Chocolate Caramel Cookies

The chocolate and caramel are an amazing match in these Chocolate Caramel Cookies. They are a simple yet tasty and decadent treat you’ll want to keep making.

Prep Time15

Cook Time12

Total Time27

Servings:

Calories: 304kcal

Author: Karin and Ken

Ingredients

½ cup salted butter softened
½ cup light brown sugar
½ cup white granulated sugar
1 large egg
1 ½ cups all-purpose flour
⅓ cup cocoa powder
½ teaspoon baking powder
½ teaspoon baking soda
1 cup chopped pecans
12 caramels

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Instructions

Preheat your oven to 350°F.
Add your softened butter, brown sugar, and white granulated sugar to a large mixing bowl. Use an electric hand mixer to cream the ingredients together for about 3 minutes, or until smooth.
Whisk in the egg until it is fully incorporated with the creamed butter mixture.
Gently whisk in the cocoa powder, baking powder, baking soda, and flour. Make sure no pockets of dry ingredients remain in the cookie dough and then fold in the chopped pecans.
Use a standard size cookie scoop to divide your cookie dough into 12 evenly sized balls. Place a caramel in the center of each ball and fold the cookie dough over so that the caramel is completely covered.
Bake your cookies for 12 minutes. Let the cookies cool on the pan for a few minutes before transferring them to a wire cooling rack. Enjoy!

Notes

Be careful not to overbake the cookies, or they will be dry and crumbly. It’s normal for the center to still be very soft because of the caramel centers.
Cover each caramel square completely with the cookie dough, or you risk caramel leaking out at the cookies bake.
If you find that the cookie dough is getting very warm as you’re preparing it, stick it in the fridge for a few minutes to chill before you form and bake the cookies to prevent them from spreading too much.

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