It’s awesome to get to work with NESTLÉ® TOLL HOUSE on this project because I love them and use their chocolate chips every single week. Thank you to Nestle for sponsoring this post.
I probably start too many of my dessert posts this way, but I think I have a new favorite dessert! Seriously this time. These chocolate caramel cookies are sitting downstairs as I write this and I. Can’t. Resist. Them! It’s a problem. Someone come eat them and save me! Making these cookies was a new experiment. I figured they would turn out pretty good, but hello! They are amazing!
It’s go a very soft and chewy (almost brownie like) cookie base and then topped with caramel buttercream frosting and drizzled with caramel sauce and sprinkled with salt. To die for!
This recipe has Nestle chocolate chips melted into it to make it extra chocolatey amazing!
Chocolate Caramel Cookies:
Ingredients: (Printable Recipe below)
- 1 1/2 C brown sugar
- 2 Tbsp water
- 3/4 C margarine (1 and a half sticks)
- 2 C Nestle’s Semi Sweet chocolate chips
- 2 eggs (beaten)
- 1 tsp salt
- 1 1/4 tsp baking soda
- 3 1/2 C flour
Preheat your oven to 350 degrees.
Sift dry ingredients together and set them aside.
In a large pan on the stove over medium-high heat, melt your brown sugar, water and margarine together and stir and continue to heat until it boils.
Remove from heat and immediately stir in your Nestle’s Semi Sweet Chocolate Chips. Mix until melted.
Beat your eggs with a fork and then stir them into the chocolate mixture.
Add the dry ingredients and stir them in with a fork until completely combined. If your dough seems runny (and like you can’t make blobs with it) add a little bit more flour.
Roll into large balls (see image below) and drop onto a cookie sheet (preferably with a Silpat mat). If you don’t have a Silpat mat make sure you have a greased cookie sheet.
Cookie dough balls should be large and fill most of your hand:
Bake for about 10-11 minutes. While they bake you can make your caramel sauce and frosting. Scroll down for that recipe.
When your cookies come out of the oven, press them down gently with the bottom of a cup to form a flat cookie with a bit of a rim around the edges:
Allow the cookies to cool.
Caramel Sauce Recipe:
- 1 C Sugar
- 6 Tbsp butter (at room temperature)
- 1/2 C Heavy Cream (at room temperature)
Read through all of these instructions before you begin so that you are prepared because you need to move kind of fast.
Pour sugar into a pot on the stove and begin to cook over medium high heat.
As the sugar starts to melt it will clump into little sugar rocks. Begin to whisk it at this time. Keep whisking and it will start to melt into a liquid. If the sugar gets stuck inside your whisk, switch to a spoon for a while.
Keep whisking and stirring until the temperature reaches 350 degrees or it’s a nice, deep amber color.
Then, stir in your butter. Be ready because it is going to spit at you a little here. Once that is fully incorporated, add your heavy cream and mix that in. Keep mixing until you can get all of the lumps out.
Let this sit for about 10 minutes or so to set up.
CARAMEL FROSTING RECIPE:
- 2 sticks of softened butter
- 3-4 C powdered sugar
- About 1/4 cup of milk
- About 1/2 C of your caramel sauce that you just made
Mix all of this together. If it’s too thick, add more milk. If it’s too runny, add more powdered sugar. You want it fairly thick.
Now, frost your cookies, then drizzle caramel sauce on top. Sprinkle with salt and eat!
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