These cookies are so pretty; I may need to add them to my Christmas cookie platter this year. This is a small batch recipe, so be ready for them to be gone. Half chocolate cookie and half caramel cookie – the caramel cookie half is especially yummy!
Look at this cookie dough with melted caramel ready to be mixed in…I wanted to eat this right out of the bowl. I’ll definitely have to come up with an edible caramel cookie dough.
You don’t need to swirl the cookie dough together. Simply scooping a small amount of each kind of cookie dough into a cookie scoop will result in a partially marbled cookie.
As I mentioned, this is a small batch recipe. I only had one dozen delicious cookies to eat.
So here is how these cookies turn out: beautiful, swirled, soft, chocolately, and slightly sweet.
They are a nice change to the typical cookie contenders.
Enjoy a stack of these delicious cookies.
Chocolate Caramel Swirl Cookies
Half chocolate, half caramel cookies
- ½ cup butter, softened but still cold
- 1/2 cup packed brown sugar
- 1 egg
- 1/2 ts vanilla extract
- 1 cup flour
- 1/2 ts baking soda
- 1/2 ts salt
- 1/4 cup cocoa powder
- 1/4 cup caramel bits
- 1 Tb heavy cream
- Preheat oven to 350 degrees. Line a cookie sheet with parchment paper.
- Beat the butter and brown sugar with an electric mixer until light and fluffy. Add the egg and vanilla. Beat well. Add 3/4 cups of flour, the baking soda, and salt, and beat on low speed until mixed.
- In a small saucepan, melt the caramel bits over medium-low heat. Stir in the heavy cream and a dash of salt. Cook and stir until melted and smooth.
- Divide the cookie dough in half. To one half, stir in the cocoa powder. To the other half, add 1/4 cup more flour and the melted caramel. Stir until well mixed.
- With a cookie scoop, scoop up a little bit of each dough (chocolate and caramel). Drop on the parchment lined cookie sheet several inches apart. Bake in the oven for 8-10 minutes.