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Eggless caramel chip cookies recipe

Eggless caramel chip cookies recipe, crisp from outside, soft/ chewy inside caramel chip cookies with full video, step by step pictures.
Prep Time15 mins
Cook Time10 mins
Total Time35 mins
Course: Snack
Cuisine: Mediterranean
Servings: 24
Author: Raks Anand


  • All purpose flour - 1 & 1/2 cup
  • Baking powder - 1/2 tsp
  • Baking soda - 1/4 tsp
  • Salt - 1/8 tsp
  • Vanilla essence - 1/2 tsp
  • Milk - 2 & 1/2 tbsp
  • Sugar - 1/2 cup
  • Butter - 1/4 cup + 2 tbsp
  • Sea salt caramel chips - 3/4 cup


  • Preheat oven at 170 deg C. Line a baking tray with butter paper, Grease it with butter.
  • Take all purpose flour, baking powder, baking soda and salt in a mixing bowl. Mix it well.
  • In another bowl, place butter (at room temperature), vanilla and sugar.
  • Beat well until creamy using whisk.Add milk and beat again until light and pale.
  • Add flour mixture little by little and gather together with your finger tips.
  • Once you form a dough, add caramel chips and fold gently to incorporate in the dough.
  • Divide into equal sized balls, 1 tbsp each.
  • Arrange leaving space in the baking tray.Flatten slightly into thick cookies.
  • Bake for 10 - 12 minutes, or until the cookies start turning golden at the edge.
  • Take out the baking tray and let it sit for a minute or two.
  • Then take out the cookies and cool them completely over wire rack before storing.



  • My oven beeps once the preheat set temperature is attained. If yours doesn't, preheat for 10 mins.
  • Keep an eye after 8 mins, as the baking time might vary from oven to oven.
  • I used aluminium foil, but recommend to use butter paper for best result.
  • At step 6, if the dough is too dry, sprinkle milk to make it form a dough. Take care, not to add more, the dough should not be sticky.
  • I used demerara sugar. You can use granulated white sugar too. Brown sugar will give different texture.
  • All the ingredients are measured levelled.
  • Do not over bake, the caramel chip might get burnt.
  • Instead of vanilla essence, a tsp of pure vanilla extract can be used.
  • I baked in middle rack with both  top and bottom heating elements.