Here’s a detailed recipe for chewy caramel cookies with a soft center, crisp edges, and gooey caramel pockets throughout.

Chewy Caramel Cookies

Makes: 18–20 cookies
Prep time: 20 minutes
Chill time: 30 minutes
Bake time: 10–12 minutes

Ingredients

Dry Ingredients

• 2¼ cups (280 g) all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon salt

Wet Ingredients

• ¾ cup (170 g) unsalted butter, softened
• ¾ cup (150 g) light brown sugar, packed
• ½ cup (100 g) granulated sugar
• 1 large egg
• 1 egg yolk
• 2 teaspoons vanilla extract

Caramel Filling

• 1 cup soft caramel candies, cut into small pieces (about 150–170 g)
• 1 tablespoon flour (to coat caramel pieces)

Optional Add-ins

• ½ teaspoon flaky sea salt for topping
• ½ cup chopped pecans or walnuts
• ½ cup chocolate chips

Instructions

Step 1: Prepare the Dry Ingredients

1. In a medium bowl, whisk together:
   • Flour
   • Baking soda
   • Salt
2. Set aside.

Step 2: Cream Butter and Sugars

1. In a large mixing bowl, beat the softened butter for about 1 minute until smooth.
2. Add brown sugar and granulated sugar.
3. Beat for 2–3 minutes until light and fluffy.

Step 3: Add Eggs and Vanilla

1. Mix in the egg.
2. Add the extra egg yolk (this helps make the cookies chewier).
3. Stir in vanilla extract.
4. Mix until fully combined.

Step 4: Combine Wet and Dry Mixtures

1. Gradually add the flour mixture.
2. Mix on low speed just until no dry flour remains.
3. Avoid overmixing.

Step 5: Add Caramel Pieces

1. Toss the caramel pieces with 1 tablespoon flour.
   • This helps prevent them from sinking and sticking excessively.
2. Fold them gently into the dough.

Step 6: Chill the Dough

1. Cover the bowl.
2. Refrigerate for 30–60 minutes.
   • Chilling prevents excessive spreading and improves flavor.

Step 7: Shape the Cookies

1. Preheat oven to 350°F (175°C).
2. Line baking sheets with parchment paper.
3. Scoop about 2 tablespoons of dough per cookie.
4. Roll into balls.
5. Place 2 inches (5 cm) apart on the baking sheet.

Extra Gooey Option

Flatten a dough ball, place a caramel candy in the center, and wrap dough around it completely.

Step 8: Bake

1. Bake for 10–12 minutes.
2. Edges should be lightly golden.
3. Centers may look slightly underbaked—that’s ideal for chewy cookies.

Step 9: Cool

1. Allow cookies to cool on the baking sheet for 5–10 minutes.
2. Transfer to a wire rack to cool completely.

Tips for Maximum Chewiness

• Use more brown sugar than white sugar.
• Add an extra egg yolk.
• Do not overbake.
• Chill the dough before baking.
• Store cookies in an airtight container once cooled.

Salted Caramel Version

Sprinkle a small pinch of flaky sea salt on each cookie immediately after baking. The contrast between sweet caramel and salt makes the flavor richer.

Storage

• Room temperature: Up to 5 days in an airtight container.
• Freezer: Up to 3 months.
• To refresh: Microwave a cookie for 10–15 seconds before serving.

These cookies are especially good served slightly warm, when the caramel inside is still soft and stretchy.