The Golden Cookie - aka The BEST Caramel Chocolate Chip Cookie recipe!
My Golden Cookie recipe is simple to make, stress-free, and easily the most satisfying caramel chocolate chip cookies out there! A pinch of salt on the tops of these cookies transforms them into the ultimate sweet and salty snack!
Ingredients
- 1 1/2 cups All-purpose Flour
- 1/2 tsp Baking soda
- 1/2 tsp Kosher or Flaked sea salt + extra for tops of cookies
- 3/4 cup Light Brown Sugar
- 1/4 cup Granulated Sugar
- 1/2 cup Unsalted Butter softened, room temperature
- 1 Egg large, room temperature
- 1 tsp Vanilla Extract
- 12 Soft caramels (such as Werther's) cut in half
- 1 cup Milk and Dark Chocolate roughly chopped
Instructions
- Preheat your oven to 350F (325F for convection bake). Line a baking sheet with parchment paper or a silicone baking mat. Set aside.
- In a small bowl, add flour, baking soda, and salt. Whisk mixture to aerate and sift. Set aside.
- In a large bowl, use an electric mixer to beat sugars (brown and granulated) with butter.
- Add egg and vanilla extract. Stir until combined and scrape sides of bowl to well incorporate all of the ingredients.
- Slowly add dry (flour) mixture to the wet (butter/sugar/egg) mixture, beating on low speed until just combined.
- Add roughly chopped chocolate (mixture of dark and milk chocolate) to the batter. Stir until combined. Evenly distribute caramel pieces into batter.
- Roll approximately 2 tbsp of dough into rounds and place on baking sheet, spaced 3" apart (Note: this recipe makes approximately 10 cookies so you can also measure by dividing the batter into 10 equally sized pieces - aim to have 2-3 caramel pieces in each cookie).
- **Optional: Refrigerate cookie dough balls for 1-2h to best control the spread of your cookies and ensure a chewy cookie centre. This step is not essential if you are short on time as the caramel in these cookies helps maintain that lovely rustic shape and gooey spread!
- Bake cookies at 350F for ~13-15 min or until the edges are firm to the touch and cookie appears golden brown (mine were perfect after 14 min at 325F convection bake). Remove from oven and sprinkle a pinch of salt on tops of cookies.
- Let cookies cool on baking sheet and enjoy!!
Video
Notes
Sofia’s Tips:
Have you tried this recipe!? I would love to know what you think! Leave a comment below! 
- To measure flour correctly: Use a spoon to scoop flour into your measuring cup! This ensures you don’t add too much flour to these cookies and end up with dry cookies
- You can easily use your favourite chocolate, roughly chopped, for these cookies! I have tried adding a Skor chocolate bar to add an extra crunchy caramel treat!
- The cookies will continue to crinkle as they cool!
- After scooping, these cookies can be put into a freezer safe bag and stored in the freezer for up to 6 months!! Perfect for your late night caramel chocolate chip cookie snacking needs
- These cookies will last up to 7 days in an airtight container, at room temperature.
Tried this recipe?Let us know how it was!