Description
Delight your taste buds with these Caramel Corn Chocolate Chip Cookies, combining the classic richness of chocolate chip cookies with the irresistible crunch and sweet buttery flavor of caramel corn. Perfectly chewy with bits of caramel corn for a unique twist, these cookies are a crowd-pleaser for snack time, parties, or a fun baking project.
Ingredients
Scale
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 1 teaspoon vanilla extract
- 1 large egg
Add-ins
- 1 cup semi-sweet chocolate chips
- 2 cups caramel corn, broken into smaller pieces (store-bought or homemade)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to get it ready for baking the cookies.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt until evenly combined.
- Cream Butter and Sugars: In a large bowl, use a mixer to cream the softened unsalted butter, granulated sugar, and brown sugar until the mixture is light and fluffy, about 2-3 minutes.
- Add Vanilla and Egg: Beat in the vanilla extract and the large egg until the mixture is fully combined and smooth.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined to avoid overmixing.
- Add Chocolate Chips and Caramel Corn: Gently fold in the semi-sweet chocolate chips and broken caramel corn pieces, ensuring they are evenly distributed throughout the dough.
- Scoop the Dough: Using a cookie scoop or tablespoon, drop rounded portions of dough onto a parchment-lined baking sheet, spacing them about 2 inches apart to allow for spreading.
- Bake the Cookies: Bake in the preheated oven for 10-12 minutes, or until the edges are golden and the centers look set but still soft.
- Cool the Cookies: Remove the baking sheets from the oven and let the cookies cool on them for 5 minutes before transferring to wire racks to cool completely. This helps them firm up and maintain their shape.
- Serve and Enjoy: Once completely cooled, enjoy the perfect balance of chewy cookie, melty chocolate chips, and crunchy caramel corn in every bite.
Notes
- Breaking the caramel corn into smaller pieces helps distribute the caramel flavor throughout the cookie while preventing large clumps.
- Use room temperature butter for easier creaming with the sugars.
- Do not overbake; these cookies are best when slightly soft in the center.
- Store cookies in an airtight container at room temperature for up to 5 days.
- For an extra caramel kick, drizzle some melted caramel sauce over cooled cookies before serving.
