Description
These Caramel Corn Chocolate Chip Cookies combine classic chocolate chip cookie flavors with the delightful crunch and sweetness of caramel corn. Perfect for a unique twist on your traditional cookies, they offer a sweet, salty, and crunchy treat that’s perfect for parties, snacks, or gifting.
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 prepare for baking the cookies.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt until well combined. This ensures even distribution of the leavening agents.
- Cream Butter and Sugars: In a large bowl, using a hand mixer or stand mixer, beat the softened unsalted butter with granulated sugar and brown sugar until the mixture is light and fluffy, about 2-3 minutes.
- Add Egg and Vanilla: Beat in the egg and vanilla extract to the butter-sugar mixture until fully incorporated, providing moisture and flavor.
- Combine Mixtures: Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Do not overmix to maintain cookie tenderness.
- Fold in 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 cookie dough.
- Form Cookies: Using a cookie scoop or tablespoon, drop rounded dough portions onto a baking sheet lined with parchment paper, spacing them about 2 inches apart to allow spreading.
- Bake: Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are lightly golden but centers remain soft.
- Cool: Remove the baking sheet from the oven and allow the cookies to cool on the sheet for 5 minutes before transferring them to a wire rack to cool completely. This firming step prevents breakage due to the caramel corn.
Notes
- Be careful not to overmix the dough to avoid tough cookies.
- Break the caramel corn into smaller pieces gently to keep some texture without making the cookies too dense.
- Store cookies in an airtight container at room temperature for up to 3 days to maintain freshness.
- For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend.
- The caramel corn adds sweetness and texture, balance the saltiness with a little extra salt on top if desired.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
