Say hello to a cookie that’s about to win hearts and cause cravings in your home: Caramel Corn Chocolate Chip Cookies. These treats are the ultimate mashup of salty and sweet, starring buttery cookie dough speckled with crunchy caramel corn and melty pockets of chocolate chips. Every bite delivers a little crunch, a lot of chewy comfort, and a delightful surprise, making these cookies the kind of bake that turns an ordinary day into something memorable. Get ready to create a cookie that’s as fun to share as it is impossible to resist—let’s dive in!
Ingredients You’ll Need
Forget fussy baking—this recipe calls for simple staples, each playing a crucial part in the crave-worthy texture and flavor of Caramel Corn Chocolate Chip Cookies. These ingredients combine to create that golden-brown chew, pops of sweet-salty crunch, and the kind of chocolatey luxury that turns anyone into a cookie enthusiast.
- 1 cup unsalted butter, softened: Soft butter is key for creating irresistibly tender cookies with just the right amount of richness.
- 1 cup brown sugar, packed: This adds deep caramel notes and helps keep the cookies perfectly moist and chewy.
- 1/2 cup granulated sugar: For a balanced sweetness and that classic cookie structure.
- 2 large eggs: Eggs bind the dough and add that wonderful lift.
- 2 teaspoons vanilla extract: A splash of vanilla rounds out all the flavors—don’t skip it!
- 2 1/2 cups all-purpose flour: The sturdy base for cookies that hold together while staying soft.
- 1 teaspoon baking soda: This little bit of leavening helps the cookies rise just right without spreading too much.
- 1/2 teaspoon salt: A pinch balances the sweetness and enhances flavor (especially important with caramel corn in the mix).
- 2 cups caramel corn, roughly chopped: The showstopper ingredient! Chop to distribute sweet, crunchy pops in every bite.
- 1 1/2 cups semi-sweet chocolate chips: Classic, rich, and just melty enough for swoon-worthy cookies.
How to Make Caramel Corn Chocolate Chip Cookies
Step 1: Prep the Oven and Baking Sheets
Start by preheating your oven to 350°F (175°C) so it’s nice and hot when your cookies go in. Line your baking sheets with parchment paper—this ensures perfectly golden bottoms and super-easy cleanup later.
Step 2: Cream the Butter and Sugars
In a large mixing bowl, beat together the softened butter, brown sugar, and granulated sugar until the mixture is light and fluffy. This step creates the soft, chewy base of your Caramel Corn Chocolate Chip Cookies and ensures each bite has that bakery-quality feel.
Step 3: Add Eggs and Vanilla
Crack in the eggs, one at a time, mixing well between each addition. Pour in the vanilla extract and blend thoroughly. Taking your time here helps you achieve a smooth, creamy dough that bakes up beautifully.
Step 4: Combine Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Mixing the dry ingredients first helps prevent clumps and ensures even distribution in your cookie dough.
Step 5: Mix Wet and Dry Ingredients
Gradually add the dry mixture to the creamed butter and sugar, blending just until incorporated. Resist the urge to overmix—stop as soon as everything comes together for the fluffiest cookies.
Step 6: Fold in Caramel Corn and Chocolate Chips
Now for the fun part! Gently fold in the roughly chopped caramel corn and the chocolate chips. Each scoop of dough should be generously studded for that irresistible sweet-salty crunch in every Caramel Corn Chocolate Chip Cookie.
Step 7: Scoop and Bake
Using a rounded tablespoon (or a cookie scoop for uniformity), drop mounds of dough onto your lined baking sheets, leaving about 2 inches between each one. Bake for 10 to 12 minutes until the edges are golden but centers are still soft. Remember, cookies continue to set as they cool!
Step 8: Cool and Enjoy
Let your cookies cool on the sheet for 5 minutes before transferring to a wire rack. This nifty trick keeps the bottoms crisp and the centers chewy. Once fully cooled, it’s time to dive in—preferably with a tall glass of cold milk!
How to Serve Caramel Corn Chocolate Chip Cookies
Garnishes
For a show-stopping finish, press a few extra bits of caramel corn and chocolate chips on top of each cookie just before baking. A sprinkle of flaky sea salt after baking also takes the sweet and salty vibe to a new level, making your cookies look and taste bakery-worthy.
Side Dishes
Pair these cookies with an old-fashioned glass of cold milk, a mug of hot cocoa, or even a scoop of vanilla ice cream. The combination of creamy and crunchy textures is pure nostalgia and works for casual snacks or dressed-up dessert platters.
Creative Ways to Present
Stack your Caramel Corn Chocolate Chip Cookies in clear jars for gifting, or arrange them on a party platter with extra caramel corn scattered between for a playful look. If you’re planning a special dessert, try sandwiching ice cream between two cookies for unforgettable ice cream cookie sandwiches!
Make Ahead and Storage
Storing Leftovers
After baking, let your cookies cool completely, then store them in an airtight container at room temperature. They’ll stay soft and chewy for up to five days (if they last that long!). Pop a slice of bread in the container to keep moisture in and maintain that perfect texture.
Freezing
To freeze, wrap cooled Caramel Corn Chocolate Chip Cookies individually in plastic wrap or stack with parchment between each. Place in a zip-top bag or airtight container and freeze for up to three months. You can also freeze unbaked dough balls for fresh-out-of-the-oven cookies any time the craving strikes!
Reheating
To rekindle that just-baked magic, warm a cookie in the microwave for about 10 seconds or pop a tray in a 300°F oven for 5 minutes. This rejuvenates their irresistible texture and melts the chocolate just enough for gooey, craveworthy bites once again.
FAQs
Can I use store-bought caramel corn?
Absolutely! Store-bought caramel corn is super convenient and works perfectly in this recipe. If you prefer homemade, go for it—you’ll just want to make sure it’s nice and crunchy.
What if I only have salted butter?
You can use salted butter instead of unsalted. Just reduce the added salt in the recipe to a pinch to prevent your Caramel Corn Chocolate Chip Cookies from tasting overly salty.
Can I swap out the chocolate chips?
Definitely! Try using dark chocolate chunks for a deeper flavor, or even white chocolate chips for a sweeter contrast. You can even mix in a variety for a gourmet twist.
How do I keep the caramel corn from getting soggy?
Let your cookies cool completely before storing, and keep them in an airtight container. This helps preserve the lovely crunch of the caramel corn inside each cookie.
Can I make the dough ahead of time?
Yes! The dough for Caramel Corn Chocolate Chip Cookies can be made a day ahead and chilled in the fridge. Chilling can add extra flavor and create cookies with beautifully thick, chewy centers.
Final Thoughts
If you’re searching for a crowd-pleasing cookie that’s both delightfully unique and supremely comforting, you can’t do better than these Caramel Corn Chocolate Chip Cookies. Give them a try soon—they’re sure to disappear faster than you think!
Print
Caramel Corn Chocolate Chip Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in the perfect blend of sweet and salty with these Caramel Corn Chocolate Chip Cookies. Crunchy caramel corn and rich chocolate chips make every bite a delightful treat.
Ingredients
For the Cookies:
- 1 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups caramel corn, roughly chopped
- 1 1/2 cups semi-sweet chocolate chips
Instructions
- Preheat the Oven: Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
- Cream the Butter and Sugars: In a large mixing bowl, cream the butter, brown sugar, and granulated sugar until light and fluffy.
- Add Eggs and Vanilla: Beat in the eggs, one at a time, followed by the vanilla extract.
- Mix Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients and mix until just combined.
- Combine Caramel Corn and Chocolate Chips: Gently fold in the chopped caramel corn and chocolate chips.
- Bake: Scoop rounded tablespoons of dough onto the prepared baking sheets. Bake for 10 to 12 minutes, or until golden brown. Cool on the baking sheet before transferring to a wire rack to cool completely.
Notes
- For extra crunch, reserve some caramel corn and press it onto the tops of the cookies before baking.
- You can also use dark chocolate chips or chunks for a richer flavor.
Nutrition
- Serving Size: 1 cookie
- Calories: 210
- Sugar: 16g
- Sodium: 115mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
