Description
These cookies feature a crispy edge, a soft, chewy crumb, and a molten caramel core that oozes with every bite. They look deceptively simple until you cut into them, revealing a gooey, irresistible center.
Ingredients
Scale
For the Crust:
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon salt
- 2 cups semi-sweet chocolate chips
- 12 soft caramel candies, unwrapped
Instructions
1. Prepare the Crust:
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking soda, baking powder, and salt. Gradually add to the wet ingredients, mixing until just combined.
- Fold in the chocolate chips until evenly distributed throughout the dough.
- Scoop about 2 tablespoons of dough for each cookie. Flatten slightly in your hand, place a caramel candy in the center, and wrap the dough around it, sealing completely.
- Place dough balls on the prepared baking sheets, spacing about 2 inches apart. Bake for 10-12 minutes, or until the edges are golden brown but the centers are still soft.
- Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
You can customize the seasonings to taste.