easy Step-by-Step Directions
- Cooling and Serving:
- Let those cookies hang out on the baking sheet till they’re just warm, then dive in. That’s when the caramel is at its stretchiest!
- Baking and Swirling:
- Space dough balls apart on lined trays and bake at 185°C till the edges look set but the middles still look soft. When they hit the wire rack, use a round cutter to gently shape and swirl the edges if you want them extra pretty.
- Stuff and Shape:
- Make big dough balls (about 90 grams), flatten them, and wrap each around a caramel candy. Press chopped caramel and a few more chocolate chips up top—push them in so they stick.
- Dough Chilling:
- Chill dough for at least 20 minutes. Cold dough keeps cookies thick, chewy, and helps bring out those rich flavors.
- Chocolate Chip Folding:
- Tip your chocolate chips into the dough and gently fold so they’re scattered everywhere for chocolate in every bite.
- Mix Dry Ingredients:
- Stir together the flour, baking powder, baking soda, and salt. Use a spatula and get all the flour mixed in from the bottom and sides.
- Eggs and Vanilla Incorporation:
- Add eggs and a glug of vanilla. Whisk until the dough looks glossy and smooth—keeps them tender inside and out.
- Butter and Sugar Mixing:
- Whisk melted but cooled butter with both sugars in a big bowl. Take your time—this step makes the cookies chewy and rich.
- Caramel Prep:
- Unwrap caramel candies before you forget, cut some for topping, and set the rest aside for stuffing the centers. Have these ready to go!
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How to Store
These keep perfectly in a tightly closed container for about five days. For longer, pop them in the fridge and give them a quick warm-up before eating. For the best make-ahead trick, freeze dough balls or whole cookies in containers, then bake whenever your sweet tooth strikes.
Switch It Up
Only got unsalted butter? No problem, sprinkle in just a tad more salt. Dark, milk, or white chocolate chips can swap in for semi-sweet. Soft caramels work great, but you could try baking bits or homemade caramel if you want to get creative.
Best Ways to Serve
Warm-from-the-oven is best! Want to go big? Sandwich cold vanilla ice cream between two for a knockout dessert or go wild and pour some hot caramel on top for special days.
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Baking Inspiration
These sweets are a mashup of bakery classics and those after-school cookies your family can’t get enough of. The combo of a chocolate chip cookie base with gooey caramel hiding inside makes them perfect for birthday parties or just chill nights at home.
Frequently Asked Questions
- → How can I keep caramel from oozing out while baking?
Pinch and seal the dough around the caramel all the way so nothing sneaks out while baking.
- → Is it okay to use a different caramel?
You sure can. Softer caramels work best, but try any chewy kind or even homemade if they’re easy to squish.
- → What's the best way to keep these cookies fresh?
Store fully cooled cookies in a sealed container at room temp for up to five days, or chill them to make them last longer.
- → Can I freeze extra dough for later?
Definitely! Shape dough into balls and freeze. Just bake straight from frozen—add another minute or two if you need.
- → Why should I chill the dough first?
Chilling lets the dough set up, so your cookies won't spread too much and the flavors come together even more.
- → Can I make these cookies smaller?
Yep! Scoop smaller dough balls and bake for a shorter time—check the edges to see when they’re done.