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.

caramel coconut chocolate chip cookies on a plate
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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’).

dunking caramel coconut chocolate chip cookie in milk

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

Caramel coconut chocolate chip cookies with sea salt are ooey-gooey, soft and chewy and outrageously delicious.
Servings: 24 cookies
caramel coconut chocolate chip cookies with sea salt
Prep Time: 20 minutes
Cook Time: 10 minutes
Chilling Time: 8 hours
Total Time: 8 hours 30 minutes
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Ingredients 

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.

Nutrition

Calories: 246kcal, Carbohydrates: 31g, Protein: 3g, Fat: 13g, Saturated Fat: 8g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0.3g, Cholesterol: 35mg, Sodium: 117mg, Potassium: 96mg, Fiber: 1g, Sugar: 19g, Vitamin A: 262IU, Vitamin C: 0.05mg, Calcium: 26mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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Stephanie Wise

Stephanie Wise is the founder and creator of Girl Versus Dough. She started sharing her bread baking adventures and recipes in 2009. Her love of bread only deepened as her skills and knowledge expanded. What began as a place to try others recipes quickly became a collection of her own creations!

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40 Comments

  1. Danniell says:

    How do you find the recipe. The link for the website does not work. 

    1. Stephanie says:

      Danniell, So sorry about that! I’m working on getting these recipe back on site ASAP. Stay tuned.

  2. sylvie says:

    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? : )

  3. Stephanie says:

    Shelby — Thank you! 🙂

  4. Shelby @ Go Eat and Repeat says:

    These look delicious! Also, I LOVE the name of your blog =)

  5. Laura @ Laura's Culinary Adventures says:

    Yum! Cookies that are chewy on the inside are the best!

  6. anna @ annamayeveryday says:

    What a combination of flavours!! These sound fabulous!

  7. Carol at Wild Goose Tea says:

    The picture with the milk was bad bad bad. Roped me in like a 3 legged calf.
    Great cookies.