Caramel Coconut Chocolate Cookies
Creamy caramel, toasty coconut, and melty chocolate come together in these chewy cookies with a gooey surprise inside.
Servings: 24 cookies
Calories: 150kcal
Equipment
- Mixing Bowl
- Baking Sheet
- Parchment Paper
- Electric Mixer
Ingredients
Ingredients
- 1 cup Unsalted Butter, softened At room temperature
- 1 cup Brown Sugar, packed
- 1/2 cup White Sugar
- 2 large Eggs At room temperature
- 2 teaspoons Vanilla Extract
- 2 cups All-Purpose Flour Measured and leveled
- 1/2 teaspoon Baking Soda
- 1/2 teaspoon Salt
- 1 cup Shredded Coconut, toasted Toast in a dry skillet until golden
- 1 cup Caramel Bits Or chopped soft caramels
- 1 cup Semi-Sweet Chocolate Chips
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
- In a large mixing bowl, cream together the softened butter, brown sugar, and white sugar until light and fluffy — about 2 to 3 minutes using an electric mixer on medium speed. Scrape down the sides as needed.
- Add the eggs one at a time, beating well after each addition until incorporated. Stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking soda, and salt. Whisk briefly to distribute the baking soda evenly.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed or stirring with a spatula until just combined. Avoid over-mixing to keep cookies tender.
- Gently fold in the toasted coconut, caramel bits, and chocolate chips with a spatula, making sure they are evenly distributed throughout the dough.
- Using a rounded tablespoon or cookie scoop, drop rounded tablespoons of cookie dough onto the prepared baking sheet, spacing them about 2 inches apart to allow for spread.
- Bake for 10 to 12 minutes, or until the edges of the cookies are golden brown and the centers are set but still soft. Ovens vary, so start checking at 10 minutes.
- Allow the cookies to cool on the baking sheet for 3 to 5 minutes to firm up, then transfer them to a wire rack to cool completely.
Notes
Store cooled cookies in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to 1 week or freeze for up to 3 months.
Nutrition
Calories: 150kcal | Carbohydrates: 20g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 20mg | Sodium: 100mg | Potassium: 50mg | Fiber: 1g | Sugar: 10g | Vitamin A: 200IU | Calcium: 20mg | Iron: 0.5mg