Chocolate Caramel Cake Batter Cookies Recipes

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CARAMEL CHOCOLATE COOKIES



Caramel Chocolate Cookies image

Chocolate cookies wrapped around a chocolate covered caramel and dipped in pecans.

Provided by Lynn

Categories     Desserts     Cookies     Chocolate Cookie Recipes

Yield 24

Number Of Ingredients 12

1 cup white sugar
1 cup packed brown sugar
1 cup margarine
2 teaspoons vanilla extract
2 eggs
2 ½ cups all-purpose flour
¾ cup unsweetened cocoa powder
1 teaspoon baking soda
1 cup chopped pecans
48 chocolate covered caramel candies
1 tablespoon white sugar
4 ounces vanilla flavored confectioners' coating

Steps:

  • In large bowl, combine one cup sugar, brown sugar and margarine; beat until light, add vanilla and eggs, blend well.
  • In small bowl, combine flour, cocoa and baking soda, mix well. Add to sugar mixtures; blend well. Stir in 1/2 cup pecans. Refrigerate 30 minutes.
  • Preheat oven to 375 degrees F (190 degrees C).
  • Shape l tablespoon of dough around one caramel candy, covering completely. In small bowl, combine remaining 1/2 cup pecans and l tbsp sugar. Press one side of each ball into pecan mixture. Place nut side up on cookie sheets. Bake 7 to l0 minutes. Cool. Melt candy coating and drizzle over cooled cookies

Nutrition Facts : Calories 281.2 calories, Carbohydrate 36.9 g, Cholesterol 17.2 mg, Fat 14.4 g, Fiber 1.7 g, Protein 3.4 g, SaturatedFat 3.7 g, Sodium 164.7 mg, Sugar 24.8 g

CHOCOLATE CARAMEL CAKE BATTER COOKIES



Chocolate Caramel Cake Batter Cookies image

We sandwiched devil's food-sugar cookies with a caramely cream cheese filling for a gooey tasty treat.

Provided by Inspired Taste

Categories     Dessert

Time 1h

Yield 10

Number Of Ingredients 9

1 cup Betty Crocker™ Super Moist™ devil's food cake mix
1 pouch (1 lb 1.5 oz) Betty Crocker™ sugar cookie mix
1/2 cup butter, softened
1 egg
4 oz (half of 8-oz package) cream cheese, softened
6 tablespoons butter, softened
1/2 teaspoon vanilla
1 1/3 cups powdered sugar
3 tablespoons plus 1 teaspoon caramel dip

Steps:

  • Heat oven to 375°F. In small bowl, place 1/2 cup of the dry cake mix; set aside.
  • In medium bowl, stir together cookie mix, remaining 1/2 cup cake mix, 1/2 cup butter and the egg until soft dough forms. Shape dough into 20 (1 1/2-inch) balls. Roll in reserved cake mix, coating completely. On ungreased cookie sheet, place balls 2 inches apart.
  • Bake 8 to 10 minutes or just until set. (Watch closely to prevent cookies from getting too crispy and overbaked.) Cool 1 minute; remove from cookie sheet to cooling rack. Cool completely, about 15 minutes.
  • In medium bowl, beat cream cheese, 6 tablespoons butter and the vanilla with electric mixer on medium speed until blended. Gradually add powdered sugar, beating until frosting is light and fluffy.
  • For each sandwich cookie, spread 1 1/2 rounded teaspoons frosting on bottom of 1 cookie. Spread bottom of second cookie with 1 teaspoon caramel dip; gently press cookies together.

Nutrition Facts : ServingSize 1 Serving

CAKE BATTER COOKIES



Cake Batter Cookies image

I've seen this recipe all over the internet but do not see it here yet. I made a batch today and my house smells great! If you love cake batter ice cream then you must try these cookies!

Provided by brokedownrage

Categories     Dessert

Time 20m

Yield 30 cookies

Number Of Ingredients 5

1 (18 1/4 ounce) box cake mix
1 teaspoon baking powder
2 eggs
1/2 cup vegetable oil
1 cup chocolate chips

Steps:

  • Preheat Oven to 350 degrees.
  • Line baking sheet with parchment paper.
  • In a medium to large bowl stir together the cake mix and baking powder.
  • Add eggs and oil.
  • Mix together, the batter will be dry and a bit crumbly just keep mixing, let stand a minute, mix more, it will come together eventually but note it will be drier than usual cookie dough.
  • Stir in chocolate chips.
  • Drop onto baking sheet in heaping spoonfuls
  • Bake for 10 minutes.

Nutrition Facts : Calories 137.9, Fat 7.5, SaturatedFat 1.9, Cholesterol 12.4, Sodium 132.9, Carbohydrate 17.2, Fiber 0.5, Sugar 12.5, Protein 1.4

TRIPLE CARAMEL CAKE



Triple Caramel Cake image

You can make the caramel sauce ahead; just reheat it to room temperature before using.

Provided by Johanne Killeen

Categories     Dessert

Yield ten to twelve.

Number Of Ingredients 7

3 cups heavy cream
2 1/2 cups granulated sugar
6 oz. (12 Tbs.) unsalted butter, softened
4 large eggs, at room temperature
2 cups all-purpose flour
1 1/2 tsp. baking powder
Pinch salt

Steps:

  • Pour 2 cups of the cream into a medium saucepan and slowly bring it to a boil. Lower the heat and keep at a bare simmer.
  • Put 1 cup of the sugar in a heavy-based medium saucepan over medium heat. Leave undisturbed until the sugar begins to melt and darken. Gently shake the pan to distribute the sugar and to keep the melted sugar from burning. When all has melted and the caramel is a very dark amber, remove from the heat. Carefully add the hot cream, stirring constantly with a wooden spoon. Don't worry if the caramel hardens; it will melt as the sauce boils. Return the pan to the heat and keep the sauce at a gentle boil for about 5 minutes, stirring constantly. Set aside for at least 30 minutes, stirring often, until the sauce is cool. Measure 1 cup of the caramel to add to the cake batter and refrigerate the rest.
  • Heat the oven to 325°F; grease and flour a 12-cup bundt pan. With an electric mixer, cream the butter and the remaining 1-1/2 cups sugar until fluffy. Add the eggs, one by one, waiting until each is incorporated before adding the next. Sift together the flour, baking powder, and salt. With a rubber spatula, gently but thoroughly fold the dry ingredients into the butter and eggs alternately with the reserved 1 cup caramel, beginning and ending with the dry ingredients.
  • Pour the batter into the prepared pan and bake until a skewer comes out clean, 35 to 40 minutes. Set on a rack for about 10 minutes and then unmold and let cool completely on the rack. Bring the rest of the caramel sauce to room temperature. When the cake is cool, glaze it by drizzling half of the remaining caramel sauce over the top.
  • Whip the remaining 1 cup cream until it holds firm peaks. Fold in the last third of the caramel gently, leaving streaks visible. Serve with the cake.

Nutrition Facts : ServingSize ten to twelve., Calories 570 kcal, Fat 320 kcal, SaturatedFat 21 g, TransFat 35 g, Carbohydrate 59 g, Fiber 1 g, Protein 6 g, Cholesterol 185 mg, Sodium 100 mg, UnsaturatedFat 12 g

CAKE MIX CHOCOLATE COOKIES



Cake Mix Chocolate Cookies image

If these chocolate cake mix cookies look absolutely delicious, it's because they are! With a little helping hand from Betty Crocker™ cake mixes, you can create these irresistible treats in no time. We know how busy your week can get! And it gets better...these cake mix cookies are highly rated by those who have tried them before, so you can take our taste-inspired word that you'll fall in love with them too. We mean, chocolate cake cookies on demand, what's not to love?

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h50m

Yield 30

Number Of Ingredients 5

1 box Betty Crocker™ Super Moist™ devil's food cake mix
1/3 cup vegetable oil
1 teaspoon vanilla
2 eggs
1/4 cup sugar

Steps:

  • Heat oven to 350°F (325°F for dark or nonstick pans). In large bowl, mix cake mix, oil, vanilla and eggs with spoon until dough forms.
  • Refrigerate dough 15 to 30 minutes or as needed for easier handling. Shape dough into 1-inch balls; roll in sugar. On ungreased cookie sheets, place balls about 2 inches apart.
  • Bake 9 to 11 minutes or until set. Cool 1 minute; remove from cookie sheets to cooling racks. Cool completely, about 30 minutes. Store tightly covered.

Nutrition Facts : Calories 90, Carbohydrate 13 g, Cholesterol 15 mg, Fat 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 1 g, ServingSize 1 Cookie, Sodium 125 mg, Sugar 8 g, TransFat 0 g

CHOCOLATE CARAMEL CAKE



Chocolate Caramel Cake image

Chocolate layer cake with chocolate/pecan topping and caramel drizzle.

Provided by TAYRIVES

Categories     Desserts     Chocolate Dessert Recipes

Time 58m

Yield 10

Number Of Ingredients 17

2 cups all-purpose flour
½ cup cocoa powder
1 teaspoon salt
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon ground cinnamon
1 ¾ cups white sugar
¾ cup shortening
2 eggs
2 teaspoons vanilla extract
1 cup buttermilk
½ cup water
½ (14 ounce) bag caramels, unwrapped
¼ cup milk
¼ cup butter
2 cups pecan pieces
1 cup semisweet chocolate chips

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Line two 9-inch round cake pans with parchment paper. Grease and flour the parchment paper.
  • Combine flour, cocoa powder, salt, baking soda, baking powder, and cinnamon in a bowl.
  • Beat sugar and shortening together in a large bowl with an electric mixer. Mix in eggs and vanilla extract until smooth. Mix in buttermilk and water. Add flour mixture slowly, beating on low speed until batter is smooth and creamy, about 3 minutes. Pour batter into the prepared pans.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 25 minutes. Place pans on a wire rack to cool, about 10 minutes. Invert cakes carefully onto serving plates.
  • Combine caramels, milk, and butter in a saucepan over low heat; cook, stirring frequently, until caramels are melted, 5 to 10 minutes. Remove from heat and cool for 3 minutes.
  • Sprinkle 1/2 of the pecan pieces and chocolate chips over 1 cake layer, leaving a 1/4-inch border. Pour 1/4 of the caramel on top. Place second cake layer on top. Sprinkle remaining pecans and chocolate chips over the cake. Pour remaining caramel on top, allowing some to drizzle down the sides.

Nutrition Facts : Calories 748.9 calories, Carbohydrate 86.9 g, Cholesterol 52.2 mg, Fat 44.5 g, Fiber 5.2 g, Protein 9.4 g, SaturatedFat 12.5 g, Sodium 477.4 mg, Sugar 59.6 g

CHOCOLATE CAKE CARAMEL BARS



Chocolate Cake Caramel Bars image

Make and share this Chocolate Cake Caramel Bars recipe from Food.com.

Provided by Maineiac

Categories     Dessert

Time 39m

Yield 8 serving(s)

Number Of Ingredients 6

50 caramels, unwrapped
1/3 cup evaporated milk
1 (18 ounce) box German chocolate cake mix
3/4 cup butter, melted
1/3 cup evaporated milk
1 (12 ounce) package semi-sweet chocolate chips

Steps:

  • Melt first 2 ingredients together over low heat.
  • In separate bowl, combine cake mix, butter, and evaporated milk. Do NOT mix the chocolate chips into mixture.
  • Put half of cake mixture in a greased & floured 9x13 pan. Bake 6 minutes at 350 degrees. Sprinkle chocolate chips over cake mixture (DO NOT MIX INTO CAKE BATTER). Pour caramel mixture over chocolate chips. Pour remaining cake mix on top, dropping mix by spoonfuls.
  • Bake at 350 degrees for 18 minutes, cool 20 minutes, cut into bars.

Nutrition Facts : Calories 882.5, Fat 42.8, SaturatedFat 23.1, Cholesterol 56.3, Sodium 853, Carbohydrate 129.1, Fiber 4.8, Sugar 96.2, Protein 8.9

CHOCOLATE SALTED CARAMEL COOKIE CAKE



Chocolate salted caramel cookie cake image

Bake this show-stopping chocolate cake topped with decadent salted caramel and cookies. Perfect for celebrating a special occasion

Provided by Liberty Mendez

Categories     Dessert, Treat

Time 1h15m

Number Of Ingredients 18

150ml vegetable oil , plus extra for the tins
200g self-raising flour
50g cocoa powder
1 tsp baking powder
250g brown sugar
150ml Greek yogurt
50ml milk
100ml strong coffee , cold
2 large eggs
100g white chocolate chips
150g salted butter , softened
300g icing sugar
1 tbsp cocoa powder
50g dark chocolate
200g cookies
4 tbsp salted caramel sauce
½ tbsp milk
dark chocolate (optional)

Steps:

  • Heat the oven to 190C/170C fan/gas 5. Oil two 20cm sandwich tins and line the bases with non-stick baking paper. Sieve the flour, cocoa and baking powder into a large bowl, then stir in the sugar. Whisk together the yogurt, milk, coffee and eggs in a jug until combined. Gradually whisk the wet ingredients into the flour mixture until you have a smooth batter. Fold in the chocolate chips.
  • Divide the mixture between the tins and bake for 30-35 mins, until a skewer inserted into the centre of each sponge comes out clean. Remove from the tins and put on a wire rack to cool completely.
  • Meanwhile, make the buttercream. Beat together the butter, icing sugar and cocoa for 5-8 mins until smooth and creamy. Melt the dark chocolate in a bowl over a pan of boiling water, or in 30 second blasts in the microwave. Whisk the melted chocolate into the buttercream until fully incorporated. Put three quarters of it into a piping bag with a large, round nozzle.
  • Put one of the sponges onto a plate and pipe buttercream around its edge, with dots going around the circumference. Spread 2 tbsp of the remaining buttercream in the centre of the cake using a spoon or palette knife.
  • Mix together the caramel and milk with a pinch of salt. Spread half the caramel into the centre to cover the layer of buttercream. Crumble half of the cookies on top of that. Chill for 30 mins until the buttercream has hardened slightly.
  • Lay the second sponge on top of the first. Repeat the piping of the dots around the top of the cake, but this time fill the whole circle with dots of buttercream. Drizzle the salted caramel over the buttercream dots. Break the remaining cookies into halves or quarters and arrange on top of the cake, then grate over a little dark chocolate, if you like.

Nutrition Facts : Calories 803 calories, Fat 42 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 95 grams carbohydrates, Sugar 72 grams sugar, Fiber 3 grams fiber, Protein 8 grams protein, Sodium 1 milligram of sodium

CHOCOLATE AND ALMOND TIGER CAKE



Chocolate and Almond Tiger Cake image

This almond cake is based on financiers, the small, usually ingot-shaped cakes first made in Paris in the late 1880s. The pastry chef Lasne created and named them for his stockbroker clients, keeping them easy and neat to eat on the run - no fuss, no muss. Made with egg whites, ground nuts and a lot of melted butter, the recipe is invitingly riffable. My favorite take is the tigré, a round, chocolate-speckled cake topped with a dab of ganache. Years ago, I misread the name, and I've called them tiger cakes ever since. My play on the tiger is a large cake, a little less rich than the original, run through with chopped chocolate and covered with enough ganache to leave telltale smudges. Stockbrokers beware.

Provided by Dorie Greenspan

Categories     cakes, dessert

Time 1h10m

Yield 8 servings

Number Of Ingredients 13

5 tablespoons/70 grams unsalted butter, plus more for the pan
1/2 cup/65 grams all-purpose flour, plus more for the pan
3/4 cup/150 grams granulated sugar
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon fine sea salt
2/3 cup/70 grams almond flour
6 large egg whites, at room temperature and lightly whisked
1 teaspoon pure vanilla extract
5 ounces/142 grams semisweet or bittersweet chocolate, finely chopped
1/3 cup/80 milliliters heavy cream
3 ounces/85 grams semisweet or bittersweet chocolate, finely chopped
1/2 cup/48 grams sliced almonds, toasted

Steps:

  • Make the cake: Center a rack in the oven and heat oven to 350 degrees. Butter and flour a 9-inch round cake pan and fit a circle of parchment paper at the base.
  • Bring the butter just to a boil in a small saucepan over medium heat. Turn off the heat and leave the saucepan on the burner to keep the butter warm while you make the cake batter.
  • In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda and salt until thoroughly blended. Add the almond flour and whisk. If the almond flour is lumpy, use your fingers to break up the clumps. Switch to a spatula and add the egg whites in 3 additions, stirring until the batter is smooth and easily flows off the spatula. Stir in the vanilla until incorporated. Add the butter in 3 additions, folding until it is completely incorporated and you've got a smooth batter with a light sheen. Stir in the chopped chocolate, mixing well. Scrape the batter into the pan and spread evenly.
  • Bake until golden brown, evenly risen and pulling away from the sides of the pan, 37 to 40 minutes. A tester inserted into the center of the cake should come out clean. Transfer the pan to a cooling rack and leave for 5 minutes. Run a table knife around the sides of the pan, flip the cake over, remove the pan, peel away the parchment and invert the cake onto another rack. Allow the cake to come to room temperature before serving or covering with ganache.
  • If you'd like, make the topping: Put the cream in a small saucepan and bring just to a boil. Turn off the heat and add the chocolate. Gently stir the chocolate and cream together until blended, thick and shiny. Pour the ganache over the top of the cake and use an offset spatula or kitchen knife to spread it across the cake. Scatter over the toasted almonds. Either leave the cake on the counter to allow the ganache to set a bit (it will never be really firm) or refrigerate the cake for 15 minutes to set the chocolate. The cake is best at room temperature. Covered, it will keep for about 3 days at room temperature.

CHOCOLATE CARAMEL CAKE BATTER COOKIES



Chocolate Caramel Cake Batter Cookies image

Bloggers Adam and Joanne Gallagher from Inspired Taste sandwich caramel and cream cheese frosting between two devil's food cake batter cookies.

Provided by @MakeItYours

Number Of Ingredients 9

1 cup Betty Crocker® SuperMoist® devil's food cake mix
1 pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix
1/2 cup butter, softened
1 egg
4 oz (half of 8-oz package) cream cheese, softened
6 tablespoons butter, softened
1/2 teaspoon vanilla
1 1/3 cups powdered sugar
3 tablespoons plus 1 teaspoon caramel dip

Steps:

  • Heat oven to 375°F. In small bowl, place 1/2 cup of the dry cake mix; set aside.
  • In medium bowl, stir together cookie mix, remaining 1/2 cup cake mix, 1/2 cup butter and the egg until soft dough forms. Shape dough into 20 (1 1/2-inch) balls. Roll in reserved cake mix, coating completely. On ungreased cookie sheet, place balls 2 inches apart.
  • Bake 8 to 10 minutes or just until set. (Watch closely to prevent cookies from getting too crispy and overbaked.) Cool 1 minute; remove from cookie sheet to cooling rack. Cool completely, about 15 minutes.
  • In medium bowl, beat cream cheese, 6 tablespoons butter and the vanilla with electric mixer on medium speed until blended. Gradually add powdered sugar, beating until frosting is light and fluffy.
  • For each sandwich cookie, spread 1 1/2 rounded teaspoons frosting on bottom of 1 cookie. Spread bottom of second cookie with 1 teaspoon caramel dip; gently press cookies together.

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From bartendery.com


TOP 10 BEST CARAMEL CAKE RECIPE IN 2022
The Best Caramel Cake Recipe 2022 You can trust our selection for the Best Caramel Cake Recipe of 2022. Because We have worked hard studying and analyzing these Caramel Cake Recipe and rating them. It was a difficult job to list only 10 products for you where thousands of them available online. I hope it will help you to take final decision for ...
From bestreviewstalk.com


CHOCOLATE CARAMEL CAKE BATTER COOKIES RECIPES
Chocolate Caramel Cake Batter Cookies Recipes CHOCOLATE CARAMEL CAKE BATTER COOKIES. We sandwiched devil's food-sugar cookies with a caramely cream cheese filling for a gooey tasty treat. Provided by Inspired Taste. Categories Dessert. Time 1h. Yield 10. Number Of Ingredients 9. Ingredients ; 1 cup Betty Crocker™ Super Moist™ devil's food cake mix: 1 …
From tfrecipes.com


CARAMEL SAUCE FOR BANANA CAKE - ALL INFORMATION ABOUT ...
Banana Crumb Cake with Caramel Rum Sauce - Of Batter & Dough best ofbatteranddough.com. 3 medium very ripe bananas ½ cup milk 2 teaspoon pure vanilla extract Instructions Make caramel rum sauce and crumb topping, cover and set aside. Each can be made up to 2 weeks earlier, stored in the refrigerator.
From therecipes.info


CARAMEL AND CHOCOLATE CAKE BATTER RECIPES (64) - SUPERCOOK
Supercook found 64 caramel and chocolate cake batter recipes. Supercook clearly lists the ingredients each recipe uses, so you can find the perfect recipe quickly!
From supercook.com


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