The Best Chocolate Caramel Cookie Recipe
This is the best Chocolate Caramel Cookie Recipe – perfectly rich and chewy! These cookies are not only delicious but also totally easy to make!
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These chocolate caramel cookies are utterly rich and decadent but beyond easy to make! They remind me of our most beloved Salted Caramel Turtle Cookies only with fewer steps in the baking process.
I’m a huge fan of creating treats for every occasion, especially delicious ones like these. These chocolate cookies are perfect for taking to your next party or event or simply enjoying with the family!
Why use chocolate cookie dough?
This chocolate chip cookie recipe is super versatile and easy to make with only a few ingredients from the grocery store. Start with unsalted butter, granulated sugar, all purpose flour and a splash of vanilla extract.
Be sure to check out some of our other drop cookie recipes like this Chocolate Chip Mint Cookie Recipe and these Chocolate Oreo Cookies.
This chocolate caramel cookie recipe calls for Skor bits to be sprinkled all over the tops of each cookie. The toffee bits add a yummy texture, flavor and crunch to the cookies. We’ve used them before in this *Must Try* White Trash Bar Recipe.
How to make chocolate caramel cookies:
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Ingredients:
- 1 cup all purpose flour
- ½ tsp baking soda
- ¼ cup cocoa powder
- ⅓ cup unsalted butter
- ½ cup white sugar
- 1 egg
- 1 tsp vanilla extract
- ½ cup semi sweet chocolate chips
- 1 cup Duncan Hines chocolate frosting
- 12 Werther’s soft caramels
- 1 Tbsp heavy cream
- 1 Tbsp Skor bits*
*Heath English Toffee bits are basically the same as Skor bits so you can use either one.
Directions:
1. Preheat the oven to 350 degrees f. Line a cookie sheet with parchment paper.
2. In a stand mixer or a large bowl with an electric mixer, cream together butter and sugar.
3. Add egg and vanilla and continue to mix on low speed.
4. Add dry ingredients to the wet ingredients slowly and combine until a soft dough forms.
5. Fold in the chocolate chips, scraping dough from the sides of the bowl.
6. Drop 8 to 10 large scoops of dough onto the prepared baking sheet. Leave at least 2″ between each cookie dough ball.
Tip: I like to use a large cookie scoop for this.
7. Bake at 350 for 12 minutes or until the top is set. Place on a wire rack to allow the cookies to cool quickly.
8. Scoop frosting into a piping bag with 1A tip and cover each cookie with the frosting.
Tip: a plastic bag with the tip cut off works too!
9. In a small bowl combine caramels and cream. Melt the caramels in the microwave in 15 second intervals, stirring in between until a smooth caramel sauce is created.
10. Drizzle the caramel sauce over the chocolate covered cookies.
11. Sprinkle Skor bits on top of each cookie.
For chewier, softer cookies simply adjust the baking time and take the cookies out of the oven one minute sooner. Just be sure to allow the cookies to cool completely before decorating.
How to store these delicious cookies:
Store these sweet treats in a large freezer bag or airtight container at room temperature for a week or in the freezer for up to three months.
This recipe makes 8-10 soft and chewy chocolate cookies that are seriously to die for. Like, they hardly last long enough to make it into the cookie jar!
There is just something about the combination of chocolate and caramel that gets me every time. If you’re a caramel lover, be sure to check out these Soft Caramel Molasses Cookies too!
I love the caramel drizzle – gorgeous AND delicious! These chewy caramel cookies will make a chocolate cookie lover out of anyone.
Next time we make these I will be experimenting with: caramel bits, rolo candy, flaky sea salt and peanut butter cups. But I don’t think that it will be easy to improve upon perfection lol.
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Some of my kitchen essentials:
- I love using this non-stick bakeware for all of my baking.
- These silicone mitts are perfect for grasping hot pans and baking dishes.
- This Henckel Knife is my favorite for slicing and dicing in the kitchen.
- These parchment paper bags are perfect for packaging and these large Rubbermaid food storage containers are great for storing baking in the freezer.
They are the easiest cookies to make with chocolate, chocolate chip cookie dough, chocolate frosting and gooey caramel sauce. Worth the little bit of extra effort for the yummy brownie-like cookie flavour!
If you love these Chocolate Caramel Cookies, please give them a five star review and help me share them on Facebook or Pinterest so that others can enjoy them too!
Chocolate Caramel Cookie Recipe
Ingredients
- 1 cup all purpose flour
- ½ tsp baking soda
- ¼ cup cocoa powder
- ⅓ cup unsalted butter
- ½ cup white sugar
- 1 egg
- 1 tsp vanilla extract
- ½ cup semi sweet chocolate chips
- 1 cup Duncan Hines chocolate frosting
- 12 Werther’s soft caramels
- 1 Tbsp heavy cream
- 1 Tbsp Skor bits
Instructions
- 1. Preheat the oven to 350 degrees f. Line a cookie sheet with parchment paper.
- 2. In a stand mixer or a large bowl with an electric mixer, cream together butter and sugar.
- 3. Add egg and vanilla and continue to mix on low speed.
- 4. Add dry ingredients to the wet ingredients slowly and combine until a soft dough forms.
- 5. Fold in the chocolate chips, scraping dough from the sides of the bowl.
- 6. Drop 8 to 10 large scoops of dough onto the prepared baking sheet. Leave at least 2" between each cookie dough ball.
- 7. Bake at 350 for 12 minutes or until the top is set. Place on a wire rack to allow the cookies to cool quickly.
- 8. Scoop frosting into a piping bag with 1A tip and cover each cookie with the frosting.
- 9. In a small bowl combine caramels and cream. Melt the caramels in the microwave in 15 second intervals, stirring in between until a smooth caramel sauce is created.
- 10. Drizzle the caramel sauce over the chocolate covered cookies.
- 11. Sprinkle Skor bits on top of each cookie.
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