caramel coconut chocolate chip cookies with sea salt
I know. I KNOW. I tell you about healthier ambitions and breakfasts of the eggs benedict variety and then I tease you just days later with cookies.
BUT COOKIES, you guys: these, specifically, what with their caramel-y, chocolate-y, toasted coconut-y and sea salty yumminess. I just can’t not share them (though when I baked them, I considered hoarding them all to myself in my sock drawer. Just sayin’).
I don’t know about you, but to me, the very best-ever cookie is chewy on the inside, slightly crisp on the outside and loaded with flavor. I like ’em frosted and dusted and sprinkled and all that jazz, but my favorite favorite? Chocolate chip, always. The classic just gets me and my sweet tooth every dern time. And while these cookies are a more fanciful version of the classic, at their core they taste just like the original. It’s science. So prep your apron and your sweet tooth and scroll down for the recipe.
Happy almost weekend, friends!
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Caramel Coconut Chocolate Chip Cookies with Sea Salt
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 8 hours 30 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Bake
- Cuisine: American
Description
Caramel coconut chocolate chip cookies with sea salt are ooey-gooey, soft and chewy and outrageously delicious.
Ingredients
- 1 cup (2 sticks) unsalted butter, room temperature
- 1 cup packed light brown sugar
- 1/2 cup granulated sugar
- 2 eggs
- 1 teaspoon vanilla
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup semisweet or dark chocolate chips, plus more for topping
- 1/2 cup caramel bits
- 1/2 cup unsweetened coconut flakes, toasted
- Coarse sea salt, for sprinkling
Instructions
- In a bowl of a stand mixer with paddle attachment or a large bowl using an electric hand mixer, cream together butter and sugars on medium speed 2 to 3 minutes until light and fluffy. Add eggs and vanilla. Stir to combine.
- In a separate large bowl, combine flour, baking soda and salt. Add flour mixture to butter mixture. Stir until just combined. Stir in chocolate chips, caramel bits and toasted coconut flakes.
- Refrigerate dough overnight or up to 24 hours.
- When ready to bake, heat oven to 375°F. Line 2 baking sheets with parchment paper.
- Scoop dough into 1/4-cup mounds and place 2 inches apart on baking sheets. Place a few extra chocolate chips on top of each mound. Sprinkle lightly with sea salt.
- Bake cookies 10 to 12 minutes until golden brown on the edges and just lightly golden in the center. Let cookies cool 2 minutes on baking sheets, then transfer with a spatula to cooling racks.
Keywords: caramel chocolate chip cookie dough, salted chocolate chip cookies, coconut chocolate chip cookies
Holy chewy!! These look perfect!
These are FOR REAL a perfect cookie. Off to check out the recipe!
Screw resolutions! I want these cookies!
Wow those sound fabulous! Can’t go wrong adding caramel to cookies 🙂
These flavors sound yummy. I would take a little dough out and add nuts instead of choc. chips. Some of my crew can’t eat chocolate. I have got to where I scoop all my dough into balls and freeze them on a lined cookie sheet. Then put them in a bag and freeze. Then I can take out a few, bake them and have warm cookies anytime.
Yes! Definitely glad you didn’t hold back sharing these babies!
Charlotte — Oooo, LOVE that idea. Cookies all the time!
I made these this morning and froze them. I took a few out tonight and cooked them for my husband. He loved all the flavors. I was disappointed the turned out so thin. I like a thicker chewy cookie. Not sure what happened. I had also made another chocolate chip recipe and I baked a few of them. They too were very thin. They puffed up so pretty and went flat. I did use my convection oven. Would that have done it? Next time I am using the regular oven and see if it makes a difference.
I was just whipping up a batch of cookies as well (hazelnut, choc and pretzel). Can believe I almost missed this post!
Salty, sweet cookies with massive choc chips, caramel and coconut?! You can do no wrong Stephanie 🙂
Belinda — Ummmm hazelnut, chocolate and pretzel? I’M COMING OVER.
I feel like a mid-detox batch of cookies is just plain necessary. You know, cause all things in moderation. Plus: caramel. Just.duh. Heading over to the KitchenAid blog now to get a load of the recipe 😉
Say what? These are sensational girlfriend!
Oh wow, I so need these cookies!
Sea salt on anything chocolate = PERFECTION!!!
When you make cookies, you can’t mess with them and make them all healthy. That’s gotta be sacrilegious! You gotta stick with the classic ingredients. These look fab!
Oh my, I’d like a whole plate of these!
Oh yes – chewy on the inside, crispy on the outside is the way to go in my books. Lovely recipe!
DYINGGGG–heading over!!
Ohmygoodness these sound amazing!!
I will gladly eat the who batch! 🙂
oh no! I’m guessing this means my New Year diet won’t be starting so soon x) they look delicious!
wish you a nice weekend
inês
Charlotte — Hmm, I’m not sure if it’s the convection oven as I don’t own one. I will say these cookies don’t bake up quite as thick as other chocolate chip cookies I’ve made (and I think this is because there is added fat from the caramels), but my best guess for the thin cookies is that you don’t have the freshest baking soda. If you do, however, I’d definitely try baking them in a non-convection oven and see if that helps.
Thanks!! Checked my baking soda and it is good until July. I really have not had good luck with any cookies unless they had oatmeal in them and I used my whole wheat flour. Crazy!!
I cannot resist sweet and salty cookies! These are perfect in so many ways!
Charlotte — Interesting! Another trick I’ve seen is that people will place two mounds of cookie dough on top of each other before baking them so they come out thicker. So maybe try that out, too!
Swooned so hard on IG. Now drooling over my keyboard. I’m so with you– there is no other cookie that comes closer to my heart than chocolate chip. Any variation will do as long as there are melty chips and a soft & gooey center. Bookmarking your kitchenaid post to come back to next time I need cookie advice!
No worries. I did the same thing, healthy eating Monday and Wednesday, downright indulgent today. It’s all about balance, right? 🙂 I’m not really a cookie person by nature, but give me one with coconut, caramel or peanut butter and I’m in heaven! Yum.
I NEED one of these cookies! They look incredible!
These look fantastic! Love all of the different elements!
These are some seriously gorgeous cookies! I bet they taste awesome, too 😉
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You know I’m going nuts over these, right?! The caramel… the coconut… the chocolate and salt!!! Mrah. I need to get baking.
The picture with the milk was bad bad bad. Roped me in like a 3 legged calf.
Great cookies.
What a combination of flavours!! These sound fabulous!
Yum! Cookies that are chewy on the inside are the best!
These look delicious! Also, I LOVE the name of your blog =)
Shelby — Thank you! 🙂
I suffer of a cookies addiction and this recipe will not help me to stop eating cookies, this recipe matches perfectly with my taste, caramel with chocolate is my favorite combo…Are you the devil? : )
How do you find the recipe. The link for the website does not work.
Danniell, So sorry about that! I’m working on getting these recipe back on site ASAP. Stay tuned.