Caramel Chip Cookies – with browned butter, salted cashews, pudding mix, and caramel baking chips, these cookies are rich, buttery, chewy, and just downright scrumptious!
When I saw caramel baking chips at my grocery store, I just knew I had to experiment and come up with a tasty cookie recipe. It took me a few attempts, but these cookies are the winner. We love the combination of the salty nuts with the sweet caramel chips. Seriously, so good!
What are caramel chips?
You can find caramel chips in the baking aisle with the chocolate chips. They are rich and creamy, and slightly resemble butterscotch chips. Like chocolate chips, they melt in your mouth.
I have tried two brands, Ghirardelli and Hershey’s. The Ghirardelli chips are what I used for these cookies, and my family likes them better. They are sweeter, and are also larger than regular chocolate chips.
I actually prefer the Hershey’s sea salt caramel baking chips. They seem to have more of a deep caramel flavor, and of course they have a hint of saltiness to them, which I love. Use whichever brand you prefer.
I went with browned butter for this cookie recipe. If you’ve never baked with browned butter before, it is a game changer. Yes, it takes a bit of time, but it makes such a difference! It adds a rich and nutty flavor to cookies that just can’t be beat.
A bit of vanilla pudding mix in the dough makes the cookies extra soft, but isn’t overpowering.
Roasted salted cashews add such a yummy crunch! Of course, you can substitute another nut, but I do recommend using toasted nuts for best flavor.
I love the saltiness of the cashews, but if you want to omit the nuts, you can just sprinkle the cookies with some coarse salt.
HOW TO MAKE CARAMEL CHIP COOKIES
- BROWN THE BUTTER: Place your butter in a heavy saucepan over low to medium low heat. (It will splatter less if it is room temperature.) Let it cook, stirring often, until it is lightly browned and smells nutty. It will first bubble, then turn foamy right before it browns. Watch it closely at the foaming stage so it doesn’t burn. Quickly remove from the heat.
- WET INGREDIENTS: Let browned butter cool to room temperature. I like to put it in the fridge to speed the process. Beat in the sugars till smooth. Add the eggs and vanilla and beat till creamy.
- DRY INGREDIENTS: In a small bowl, whisk together the flour, baking soda, baking powder, salt, and and dry pudding mix. Add to the creamed mixture and stir till barely combined. Fold in the caramel chips and cashews.
- CHILL: Cover the dough and let it chill for 30-45 minutes.
- FORM COOKIES: Preheat oven to 375 degrees, and line baking sheets with silicone liners or spray with non stick spray. Roll cookie dough into 24 large balls (about 2 ounces each). Place at least 2″ apart on prepared pans. Flatten slightly with your palm.
- BAKE: Bake cookies at 375° for about 9 minutes, or until the edges are lightly browned and middles are barely set. For soft and chewy cookies, don’t overbake. Let sit on the pan for 3-5 minutes, then remove to wire racks to cool completely.
CARAMEL CHIP COOKIES PRO TIP:
For pretty bakery style cookies, reserve some of the caramel chips and cashews. As soon as you pull the cookies out of the oven, press some chips and nuts into the tops of each cookie.
So pretty, right?
LEFTOVER COOKIES? These cookies will last for up to a week in an airtight container. If you want to store them longer, they freeze well. I like to freeze them in heavy duty ziplock bags. They will last for 4-5 months in the freezer.
LOVE CARAMEL? TRY THESE:
MORE HOMEMADE COOKIES:
- Chocolate Peanut Butter No Bake Cookies
- Snickers Cookies
- Cinnamon Roll Cookies
- Chocolate Sprinkles Cookies
- Mexican Cinnamon Cookies
- Oatmeal Cinnamon Chip Cookies
- Chocolate Kit Kat Cookies
- White Chocolate Macadamia Nut Cookies
CARAMEL CHIP COOKIES
- 1 cup butter
- 1/2 cup sugar
- 1 1/4 cup brown sugar
- 2 eggs
- 2 tsp vanilla extract
- 2 1/2 cups all purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 6 Tbsp vanilla pudding mix
- 1 cup roasted, salted cashews
- 1 10 oz bag caramel baking chips (I used Ghirardelli)
- Cook butter over low heat till foamy and lightly browned, about 8-10 minutes. Stir often and watch closely, it can burn quickly once it has browned.
- Pour butter into a glass bowl, or place pan in cold water to stop the cooking process. Let cool till barely warm or room temperature.
- Beat cooled butter, sugar, and brown sugar till creamy. Beat in eggs and vanilla extract.
- Whisk together the dry ingredients, then stir into the butter mixture. Fold in the cashews and caramel chips.
- Cover dough and chill for 30 minutes.
- Preheat the oven to 375 degrees.
- Roll dough into 24 balls. (They will be about 2 ounces each.) Place on cookie sheets lined with silicone liners or sprayed with non stick spray.
- Bake at 375° for about 9 minutes, or until edges are lightly browned and middle is set. Don't overbake.
You can roll the dough into smaller balls and make 3 dozen cookies. They will just need to bake for 7-8 minutes.
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Amount Per Serving: Calories: 241Total Fat: 11gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 36mgSodium: 280mgCarbohydrates: 33gFiber: 1gSugar: 21gProtein: 3g