For a quick and easy chocolate caramel cookie recipe that’s made in 1 bowl and with simple pantry ingredients, these cookies are the perfect combination of a rich, fudge-like, bakery-style cookie that’s topped with a thick layer of creamy chocolate frosting, a drizzle of sweet gooey caramel, and topped with buttery toffee bits.
If you ask me, that makes one irresistible dessert. These cookies are truly a chocolate and caramel lover’s dream!
Chocolate Caramel Cookies
This Chocolate Caramel Cookie is a fun twist on a classic. Similar to a rich fudgy double chocolate cookie, this recipe has been kissed by a sweet caramel drizzle.
To me, the flavors of this chocolate caramel cookie are the perfect combination. The intense chocolate flavor of the dough is perfectly completed by a warm gooey caramel topping and buttery, crunchy toffee bits.
Seriously, these delicious cookies are the perfect sweet treat! Plus, they are super easy-to-make and come together in no time.
Perfect to whip up when you need to bring a treat to a bake sale, serve at family holiday special occasions, or when you need to satisfy that chocolate-caramel sweet-tooth craving!
Ingredient Shopping List
Make these rich chocolate caramel cookies with simple pantry staples, many of which you may already have.
Here’s what you’ll need to have on hand or to grab from the store when you’re ready to start baking:
- All-purpose flour
- Baking soda
- Unsweetened cocoa powder
- Unsalted butter
- Vanilla extract
- Semi-sweet chocolate chips
- Chocolate frosting
- Soft caramels
- Heavy Cream
- Skor or Health bits
How To Make Caramel Filled Chocolate Cookies
First, heat the oven to 350°F. Line baking sheet with parchment paper or a silicone mat and set aside.
Next, in a medium bowl, using an electric mixer on medium speed, beat butter and sugar until light and fluffy.
Then add in egg and vanilla extract. Mix well.
To the wet ingredients, add flour, cocoa, and baking soda. Combine just until a soft dough forms. Fold in chocolate chips with a spoon.
Using a large-sized cookie scoop, scoop 8-10 dough balls onto the prepared baking sheets.
Bake until the center of each cookie is set, approximately 12-15 minutes.
Cool for 3 minutes on cookie sheet before transferring to a wire rack to cool completely.
Once completely cooled, frost each cookie with chocolate frosting.
Then, in a small microwavable safe bowl, place unwrapped caramel candies and cream.
Heat in 15-second intervals, stirring until the caramel is melted.
Using a spoon, drizzle caramel over the cookies and sprinkle with Skor bits.
How To Store Leftovers
Store any leftover cookies in layered rows separated by parchment paper in an airtight container at room temperature for 3 days.
Can Your Freeze Chocolate Chip-Caramel Cookies?
I do not recommend freezing already-baked cookies as the caramel drizzle will become hard and not very tasty when thawed.
Instead, freeze the dough. Using a tablespoon-size cookie scoop, shape dough into balls and place on large baking trays; freeze until solid.
Once frozen, transfer the frozen dough balls into an airtight freezer-safe container or bag and freeze for up to 3 months.
When ready to bake, place frozen dough balls onto a prepared cookie sheet and follow baking directions on the recipe card, keeping in mind that you may have to add a few extra minutes to the baking time. Bake until the top is no longer wet, and the center is still soft.
When cooled, top with frosting, caramel drizzle, and Skor bits.
Do I Have To Use A Cookie Scoop?
While you don’t need to use a cookie scoop, I always recommend it when baking cookies.
The reason being is that using a cookie scoop creates uniformity, creating cookies that are the same size which ensures even baking.
Plus, using a scoop creates cookies that are all the same size which is visually appealing.
Can I Add Nuts To This Recipe?
Yes you can add nuts! Feel free to add in 1 cup of chopped walnuts, pecans, or almonds for an added nutty crunch element.
Tips and Tricks
- Swap in Rolo Candy for the softened caramels
- Top with coarse sea salt to turn these into salted caramel chocolate chip cookies
- Bring all cold ingredients to room temperature to ensure even incorporation into the batter and drizzle
- Feel free to use dark chocolate morsels, milk chocolate chips, or even caramel chips for the semi-sweet chips
- For a soft, fudgy cookie, slightly under-bake; I recommend for this type of cookie to pull from the oven as soon as the top of the cookie loses the glossy wet look
- To make this gluten-free swap in your favorite gluten-free 1:1 baking flour for the all-purpose flour
- Feel free to use from scratch, Homemade Caramel Sauce instead of melting candies with heavy cream
Print the Recipe Card – Chocolate Caramel Cookie Recipe
When you’re craving a cookie that combines the traditional flavors of a rich fudge-like cookie with gooey caramel sprinkled with buttery toffee bits, this simple chocolate caramel cookie recipe is what you need!
Double Chocolate Caramel Cookies
Be sure to check out my tips and tricks in the post. Scroll up to read!
- 1 cup flour
- ½ tsp baking soda
- ¼ cup cocoa
- ⅓ cup butter
- ½ cup white sugar
- 1 egg
- 1 tsp vanilla
- ½ cup chocolate chips
- 1 cup chocolate frosting
- 12 soft caramels
- 1 Tbsp cream
- 1 Tbsp Skor bits or Heath bits
- Preheat oven to 350°F
- Cream together butter and sugar in a medium bowl with an electric mixer
- Add egg and vanilla and mix well
- Pour in flour, cocoa and baking soda and combine until a soft dough forms
- Fold in chocolate chips
- Drop 8-10 large scoops of dough onto a parchment paper lined baking sheet
- Bake for 12-15 minutes and cool on a wire rack
- Ice each cookie with the frosting
- Unwrap the caramels, combine with cream in a microwave safe bowl
- Microwave in 15 second intervals, stirring until the caramel is melted
- Drizzle caramel over cookies and sprinkle with Skor bits
Nutrition information is estimated. For the most accurate info, always doublecheck with your ingredients.