Chocolate Caramel Cookies
Triple chocolate cookies topped with caramel and crunchy toffee bits put these cookies over the top! Perfect for chocolate lovers, these cookies are just too darn good!
Servings: 10 cookies
Calories: 355kcal
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
Serving: 1cookie | Calories: 355kcal | Carbohydrates: 51g | Protein: 4g | Fat: 16g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 36mg | Sodium: 190mg | Potassium: 183mg | Fiber: 2g | Sugar: 36g | Vitamin A: 246IU | Vitamin C: 1mg | Calcium: 38mg | Iron: 2mg