CHOCOLATY CARAMEL COOKIES
Convenient cake mix and chocolate-covered caramels make these popular cookies very quick to prepare, yet they taste so good when served fresh from the oven. People are surprised to bite into this crisp chocolaty cookie and find a gooey caramel center. -Melanie Steele, Plano, Texas
Provided by Taste of Home
Categories Desserts
Time 35m
Yield about 2-1/2 dozen.
Number Of Ingredients 5
Steps:
- Preheat oven to 350°. Beat together eggs and oil; gradually beat in cake mix. Roll tablespoonfuls of dough into balls. Press a candy into each; reshape balls. Dip tops in hazelnuts., Place 2 in. apart on ungreased baking sheets. Bake until tops are cracked, 8-10 minutes. Cool on pans 2 minutes. Remove to wire racks to cool. Store in an airtight container.
Nutrition Facts : Calories 110 calories, Fat 5g fat (1g saturated fat), Cholesterol 12mg cholesterol, Sodium 140mg sodium, Carbohydrate 15g carbohydrate (10g sugars, Fiber 0 fiber), Protein 1g protein.
CHOCOLATE CARAMEL COOKIES
This is my favorite recipe for bake sales and bazaars. Each delightfully sweet chocolate cookie has a fun caramel surprise in the middle, thanks to Rolo candy. Dipped in pecans before baking, they look so nice that they sell in a hurry. —Melissa Vannoy, Childress, Texas
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 5 dozen.
Number Of Ingredients 10
Steps:
- In a large bowl, cream butter, 1 cup sugar and brown sugar. Beat in eggs and vanilla. Combine flour, cocoa and baking soda; gradually add to creamed mixture just until combined. Stir in 1/2 cup pecans. , Shape dough by tablespoonfuls around each candy. In a small bowl, combine remaining pecans and sugar; dip each cookie halfway. , Place with nut side up on ungreased baking sheets. Bake at 375° until top is slightly cracked, 7-10 minutes. Cool for 3 minutes; remove to wire racks to cool completely.
Nutrition Facts : Calories 121 calories, Fat 6g fat (3g saturated fat), Cholesterol 15mg cholesterol, Sodium 60mg sodium, Carbohydrate 16g carbohydrate (11g sugars, Fiber 1g fiber), Protein 1g protein.
CHOCOLATE CARAMEL ROLO COOKIES
My mother-in-law first introduced me to these wonderful cookies! If you like chocolate and caramel, then you will love these tasty treats!
Provided by Dine Dish
Categories Drop Cookies
Time 28m
Yield 48 Cookies
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees.
- In a large mixing bowl, add Sugar, Brown Sugar, Margarine, Eggs and Vanilla.
- Mix together until well blended.
- Add Flour, Cocoa and Baking Soda and mix well.
- Refrigerate and chill dough for 30 minutes.
- Roll dough into 1 inch balls and place 1 Rolo in the center of each dough ball.
- Form the dough ball around the majority of the rolo.
- Roll each dough ball in sugar.
- Place on ungreased cookie sheet and bake for 7-10 minutes.
- Let cool on pan for 1 minute then take off and place on cookie cooling rack.
SALTED CARAMEL CHOCOLATE CHIP COOKIES
Provided by Valerie Bertinelli
Categories dessert
Time 55m
Yield about 36 cookies
Number Of Ingredients 12
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.
COOKIE AND CARAMEL CHOCOLATE BARS
If you love Twix, you?ll flip for these treats. We've cracked the code on tender biscuits topped with gooey caramel -- making them at home really takes them to the next level.
Provided by Food Network Kitchen
Categories dessert
Time 4h20m
Yield 32 cookies
Number Of Ingredients 10
Steps:
- Position an oven rack in the center of the oven and preheat to 325 degrees F. Line a baking sheet with parchment.
- Whisk the flour, baking powder and salt in a medium bowl. Beat together the butter and sugar with an electric mixer on medium speed until light and fluffy, 5 to 7 minutes. Add the egg and beat to combine. Slowly add the flour mixture and beat on low until the dough is just combined. Transfer the dough to a floured work surface and press it into a rectangle. Wrap in plastic and refrigerate for at least 30 minutes.
- Roll the dough out on a lightly floured surface to about an 8-inch square that is 1/4-inch-thick. Cut the dough into quarters, then cut each quarter into 8 sticks using a straight edge or sharp knife. (Each cookie will be about 4 inches long and 1/2 inch wide.) Use a skewer to make 3 holes on the top of each cookie about 1 inch apart. Transfer the cookies to the prepared baking sheet.
- Bake, rotating the pan from front to back halfway through, until golden, 25 to 28 minutes. Allow to cool completely on the baking sheet, then transfer the cookies to a wire rack.
- Meanwhile, combine the chocolate and canola oil in a small microwave-safe bowl and melt in the microwave in 30-second intervals, stirring after each. With a butter knife or offset spatula, spread the chocolate on the bottom of each cookie and set them chocolate-side up on a rack. Refrigerate until hardened, about 20 minutes. Turn the cookies over.
- Combine the caramels and heavy cream in a medium microwave-safe bowl and melt in the microwave in 30-second intervals, stirring after each interval, about 2 minutes. Let cool until the mixture registers 100 degrees F on an instant-read thermometer, then transfer to a piping bag. Cut the tip of the bag and pipe a strip of caramel on the uncoated top of each cookie. (If the caramel strips look messy, use your hand to mold and straighten the lines -- at this point, the caramel will be very malleable.) Return the cookies to the rack caramel-side up and refrigerate until hardened, about 20 minutes.
- Spoon the chocolate over each cookie or dip the caramel side so that it is completely covered with chocolate. After the cookies are completely coated, drizzle the chocolate with a spoon back and forth crosswise over each. Return to the wire rack until cooled and the chocolate hardens, about 2 hours. Store in an airtight container up to 5 days.
CHOCOLATE-CARAMEL COOKIE BARS
Layer shortbread cookies with deliciousness to create these Chocolate-Caramel Cookie Bars! Our Chocolate-Caramel Cookie Bars are like a favorite candy bar.
Provided by My Food and Family
Categories Home
Time 2h15m
Yield 24 servings
Number Of Ingredients 5
Steps:
- Line 13x9-inch pan with Reynolds Wrap® Aluminum Foil, with ends of foil extending over sides; spray with cooking spray. Arrange cookies in single layer on bottom of prepared pan.
- Microwave caramel bits and milk in microwaveable bowl on HIGH 1-1/2 to 2 min. or until bits are completely melted and mixture is well blended, stirring after each minute. Pour over cookies; spread to completely cover cookies.
- Microwave chocolates in microwaveable bowl 2 min. or until almost melted, stirring every 30 sec.; stir until chocolates are completely melted. Pour over caramel layer; spread to completely cover caramel layer.
- Let stand 2 hours before cutting into bars.
Nutrition Facts : Calories 150, Fat 6 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 5 mg, Sodium 95 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 1 g
CHOCOLATE SALTED CARAMEL COOKIE CAKE
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
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 CHIP COOKIES
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
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
CHOCOLATE CARAMEL CHIP COOKIES
Make and share this Chocolate Caramel Chip Cookies recipe from Food.com.
Provided by Cassondra Ziembo
Categories Drop Cookies
Time 47m
Yield 5 dozen, 20 serving(s)
Number Of Ingredients 10
Steps:
- Combine flour, cocoa, baking soda, and salt in small bowl.
- Beat butter, sugar, brown sugar, and vanilla in large mixer bowl until creamy.
- Beat eggs in one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels. Using melon baller (makes equal size cookies) drop rounds onto ungreased baking sheets.
- Bake in preheated 350° oven for 9-11 minutes or until set. Let cool for 2-5 minutes; once cool transfer to container to store.
Nutrition Facts : Calories 203.8, Fat 10.2, SaturatedFat 6.2, Cholesterol 45.5, Sodium 168.1, Carbohydrate 27, Fiber 1.3, Sugar 14.7, Protein 2.7
CHOCOLATY CARAMEL-NUT POPCORN
Coconut, almonds, and chocolate enhance classic caramel corn in this recipe.
Provided by andy
Categories Desserts Candy Recipes Popcorn Candy Recipes
Time 1h25m
Yield 4
Number Of Ingredients 10
Steps:
- Preheat oven to 250 degrees F (120 degrees C).
- Cook the popcorn according to manufacturer's directions, pour into a very large bowl, and set aside. Melt butter in a saucepan over medium heat. Stir in the brown sugar, salt, and corn syrup. Bring mixture to a boil, then reduce heat and simmer for 5 minutes, stirring constantly. Take the saucepan off of the heat, and carefully stir in the vanilla extract and baking soda.
- Pour the caramel over the popcorn and stir well. Add the chocolate chips and almonds, then stir until thoroughly mixed. Pour this mixture into two large, deep baking pans and sprinkle with the shredded coconut.
- Bake in preheated oven for 1 hour, stirring every 15 minutes.
Nutrition Facts : Calories 1103.3 calories, Carbohydrate 132.9 g, Cholesterol 61 mg, Fat 64.1 g, Fiber 10.8 g, Protein 11.7 g, SaturatedFat 27.9 g, Sodium 1387.4 mg, Sugar 80.8 g
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