Caramel Chocolate Cookies
Creamy caramel meets rich chocolate in a cookie that’s equal parts comfort and indulgence.
Equipment
- Mixing Bowl
- Baking Sheet
- Microwave
- Parchment Paper
Ingredients
Ingredients
- 1.5 cups Unsalted Butter Room temperature
- 1 cup Sugar
- 1 large Egg Room temperature
- 3.25 cups All-Purpose Flour
- 4 teaspoons Starbucks VIA Instant Latte White Chocolate Mocha Dry powder
- 16 pieces Caramels Unwrapped
- 2 tablespoons Heavy Cream
- 0.5 cup Chocolate Chips
Instructions
- Preheat oven to 350F.
- In a large bowl, use a mixer to beat the butter and sugar together until light and fluffy, about 2 to 3 minutes.
- Add the egg and continue to mix until all ingredients are thoroughly combined and smooth.
- In a small bowl, mix together the all-purpose flour and the Starbucks VIA instant latte powder until evenly distributed.
- Turn the mixer to low and add the flour mixture in two additions. Do not over mix. Stop as soon as the flour is combined and the dough comes together.
- Make dough into 1-inch balls using a cookie scoop or your hands and place on a baking sheet lined with parchment paper, leaving 3 to 4 inches between each cookie.
- Use the back of a teaspoon, or your thumb, to press down in the center of each ball to make an indentation about 1/4 inch deep.
- Bake until cookies are golden brown around the edges, about 18 to 20 minutes. Rotate the pan halfway if your oven runs hot or cools unevenly.
- When cookies come out of the oven, use the back of the teaspoon to gently press the centers down again to maintain the indentation as the cookie cools and settles.
- Let the cookies cool completely on a wire rack before filling so the caramel won’t sink into warm dough.
- Unwrap caramel candies and place them in a microwave-safe bowl. Add the 2 tablespoons of heavy cream and microwave in 15-second intervals, stirring between each, until melted and smooth.
- Once the cookies have cooled, spoon or pipe the caramel into each indentation, filling to just below the rim.
- Let caramel cool and set for a few minutes, and then place the 1/2 cup chocolate chips in a microwaveable dish and microwave in 15-second intervals until completely melted, stirring between intervals. Drizzle the top of the cookies with melted chocolate.
- Once the chocolate has hardened, serve and enjoy!
Notes
Store cooled cookies in an airtight container at room temperature for up to 3 days.