Chocolate Salted Caramel Cookie Cake Recipes

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SALTED CARAMEL CHOCOLATE CHIP COOKIES



Salted Caramel Chocolate Chip Cookies image

I had a craving for chocolate chip cookies with caramel chunks. All I had on hand for salt was coarse salt and, much to my surprise, the result was delicious.

Provided by tahoegirl

Categories     Desserts     Cookies     Chocolate Cookie Recipes

Time 30m

Yield 36

Number Of Ingredients 10

3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon coarse salt
1 ¾ cups brown sugar
1 cup unsalted butter, softened
¼ cup white sugar
2 eggs
2 teaspoons vanilla extract
2 cups chocolate chips
18 unwrapped caramel candies (such as Werther's®), each cut into 6 pieces

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Whisk flour, baking soda, and salt together in a bowl.
  • Beat brown sugar, butter, and white sugar together in a bowl using an electric mixer until creamy. Beat eggs, 1 at a time, into butter mixture until blended; beat in vanilla extract. Stir flour mixture into butter mixture until dough is just combined; fold in chocolate chips.
  • Divide dough into thirty six 2 tablespoon-size balls; arrange on a baking sheet. Press 3 caramel pieces into each dough ball.
  • Bake in the preheated oven until edges are golden brown, 13 to 15 minutes. Transfer cookies to a wire rack to cool.

Nutrition Facts : Calories 178 calories, Carbohydrate 24.9 g, Cholesterol 24.1 mg, Fat 8.6 g, Fiber 0.8 g, Protein 2 g, SaturatedFat 5.1 g, Sodium 104.7 mg, Sugar 15.7 g

SALTED CARAMEL CHOCOLATE CHIP COOKIES



Salted Caramel Chocolate Chip Cookies image

Provided by Valerie Bertinelli

Categories     dessert

Time 55m

Yield about 36 cookies

Number Of Ingredients 12

3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon fine salt
1 cup packed light brown sugar
1/2 cup granulated sugar
2 sticks butter, softened
2 large eggs
1 1/2 teaspoons pure vanilla extract
3/4 cups semisweet chocolate chips
1 cup caramel bits or caramel candies, chopped
1 1/2 teaspoons flaky sea salt

Steps:

  • Preheat the oven to 375 degrees F; position racks in the upper and lower thirds of the oven. Line two baking sheets with parchment paper.
  • Whisk the flour, baking powder, baking soda and fine salt together in a bowl.
  • With an electric mixer, beat the brown sugar, granulated sugar and butter together in a large bowl until light and fluffy, 3 minutes. Add the eggs, one at a time, beating well after each addition. Add the vanilla extract and beat to combine. Add the flour mixture and beat until just incorporated. Stir in the chocolate chips and caramel bits.
  • Scoop heaping tablespoons of the dough onto the baking sheets, leaving about 2 inches of space between the cookies (you will have cookie dough left over). Sprinkle each cookie with a pinch of sea salt.
  • Bake the cookies until golden brown, rotating the position of the baking sheets halfway through, 13 minutes. Transfer the cookies to a rack to cool. Meanwhile, cool the baking sheets and repeat with the remaining cookie dough.

CHOCOLATE SALTED CARAMEL COOKIES



Chocolate Salted Caramel Cookies image

A delicious combination of salty and sweet, perfect for holiday baking.

Provided by cheftini

Categories     Desserts     Cookies     Filled Cookie Recipes

Time 58m

Yield 48

Number Of Ingredients 12

1 cup butter, softened
1 cup white sugar
1 cup packed light brown sugar
2 eggs
2 teaspoons vanilla extract
2 ¼ cups all-purpose flour
¾ cup unsweetened cocoa powder
1 teaspoon baking soda
⅛ teaspoon salt
48 chocolate-covered caramel candies (such as Hershey's® Kisses®)
2 tablespoons white sugar
1 tablespoon coarse salt

Steps:

  • Beat butter in a bowl with an electric mixer until creamy. Beat in 1 cup white sugar and brown sugar gradually. Beat in eggs and vanilla extract.
  • Combine flour, cocoa powder, baking soda, and 1/8 teaspoon salt in a separate bowl. Add to the butter mixture gradually, beating well. Cover dough and chill for 20 minutes.
  • Preheat oven to 375 degrees F (190 degrees C). Line 2 baking sheets with parchment paper.
  • Press a small amount of dough around each caramel-filled candy. Roll into balls. Pour 2 tablespoons white sugar into a small bowl. Dip the top of each ball into the sugar. Place 2 inches apart on the prepared baking sheets. Sprinkle each cookie with some of the coarse salt.
  • Bake in the preheated oven until edges are set, about 8 minutes. Cool for 5 minutes on the baking sheets. Remove to wire racks to cool completely.

Nutrition Facts : Calories 111.6 calories, Carbohydrate 16.5 g, Cholesterol 18.3 mg, Fat 4.9 g, Fiber 0.6 g, Protein 1.3 g, SaturatedFat 3 g, Sodium 189.8 mg, Sugar 11.1 g

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

SALTED CARAMEL CHOCOLATE COOKIES RECIPE



Salted Caramel Chocolate Cookies Recipe image

These salted caramel cookies are so divinely delicious, they will make your taste buds sore.

Provided by Camille Beckstrand

Categories     Dessert

Time 33m

Number Of Ingredients 13

11 ounces Kraft Caramels (1 bag (about 36 caramels in the bag), divided)
1 cup unsalted butter ((2 sticks), softened)
1 cup brown sugar
1 cup sugar
2 eggs
1 teaspoon vanilla extract
2½ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
¾ cup cocoa powder
1 cup semi sweet chocolate chips
2 Tablespoons heavy whipping cream
sea salt (for topping (about 1 Tablespoon))

Steps:

  • Preheat oven to 350 degrees.
  • Count out 25 caramels for the drizzle to go on top of cookies, set aside.
  • Remove plastic wrap from remaining caramels and cut up into small pieces, set aside.
  • In a mixing bowl, combine butter, brown sugar and sugar. Cream together until smooth. Add in eggs and vanilla extract and beat until smooth.
  • In a separate bowl, whisk together flour, baking soda, salt, and cocoa powder.
  • Mix dry ingredients with wet ingredients and mix until incorporated. Fold in the chocolate chips and the caramels cut into small pieces.
  • Drop by tablespoonfuls onto a greased baking sheet (or a baking sheet with silicone mat on it).
  • Bake for 8-10 minutes (be careful not to overbake them).
  • Remove from oven and let them rest on the baking sheet for 2-3 minutes, then move them to a wire rack to cool completely.
  • While cookies cool, take the 25 caramels that you set aside and combine with heavy cream in a small saucepan.
  • Cook saucepan on stovetop over medium heat, stirring constantly, until caramels start to melt and are smooth (takes 5-10 minutes).
  • Drizzle cooled cookies with melted caramel and sprinkle with a pinch of sea salt before the caramel sets.
  • Makes about 30 cookies.

Nutrition Facts : Calories 233 kcal, Carbohydrate 34 g, Protein 3 g, Fat 10 g, SaturatedFat 6 g, TransFat 1 g, Cholesterol 30 mg, Sodium 109 mg, Fiber 1 g, Sugar 23 g, UnsaturatedFat 4 g, ServingSize 1 serving

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