Chocolate Caramel Cookies
These chocolate caramel cookies are soft, chewy, and packed with flavor. Perfect for satisfying your sweet tooth!
Equipment
- Oven Preheat to 375°F (190°C)
- Mixing bowls For combining dry and wet ingredients
- Baking sheets For baking the cookies
- Parchment paper To line baking sheets
Ingredients
Main Ingredients
- 2.25 cups All-Purpose Flour
- 0.5 cups Unsweetened Cocoa Powder
- 1 tsp Baking Soda
- 1 tsp Salt
- 1 cup Unsalted Butter, room temperature
- 1 cup Granulated Sugar
- 1 cup Light Brown Sugar, lightly packed
- 2 Large Eggs, room temperature
- 1 tbsp Vanilla Extract
- 1.5 cups Semi-Sweet or Milk Chocolate Chips
- 1 cup Caramel Flavored Chips
- 1 pinch Sea Salt Flakes for sprinkling over top of cookies
- 1 cup Caramel Sauce or Dulce de Leche optional, for drizzling over the top of cookies
Instructions
- Preheat your oven to 375°F (190°C) and adjust the oven rack to the second level mark (just above center). Line two cookie sheets with parchment paper or silicone baking mats.
- In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and salt. Set this mixture aside.
- In a large mixing bowl, use a hand mixer or stand mixer with a paddle attachment to beat the unsalted butter, granulated sugar, and light brown sugar together on medium-high speed until the mixture is light and fluffy, about 2-3 minutes.
- Add the eggs and vanilla extract to the butter mixture, mixing until well combined. Be sure to scrape down the sides of the bowl as needed.
- Reduce the mixer speed to low and gradually add the whisked dry ingredients until just combined. Gently fold in the chocolate chips and caramel chips with a spatula.
- Using a spoon or a cookie scoop (about 1 1/2 tablespoons), drop dough onto the lined baking sheets, leaving about 2 inches of space between each cookie.
- Lightly sprinkle the tops of each cookie with sea salt flakes to enhance the flavor.
- Bake in the preheated oven for 8-10 minutes, or until the edges are set. (Mine took about 10 minutes, but keep an eye on them.)
- Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire cooling rack to cool completely.
- If desired, drizzle the tops of each cookie with caramel sauce or dulce de leche before serving for an extra touch of sweetness.
Notes
For a fun twist, try adding chopped nuts or swapping in different types of chocolate chips. Store cookies in an airtight container for up to a week, adding a slice of bread to keep them soft.