What’s better than a chocolate cookie? A Chocolate-Caramel Cookie! Rich, chocolate cookies are topped with even more chocolate in the icing, then they’re drizzled with a rich caramel sauce and topped with crunchy Skor Bits. Treat yourself to a delish cookie – or two – today!
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Rich, chocoaltely cookies, a terrific chocolate frosting, drizzled caramel, and crunchy Skor bits – what’s not to love? These cookies are a chocolate lovers dream come true, and the best part is that they’re easy to make!
Perfect for lunch boxes, mid-afternoon coffee breaks, or whenever you need a bite of something sweet and terrific, these cookies always score a home run!
What you’ll love About This Recipe
- They’re SO chocolatey!
- The recipe makes a smaller batch so you’re not drowning in cookies.
- Caramel and chocolate go hand-in-hand!
What You Need
- All-purpose flour
- Baking soda
- Cocoa powder – I love Dutch process cocoa powder for a more assertive chocolate flavor.
- Butter – Salted.
- Sugar – White granulated sugar.
- Egg – Large egg.
- Vanilla – Pure or artificial extract is fine.
- Chocolate chips – Semisweet chocolate chips
For the topping:
- Chocolate frosting – Make your own, or to save time get store-bought.
- Soft caramels – I like Werther’s Originals for this recipe.
- Heavy whipping cream – Just need a spoonful!
- Skor caramel bits
Tools You’ll Need
How To Make Chocolate-Caramel Cookies
For a complete list of ingredients and instructions, please scroll down to the recipe at the end of this page.
- Cream the softened butter and sugar together in a bowl with a hand mixer or stand mixer.
- Add the egg and vanilla and beat well to incorporate.
- Add the flour, cocoa, and baking soda and mix just to form a soft dough.
- Fold in the chocolate chips with a spatula.
- Scoop 8-10 large scoops of dough onto a parchment paper-lined baking sheet.
- Bake in a preheated 350-F oven for 12 minutes, then let cool.
- Ice the cooled cookies with the frosting.
To make the caramel:
- Unwrap the caramels if necessary, then add them to a bowl with the cream.
- Microwave on high in 15-second intervals, stirring in between until melted.
To finish the cookies:
- Drizzle the cookies with the caramel sauce.
- Sprinkle the wet caramel with Skor bits and let the cookies set.
- Enjoy!
Chef Jenn’s Tips
- You can make the caramel chocolate cookie dough ahead of time for easy baking later.
- Make sure your butter is softened before creaming to get light, airy cookies.
- You can use semi-sweet or dark chocolate chips in the cookies.
- If your caramel starts to harden, warm it in the microwave for 15 seconds.
Recommended
Storage Instructions
These Chocolate-Caramel Cookies can be kept on the counter in an air-tight container for 2-3 days. If you want to keep them longer than that, they can be frozen. Freeze them in a single layer then package them in a freezer-safe plastic bag or container for up to 3 months.
Frequently Asked Questions
Yes, this is an easy Chocolate-Caramel Cookie recipe. Mix the batter, bake the cookies, ice them, then drizzle with caramel. That’s it!
Any hard caramel bits will work – Heath Bar bits are another choice. Or, make your own. Put several hard caramel candies into a plastic bag and lay the bag on a cutting board. Smack the candies with a rolling pin or meat mallet to crunch them up into bits.
No. You could use gluten-free flour instead, to make them gluten-free.
Step by step
Chocolate Caramel Cookies
Equipment
Ingredients
- 1 cup all purpose flour
- 1/2 teaspoon baking soda
- 1/4 cup cocoa
- 1/3 cup salted butter
- 1/2 cup granulated white sugar
- 1 egg
- 1 teaspoon vanilla
- 1/2 cup semisweet chocolate chips
For the topping:
- 1 cup chocolate frosting
- 12 soft caramel candies
- 1 tablespoon heavy whipping cream
- 2 tablespoons Skor Bits
Instructions
- Cream the softened butter and sugar together in a bowl with a hand mixer or stand mixer until it is light and fluffy.
- Add the egg and vanilla and beat well to incorporate.
- Add the flour, cocoa , and baking soda and mix just to form a soft dough.
- Fold in the chocolate chips with a spatula.
- Scoop 8-10 large scoops of dough onto a parchment paper-lined baking sheet.
- Bake in a preheated 350-F oven for 12 minutes, then let cool.
- Ice the cooled cookies with the frosting.
To make the caramel
- Unwrap the caramels if necessary, then add them to a bowl with the cream.
- Microwave on high in 15 second intervals, stirring in between, until melted.
To finish the cookies
- Drizzle the cookies with the caramel sauce.
- Sprinkle the wet caramel with Skor bits and let the cookies set.
- Enjoy!
Notes
Chef Jenn’s Tips
- You can make the cookie dough ahead of time for easy baking later.
- Make sure your butter is softened before creaming to get light, airy cookies.
- You can use semi-sweet or dark chocolate chips in the cookies.
- If your caramel starts to harden, warm it in the microwave for 15 seconds.
Nutrition
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.
