Indulge in a truly extraordinary treat with our sensational Brown Butter Chocolate Caramel Cookies. Far from your everyday chocolate chip cookie, these delectable delights feature a rich, nutty brown butter base that elevates the flavor profile, perfectly complementing the gooey, molten chocolate caramel squares nestled on top. Prepare to experience a symphony of textures and tastes that will enchant any caramel and chocolate enthusiast, making these cookies an instant classic in your baking repertoire.
These aren’t just cookies; they’re an experience designed to be the ultimate celebration of caramel and chocolate. Each bite offers a harmonious blend of tender, chewy cookie and luxuriously melted caramel chocolate, creating a treat that’s far greater than the sum of its parts. Imagine the applause these cookies will garner at your next cookie exchange, bake sale, or family gathering. They are guaranteed to impress even the most discerning dessert connoisseurs and leave everyone craving more.
For those who adore the rich allure of caramel, explore more of our delightful caramel-infused recipes. Dive into the comforting warmth of Caramel Cinnamon Rolls, savor the creamy decadence of Caramel Cheesecake, or enjoy the perfect sweet and salty balance with our Pretzel Salted Caramel Mini Cheesecakes. And if you’re a fan of unique cookie flavors, don’t miss our festive Pumpkin Chocolate Chip Cookies.
Why You’ll Love This Chocolate Caramel Cookie Recipe
This recipe isn’t just another cookie; it’s crafted to deliver an exceptional baking and tasting experience. Here’s why these Brown Butter Chocolate Caramel Cookies are destined to become your new favorite:
- Irresistibly Chewy Cookies: The foundation of this recipe is a perfectly crafted chocolate chip cookie base. We’ve fine-tuned it to ensure every cookie is wonderfully soft and chewy, providing the ideal contrast to the gooey caramel. The chewiness only gets better when topped with the warm, melted caramel squares!
- Decadent Ghirardelli Chocolates: We highly recommend using premium Ghirardelli chocolate caramel squares for this recipe. Their high quality and smooth meltability are unmatched, allowing them to transform into a luscious, gooey topping that truly elevates these cookies. They add a layer of sophistication and intense flavor that takes these treats to the next level.
- The Perfect Chocolate and Caramel Harmony: There’s a reason why chocolate and caramel is a classic pairing—it’s pure culinary magic! This recipe celebrates that legendary combination in its most delicious form. The rich, slightly bitter notes of chocolate perfectly balance the sweet, buttery caramel, creating an addictive flavor profile that’s far more satisfying than either component alone.
- Surprisingly Easy to Make: Don’t let the gourmet taste fool you; this chocolate caramel cookie recipe is remarkably straightforward. We’ve broken down the process into simple, easy-to-follow steps, ensuring that bakers of all skill levels can confidently create these delicious, impressive treats.
- The Magic of Brown Butter: What sets these cookies apart is the inclusion of brown butter. Browning the butter adds a depth of nutty, toasted flavor that complements both the chocolate and caramel beautifully. This subtle yet impactful addition transforms a classic cookie into something truly extraordinary, offering a unique complexity that regular butter simply can’t achieve.
Essential Ingredient Notes for Success
The quality of your ingredients directly impacts the outcome of your baking. Here are some detailed notes on the key components for these irresistible cookies. For a complete list of measurements, please refer to the recipe card below.
- Unsalted Butter: This recipe begins with unsalted butter, which you’ll transform into brown butter. Using unsalted butter gives you precise control over the salt content in your cookies. Ensure you start the browning process early enough to allow the butter to cool sufficiently before incorporating it into the dough. Warm butter can lead to overly spread cookies.
- Brown Sugar (Light or Dark): We recommend light brown sugar for a balanced sweetness and moist texture. However, dark brown sugar can also be used if you prefer a richer, deeper molasses flavor and an even chewier cookie. Both contribute to the lovely chewiness and depth of flavor in the cookies.
- Eggs: Always bring your eggs to room temperature before baking. Room temperature eggs emulsify more easily with the butter and sugar, creating a smoother, more uniform dough. This results in a better texture and rise in your baked goods. Plan ahead by taking them out of the refrigerator at least 2 hours before you start baking.
- Chocolate Chips: Semi-sweet chocolate chips are our preferred choice, offering a perfect balance that prevents the cookies from becoming overly sweet, especially with the caramel squares. Dark chocolate chips can also be used for a more intense chocolate flavor, but we advise against milk chocolate chips as they can make the cookies excessively sweet when combined with the caramel.
- Ghirardelli Chocolate Caramel Squares: These are highly recommended for their exceptional flavor and perfect melting consistency. Their flat shape allows them to melt beautifully onto the warm cookies, creating that signature gooey center. If Ghirardelli isn’t available, look for another brand of caramel candy that is relatively flat – similar in height to a Rolo candy, but not much taller. Taller candies might not melt as evenly or could spill over the cookie.
- Vanilla Extract: Use pure vanilla extract for the best flavor. It enhances all the other ingredients, adding a warm, aromatic note.
- All-Purpose Flour: Proper flour measurement is crucial. Spoon and level your flour to avoid adding too much, which can result in dry, dense cookies that don’t spread correctly.
Step-by-Step Guide to Baking Chocolate Caramel Cookies
Follow these detailed instructions to create your perfect batch of Brown Butter Chocolate Caramel Cookies:
STEP 1: Brown the Butter. Begin by placing the unsalted butter in a light-colored frying pan or saucepan. Heat it over medium heat on the stovetop. As the butter melts, it will begin to foam. Continuously stir with a rubber spatula, scraping the bottom of the pan to prevent solids from sticking. The butter will turn golden, then the milk solids at the bottom will start to toast and turn amber or golden-brown. You’ll notice a distinct, nutty aroma. Immediately remove from heat once the solids are amber, ensuring it doesn’t burn.
STEP 2: Cool the Brown Butter. Carefully pour the hot brown butter into a heat-proof bowl, making sure to scrape all the delicious brown bits from the bottom of the pan into the bowl. Let it cool down to room temperature. This can take 30-60 minutes. To expedite the cooling process, you can place the bowl in the refrigerator, stirring occasionally. Be careful not to let it solidify completely; if it does, microwave it in short 5-10 second bursts, stirring until just melted but still cool.
STEP 3: Prepare Dry Ingredients. In a medium-sized bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt. Whisking ensures these leavening agents and salt are evenly distributed throughout the flour. Set this bowl aside.
STEP 4: Cream Butter and Sugars. In a large mixing bowl, using an electric mixer (either a hand mixer or a stand mixer with the paddle attachment), combine the cooled brown butter, brown sugar, and white granulated sugar. Beat on high speed for exactly 2 minutes until the mixture is light, fluffy, and well combined. This process incorporates air, contributing to the cookies’ texture.
STEP 5: Combine Wet and Dry Mixtures. Reduce the mixer speed to medium. Add the pure vanilla extract and the room temperature eggs to the butter and sugar mixture. Mix until just combined, being careful not to overmix. Next, gradually add the dry flour mixture to the wet ingredients. Mix on low speed until the flour is just incorporated and no dry streaks remain. Finally, fold in the semi-sweet chocolate chips on low speed until evenly distributed throughout the dough.
STEP 6: Preheat and Prep. Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper; this prevents sticking and ensures even baking. While the oven preheats and you prepare your baking sheets, let the cookie dough rest at room temperature for about 10 minutes. This short rest allows the flour to fully hydrate, leading to a better cookie texture.
STEP 7: Scoop and Bake. Use a large cookie scoop (approximately 2 ounces or 2 tablespoons) to portion out uniform dough balls. Place about 6 dough balls per prepared baking sheet, ensuring adequate spacing for them to spread. Bake one baking sheet at a time in the preheated oven for 13-15 minutes, or until the edges are lightly golden brown and the centers still appear slightly soft. Baking one sheet at a time helps maintain consistent oven temperature and even baking.
STEP 8: Top and Cool. As soon as you remove the cookies from the oven, immediately place one Ghirardelli chocolate caramel square on top of each warm cookie. The residual heat from the cookies will quickly melt the chocolate caramel, creating a luscious, gooey topping. Let the cookies cool on the hot baking sheet for 5 minutes before carefully transferring them with a spatula to a wire cooling rack to cool completely. This resting period on the hot pan allows them to set slightly and continue baking for that perfect chewy texture.
Expert Baking Tips for Flawless Cookies
Achieving bakery-quality cookies is easier than you think with these professional insights:
- Accurate Flour Measurement is Key: One of the most common baking errors is incorrect flour measurement. Always spoon your flour into the measuring cup and then level it off with the back of a knife. Never scoop directly from the bag, as this compacts the flour, adding too much to your dough. Excess flour will result in dry, dense cookies that don’t spread properly, creating a cakey rather than chewy texture. For ultimate precision, consider using a kitchen scale.
- Troubleshooting Cookie Spread: If your cookies are spreading too much, first ensure you’re using parchment paper, which helps regulate heat and prevent excessive spread. If they still spread excessively, the butter might have been too warm when you mixed the ingredients. Another culprit could be an oven temperature that’s too low. If all else fails, a quick chill of the scooped cookie dough balls in the refrigerator for 10-15 minutes can often remedy over-spreading.
- High Altitude Adjustments: Bakers at high altitudes often face challenges with cookies spreading too much due to lower air pressure. To counteract this, add an extra 2 to 3 tablespoons of all-purpose flour to your dough. This helps to strengthen the dough structure and prevents over-spreading, ensuring your cookies hold their shape beautifully.
- Embrace Slight Underbaking: For truly chewy cookies, it’s crucial to pull them from the oven when they appear slightly underdone in the center, with edges just turning golden. Cookies continue to bake and set from residual heat as they cool on the baking sheet. Removing them when they’re still a bit soft ensures they remain wonderfully chewy rather than becoming hard or crispy once fully cooled.
- Room Temperature Ingredients: Always ensure dairy products and eggs are at room temperature. This allows them to emulsify better, creating a smoother, more uniform dough, which ultimately leads to a better-textured cookie.
- Don’t Rush the Brown Butter Cooling: Patience is a virtue when browning butter. Rushing this step or adding warm brown butter to your dough can ruin the texture and cause your cookies to spread excessively.
Frequently Asked Questions (FAQ)
Absolutely! For smaller cookies, use a small cookie scoop (approximately 1 ounce or 1 tablespoon) and place 12 cookie dough balls per baking sheet. Reduce the baking time to 8-11 minutes, keeping a close eye on them until the edges are lightly golden. You will likely need to cut your chocolate caramel squares into smaller pieces to fit, or seek out smaller caramel candies. Be aware that smaller cookies with cut caramel may result in a slightly messier cookie as the caramel might leak out more easily.
Yes, they freeze beautifully! Scoop the cookie dough balls onto a parchment-lined baking sheet and freeze for about 30 minutes until firm. Then, transfer the firm dough balls to an airtight freezer-safe container or a zip-top bag. They can be stored in the freezer for up to 30 days. When ready to bake, let the cookie dough balls thaw at room temperature for about 30-60 minutes before baking as directed.
Yes, chilling the dough overnight can actually enhance the flavors, allowing them to meld and deepen. We recommend scooping the dough into individual balls first. Place the scooped dough balls on a parchment-lined tray, then cover them tightly with plastic wrap before refrigerating overnight (or up to 2-3 days). Before baking, allow the cookie dough balls to come to room temperature for about 30-60 minutes, or until slightly softened. This prevents them from spreading too little and ensures even baking.
While an electric mixer (handheld or stand mixer) is highly recommended for achieving the optimal fluffy texture when creaming butter and sugar, you can make these cookies by hand. You’ll need a large bowl and a sturdy whisk or a wooden spoon. Be prepared for a good arm workout, as you’ll need to beat the butter and sugar vigorously until light and fluffy for several minutes longer than with an electric mixer. Ensure all ingredients are well combined before moving to the next step.
Storing and Freezing Your Chocolate Caramel Cookies
Proper storage is essential to keep your cookies fresh and delicious for as long as possible.
Store the baked chocolate caramel cookies at room temperature in an airtight container, such as a zip-top bag or a cookie jar with a tight-fitting lid, for up to 5 days. For best results and to prevent them from drying out, you can place a slice of bread in the container; the cookies will absorb moisture from the bread, keeping them soft.
Freezing Baked Cookies
To freeze baked cookies, ensure they are completely cooled. Place them in a single layer on a baking sheet and freeze for about an hour until solid. Once solid, transfer the cookies to an airtight freezer-safe container or a heavy-duty freezer bag, layering parchment paper between them to prevent sticking. They can be frozen for up to 30 days. To enjoy, simply thaw them at room temperature for 1-2 hours before eating. You can also warm them slightly in the microwave for a few seconds for that fresh-baked, gooey caramel experience.
Other Irresistible Cookie Recipes To Try
If you’re a cookie enthusiast like us, you’ll love exploring more of our delightful recipes. From classic comforts to unique flavor combinations, there’s always a new cookie adventure waiting!
We hope you absolutely adore this recipe for Brown Butter Chocolate Caramel Cookies! If you tried them and loved them, please take a moment to leave a STAR REVIEW below. Your feedback helps us and other bakers! Don’t forget to share your creations with us on Instagram by tagging @stephaniesweettreats. For more delicious baking inspiration and ideas, be sure to follow us on Pinterest. Happy baking!
Chocolate Caramel Cookies
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Ingredients
- 1 cup Plus 2 Tablespoons Unsalted butter
- 1 cup Brown sugar, packed light or dark
- 1/2 cup White granulated sugar
- 1 tsp Pure vanilla extract
- 2 Large eggs, room temperature
- 2 3/4 cup All-purpose flour
- 1/2 tsp Baking soda
- 1/2 tsp Baking powder
- 1 tsp Salt
- 1 cup Semi-sweet chocolate chips
- 18 Ghirardelli chocolate caramel squares
Instructions
- Place the butter in a large frying pan, heat over medium heat until melted. Then, use a rubber spatula to occasionally mix the butter until the milk solids separate and turn amber in color.
- Pour butter into a bowl and cool completely. You can place in the fridge or freezer to speed this up. If you do this, and it starts to solidify, melt in the microwave until just melted.
- In a medium bowl, mix the flour, baking soda, baking powder, and salt. Set aside.
- Using a mixer, beat the brown butter, brown sugar, and sugar on high speed for 2 minutes. Then, add the vanilla and eggs and mix on medium until combined.
- Add in the dry ingredients and mix on low speed until just combined. Add in the chocolate chips and mix.
- Preheat the oven to 350℉. Line two cookie sheets with parchment paper. Let the cookie dough rest for 10 minutes before scooping.
- Use a large cookie scoop (2 oz or 2 Tablespoons) to scoop the cookie dough. Place 6 cookie dough balls per cookie sheet.
- Bake 1 cookie sheet at a time. Bake for 13-15 minutes until the edges are lightly golden.
- Immediately top with a chocolate caramel square. Let the cookies rest for 5 minutes before transferring to a cooling rack.
Notes
High altitude baking- Add an extra 3 TBSP of flour.
Pull out dairy ingredients 2 hours before baking.
Nutrition Information
Calories: 196kcal,
Carbohydrates: 37g,
Protein: 3g,
Fat: 4g,
Saturated Fat: 2g,
Polyunsaturated Fat: 0.2g,
Monounsaturated Fat: 1g,
Trans Fat: 0.01g,
Cholesterol: 1mg,
Sodium: 176mg,
Potassium: 94mg,
Fiber: 1g,
Sugar: 21g,
Vitamin A: 5IU,
Calcium: 26mg,
Iron: 2mg