Closeup on three stacks of Caramel Chocolate Chip Cookies sitting on a white table alongside of a glass bowl filled with Caramel Bits.

Did you know that Kraft makes Caramel Bits? Where have these been all my life? As soon as we saw them we knew we had to bake something with them. Our first foray is making these Caramel Chocolate Chip Cookies.  They turned out so well we will for sure be making them again. Sweet chocolate, chewy caramel, buttery cookie all in one tasty bite.  Yum, yum, yum!

Ingredients you will need

Ingredients you will need to make Caramel Chocolate Chip Cookies including Mini Chocolate Chips and Kraft Caramel Bits.
  • Kraft Caramel Bits: The secret ingredients for these yummy cookies are these Kraft Caramel Bits. You can find them in the baking aisle at most grocery stores.
  • Chocolate Chips: We recommend Nestle Semi-Sweet Mini Chocolate Chips. We use the Minis so the chocolate chips don’t overpower the Caramel in the cookie.
Collage image showing the steps for making the Caramel Chocolate Chip Cookie Dough.

Step 1: Cream the butter and sugars in a mixer for 3 minutes.  
Step 2: Add the eggs and vanilla and mix for an additional 3 minutes.  
Step 3: Add the Baking Soda and salt and mix just until combined.
Step 4: Add the flour in two batches and mix only until the flour is incorporated into the dough. Don’t overmix at this point.

Collage image showing how to add the chocolate chips and the caramel pieces into the cookie dough.

Step 5: Use a spoon to make sure the flour is completely incorporated into the cookie dough.
Step 6: Finally, mix in the mini chocolate chips and the caramel bits with a spoon.
Step 7: The Caramel Chocolate Chip Cookies are ready for baking! Mmmmm …. mmmmm …. good!

Baking Instructions

Collage image showing the cookies before going in the oven and after they come out of the oven.

Steps 9-10: Bake the cookies in an oven pre-heated to 375 degrees for 8-10 minutes. They are done when the edges turn slightly brown.

Expert Tips and FAQ’s

Use Room Temperature Ingredients

Both the eggs and the butter should be at room temperature which will help your cookies turn out lighter and fluffier.  For the eggs, room temperature simply means not cold out of the refrigerator. If you forget to take the eggs out before you start making cookie dough you can put the eggs in a bowl of warm water for 5-10 minutes to warm them up.  The butter also needs to be softened to room temperature which means if you touch it you should leave an indentation on the stick of butter. Do not use butter that has been over-softened or melted.  If that happens you should use a different stick of butter or put it back into the refrigerator to let it set up.  We have a whole post about How to Soften Butter, click here if you need more information on how to do that.

Do you need to use a Mixer?

Yes. In our opinion, you need some kind of a mixer to make a good cookie dough. A stand mixer, while expensive, is a great investment if you believe you have a lot of homemade baked goods in your future. An electric hand-mixer also works well and you can probably find one for around $20. You can hand mix cookie dough in a pinch (which is how we did it growing up), but you will really have to use a lot of muscle to cream the butter and sugar, and eggs properly.

Cookie dough mixing tips.

Creaming the butter, sugar and then mixing the eggs in is the most important part of the cookie dough mixing process. Creaming is when you fully incorporate the butter and sugar together and add some much-needed air to the dough. We recommend creaming the butter and sugar for 2 minutes at medium-high speed and then mixing the butter/sugar/eggs for another 3 minutes at the same speed. Once you add the flour, you want to mix the dough as little as possible. Mix it too much and you will get tough cookies. Mix in the flour at low speed and continue mixing ONLY until the dry ingredients are incorporated into the dough. Make sure you scrape down the sides and the bottom to make sure all the flour has gotten mixed in.

Prepping the Cookie Sheet

We always line our cookie sheets with a piece of parchment paper, it keeps the cookie from sticking to the sheet and from over-browning. You can find parchment paper either in rolls or in pre-cut sheets in most grocery stores, and we highly recommend it. Ideally, you should use at least 2 cookie sheets when baking cookies. You don’t want to add the raw cookie dough to a cookie sheet that is hot out of the oven. The dough will start baking even before you get it in the oven.

Use an Ice Cream Scooper or a Scale to get perfectly sized cookies

Cookie size is a matter of personal taste. The important part is making them all the same size so they bake evenly. We like a good-sized cookie, so we use a medium-sized cookie dough scoop that makes a portion that has approximately 2 tablespoons of cookie dough. You can also pull out your food scale and measure the cookie dough.

Oven Tips

Everyone’s oven is different. We recommend starting with a test bake with a single cookie to help you hone in on the exact baking time for your oven. You should set your timer for 2 minutes less than whatever the recipe recommends. Once the timer goes off, open up the oven and see how your cookie is baking. Make corrections accordingly. Our oven has a hot spot in the back so we always rotate the cookie sheet halfway through the baking time to get a more even bake. Although this may seem like an unnecessary step, it is better to do this than burn a whole tray of cookies.

Storage/Freezing Tips

These cookies should be stored in an airtight container.  And they will stay fresh longer if they are completely cool before you pack them up.  We usually add a layer of parchment paper between each row of cookies in our plastic container.  They will stay fresh at room temperature for 2-3 days if you store them correctly in an air-tight container. They will last up to 3 months in the freezer.

What to do if the cookies stick to the cookie sheet.

Allow the cookies to cool slightly on the cookie sheet before removing them if the caramel is sticking on the bottom of the cookie sheet.

Closeup on a single Caramel Chocolate Chip Cookie sitting on a white surface in front of a stack of cookie and a glass bowl filled with Kraft Caramel Bits.

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Caramel Chocolate Chip Cookies

Yield 18-20 cookies
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes

Our Caramel Chocolate Chip Cookies take a classic Chocolate Chip Cookie recipe to the next level with the addition of yummy Kraft Caramel Bits and a little TLC.

Ingredients

  • 1 cup Butter (Sweet Cream, Salted)
  • 1 cup Granulated Sugar
  • 1/2 cup Brown Sugar (packed)
  • 2 Large Eggs
  • 2 teaspoon Vanilla Extract
  • 1 teaspoon Baking Soda
  • 1/2 teaspoon Salt
  • 2 1/2 cups All-Purpose Flour
  • 1 cup Mini Chocolate Chips
  • 1 cup Kraft Caramel Bits

Instructions

  1. Cream the butter and sugars in a mixer.
  2. Add the eggs and vanilla and mix until fluffy.
  3. Add the Baking Soda and salt and mix.
  4. Add the flour a bit at a time and mix until it is completely incorporated.
  5. Finally, using a spoon, mix in the mini chocolate chips and the caramel bits.
  6. Bake the cookies in a 375 degree oven for 8-10 minutes.

Notes

Allow the cookies to cool slightly on the cookie sheet before removing them if the caramel is sticking on the bottom of the cookie.

Did you Make this Recipe? Leave a review below, then snap a picture and tag @twosisterscrafting on Instagram so we can see it!