In my mind, there is literally nothing that goes better with chocolate than caramel. Peanut butter is a close second, but mixing caramel and chocolate together totally rocks my world. And these cookies are chocolate and caramel done to perfection.
We got together with Peter’s family for Mother’s Day yesterday and I volunteered for dessert duty (as I usually do). Peter’s mother, Paula, has a serious chocolate addiction, so with her in mind, I whipped up a batch of these cookies. And let me tell you, they did not disappoint. They have an amazingly rich chocolate flavor, interspersed with little bits of chewy caramel. In short, they are heavenly.
I brought the leftover cookies with me to work today, and my coworkers could not stop raving about them! I don’t think there was a single person who didn’t go back for seconds (and sometimes thirds!), which was too bad for me since I had been hoping to keep a few for myself. Don’t feel too bad for me though; I ate more than my fair share yesterday.
Chocolate Chocolate Caramel Cookies
Servings: 4 dozen cookies
- 2 cups flour
- 2/3 cup cocoa powder
- 3/4 tsp baking soda
- 1/2 tsp salt
- 1 cup (2 sticks) unsalted butter, at room temperature
- 1 1/2 cups sugar
- 2 eggs
- 2 tsp vanilla extract
- 1 (11oz) bag Kraft Caramel Bits
- 1 cup chocolate chips
- Preheat oven to 350. Line baking sheets with parchment paper or Silpat mats. Set aside.
- In a medium-sized bowl, sift together flour, cocoa powder, baking soda, and salt. Set aside.
- In a separate medium-sized bowl using a mixer on high speed, beat butter until light and smooth. Reduce speed to medium and add sugar, mixing until butter and sugar are completely creamed together. Beat in eggs one at a time, then beat in vanilla. Add dry ingredients to butter/sugar mixture, 1 cup at a time, and mix well.
- Fold caramel bits and chocolate chips into batter using a wooden spoon.
- Drop batter by heaping tablespoonfuls (use a ice cream scooper if you have one!) onto prepared baking sheets. Flatten each ball of batter slightly by pressing down using the palm of your hand.
- Bake for 10-12 minutes, or until cookies have just set. Cool for about 10 minutes on cookie sheets before transferring to a wire rack to finish cooling.
Inspired by: Fearless Homemaker