Caramel Cookie Dough Recipe

Cream butter and sugars

In a large mixing bowl (or stand mixer fitted with the paddle), beat the softened butter, granulated sugar, and packed light brown sugar on medium speed for 2–3 minutes until light and fluffy. Scrape down the bowl once.

Add egg and vanilla

Add the egg and vanilla extract to the creamed butter and beat on low speed until combined, about 30–45 seconds. Scrape down the bowl again to ensure even mixing.

Combine dry ingredients

In a separate bowl, whisk together the all-purpose flour, cornstarch, baking soda, and kosher salt until evenly distributed.

Incorporate dry into wet

With the mixer on low, add the dry ingredients to the wet mixture in two additions, mixing only until just combined. Do not overmix — the dough should be soft and slightly crumbly but holding together.

Prepare caramel pieces

Unwrap the caramels and place them in a small heatproof bowl with 2 tablespoons heavy cream. Microwave in 15–20 second intervals, stirring between, until the caramels are smooth and pourable (about 45–60 seconds total depending on wattage). Alternatively, melt in a small saucepan over low heat, stirring constantly.

Cool slightly

Let the melted caramel cool 3–5 minutes so it thickens slightly but remains pliable. If very hot, it will melt the cookie dough when mixed.

Fold caramel into dough

Spoon the cooled caramel into the prepared cookie dough in dollops and gently fold a few times with a spatula to create ribbons and pockets of caramel. Do not fully incorporate — aim for swirls and chunks of caramel distributed through the dough.

Add chips and nuts

Fold in the mini chocolate chips and optional toasted nuts until evenly distributed, taking care not to overwork the dough. If you prefer prominent caramel pockets, reserve a few caramel-dressed spoonfuls to press into the tops of formed cookies before chilling or baking.

Decide serving method

This recipe works two ways: as edible cookie dough (safe-to-eat) or as bakeable cookies. For edible cookie dough, proceed to 'Chill for edible dough.' For baked cookies, proceed to 'Chill and bake.'

Chill for edible dough

If serving as edible cookie dough, cover the bowl tightly and refrigerate for at least 30 minutes to firm up slightly, then scoop portions and drizzle or press reserved caramel on top. If you want it completely safe to eat without eggs, substitute the raw egg with 3 tablespoons pasteurized liquid egg or omit egg and add 1–2 tablespoons milk; when serving raw dough, consider using heat-treated flour.

Chill before baking

For cookies: chill the dough in the refrigerator for 30–60 minutes (or up to 24 hours) to help control spread and create better caramel pockets.

Portion

Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats. Using a cookie scoop (about 1.5 tablespoons for small cookies or 2.5 tablespoons for medium), portion dough onto prepared sheets, leaving 2 inches between each cookie. If you reserved extra caramel pieces, press one onto the top of each dough ball now and sprinkle a tiny pinch of sea salt if using.

Bake

Bake in the preheated oven for 9–12 minutes for medium-size cookies, or until edges are lightly golden and centers look set but still soft. Baking time will vary with size—smaller cookies 8–10 minutes, larger 11–13 minutes.

Cool

Remove from oven and let cookies cool on the baking sheet for 5 minutes to allow caramel to set, then transfer to a wire rack to cool completely. Caution: caramel pockets will be hot right out of the oven.

Optional salt and storage

Once cooled, sprinkle a tiny pinch of flaky sea salt on top of each cookie to enhance the caramel flavor. Store baked cookies in an airtight container at room temperature for up to 3 days or freeze for up to 3 months (separate layers with parchment). Edible dough can be refrigerated up to 5 days or frozen for up to 3 months.