Girl Scout Caramel Chocolate Chip Cookies Copycat
Chewy, buttery caramel chocolate chip cookies inspired by the Girl Scout seasonal favorite. Loaded with gooey caramel bits and semi-sweet chocolate chunks. Includes a gluten-free option.
Ingredients
Dry:
- 2¼ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
Wet:
- 1 cup 2 sticks unsalted butter, softened
- ¾ cup packed brown sugar
- ½ cup granulated sugar
- 2 large eggs room temperature
- 2 tsp pure vanilla extract
Mix-ins:
- 1 cup caramel bits Kraft recommended
- 1 cup semi-sweet chocolate chips Ghirardelli or Guittard recommended
Instructions
Step 1: Cream Butter and Sugars
- Beat softened butter with brown sugar and granulated sugar for 3 to 5 minutes until pale and fluffy.
Step 2: Add Eggs and Vanilla
- Add eggs one at a time, then add vanilla extract.
- Mix until smooth and creamy.
Step 3: Add Dry Ingredients
- Whisk flour, baking soda, and salt in a separate bowl.
- Gradually mix into the wet ingredients until just combined. Do not overmix.
Step 4: Fold in Mix-ins
- Fold in caramel bits and chocolate chips with a spatula (15 to 20 folds).
- Toss mix-ins with 1 tsp flour first to prevent sinking.
Step 5: Chill
- Cover and refrigerate for at least 1 hour or up to 48 hours.
Step 6: Bake
- Preheat oven to 350°F (175°C). Scoop into 1.5-inch balls, space 2 inches apart on parchment-lined sheet.
- Bake 10 to 12 minutes until edges are golden and centers look slightly underdone.
- Cool on pan 5 minutes before transferring.
Notes
- Pull cookies when centers look underdone, they set up as they cool.
- For gluten-free, use a 1:1 GF flour blend.
- For thicker cookies, chill dough longer or pre-portion into balls before chilling.
- Freeze dough balls for fresh cookies anytime, bake from frozen with 2 to 3 extra minutes.