Chocolate Chunk Caramel Cookies Recipes

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CHOCOLATE CHUNK COOKIES



Chocolate Chunk Cookies image

Provided by Ina Garten

Categories     dessert

Time 30m

Yield 36 to 40 cookies

Number Of Ingredients 10

1/2 pound unsalted butter, at room temperature
1 cup light brown sugar, packed
1/2 cup granulated sugar
2 teaspoons pure vanilla extract
2 extra-large eggs, at room temperature
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon kosher salt
1 1/2 cups chopped walnuts
1 1/4 pounds semisweet chocolate chunks

Steps:

  • Preheat the oven to 350 degrees.
  • Cream the butter and two sugars until light and fluffy in the bowl of an electric mixer fitted with the paddle attachment. Add the vanilla, then the eggs, one at a time, and mix well. Sift together the flour, baking soda, and salt and add to the butter with the mixer on low speed, mixing only until combined. Fold in the walnuts and chocolate chunks.
  • Drop the dough on a baking sheet lined with parchment paper, using a 1 3/4-inch-diameter ice cream scoop or a rounded tablespoon. Dampen your hands and flatten the dough slightly. Bake for exactly 15 minutes (the cookies will seem underdone). Remove from the oven and let cool slightly on the pan, then transfer to a wire rack to cool completely.

SALTED CARAMEL CHOCOLATE CHIP COOKIES



Salted Caramel Chocolate Chip Cookies image

Provided by Valerie Bertinelli

Categories     dessert

Time 55m

Yield about 36 cookies

Number Of Ingredients 12

3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon fine salt
1 cup packed light brown sugar
1/2 cup granulated sugar
2 sticks butter, softened
2 large eggs
1 1/2 teaspoons pure vanilla extract
3/4 cups semisweet chocolate chips
1 cup caramel bits or caramel candies, chopped
1 1/2 teaspoons flaky sea salt

Steps:

  • Preheat the oven to 375 degrees F; position racks in the upper and lower thirds of the oven. Line two baking sheets with parchment paper.
  • Whisk the flour, baking powder, baking soda and fine salt together in a bowl.
  • With an electric mixer, beat the brown sugar, granulated sugar and butter together in a large bowl until light and fluffy, 3 minutes. Add the eggs, one at a time, beating well after each addition. Add the vanilla extract and beat to combine. Add the flour mixture and beat until just incorporated. Stir in the chocolate chips and caramel bits.
  • Scoop heaping tablespoons of the dough onto the baking sheets, leaving about 2 inches of space between the cookies (you will have cookie dough left over). Sprinkle each cookie with a pinch of sea salt.
  • Bake the cookies until golden brown, rotating the position of the baking sheets halfway through, 13 minutes. Transfer the cookies to a rack to cool. Meanwhile, cool the baking sheets and repeat with the remaining cookie dough.

CARAMEL-STUFFED CHOCOLATE CHIP COOKIES



Caramel-Stuffed Chocolate Chip Cookies image

It's hard to improve upon a giant -- and downright delicious -- chocolate chip cookie, but we've found a way: Stuff it with caramel! The secret to this recipe is freezing the balls of dough for just 15 minutes before baking. That way, the center cooks more slowly, and you achieve that blissful balance of melted, gooey interiors and crispy edges.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Time 1h

Yield Makes 12

Number Of Ingredients 11

3 cups unbleached all-purpose flour
1 1/2 cups packed light-brown sugar
1/2 cup granulated sugar
1 teaspoon baking powder
3/4 teaspoon baking soda
1 teaspoon kosher salt
2 sticks cold unsalted butter, cut into 1/2-inch pieces
12 ounces semisweet chocolate chips (1 whole bag)
2 large eggs, room temperature
1 teaspoon pure vanilla extract
24 caramels, such as Kraft, halved

Steps:

  • Preheat oven to 375 degrees, with racks in top and middle. In the bowl of a mixer fitted with the paddle attachment, beat together flour, both sugars, baking powder, baking soda, and salt. Add butter; beat on medium speed until combined but some pea-size butter chunks remain. Add chocolate chips and beat until combined, then beat in eggs, one at a time, and vanilla.
  • Line 2 baking sheets with parchment. Scoop dough into 4-ounce balls (each about 1/3 cup); make a deep, wide hollow in each center. Enclose 3 pieces of caramel in each; roll back into a ball. Place 6 balls on each sheet. Freeze 15 minutes.
  • Bake, with one sheet on each rack, 10 minutes. Reduce heat to 350 degrees, swap sheet positions, and bake until centers are almost but not completely set (press gently on tops with your fingers to check), 7 to 10 minutes more. Remove from oven. Bang sheets on a counter a few times to create cracks in tops of cookies. Place sheets on a wire rack; let cool completely. Cookies can be stored in an airtight container at room temperature up to 3 days.

CHOCOLATE CARAMEL COOKIES



Chocolate Caramel Cookies image

This is my favorite recipe for bake sales and bazaars. Each delightfully sweet chocolate cookie has a fun caramel surprise in the middle, thanks to Rolo candy. Dipped in pecans before baking, they look so nice that they sell in a hurry. —Melissa Vannoy, Childress, Texas

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 5 dozen.

Number Of Ingredients 10

1 cup butter, softened
1 cup plus 1 tablespoon sugar, divided
1 cup packed brown sugar
2 large eggs, room temperature
2 teaspoons vanilla extract
2-1/2 cups all-purpose flour
3/4 cup baking cocoa
1 teaspoon baking soda
1 cup chopped pecans, divided
1 package (13 ounces) Rolo candies

Steps:

  • In a large bowl, cream butter, 1 cup sugar and brown sugar. Beat in eggs and vanilla. Combine flour, cocoa and baking soda; gradually add to creamed mixture just until combined. Stir in 1/2 cup pecans. , Shape dough by tablespoonfuls around each candy. In a small bowl, combine remaining pecans and sugar; dip each cookie halfway. , Place with nut side up on ungreased baking sheets. Bake at 375° until top is slightly cracked, 7-10 minutes. Cool for 3 minutes; remove to wire racks to cool completely.

Nutrition Facts : Calories 121 calories, Fat 6g fat (3g saturated fat), Cholesterol 15mg cholesterol, Sodium 60mg sodium, Carbohydrate 16g carbohydrate (11g sugars, Fiber 1g fiber), Protein 1g protein.

CHOCOLATE CHIP-CARAMEL COOKIES



Chocolate Chip-Caramel Cookies image

Soft chewy chocolate and caramel chip cookies to die for!

Provided by Nikki

Categories     Desserts     Cookies     Chocolate Chip Cookie Recipes

Time 28m

Yield 48

Number Of Ingredients 11

2 ¼ cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 cup butter, softened
¾ cup brown sugar
¾ cup white sugar
1 teaspoon vanilla extract
2 eggs
1 ⅓ cups semisweet chocolate morsels
1 ⅓ cups caramel morsels
1 cup chopped walnuts

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Combine flour, salt, and baking soda in a bowl.
  • Beat butter, brown sugar, white sugar, and vanilla extract together in a bowl using an electric mixer until creamy. Add eggs. Beat in the flour mixture gradually until just combined. Stir chocolate morsels, caramel morsels, and walnuts into the dough.
  • Drop dough by rounded tablespoons onto ungreased baking sheets.
  • Bake in the preheated oven until golden brown, 11 to 13 minutes. Cool on the baking sheet for 2 minutes.

Nutrition Facts : Calories 148.2 calories, Carbohydrate 19 g, Cholesterol 17.9 mg, Fat 7.9 g, Fiber 0.6 g, Protein 1.5 g, SaturatedFat 4 g, Sodium 124.9 mg, Sugar 9.1 g

CHOCOLATE-CHUNK CARAMEL COOKIES



Chocolate-Chunk Caramel Cookies image

Categories     Cookies     Chocolate     Dairy     Nut     Dessert     Bake     Winter     Gourmet

Yield Makes about 50 cookies

Number Of Ingredients 11

2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon salt
2 sticks (1 cup) unsalted butter
1 cup granulated sugar
1/2 cup firmly packed brown sugar
2 large eggs
6 ounces fine-quality bittersweet chocolate, chopped coarse
18 caramels such as Kraft, chopped coarse (about 1 cup)
1 cup coarsely chopped pecans

Steps:

  • Preheat oven to 375°F.
  • In a bowl whisk together flour, baking soda, baking powder, and salt. In another bowl with an electric mixer cream butter and sugars until light and fluffy. Beat in eggs, 1 at a time, beating well after each addition, and beat in flour mixture.
  • Stir chocolate, caramels, and pecans into dough and drop rounded tablespoons about 2 inches apart onto baking sheets. Bake cookies in batches in middle of oven 12 to 15 minutes, or until golden. Cool cookies on baking sheets on racks until firm. Cookies keep in airtight containers 5 days.

SALTED CARAMEL CHOCOLATE CHIP COOKIES



Salted Caramel Chocolate Chip Cookies image

I had a craving for chocolate chip cookies with caramel chunks. All I had on hand for salt was coarse salt and, much to my surprise, the result was delicious.

Provided by tahoegirl

Categories     Chocolate Cookies

Time 30m

Yield 36

Number Of Ingredients 10

3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon coarse salt
1 ¾ cups brown sugar
1 cup unsalted butter, softened
¼ cup white sugar
2 eggs
2 teaspoons vanilla extract
2 cups chocolate chips
18 unwrapped caramel candies (such as Werther's®), each cut into 6 pieces

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Whisk flour, baking soda, and salt together in a bowl.
  • Beat brown sugar, butter, and white sugar together in a bowl using an electric mixer until creamy. Beat eggs, 1 at a time, into butter mixture until blended; beat in vanilla extract. Stir flour mixture into butter mixture until dough is just combined; fold in chocolate chips.
  • Divide dough into thirty six 2 tablespoon-size balls; arrange on a baking sheet. Press 3 caramel pieces into each dough ball.
  • Bake in the preheated oven until edges are golden brown, 13 to 15 minutes. Transfer cookies to a wire rack to cool.

Nutrition Facts : Calories 178 calories, Carbohydrate 24.9 g, Cholesterol 24.1 mg, Fat 8.6 g, Fiber 0.8 g, Protein 2 g, SaturatedFat 5.1 g, Sodium 104.7 mg, Sugar 15.7 g

CARAMEL SURPRISE CHOCOLATE CHIP COOKIES



Caramel Surprise Chocolate Chip Cookies image

This has been my go-to cookie recipe for more than twenty years. I love the responses I get from people who try to guess what the surprise center is. I always double, and sometimes triple, this recipe when taking it to potlucks. -Becky McClaflin, Blanchard, Oklahoma

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield about 3 dozen.

Number Of Ingredients 12

1/2 cup butter, softened
1/2 cup butter-flavored shortening
3/4 cup sugar
3/4 cup packed brown sugar
1 large egg
2 teaspoons vanilla extract
2-1/2 cups all-purpose flour
1-1/2 teaspoons baking soda
1/2 teaspoon salt
1 cup semisweet chocolate chips
1 cup coarsely chopped walnuts
1 package (5 ounces) Milk Duds

Steps:

  • Preheat oven to 350°. Cream first four ingredients until light and fluffy; beat in egg and vanilla. In another bowl, whisk together flour, baking soda and salt; gradually beat into creamed mixture. Stir in chocolate chips and walnuts., Shape tablespoonfuls of dough into balls. Wrap each around a Milk Dud; place 2 in. apart on ungreased baking sheets., Bake until golden brown, 10-12 minutes. Remove from pans to wire racks to cool.

Nutrition Facts : Calories 176 calories, Fat 10g fat (4g saturated fat), Cholesterol 12mg cholesterol, Sodium 120mg sodium, Carbohydrate 22g carbohydrate (13g sugars, Fiber 1g fiber), Protein 2g protein.

THE BEST CHOCOLATE CHUNK COOKIES RECIPE BY TASTY



The Best Chocolate Chunk Cookies Recipe by Tasty image

Here's what you need: butter, brown sugar, eggs, vanilla, baking powder, flour, milk chocolate, dark chocolate

Provided by Mathilde Bull

Categories     Bakery Goods

Yield 30 servings

Number Of Ingredients 8

1 cup butter, melted
1 ½ cups brown sugar
2 eggs
2 teaspoons vanilla
1 teaspoon baking powder
3 cups flour
1 cup milk chocolate
½ cup dark chocolate

Steps:

  • In a large bowl, mix the brown and with sugar both the vanilla and add in the butter until well-combined. Add one egg at a time.
  • In a separate medium bowl, combine the flour and baking powder together before mixing everything together. When everything is well-combined, add in the chocolate chunks and place the dough in the fridge for at least two hours to set.
  • Set the oven to 180°C. Roll the dough into balls and place them on a baking sheet. Bake for about 15 minutes.
  • When you take them out of the oven, sprinkle them with sea salt and leave them on the baking tray for about two minutes before placing them on a rack to cool.
  • Serve.

Nutrition Facts : Calories 173 calories, Carbohydrate 20 grams, Fat 9 grams, Fiber 0 grams, Protein 2 grams, Sugar 8 grams

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