There’s no better way to welcome the holiday season than with a delicious cookie recipe. These Brown Butter Chocolate Caramel Cookies are sure to become a new favorite! Soft, and chewy. With a gooey center. They’re loaded with milk chocolate chips and chocolate caramel squares for the ultimate indulgence. These cookies are perfection—and truly a treat.
I can’t believe the holiday season is here. If you know me, then you know this is my favorite time of year. Bring on all the cozy, yummy food. I’ve been working on this cookie recipe for a while and I’m so excited to finally share it.
These Brown Butter Chocolate Caramel cookies are buttery, nutty, sweet, soft, and chewy—everything we love in a perfect cookie. Think of a classic chocolate chip cookie, but elevated! The addition of warm caramel takes these cookies to a whole new level of deliciousness
Would you believe me if I told you I used to hate chocolate? I know crazy right. Let me explain… I could eat chocolate, but it’d had to be balanced with something. For instance, brownies. Loved them but had to be eaten with vanilla ice cream.
Growing up, chocolate chip cookies were not my cookie of choice. Which is wild because I absolutely love them… now. Especially brown butter chocolate chip cookies. Whew! I was missing out. But I’ve done some growing since then… and finally got some sense haha and here we are! Thank God for growth.
What are Brown Butter Chocolate Caramel Cookies?
Soft and chewy cookies mixed with the perfect combination of milk chocolate and caramel. Think classic brown butter cookies with an elevated holiday touch from the caramel. These chocolate caramel cookies are perfection.
Why you’ll love these Holiday Chocolate Caramel Cookies?
- Soft and Chewy: these cookies are the perfect texture! Crisp edges, oeey gooey center. Ahhh melt in your mouth good.
- Easy: they come together easily and they’re so good!
- Taste amazing: you’ll have to make them and see for yourself. Just be ready to thank me later hehe.
How to make these Chocolate Caramel Cookies?
These chocolate caramel cookies are simple to make and full of flavor! Here’s how to get the perfect batch.
Brown the Butter: Start by browning the butter over medium heat. The butter will melt, then bubble with large bubbles, and finally begin to foam. Once it foams, keep stirring for about 30 seconds until the butter turns golden brown and smells nutty. Remove from heat and let it cool.
Make the Cookie Dough: While the butter cools, mix the dry ingredients in a bowl and set aside. In a separate bowl, combine the cooled brown butter, brown sugar, and granulated sugar. Mix until well combined. Add 1 egg, 1 egg yolk, and vanilla extract, and mix until smooth. Stir the dry ingredients into the wet ingredients until just combined. Fold in the chocolate chips and chopped Ghiradelli chocolate.
Dough balls: Using an ice cream scoop, scoop out even-sized balls of dough and roll them between your hands until smooth. Cover and refrigerate for at least 30 minutes to allow the flavors to meld.
Bake: Preheat the oven to 350°F (175°C). Before baking, press a few more chocolate chips onto the tops of each dough ball for extra chocolatey goodness. Place on a baking sheet and bake for 10 minutes.
Cool and Serve: Let the cookies cool on the baking sheet for 7 minutes before serving. Enjoy your deliciously gooey, chocolate-caramel cookies!
Ingredients You’ll Need for these Brown Butter Chocolate Chip Caramel Cookies?
Here’s what you’ll need:
- Ghirardelli Milk chocolate caramel squares: this is a must. Not up for debate!
- Flour: all purpose flour.
- Brown Sugar: this sweetens and give the cookie a chewy texture.
- Granulated sugar: helps sweeten the cookie.
- vanilla: you guys know the drill. measure with your heart.
- Eggs: one egg + one yolk
- Butter: unsalted. browned to give the cookies that nutty rich flavor.
- Baking soda: this helps the cookie spread.
- Salt: helps balance the sweetness.
- Vanilla: measure with your heart.
- Chocolate chips: I used milk chocolate chips.
Tips to make the best Brown Butter Chocolate Caramel Cookies
- for crispy on the outside and chewy on the inside cookies, slightly under-bake the cookies. They will continue cooking as they cool. 10 minutes is the perfect sweet spot unless they’re large than 1 ounce balls.
- I like to bake my cookies on a baking sheet lined with parchment paper.
- When mixing the dry ingredients into the wet, I recommend mixing with a silicone spatula to prevent over mixing.
- I like adding a little cornstarch to my cookie dough. It is a thickener but it made the cookies crisp on the edges and doughy in the center.
SHOP MY FAVORITE BAKEWARE ITEMS AND ACCESSORIES!
Here I’ve curated a list of all my favorite baking and cooking essentials. Everything from my fave baking sheets, parchment paper, mixing bowls, and more. SEE IT HERE
more recipes to enjoy!
- Moist Sweet Potato Bread With Pecan Streusel and Maple Glaze
- Easy Holiday Berry Cobbler Dessert
- Jumbo Berry Cobbler Muffins
If you try my Brown Butter Chocolate Caramel Cookies , I’d love to hear your feedback. Please be sure to leave a comment, and/or tag me on Instagram @cookwithci. I would love to see your recreations and hear your thoughts.
Brown Butter Chocolate Caramel Cookies
Equipment
- Baking sheet
- Parchment Paper
Ingredients
- 1 1/2 cup All purpose flour
- 1 tsp baking soda
- 1 tsp cornstarch optional
- 1/2 tsp salt
- 3/4 cup unsalted butter browned
- 3/4 cup brown sugar
- 1/2 cup granulated sugar
- 1/2 tbsp vanilla
- 1 egg + 1 egg yolk room temp
- 4.8 oz Ghirardelli Milk Chocolate Caramel Squares (1 bar, chopped)
- 1/2 cup milk chocolate chips + more before baking
Instructions
- In a saucepan, heat butter over medium heat. Stirring constantly until the butter begins to foam and turns a golden brown. It will smell nutty. Take butter off the heat as soon as it begins to foam and allow to cool completely before using.
- In a large mixing bowl, combine the cooled brown butter, brown and white sugar, and whisk until combined. Add in the egg and egg yolk, and vanilla. Mix until combined and smooth.
- Add the flour, baking soda and salt. Using a silicone spatula to mix until just combined and there is not streaks of flour.
- Carefully fold in the chopped chocolate caramel and chocolate chips.
- Using a 1-ounce cookie scoop or spoon, portion out the cookie dough and roll each scoop into smooth balls with your hands. Place them on a baking sheet, then chill for at least 30 minutes or overnight.
- When you're ready to bake, preheat the oven to 350°F degrees. To a parchment lined baking sheet, place the cookie dough 2-3 inches a part. Bake for 10-11 minutes. Allow to cool before enjoying!
Notes
Did you make it?
Tag @cookwithci on Instagram and hashtag #CookwithCi
