Packed with chocolate, caramel, and cinnamon, these Salted Caramel Chocolate Cookies bring a blast of our childhood flavours to your mouth :)
Packed with chocolate, caramel, and cinnamon, these Salted Caramel Chocolate Cookies bring a blast of our childhood flavours to your mouth 🙂
About These Salted Caramel Chocolate Cookies
- This cookie recipe is easy and straightforward, with simple ingredients.
- As their name suggests, these cookies require Chocolate and Caramel. I use Mini Chocolate Chips, which are easier to work with and incorporate into the cookie dough. For the Caramel pieces, I Use Soft Caramel from Werthers. These caramel candies melt in the cookies, whereas other brands, such as Kraft, will not melt properly.
- The other ingredients are what we usually use in a cookie recipe: Butter, Granulated and Brown Sugar, Eggs, Vanilla Extract, All-purpose Flour, Baking Soda, Salt, Cinnamon, Mini Chocolate Chips, and coarse sea salt for their top.
- As you can see, all the ingredients are ordinary except cinnamon. I add this spice to my cookies to give them a warm, deep flavour.
How To Make These Cookies
- Place the butter in a light-coloured saucepan and put it over medium heat. Butter starts to melt and foam up, and as it cooks, its water content evaporates, and the fat content solidifies and turns into brown specks at the bottom of the pan. Once the butter releases a nutty aroma and the bottom of the pan is covered with golden brown specks, remove the butter from the heat, pour it into a bowl, and let it cool slightly.
- Start by creaming the butter with both sugars like any other cookie recipe. Use the paddle attachment to mix these three ingredients until smooth, creamy, and light in colour.
- Add in the eggs and vanilla extract and mix well.
- Sift all dry ingredients and add them to the mixture. Use a rubber spatula to fold the flour mixture into the butter mixture.
- The last ingredient we add is Mini Chocolate Chips. I like mini chips because they don't change the shape of the cookies and spread into the cookie dough more evenly. Add the chocolate chips and gently mix them in. Do not overmix the cookie dough.
- Cover the dough with cling wrap and chill it for an hour.
Baking These Salted Caramel Chocolate Cookies
- When it is time to bake the cookies, preheat the oven to 350F and line two baking sheets with parchment paper or Baking Matt.
- Use kitchen scissors to cut the Werther Caramels into pieces.
- Use a two-tablespoon ice cream scoop to scoop the cookie dough. Slightly flatten the dough in the palm of your hand and place two or three pieces of Wherther caramel in the center. Cover the caramel with the edges of the dough and roll the dough between your palms to make a small ball.
- Place the cookie dough balls on the lined baking sheets, leaving at least two inches of space between them.
- You can place two or three pieces of caramel on top of the dough balls. However, when the cookies are baked in the oven, the caramel will melt and not have a defined shape. Or you can place pieces of caramel on the cookies immediately after they are baked so the caramel keeps a round shape. You can see both methods in this post's pictures.
- Bake them for 10-12 minutes or until their edges are set and slightly golden.
- Immediately after you bring them out of the oven, go around their edges with a round cookie cutter to soften their edges and give them a round shape.
- Place a few more mini chocolate chips on their top and gently press them down.
- Place a couple of cut caramel on their top, and let them melt.
- Sprinkle their top with some sea salt.
- Let them cool down on the baking sheet for 10 minutes, then transfer them to the cooling rack.
See more related posts here;
Brown Butter Chocolate Chip Cookie Recipe
Storing: Keep these cookies in an air-tight container at room temperature for one week and freeze them for two months.
Disclaimer: I highly recommend using the measurements in grams & ml (instead of cups & spoons) for more accuracy and better results.
LEAVE ME A STAR REVIEW IF YOU TRIED THIS RECIPE AND LIKED IT.
📖 Recipe
Salted Caramel Chocolate Cookies
Packed with chocolate, caramel, and cinnamon, these Salted Caramel Chocolate Cookies bring a blast of our childhood flavours to your mouth 🙂
Ingredients
- 1 cup+1tbsp Butter, Browned
- 1¼ cup Dark brown sugar, Packed
- 2 tablespoon Granulated sugar
- 2 Eggs, Room temperature
- 2 teaspoon Vanilla extract
- 2¼ cup All-purpose flour, Spooned and levelled
- 1 teaspoon Cinnamon
- ½ teaspoon Baking soda
- ¼ teaspoon Salt
- 1 cup Mini chocolate chips
- 1 tablespoon Sea salt
- 25 Werther Caramel, Soft caramel
- ½ cup Mini chocolate chips, For topping
Instructions
- Place the butter in a light-coloured saucepan and put it over medium heat. Butter starts to melt and foam up, and as it cooks, its water content evaporates, and the fat content solidifies and turns into brown specks at the bottom of the pan. Once the butter releases a nutty aroma and the bottom of the pan is covered with golden brown specks, remove the butter from the heat, pour it into a bowl, and let it cool slightly.1 cup+1tbsp Butter
- Start by creaming the butter with both sugars like any other cookie recipe. Use the paddle attachment to mix these three ingredients until smooth, creamy, and light in colour.1¼ cup Dark brown sugar, 2 tablespoon Granulated sugar
- Add in the eggs and vanilla extract and mix well.2 Eggs, 2 teaspoon Vanilla extract
- Sift all dry ingredients and add them to the mixture. Use a rubber spatula to fold the flour mixture into the butter mixture.2¼ cup All-purpose flour, 1 teaspoon Cinnamon, ½ teaspoon Baking soda, ¼ teaspoon Salt
- The last ingredient we add is Mini Chocolate Chips. I like mini chips because they don't change the shape of the cookies and spread into the cookie dough more evenly. Add the chocolate chips and gently mix them in. Do not overmix the cookie dough.1 cup Mini chocolate chips
- Cover the dough with cling wrap and chill it for an hour.
- When it is time to bake the cookies, preheat the oven to 350F and line two baking sheets with parchment paper or Baking Matt. Use kitchen scissors to cut the Werther Caramels into pieces.25 Werther Caramel
- Use a two-tablespoon ice cream scoop to scoop the cookie dough. Slightly flatten the dough in the palm of your hand and place two or three pieces of Wherther caramel in the center. Cover the caramel with the edges of the dough and roll the dough between your palms to make a small ball.
- Place the cookie dough balls on the lined baking sheets, leaving at least two inches of space between them.
- Place a few more mini chocolate chips on their top and gently press them down.
- You can place two or three pieces of caramel on the dough balls. However, when the cookies are baked in the oven, the caramel will melt and not have a defined shape. Or you can place pieces of caramel on the cookies immediately after they are baked so the caramel keeps a round shape. You can see both methods in this post's pictures.
- Bake them for 10-12 minutes or until their edges are set and slightly golden. Immediately after you bring them out of the oven, go around their edges with a round cookie cutter to soften their edges and give them a round shape.
- Place a couple of pieces of cut caramel on top and let it melt. Sprinkle their top with some sea salt.1 tablespoon Sea salt
- Let them cool down on the baking sheet for 10 minutes, then transfer them to the cooling rack.
Nutrition
Calories: 184kcalCarbohydrates: 35gProtein: 3gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.2gTrans Fat: 0.03gCholesterol: 19mgSodium: 425mgPotassium: 41mgFiber: 1gSugar: 23gVitamin A: 56IUVitamin C: 0.1mgCalcium: 33mgIron: 1mg
Tried this recipe?Let us know how it was!
Lina says
Wow, These look very divine and decadent. I will try this recipe!