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Chocolate-Chunk Caramel Cookies

in Diana's Recipe Book

Average Rating: 
(total ratings: 5)
[Read reviews] [Post a review]
Servings: Makes about 50 cookies
These delicious cookies can be made with either caramels (coarsely chopped), or English toffee bits. Either way, they are delectable and awesome!

2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon salt
2 sticks (1 cup/8 oz/226g) unsalted butter
1 cup granulated sugar
1/2 cup firmly packed brown sugar
2 large eggs
6 ounces fine-quality bittersweet chocolate, coarsely chopped
18 caramels such as Kraft Caramels, coarsely chopped (about 1 cup) or 2/3 cup English Toffee Bits (Hershey's Skor English Toffee Bits or Hershey's Heath Milk Chocolate English Toffee Bits are good choices)
1 cup coarsely chopped pecans

Preheat oven to 375°F (190°C).

In a large mixing bowl, whisk together flour, baking soda, baking powder, and salt. In another bowl with an electric mixer cream butter and sugars until light and fluffy. Beat in eggs, 1 at a time, beating well after each addition, and beat in flour mixture.

Stir chocolate, caramels (or toffee bits, if using), and pecans into dough and drop rounded tablespoons about 2 inches apart onto baking sheets. Bake cookies in batches in middle of oven 12 to 15 minutes, or until golden. Cool cookies on baking sheets on racks until firm. Cookies will keep in an airtight container at room temperature for up to 5 days.

Makes about 50 cookies.

Source: Gourmet, February 1996
Date: June 30, 2004


Reviewer: Caroline
Loved these cookies! I used Kraft caramels and only cut each caramel into 4 pieces - so next time, I would put the caramels on the cookies after I put them on the cookie sheet so they were in the middle of the cookie - or the caramel melts all over the cookie sheet!

Reviewer: Johnny
Spectacular! this was the best batch of cookies i've ever made. The caramel just seems to melt in your mouth. It was awesome! Thank you so much for sharing this recipe, I appreaciate it very much. Good luck on future bakes, and keep up the good work!

Reviewer: Lavinia
These Cookies were Awesome!!!!!!!!! I had to use Toffee instead of caramel and they were WONDERFUL!!!!!!! I love chocolate and caramel!

Reviewer: Abby
Hi Diana!

My name is Abby and I'm living in Malaysia. I came to your site while browsing the net for love letter recipes. I just have a question, can I replace the kraft caramel with any other toffee candy or toffee sweets available at the supermarket because I've never come across this type of caramel here in Malaysia. Another question is that can this cookie be baked slightly crispier rather than chewy or cakey? This cookie recipe certainly looks awesome and I'm going to give it a try for the upcoming Indian festival. Thank you

Reviewer: Ling
The cookies are awesomely delicious!! These has officially become my FAVORITE cookie!

Big Thanks for the recipe! =D


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