Have you ever waited a year for Girl Scout Cookie season just to buy Caramel Chocolate Chip Cookies? I have good news for you—you don’t have to wait anymore!
I’m sharing a Girl Scout Caramel Chocolate Chip Cookies recipe so you can make these copycat cookies at home.
They’ll be even better than the store-bought ones!
These homemade cookies will be chewy and made with rich caramel, semi-sweet chocolate chips, sea salt, and a few other key ingredients.
Plus, I’ll include some additional options so you can customize the recipe to fit your dietary preferences.
Why You’ll Love This Copycat Girl Scout Cookie Recipe
I have eaten Girl Scout Caramel Chocolate Chip Cookies, and there are a few reasons why I love them and decided to make them at home.
First, they’re chewy, soft, and moist, just like the best homemade cookies should be.
Store-bought ones are sometimes dry, but when you bake them yourself, they usually stay soft and tender.
Another great reason to make them at home is that they’ll be preservative-free.
When we bake for ourselves, we prioritize our health and taste, isn’t it?
On the other hand, companies focus more on profit. They may not always use high-quality ingredients and often prioritize flavor over health.
Besides this, homemade cookies also give you complete control over the recipe. Such as adjusting the sweetness, using honey instead of granulated sugar, or even making them vegan.
Plus, you can use high-quality, rich caramel flavor, which isn’t always found in store-bought cookies.
Lastly, these cookies aren’t available year-round. They’re only sold during Girl Scout Cookie season, but cravings can hit anytime.
That’s why having this recipe means you can enjoy them whenever you want!
The Story Behind the Cookies
These iconic Girl Scout Cookies were started in 1917, during World War I.
At that time, different bakeries were producing various flavors such as Thin Mints, Samoas, and Caramel Chocolate Chip Cookies.
However, despite researching a lot, I couldn’t find the exact origin of Caramel Chocolate Chip Cookies.
But one thing is sure: these cookies have been around for over 100 years!
Cookies like Thin Mints became famous for their minty crunch, and Samoas cookies are popular for their coconut caramel combo.
But these Scout Girl caramel chocolate cookies stand out for their chewy brown sugar texture, melty chocolate, and rich caramel.
Now you know—they’re not just delicious but have a very long history, too.
Ingredients You’ll Need for Caramel Chocolate Chip Cookies
Here are all the ingredients that you will need to make Scout Caramel Chocolate Chip Cookies.
Btw, make sure you use high-quality ingredients.
Dry Ingredients – The Foundation
- 2 ¼ cups all-purpose flour: The important for your homemade cookies, but make sure you measure it in the right amount. Too much means dry and cakey; too little means flat and greasy. You can by spooning flour or a cup.
- 1 teaspoon of baking soda: it will lift your cookies without making them too puffy.
- ½ tsp salt: it will balance sweetness. However, If you only have table salt, you should reduce it to ¼ tsp (it’s more concentrated than kosher salt).
- ¾ cup of packed brown sugar: this is very important for chewiness. Btw, you can also use dark brown for extra depth.
- ½ cup granulated sugar: It will make your cookie’s edges crispy. For ultra-gooey cookies, you can reduce them to ⅓ cup.
Wet Ingredients – The Richness
- 1 cup (2 sticks) unsalted butter, softened: It needs to be soft but not melt(pressable but not greasy). You can also cream it perfectly with sugar for the ideal texture.
- 2 large eggs: They need to be in the room to be temperature! If you use cold eggs, they’ll seize the dough. Btw, you can break these eggs in a bowl 30 minutes before baking.
- 2 teaspoons of pure vanilla extract: it’s important to add warmth to complement the caramel.
Star Players – The Showstoppers
- 1 cup caramel bits (or chopped soft caramels): that’s the real secret: store-bought caramel bits (like Kraft) can melt perfectly without hardening. But If you use soft caramels (like Werther’s), you should chop them small.
- 1 cup high-quality chocolate chips – Not all chips are equal! You’d need to use top brands like Ghirardelli 60% cacao or Guittard semi-sweet chips to hold their shape but stay creamy. If you use cheap chips, they’ll taste waxy.
Ingredient Substitutes
If you have any dietary restrictions or just want to have an alternative, then don’t worry. Here are some substitutes you can try.
- Butter: Consider using Coconut oil or Almond milk (for dairy-free).
- Eggs: You can use Flax eggs (1 tablespoon of ground flaxseed + 3 tbsp water per egg).
- Caramel bits: DIY chopped soft caramels (just avoid hard candies).
- Gluten-free? You can use a 1:1 gluten-free flour blend.
Step-by-Step Recipe Instructions for Best Caramel Chocolate Chip Cookies
Here is the step-by-step guide to creating the ideal texture, crisp edges, and chewy center of your cookies.
1. Creaming Butter & Sugars (The Foundation)
First, you will need to take 1 cup (2 sticks) of unsalted butter and make sure it is a little soft but still not completely melted.
Then, you have to put that in a large bowl with 3 cups of brown sugar and 1 cup of granulated sugar, and then beat it around for 5 minutes until the mixture turns pale yellow and fluffy.
Also, make sure there is no gritty sugar left on the bowl’s side.
2. Incorporating Eggs & Vanilla (The Binding)
You will have to add two large room-temperature eggs if they are cold, so they won’t mix into a butter-sugar mixture. They will appear separate.
However, along with eggs, you also have to mix two tablespoons of vanilla extract.
Mix them properly so that you start seeing a smooth, creamy texture.
3. Combining Dry Ingredients (The Structure)
Once that cream, sugar, eggs, and vanilla mixture is ready.
You have to take a separate bowl and whisk together.
- 2 ¼ cups all-purpose flour (spooned and leveled)
- 1 teaspoon of baking soda
- ½ teaspoon of salt
You can use the mixture at low speed, and you will mix until no white streaks remain, which can take around 45 seconds.
Also, ensure you are not overmixing it as it will develop gluten, which will make cookies tough. You can even stop when you see a little bit of flour
4. Folding in Caramel & Chocolate (The Magic)
Remove the bowl from the mixture and add 1 cup of Caramel Bits and 1 cup of Chocolate Chips.
Use a stiff spatula to:
- Fold gently (about 15-20 strokes)
- Ensure even distribution
You should also scrape the bottom to incorporate any hidden flour pockets.
Pro trick: Toss mix-ins with one teaspoon of flour first to prevent sinking during baking.
5. Chilling the Dough (The Secret Weapon)
Then, you will cover the bowl properly with plastic wrap and keep that in a refrigerator for around 1 hour.
Well, it’s the time I recommend, but you can keep it for 24 or even 48 hours because when the dough is chilled, it will prevent overspreading when you make cookies.
Plus, it will help you make thick cookies, deep flavors, etc.
You can also portion dough balls first and then chill them.
6. Baking to Perfection (The Final Act)
First thing you will preheat the oven and then line the baking sheet with parchment paper and make sure you aren’t using wax paper. Then, follow this process:
Scoop dough into:
- 1.5-inch balls (about 2 tbsp each) btw, don’t get overwhelmed looking at my measurements, it’s just for an idea.
- Space around 2 inches apart.
Bake one sheet at a time, center rack:
- 10-12 minutes
Keep baking until you see golden brown edges and a slightly underdone center—this is the secret to soft and chewy cookies.
The center will look a little glossy, and the cookies will be a little puffed.
After that, you would want to cool down the sheet for around 5 minutes, and then you can store them.
My Pro Tips and Techniques
- You should rotate the baking sheet half way for perfectly browning your cookies.
- You can use an insulated baking sheet to prevent burnt bottoms.
- For uniform cookies, you have to use weight balls of around 45g each.
- If you want to serve these cookies later, you will have to keep them for 10 seconds in the microwave, and then you can serve them.
Chef’s Secret Tricks for PERFECT Cookies
If you often make cookies at home, it doesn’t matter whether it’s Girl Scout caramel chocolate chip cookies or any other, but you can’t make them perfect, so you have to follow these techniques:
- You can brown the butter for a more deep and caramelized flavor.
- If you want a sweet and salty balance, then you can sprinkle sea salt on warm cookies.
- You should use Cookie Scoop for perfect-size cookies.
- Freeze an extra cookie dough bowl if you want to enjoy fresh cookies every time. You know that It’s really easy to make this recipe.
Nutrition Facts of Homemade Girl Scout Cookies
Now thinking how these stack up against store-bought Girl Scout cookies? Here’s the breakdown per cookie:
- Calories: ~180
- Sugar: 14g
- Fat: 8g
Note: depending on the quantity and quantity of your ingredients, the exact amount may fluctuate a little bit.
What to Serve With These Cookies
Here are some of my favorite pairing options with these Girl Scout Caramel Cookies.
By the way, you can also experiment with eating it with other things.
Drinks
- Spiced chai latte: Warm spices of tea will complement caramel.
- Cold milk: it’s a timeless pairing.
- Salted caramel hot chocolate: It can double the indulgence.
Ice Cream Combos
- Vanilla bean + crumbled cookies: Simple but perfect.
- Coffee ice cream (affogato-style): You can try that if you want a bold contrast.
- Dulce de leche swirl: Caramel overload (in the best way).
Next-Level Desserts
- Cookie-stuffed brownies: For ultimate fudgy goodness.
- DIY ice cream sandwiches: It’s a good option when serving in summer.
- Crumbled over cheesecake: it’ll add texture and flavor.
My Tip: I love eating cookies by dipping them into hot milk, coffee, hot chocolate, etc. So you can try that too. And if you try something else, don’t forget to share that with me in the comment section.
FAQs
Here are some more common questions and their answers you need to know:
Can I freeze the dough?
Yes, you can freeze the dough. In fact, I recommend freezing dough and making fresh cookies every time you want to eat instead of making cookies and then storing them in a fridge.
However, to freeze dough (normal or in ball forms), you need to use an airtight container and keep that in a fridge.
By doing so, you can keep it safe for up to a month.
Next time, when you want to bake cookies, just throw Girl Scout cookie dough at room temperature for around 5 minutes, and then you can bake and enjoy fresh cookies.
Why did my caramel harden?
You would have over-baked your cookies. Ideally, you should bake for just around 10 minutes and pull them away when the edges are brown, when the edges are golden, and when the center is underdone.
Also, if you use chopped soft caramels, make sure it’s properly distributed in the dough to prevent overexposure to heat.
Are these gluten-free?
Well, they can be gluten-free. You just have to use a gluten-free flour blend, such as Bob’s Red Mill.
And, then Girl Scout Caramel Chocolate Chip Cookies will be gluten-free, and you won’t need any further modification.
Conclusion
This was the Girl Scout Caramel Chocolate Chip Cookies recipe. They’re chewy, rich, and, more importantly, they are customizable.
Besides this, you can pair them with milk, coffee, tea, etc.
I personally love dipping them, dipping cookies in the drink, and then having a bite. It tastes juicy.
By the way, these cookies are healthier and cheaper than store-bought.
Although they aren’t available throughout the year, even when they are, they are still not as healthy as these homemade ones.
So now try them and share with me how your experience with homemade Girl Scout Caramel Chocolate Chip Cookies.
Girl Scout Caramel Chocolate Chip Cookies
Ingredients
Dry Ingredients:
- 2 ¼ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ¾ cup packed brown sugar
- ½ cup granulated sugar
Wet Ingredients:
- 1 cup 2 sticks unsalted butter, softened
- 2 large eggs room temperature
- 2 teaspoons pure vanilla extract
Star Ingredients:
- 1 cup caramel bits or chopped soft caramels
- 1 cup semi-sweet chocolate chips Ghirardelli or Guittard recommended
Instructions
- Cream the Butter & Sugars → In a large bowl, beat 1 cup softened butter, ¾ cup brown sugar, and ½ cup granulated sugar for 5 minutes until pale and fluffy. Scrape the bowl to ensure no sugar is left unmixed.
- Add Eggs & Vanilla → Mix in 2 large room-temperature eggs one at a time. Then add 2 tsp vanilla extract and mix until smooth.
- Mix Dry Ingredients → In a separate bowl, whisk 2 ¼ cups flour, 1 tsp baking soda, and ½ tsp salt. Gradually mix this into the wet ingredients until no streaks remain.
- Fold in Caramel & Chocolate Chips → Add 1 cup caramel bits and 1 cup chocolate chips. Gently fold them in about 15-20 times for even distribution.
- Chill the Dough → Cover the dough and refrigerate for at least 1 hour (or up to 48 hours for enhanced flavor).
- Bake the Cookies →
Preheat the oven to 350°F (175°C).
- Line a baking sheet with parchment paper.
- Scoop dough into 1.5-inch balls (2 tbsp each) and space them 2 inches apart.
- Bake for 10-12 minutes until edges are golden brown and the center is slightly underdone.
- Cool on the baking sheet for 5 minutes, then transfer to a wire rack.
Notes
- For chewier cookies → Underbake slightly and let them set on the baking sheet.
- For a deeper caramel flavor → Try browning the butter before mixing.
- Storage Tip → Keep in an airtight container at room temperature for up to 5 days or freeze dough balls for fresh cookies anytime!
- Perfect Pairing → Enjoy with milk, coffee, or spiced chai latte.
As a passionate home cook and food enthusiast, I’m specialize in recreating popular café and restaurant-style chocolate recipes at home. I have experience in testing and customizing various chocolate-based dishes, I focus on using fresh, high-quality ingredients to make preservative-free, delicious treats. My goal is to help chocolate lovers enjoy their favorite recipes with a homemade touch and personalized twists.