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!
You May Also Enjoy
- Oatmeal Chocolate Chip Cookies
- Gooey Chocolate Chip Cookies
- Fudgy Oreo Brownies
- Chocolate Chip Cookies
- Homemade Brownies
Caramel Coconut Chocolate Chip Cookies
Ingredients
- 1 cup unsalted butter, room temperature, 2 sticks
- 1 cup light brown sugar, packed
- ½ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- 1 cup semisweet chocolate chips, plus more for topping
- ½ cup caramel bits
- ½ 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!
You know I’m going nuts over these, right?! The caramel… the coconut… the chocolate and salt!!! Mrah. I need to get baking.
These are some seriously gorgeous cookies! I bet they taste awesome, too 😉
These look fantastic! Love all of the different elements!
I NEED one of these cookies! They look incredible!
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.
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!
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!
I cannot resist sweet and salty cookies! These are perfect in so many ways!
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!!