Chocolate Caramel Cookies
Indulge in these soft and chewy Chocolate Caramel Cookies, bursting with melty chocolate and gooey caramel chunks.
Servings: 24 cookies
Calories: 200kcal
Ingredients
Dry Ingredients
- 2 cups All-purpose flour
- 1⅓ cups Unsweetened cocoa powder
- 2 teaspoons Baking soda
- ½ teaspoon Salt
Wet Ingredients
- 2 sticks Unsalted butter, softened (1 cup/8oz)
- ½ cup Granulated sugar
- 1½ cups Light brown sugar, lightly packed
- 2 large Eggs, at room temperature
- 1 teaspoon Pure vanilla extract
- ½ cup Buttermilk or plain yogurt
- 12 ounces Semi-sweet chocolate bar, chopped
- 28 pieces Soft caramels (such as Kraft or Werthers)
- Flaky sea salt for topping
Instructions
- Step 1: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Step 2: In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
- Step 3: In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar until creamy.
- Step 4: Add the eggs one at a time, mixing well after each addition, then add the vanilla extract.
- Step 5: Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined.
- Step 6: Pour in the buttermilk and mix until smooth.
- Step 7: Fold in the chocolate chunks and caramel pieces until evenly distributed.
- Step 8: Drop cookie dough onto the prepared baking sheet, leaving space between each cookie.
- Step 9: Sprinkle a pinch of flaky sea salt on top of each cookie.
- Step 10: Bake for 10-12 minutes or until the edges are set. Allow to cool on the baking sheet.
- Step 11: Transfer to a wire rack to cool completely and enjoy!
Equipment
- Mixing Bowl
- Electric Mixer
- Baking Sheet
- Parchment Paper
- Cookie Scoop
Notes
Store cookies in an airtight container at room temperature for up to a week, or freeze for up to three months.