Chocolate Crumble Caramel Cookies
| PREP TIME: 20 MIN | COOK TIME: 10 MIN | TOTAL TIME: 35 MIN |
Chocolate, caramel and a chocolate crumble on top this is the good type of madness.
Ingredients
- 1 1/4 Cups Packed Brown Sugar
- 1/4 Cup Sugar
- 1 Cup Unsalted Butter ( Room Temp)
- 2 Large Eggs (Room Temp)
- 2 Tsp Vanilla
- 2 1/3 Cups of All Purpose Flour (spoon and leveled)
- 1/2 Cup Dark Cocoa Powder(Spoon and leveled)
- 1/4 Cup Cocoa Powder(Spoon and leveled)
- 1 Tsp Baking Soda
- 1/2 Tsp Salt
- 1 Cup Semi Sweet Chocolate Chips
- 1/3 Cup Nutella
- 12 Werther's Caramels
Chocolate Crumble
Cookies
Make sure your butter and eggs are room temperature and this dough will come together beautifully!
- Make your crumble even a day before if you like but needs to be done atleast a couple of hours before so that it can set.
- Add the flour, sugars, salt and cocoa powder to the melted butter and mix until well combined. If you are making the cookies the same day refrigerate the mix for 1-2 hours. If you are making it a day or more before freeze the mix and take it out to thaw about 2-3 hours before you are ready to bake your cookies.
- In a large bowl beat butter and sugars for 3-5 minutes until smooth and fluffy.
- Next, add eggs one at a time and beat until incorporated but do not over mix. Add vanilla and mix until incorporated.
- In a separate bowl sift your flour, salt, cocoa powders and baking soda.
- Add the dry ingredients to your creamed mixture in two portions on low speed. Once everything is combined scrape the sides and bottom of your bowl. Do not over mix.
- Add chocolate chips and mix until combined. (Do not overmix) and cover in plastic wrap and refrigerate for 1-2 hrs.
- Drop the dough by 1/4 cup balls or use an ice cream scoop. Flatten your cookies with your hand and add the caramel in the center. Then, close out the cookie dough around the caramel.
- Flatten the dough with your hands or a measuring cup since these do not spread much. Next, add more chocolate chips on top and spread some crumble on top enough to cover the top of the cookie. Bake 6 at a time on a large cookie sheet/li>
- When cookies are ready you can fix the shape with a large round cookie cutter or a big measuring cup.(Videos on my insta for reference)
- Allow cookies to cool completely.
- Next step is the easiest one of them all enjoy!
TIPS
- The raw cookie dough refrigerates beautifully and can be used for up to 5 days refrigerated and up to 1 month frozen.
- Share your pics with me on social media! #sweetmelibakery
