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Dark Chocolate Caramel Cookies

Updated: Apr 22, 2022

As promised here is my infamous ooey, gooey, dark chocolate caramel cookie recipe.


There is no chance that you are going to have to scroll through miles and miles of ads and rambling to get to the recipes on THIS BLOG!


I hope you enjoy these delicious, decadent cookies and the caramel is optional, however I HIGHLY suggest you do not omit.


Equipment required:

  • kitchen mixer or hand mixer

  • heat resistant spatula

  • whisk

  • non-stick pot

  • measuring cups

  • baking sheet

  • parchment paper


ingredient:

COOKIES

  • 1 cup - butter

  • 1 cup - white sugar

  • 1 cup - brown sugar

  • 1 - egg

  • 1 tsp - baking soda

  • 1/2 tsp - salt

  • 1 tsp - vanilla

  • 2/3 cup - cocoa

  • 1 3/4 cup - flour

  • 1 cup - chocolate or butterscotch chips

CARAMEL

  • 1/2 cup - sugar

  • 4 tablespoons - butter

  • 1/2 cup - cream

  • 1/2 tsp - vanilla

  • 1/2 tsp - salt

DIRECTIONS:

MAKE CARAMEL | medium non-stick pan medium heat

  1. Add sugar and melt until there are no chunks and it's lightly browned | stir using a whisk - do not leave alone - will burn easily

  2. Turn down to low heat | Add butter | whisk until smooth

  3. Add cream, vanilla, and salt | whisk until smooth | leave on low/medium 3-5 minutes to thicken

  4. Remove from heat and place in the fridge or keep on the counter to cool slightly

MAKE COOKIE BASE | Kitchen Aid or Handmixer

  1. Whisk attachment | Cream butter until pale and fluffy | about 3 minutes

  2. Add sugars | cream together

  3. Add egg | mix

  4. Add baking soda, salt, cocoa, and vanilla | cream together

  5. Paddle attachment | add flour and chocolate chips | mix until just combined | DO NOT OVER MIX

  6. Scoop onto parchment prepared baking pans | drizzle on top caramel

BAKE:

350F | 8 - 12 minutes | caramel will be melted around the sides and cookies will not be scoop shaped anymore


TIPS:

  • must use parchment or non-stick sheets for baking

  • cool completely before eating

  • store any unused dough in an airtight container or cling wrap | fridge for 1-3 days | freezer for 1-3 months if wrapped well

  • Store cookies in air tight container or bag for up to 4 days = freeze up to 2 months


One batch will make about 12-15 cookies. Enjoy!




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