These mocha caramel cookies are here to ruin all other cookies for you. They combine rich chocolate, bold coffee, and gooey caramel in every bite. The crispy edges, chewy centers, and melty caramel pockets make them dangerously addictive. They’re like a latte disguised as dessert, except you don’t need a barista. Perfect for coffee lovers, sugar addicts, and anyone who pretends one cookie is enough. Bake these when you need an energy boost but also want to pretend you’re sophisticated. Just don’t blame us when they disappear too fast.
Mocha Caramel Cookies
Chocolatey, coffee-infused cookies with caramel pockets that make store-bought cookies look sad.
Ingredients
- 1 cup unsalted butter softened
- ¾ cup brown sugar
- ¼ cup granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- 2 cups all-purpose flour
- ½ cup cocoa powder
- 1 tsp baking soda
- ½ tsp salt
- 1 tbsp instant espresso powder
- 1 cup chocolate chips
- ½ cup soft caramel pieces
Instructions
Make the Dough:
- Preheat the oven to 350°F and line a baking sheet with parchment paper.
- Beat butter, brown sugar, and granulated sugar until fluffy.
- Mix in eggs and vanilla until smooth.
- Whisk flour, cocoa powder, baking soda, salt, and espresso powder in a separate bowl.
- Combine dry and wet ingredients until just mixed.
- Fold in chocolate chips and caramel pieces.
Bake the Cookies:
- Scoop dough onto the baking sheet (leave space for spreading).
- Bake for 10–12 minutes or until edges are set.
- Cool for 5 minutes before moving to a wire rack.
Notes
Nutritional Values (Per Serving)
- Calories: ~200
- Total Fat: 10g
- Saturated Fat: 6g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
Vitamins & Minerals (Per Serving)
- Calcium: 2%
- Iron: 4%
- Potassium: 3%
- Magnesium: 2%
- Phosphorus: 3%
Additional Notes/Tips
- Use dark chocolate chips for a richer flavor.
- Chill the dough for 30 minutes for thicker cookies.
- Warm them before eating to bring the caramel back to life.
- Pair with coffee because, obviously.
