Soft and Chewy Caramel Chocolate Cookies are a caramel lover’s dream. These cookies feature a caramel-flavored dough speckled with chocolate and a chewy, gooey caramel center.
It’s officially Monday Box season at our house. Two weeks ago I drove my son back to Chicago for his junior year of college. Even though some of his things remained in Chicago, our SUV was packed to capacity. Two years ago everything he needed for freshman year fit in the same vehicle; now it feels like we’ll need a moving van by the time he graduates.
On the drive to Chicago we listed the items he’d forgotten and agreed they’d be sent in the first Monday Box: his brown boat shoes, a large frying pan, a saucepan with lid, protein bars, and a shaker cup. We also reviewed his current favorites—especially cookies. His eating habits changed a lot when he left for college; he now enjoys many things he didn’t before, so I check in from time to time to keep up with his tastes.
Caramel and chocolate remain at the top of his list. The very first cookie he declared “World’s Best” was a chocolate toffee cookie from Smitten Kitchen—very chocolaty, with crispy edges and a chewy center. It didn’t contain caramel, but the toffee bits tasted very similar. This time I wanted a cookie that put caramel at the forefront, with chocolate as an accent.
Development began for these Soft and Chewy Caramel Chocolate Cookies.
Achieving a true caramel-flavored cookie was trickier than expected. Most caramel-chocolate recipes use a chocolate dough, and the caramel dough recipes I tried didn’t deliver the caramel flavor I wanted. I tested several variations—some were tasty but not what I had in mind.
I discovered a recipe on Bakers Royale that called for homemade caramel, including instructions. I tried following those directions carefully, but my caramel browned too quickly and burned. To simplify, my adapted version uses a can of dulce de leche (or a jar of thick caramel sauce) instead of homemade caramel.
Grated chocolate disperses through the batter better than large chips—mini chips can also work for a similar effect. To boost the caramel profile, I did two optional things: I added a packet of caramel-flavored frosting mix to amplify the caramel taste and color, and I hid an unwrapped caramel in the center of each cookie so a warm cookie releases a gooey caramel center when bitten.
The flavor and texture of these cookies continue to improve for several days after baking: the caramel flavor deepens, the dough softens, and the caramel center remains pleasantly chewy. Toffee bits add a subtle crunch. If you’re mailing cookies in warm weather, consider skipping the decorative drizzle to avoid melting.
Stored in an airtight container at room temperature, Soft and Chewy Caramel Chocolate Cookies stay fresh for at least one week.
More chewy cookies
Caramel Apple Cookies are soft, chewy apple butter cookies topped with creamy caramel frosting — a perfect fall treat.
Benne Wafers are crunchy, chewy sesame seed cookies, a traditional good luck cookie from the Lowcountry of South Carolina.
Peanut Butter Jelly Cookies capture the flavor of a classic PB&J sandwich in a thick, chewy cookie.
Caramel Whole Wheat Flour Cookies combine the warm, toasty flavor of whole wheat with sweet caramel chunks for extra richness.
Soft and Chewy Caramel-Chocolate Cookies
Print
Rate
Ingredients
Cookies
- 2 ½ cups all-purpose flour
- 2 teaspoons baking soda
- ¼ teaspoon salt
- ½ cup canned dulce de leche or thick caramel sauce
- 1 large egg
- 2 teaspoons vanilla paste or extract
- 2 tablespoons golden syrup or corn syrup
- ½ cup dark brown sugar
- ½ cup granulated sugar
- ½ cup toffee bits 1 cup toffee bits if not using caramels
- 1 cup grated chocolate dark, semi-sweet, or milk
- 20 caramels unwrapped (I used Kraft)
Drizzle
- 1 cup chocolate chips
- 20 caramels unwrapped
Instructions
-
In a medium bowl, whisk together flour, baking soda, and salt.
-
In the bowl of an electric mixer (or a large bowl if mixing by hand), combine dulce de leche, egg, vanilla, and golden or corn syrup.
-
Mix in the sugars.
-
Slowly add the flour mixture until just combined.
-
Fold in the toffee bits, then the grated chocolate.
-
Chill the dough for about 1 hour, until no longer sticky.
-
When ready to bake, preheat the oven to 350°F (175°C). Line a cookie sheet with parchment paper.
-
Using a 2-tablespoon scoop, form dough balls and roll them smooth. To add a caramel center, split the dough ball in half, place an unwrapped caramel inside, re-form the dough around it, and roll into a smooth ball so the caramel is completely encased.
-
Place dough balls 2 inches apart on the prepared cookie sheet.
-
Bake for 10–12 minutes. Cool on the cookie sheet for 3 minutes, then transfer to a wire rack to cool completely.
-
To drizzle chocolate, place chocolate chips in a microwave-safe bag or bowl and melt in short intervals until smooth. Pipe or spoon melted chocolate over the cooled cookies.
-
For the caramel drizzle, melt a few unwrapped caramels in a microwave-safe bowl in 10–15 second intervals, stirring until pourable. Drizzle over the cookies, then repeat with the melted chocolate if desired.
-
Allow the drizzle to set at room temperature for several hours before storing.
-
Store cookies in an airtight container at room temperature for up to one week. Reheat a cookie for about 10 seconds in the microwave to soften the caramel center if desired.
Notes
To pack for shipping, double wrap pairs of cookies (backs together) in plastic wrap, then place in an airtight container or zip-top bag. For longer storage, vacuum sealing is recommended.
Nutrition