Recipe: New York Caramel Chocolate Cookies

Caramel Chocolate Cookies

This recipe is for all caramel lovers. These soft and crunchy cookies are perfect to indulge this fall. Using our New York Caramels, which include multiple caramel flavors such as Espresso, Sea Salt and Chocolate caramel, makes the cookies have the perfect balance of caramel and chocolate. 

Here are some TIPS for making perfect caramel chocolate chip cookies from scratch:

• Egg and butter must be at ROOM TEMPERATURE since it blends together more smoothly and evenly.

• Both, baking powder and baking soda, are used in this recipe. DON’T replace one with the other.

• Both, granulated and brown sugar are used in this salted caramel chocolate cookies recipe. DON’T replace one with the other.

• When the cookies come fresh out of the oven, push a few chocolate chips on top of each cookie before they have a chance to cool down. It just makes them look prettier and one can truly never have enough chocolate chips.

• The key to making a chewy caramel cookie is to start off with butter and a mix of dark brown sugar and white granulated sugar. Each of them plays an important role in these cookies. It helps to create a chewy center and crispy, buttery edges. 

BUY OUR NEW YORK CARAMELS 

NEW YORK CARAMEL CHOCOLATE COOKIES 

Prep time: 10 min

Cook time: 12 min

Chill time: 30 min

Total time: 52 min

Yields: 24-30 cookies depending on size

INGREDIENTS

• 1 cup Flour
• 1/3 cup Brown sugar
• 1/3 cup Granulated sugar
• 1/2 cup Butter
• 1 Egg
• 1/2 cup Chocolate chips
• 3 tbsp Vital Proteins Collagen Peptides
• 1 tsp Vanilla extract
• 1/2 tsp Salt
• 1/2 tsp Baking soda
• 1/2 tsp Baking powder
• 16 New York Caramels

INSTRUCTIONS

1. In a mixing bowl cream together butter, brown sugar and granulated sugar.
2. Add the egg and vanilla extract and mix thoroughly.
3. In a separate bowl, whisk together the flour, salt, baking powder, baking soda and.
4. Dump the dry mixture into the wet mixture and mix until just combined.
5. Cut the caramels into small pieces and stir in the mixture. 
6. Cover the mixing bowl and refrigerate for 30 minutes so that the dough is easier to handle.
7. Scoop out a small portion of the cookie dough and roll it into a ball and then flatten it on the palm of your hands and place it on a cookie tray lined with parchment paper. 
8. Place this tray in the freezer for 5-10 minutes. Do not skip this step or else your cookies will spread while baking.
9. Then, remove the trays from the freezer and bake at 350 degrees for about 10-12 minutes or until the cookies are golden brown and firm along the edges.
10. Transfer cookies to cooling racks so they don't over bake on the baking sheet. Let these cookies cool down to room temperature before digging in!

Notes:

Be sure to err on the side of under-baking the cookies, so they remain soft and tender.